Make + Do: Sausage Rolls Recipe

There's nothing quite like a traditional UK sausage roll, and the masterminds over at The Corner Pantry have it down pat. Guests at our British Baking event got the hands-on how-to, but we're sharing the prized recipe here so you can whip it up at home. 

Sausage rolls


  • 2 onions, finely diced
  • Duck fat (for frying onions)
  • 2 pounds good sausage meat
  • 2 tablespoons picked thyme
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped sage
  • 2 cloves garlic, crushed and chopped
  • Frozen puff pastry
  • 1 egg yolk beaten, thinned with water or milk (egg wash)
  • Maldon sea salt


  1. Fry onions in duck fat till cooked and tender. Cool.
  2. Take 1 sheet of puff pastry out of freezer and let it come to room temperature.
  3. Prepare remaining ingredients and mix into sausage meat. 
  4. Flour your work surface and roll out puff pastry to 1/8" thickness.
  5. Brush the egg wash on the pastry end closest to you. Lay the sausage meat in a line just in front of the egg wash.
  6. Cut pastry down the center, lengthwise.
  7. Roll one half lengthwise into a sausage shape. Press the dough at the join to seal. Brush egg wash over the top and sprinkle with Maldon sea salt.
  8. Repeat step 7 for remaining half.
  9. Bake at 370ºF for about 18-20 minutes or until golden brown and filling is cooked. 

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