Delia Smith Sausage Roll Recipe

This Delia Smith sausage roll recipe is a classic British bake made with buttery puff pastry and a well seasoned pork filling. The rolls bake up crisp and golden on the outside with a juicy, savory centre that feels both comforting and special. It is an easy recipe suitable for beginners, yet the results are good enough for parties and afternoon tea. From start to finish, you can have these sausage rolls ready in about 50 minutes.

Ingredients

For the pastry

• 500g ready rolled puff pastry, all butter if possible
• A little plain flour, for dusting

For the sausage filling

• 450g good quality pork sausage meat
• 1 small onion, very finely chopped
• 1 tsp dried sage
• 0.5 tsp dried thyme
• 0.25 tsp freshly ground black pepper
• 0.5 tsp salt

For the topping

• 1 large egg, beaten
• 1 tbsp milk
• 1 tbsp sesame seeds or poppy seeds, optional

How to Make Delia Smith Sausage Roll Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place a shelf in the middle of the oven so the rolls bake evenly.
• Mix the filling: Put the sausage meat into a mixing bowl. Add the finely chopped onion, sage, thyme, salt, and black pepper. Mix gently with a fork until evenly combined, taking care not to overwork the meat.
• Prepare the pastry: Lightly flour your work surface and unroll the puff pastry. Cut it lengthways into two long rectangles of equal size.
• Fill and shape: Divide the sausage mixture in half and shape each portion into a long sausage. Place one down the centre of each pastry strip.
• Seal the rolls: Beat the egg with the milk. Brush one long edge of pastry with the egg wash, then roll the pastry over the filling to enclose it tightly. Press the seam gently to seal.
• Cut and glaze: Turn the rolls seam side down. Cut each long roll into bite sized pieces or larger rolls, depending on preference. Brush the tops with more egg wash and sprinkle with seeds if using.
• Bake: Arrange the sausage rolls on the prepared tray, leaving space between each one. Bake for 25 to 30 minutes until puffed, deeply golden, and cooked through.
• Cool slightly: Remove from the oven and allow to rest on the tray for 5 minutes before serving warm or transferring to a wire rack to cool.

Tips

How do I stop sausage rolls from leaking fat?

Use good quality sausage meat with a balanced fat content and avoid overfilling the pastry. Sealing the edge well also helps keep the filling inside.

How do I get really crisp pastry?

Make sure the oven is fully preheated and bake on the middle shelf. Using all butter puff pastry also improves crispness and flavour.

Can I make these ahead of time?

You can assemble the rolls a few hours ahead and keep them chilled. Brush with egg and bake just before serving for the best texture.

Serving Suggestions

• Serve warm with English mustard or tomato chutney
• Add to an afternoon tea spread with sandwiches and scones
• Pair with a green salad for a light lunch

Storage

Room temperature

Once cooled, sausage rolls can be kept at room temperature for up to 6 hours, covered loosely.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispness.

Freezing

Unbaked or baked sausage rolls freeze well for up to 3 months. Bake or reheat straight from frozen, adding a few extra minutes.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 22g
• Protein: 11g
• Fat: 22g
• Saturated Fat: 9g
• Sodium: 620mg

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

FAQs

Delia Smith Sausage Roll Recipe

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

Classic British sausage rolls made with flaky puff pastry and a well seasoned pork filling. Perfect for parties, picnics, and afternoon tea.

Ingredients

• 500g puff pastry

• 450g pork sausage meat

• 1 small onion, finely chopped

• 1 tsp dried sage

• 0.5 tsp dried thyme

• 0.5 tsp salt

• 0.25 tsp black pepper

• 1 egg, beaten

• 1 tbsp milk

Directions

• Preheat oven to 200°C or 180°C fan and line a baking tray.
• Mix sausage meat with onion, herbs, salt, and pepper.
• Cut puff pastry into long strips.
• Place filling along pastry and roll to enclose.
• Brush with egg wash and cut into rolls.
• Bake for 25 to 30 minutes until golden and cooked through.

Notes

• Chill assembled rolls before baking for neater shapes.
• Use all butter puff pastry for best flavour.
• Unbaked rolls can be frozen for later use.