James Martin Sausage Rolls

These James Martin Sausage Rolls are crisp, golden, and packed with juicy, well-seasoned sausage meat wrapped in flaky puff pastry. They are a classic British savoury bake that works beautifully for parties, picnics, or a simple snack with a cup of tea. The filling stays tender while the pastry bakes to a delicate crunch. This recipe is straightforward and beginner friendly, taking around 40 minutes from start to finish.

Ingredients

For the Sausage Filling

• 500g good quality pork sausage meat
• 1 small onion, very finely chopped
• 1 garlic clove, crushed
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh parsley
• ½ tsp salt
• ½ tsp black pepper
• 50g fresh breadcrumbs

For the Pastry

• 375g ready rolled puff pastry
• 1 egg, beaten
• 1 tbsp milk

For the Topping

• 1 tbsp 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 so the sausage rolls do not stick while baking.
• Mix the filling: Place the sausage meat, chopped onion, garlic, thyme, parsley, mustard, breadcrumbs, salt, and pepper in a bowl. Mix thoroughly until everything is evenly combined and the mixture holds together.
• Roll out the pastry: Lay the puff pastry sheet on a lightly floured surface. Cut it lengthwise into two long strips.
• Add the sausage filling: Shape the sausage mixture into two long logs and place one along the center of each pastry strip.
• Seal the rolls: Brush one edge of each pastry strip with beaten egg. Fold the pastry over the sausage filling and press firmly to seal. Turn the rolls seam side down.
• Cut into portions: Slice each roll into smaller sausage rolls, about 5 to 6 cm long. Arrange them on the prepared baking tray, leaving a little space between each one.
• Glaze and top: Brush the tops with beaten egg mixed with milk. Sprinkle with sesame seeds or poppy seeds if desired.
• Bake: Bake for 20 to 25 minutes until the pastry is puffed, golden brown, and cooked through.
• Cool slightly: Remove from the oven and allow the sausage rolls to cool on a wire rack for a few minutes before serving.

Tips for the Best Sausage Rolls

How do I keep the pastry crisp?

Make sure the oven is fully preheated before baking. Baking at the correct high temperature helps the puff pastry rise and become crisp rather than soft.

Can I use ready made sausage meat?

Yes. Good quality pork sausage meat works perfectly and saves time. Choose a well seasoned variety for the best flavour.

Why are my sausage rolls leaking fat?

This usually happens if the filling is packed too tightly or the pastry seam is not sealed properly. Leave a little room and press the pastry edges firmly.

Should I chill sausage rolls before baking?

Chilling for 10 minutes before baking can help the pastry keep its shape and improve the final texture.

Serving Suggestions

• Serve warm with tomato ketchup or English mustard
• Pair with a crisp green salad for a light lunch
• Add to a party platter with cheese and chutney
• Enjoy with pickles and a cup of tea

Storage

Room Temperature

Sausage rolls can be kept at room temperature for up to 6 hours if serving the same day. Cover loosely so the pastry stays crisp.

Refrigerator

Store cooled sausage rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for about 10 minutes to restore crispness.

Freezing

You can freeze baked sausage rolls for up to 2 months. Cool completely, place in a sealed container, and reheat straight from frozen at 180°C until hot.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 20 g
• Protein: 12 g
• Fat: 22 g
• Saturated Fat: 8 g
• Sodium: 520 mg

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

FAQs

James Martin Sausage Rolls

Recipe by Milli RoseCourse: SnackCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crispy puff pastry wrapped around a juicy, well seasoned pork filling. These classic James Martin sausage rolls are easy to make and perfect for snacks, parties, or picnics.

Ingredients

• 500g pork sausage meat

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 1 tsp fresh thyme leaves

• 1 tbsp chopped fresh parsley

• 1 tsp Dijon mustard

• 50g fresh breadcrumbs

• 375g ready rolled puff pastry

• 1 egg, beaten

• 1 tbsp milk

• Sesame seeds or poppy seeds (optional)

Directions

• Preheat oven to 200°C (180°C fan) and line a baking tray with parchment.
• Combine sausage meat, onion, garlic, thyme, parsley, mustard, breadcrumbs, salt, and pepper in a bowl.
• Cut puff pastry into two long strips.
• Shape sausage mixture into long logs and place along the center of each strip.
• Brush pastry edges with egg and fold over to seal.
• Cut into small rolls and place seam side down on the tray.
• Brush with egg and milk mixture and sprinkle with seeds if using.
• Bake for 20 to 25 minutes until golden and crisp.
• Cool slightly on a rack before serving.

Notes

• Use good quality sausage meat for the best flavour.
• Chill the rolls briefly before baking for neater shapes.
• Leftover sausage rolls can be reheated in the oven to restore crisp pastry.