James Martin Sausage Rolls

These James Martin sausage rolls are crisp, golden, and generously filled with rich, well-seasoned pork. The pastry is buttery and flaky, while the filling stays juicy and full of savoury flavour. They are straightforward to make, even for beginners, and ideal for parties, picnics, or a comforting homemade snack. From start to finish, they take just under an hour.

Ingredients

For the sausage filling

• 500g good-quality pork sausage meat
• 1 small onion, very finely chopped
• 1 clove garlic, crushed
• 1 tbsp fresh sage, finely chopped
• 1 tsp fresh thyme leaves
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 tsp Dijon mustard

For the pastry

• 320g ready-rolled all-butter puff pastry
• 1 egg, beaten, for glazing

To finish

• Sesame seeds or poppy seeds (optional)

How to Make James Martin Sausage Rolls

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and set it aside.
• Mix the filling: Place the sausage meat into a bowl and add the onion, garlic, sage, thyme, salt, pepper, and Dijon mustard. Mix thoroughly until everything is evenly combined.
• Prepare the pastry: Unroll the puff pastry on a lightly floured surface and cut it lengthways into two long strips.
• Assemble the rolls: Divide the sausage mixture in half and shape each portion into a long sausage. Lay it down the centre of each pastry strip.
• Seal and glaze: Brush one long edge of pastry with beaten egg, fold over the filling, and press to seal. Turn seam-side down, then brush the tops with more egg.
• Cut and bake: Cut each roll into bite-sized pieces or longer rolls. Sprinkle with seeds if using, then bake for 25 to 30 minutes until puffed, golden, and cooked through.
• Cool slightly: Remove from the oven and leave to rest for a few minutes before serving warm or at room temperature.

Tips for Perfect Sausage Rolls

How do I stop the pastry going soggy?

Make sure the filling is cold and not overly wet, and always bake in a fully preheated hot oven so the pastry puffs quickly.

Can I make them ahead of time?

Yes, you can assemble the rolls and keep them chilled for up to 24 hours before baking.

What sausage meat works best?

Use good-quality pork sausage meat with a moderate fat content for the juiciest result.

How do I get an even golden colour?

Brush the pastry generously with beaten egg and bake on the middle shelf of the oven.

Serving Suggestions

• Serve warm with English mustard or tomato chutney
• Add to a picnic spread with salads and crusty bread
• Enjoy as a snack with a cup of tea

Storage

Room temperature

Once baked, sausage rolls can be kept at room temperature for up to 6 hours if well covered.

Refrigerator

Store cooled sausage rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispness.

Freezing

They freeze well either baked or unbaked for up to 3 months. Defrost thoroughly before reheating or baking.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 22g
• Protein: 12g
• Fat: 22g
• Saturated fat: 9g
• Sodium: 620mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

James Martin Sausage Rolls

Recipe by Clara WoodCourse: SnackCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp, golden puff pastry sausage rolls filled with well-seasoned pork, perfect for parties and snacks.

Ingredients

• 500g pork sausage meat

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 1 tbsp fresh sage, chopped

• 1 tsp fresh thyme leaves

• 1 tsp Dijon mustard

• 320g ready-rolled puff pastry

• 1 egg, beaten

• Salt and black pepper

• Sesame seeds (optional)

Directions

• Preheat oven to 200°C (180°C fan) and line a baking tray.
• Mix sausage meat with onion, garlic, herbs, mustard, salt and pepper.
• Cut pastry into two strips and place filling along the centre.
• Brush edges with egg, fold, seal and turn seam-side down.
• Cut into pieces, glaze, and sprinkle with seeds if using.
• Bake for 25–30 minutes until golden and cooked through.

Notes

• Use cold pastry for best puff.
• Do not overcrowd the baking tray.
• Freeze unbaked rolls for later use.