There is a bakery chain in the UK called Greggs, and if you love savory pastries, you already know the obsession is real. I have always wanted to try their sausage rolls, but since I cannot exactly pop over to the UK, I make my own. And honestly, these always hit the spot and fully satisfy that craving for something warm, flaky, and deeply savory.
These sausage rolls are everything I love in a pastry. Crispy, buttery puff pastry wrapped around a rich, well-seasoned sausage filling. The pork is mixed with grated apple and onion, which keeps the filling juicy and balanced, along with herbs, breadcrumbs, parmesan, and egg to bring everything together. It is savory, comforting, and full of flavor without being heavy.
Using store bought puff pastry keeps things easy while still giving you that dramatic golden, flaky finish. A brush of Dijon adds a subtle tang, and an egg wash gives the rolls that perfect bakery style shine. Once baked, the contrast between the crisp pastry and the tender sausage filling is unreal.
I love serving these warm with a good quality mustard on the side. They are perfect for snacking, parties, or whenever you want a cozy savory bite, enjoyyy! ❤️
1 pound ground pork
3 garlic cloves, finely minced
1/2 onion, grated
1 green apple, peeled and grated
1 teaspoon fennel seeds
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon fresh sage, finely chopped (or 1/4 teaspoon dried sage)
1 whole egg
1/2 cup panko breadcrumbs
2 teaspoons salt
Pinch of red pepper flakes
1/4 teaspoon black pepper
1/4 cup grated parmesan cheese
Frozen puff pastry sheet
1 tablespoon Dijon mustard
For the egg wash
1 whole egg
2 teaspoons water
👨🍳 Instructions 👨🍳
1) Preheat the oven to 400 degrees. Remove the puff pastry from the freezer and thaw according to the package instructions until pliable but still cold.
2) Prepare the aromatics. Grate the onion. Peel the green apple, remove the core, and grate. Finely mince the garlic. Finely chop the fresh thyme and sage if using fresh herbs.
3) In a large mixing bowl, combine the ground pork, minced garlic, grated onion, grated apple, fennel seeds, thyme, sage, one whole egg, panko breadcrumbs, salt, black pepper, red pepper flakes, and grated parmesan cheese. Mix gently with clean hands just until combined. Do not overmix, as this can make the sausage filling dense and tough.
4) Lightly flour a clean work surface. Unroll the puff pastry and cut each sheet into four equal rectangles.
5) Brush a thin line of Dijon mustard horizontally across the center of each puff pastry rectangle.
6) Divide the sausage mixture evenly. With clean hands, shape the sausage into logs that match the width of the puff pastry rectangles. Place each sausage log directly on top of the Dijon mustard.
7) Fold one long side of the puff pastry over the sausage, then fold the other long side over to meet it. Gently press and crimp the seam to seal. Leave the short ends open.
Notes: If the two sides of the puff pastry cannot meet due to the size of the sausage roll, remove some of the sausage.
8) Place the sausage rolls on a lined baking sheet. Using a sharp knife, make three shallow slits across the top of each roll.
9) In a small bowl, whisk together one egg and two teaspoons of water. Brush the egg wash evenly over the tops of the sausage rolls. Sprinkle lightly with kosher salt if desired.
10) Bake at 400 degrees for 25 minutes, or until the puff pastry is golden brown and crisp and the internal temperature of the sausage reaches 160 degrees.
11) Transfer the sausage rolls to a wire rack and allow to cool slightly before serving. Serve warm with whole grain mustard.
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