Classic Sausage Rolls

Classic British sausage rolls pair a simply seasoned pork filling with golden flaky puff pastry and a sharp mustard or chutney dip.

60 min

6 sausage rolls

Ingredients

1 lb pork sausage meat, casings removed

1 small onion, finely grated

1 tsp fresh thyme

1 tsp Dijon mustard

1/2 tsp kosher salt

1/2 tsp black pepper

1 sheet all-butter puff pastry, thawed but cold

1 egg plus water, for egg wash

American option: mild breakfast sausage, or plain pork with salt, sage, and pepper

Large baking sheet · Parchment paper · Mixing bowl · Knife · Pastry brush · Instant-read thermometer

American sausage

Mild breakfast sausage is the closest easy substitute. Plain ground pork needs salt, sage, and pepper before shaping.

Simple dip

Whole-grain mustard is classic, while apple or onion chutney adds a sweet-sharp contrast.

01. Heat the oven to 400 F and line a baking sheet with parchment.

02. Mix the pork, onion, thyme, Dijon, salt, and black pepper only until evenly combined.

03. Cut cold puff pastry into two strips; chill if it softens.

04. Place filling logs on the strips, fold over, and seal the seams.

05. Cut six rolls, brush with egg wash, and make vents.

06. Chill for 10 minutes so the pastry butter firms.

07. Bake uncovered until deeply golden and the centers reach 160 F.

08. Rest the rolls 5 minutes, then serve with whole-grain mustard or fruit chutney.