Sausage Rolls

Makes 16.



  • 1 lb ground pork
  • 2 tbsp finely minced onion
  • 1 clove crushed garlic
  • 1 14 tsp kosher salt
  • 12 tsp freshly ground black pepper
  • 14 tsp ground coriander
  • 18 tsp cayenne
  • 18 tsp freshly grated nutmeg
  • 14 tsp dried thyme
  • 1 tbsp minced fresh sage
  • 1 tbsp dry bread crumbs


  • 1 sheet prepared puff pastry
  • 1 large egg beaten with 1 tsp of water
  • sesame seeds to garnish



  • Finely mince onion
  • Peel and crush garlic
  • Mince sage

Make the sausage

  • In a medium mixing bowl
  • Add pork and all the sausage ingredients
  • Mix thoroughly with a fork so the fat doesn’t melt
  • Divide in half and place each half onto plastic wrap
  • Roll them into cylinders of roughly the final size and shape
  • Refrigerate until needed

Assemble sausage rolls

  • Working on parchment paper, separate puff pastry into 3 pieces along the folds
  • Split one in half lengthwise to add to the other two
  • Wait until they’re just thawed enough to merge together
  • Paint edges you want to attach with egg wash
  • Overlap by ~1″, cover with parchment paper, and roll flat
  • Place sausage roll on the near edge
  • Press to flatten the far edge a bit
  • Roll most of the way, then pull and stretch the edge you haven’t flattened yet
  • Paint on some more egg wash and seal the pastry closed around the sausage
  • Make sure the seam ends up on the bottom

Form and Bake

  • Place in the freezer for ~10 minutes to make sure the puff pastry is very cold so the cuts are sharp
  • Paint with egg wash before cutting
  • Cut each roll into 8 pieces
  • Sprinkle with sesame seeds
  • Transfer onto a silicon lined baking sheet
  • Press slightly flat so they have a better chance of staying upright
  • Bake at 375°F for ~30 minutes, until well browned
    • Make sure the pastry bakes fully through so it’s not gummy