Ingredients
Scale
- 500 g pork sausage meat
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp fresh thyme leaves
- 1 tsp fresh sage, finely chopped
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 2 tbsp breadcrumbs
- Salt and black pepper, to taste
- 1 sheet (250 g) frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tsp paprika (for garnish)
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a bowl, combine sausage meat, onion, garlic, thyme, sage, paprika, Worcestershire sauce, breadcrumbs, salt, and pepper. Mix thoroughly.
- Roll out puff pastry on a lightly floured surface into a 20×30 cm rectangle.
- Shape the meat mixture into a long log along the long edge of the pastry, then fold the sides inward and roll tightly into a log. Seal seam side down.
- Place seam-side down on prepared baking sheet. Brush with egg wash and sprinkle with paprika.
- Cut into 8 even slices (do not separate)
- Bake for 25–30 minutes until golden and cooked through.
- Rest for 5 minutes before serving.
Notes
- For vegetarian versions, substitute sausage meat with 400 g plant-based mince and use smoked tomato paste instead of Worcestershire sauce.
- Freeze unbaked rolls—bake from frozen, adding 5–7 minutes to baking time.
- Serve warm with mustard, ketchup, or a dollop of horseradish cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: British
- Diet: None specified
Nutrition
- Serving Size: 1 sausage roll
- Calories: 245 Kcal
- Sugar: 1 g
- Sodium: 410 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 50 mg
