Natasha’s Sausage rolls

     sausage roll atop another sausage roll
            What is the secret to a Brit’s heart?  Wrap something meaty in pastry and that Brit will love you forever.  I should know because I have been buying people’s love with meaty pastries for a while now.  For instance, when I first met my husband, I fed him sausage rolls. He proposed 6 months later. On my wedding day, my mom and I nervously ate a Gregg’s sausage roll before squeezing into our dresses.  She was so happy, that she didn’t even need Xanax for the big day (I wish I could say the same for me).  When my in-laws come for a visit, I make them homemade sausage rolls as a welcome snack after hours upon hours on a plane to fight jet lag and win their favor.   Needless to say, these pastries are near and dear to my heart.  Share them with someone you love that is if you can avoid hoarding the rolls and eating them all by yourself.

sausage roll atop another sausage roll

Natasha’s Sausage rolls

  • Author: Spicepaw
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 6-12 rolls 1x


Homemade sausage mixed with sage onions and baked into puff pastry. A delicious version of a classic British pastry. #pastry #sausage #pork #recipes



  • 1 large onion (finely diced)
  • 1 tbsp dried sage
  • 12 tbsp oil
  • 2 tbsp breadcrumbs
  • 1 egg
  • 12 short crust pasty sheets

Sausage filling:

  • 1/2 tsp fresh thyme (chopped)
  • 1 tsp dried marjoram
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tsp of garlic powder
  • ½ tsp ground nutmeg
  • 250 g pork belly
  • 250 g pork shoulder


  1. Preheat oven to 200C/400F.
  2. Heat oil in a frying pan and cook onions and sage until translucent and lightly brown.  Let cool.
  3. Cut the pork belly and pork shoulder into small chunks.
  4. Using a meat grinder, grind the pork shoulder and pork belly.  Toss ground meat with garlic powder, thyme, marjoram, nutmeg, salt and pepper together. Mix until evenly coated.
  5. Add the cooled sage onions along with breadcrumbs and egg to the sausage filling and mix well until thoroughly combined.
  6. If using a large square of short pastry, cut it in half dividing it into 2 rectangular sheets.  Add sausage mix in the center of the sheet (this 1 in/2cm thick).
  7. Fold over pastry, seal the edges with your fingers and crimp. Lightly cut slits at the top.
  8. Cut into pieces about 1-2 inches/ 2-4.5 cm long.
  9. Repeat with remaining sausage mix and pastry sheets.
  10. Place on an oven tray and bake in oven until pastry is golden brown and sausages filling is cooked, this should take about 30-45 min.

  • Category: Breakfast, Snack
  • Method: baking
  • Cuisine: British

Keywords: Sausage, pastry, pork

baked sausage rolls on a tray



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