Delia Smith Sausage Roll Recipe

These classic British sausage rolls are everything you want in a proper homemade bake: crisp, flaky puff pastry wrapped around a well seasoned, juicy sausage filling. They’re rich and savoury with a gentle herbal warmth, and the egg-washed tops bake up glossy and deeply golden. The method is genuinely beginner-friendly, especially if you use ready-rolled puff pastry. Total time is about 55 minutes, including a short chill so the pastry stays neat and puffs beautifully.

Ingredients

For the sausage filling

• 450g good-quality sausage meat (or sausages, skins removed)
• 1 small onion, very finely chopped
• 40g fresh white breadcrumbs
• 1 tsp dried sage (or 1 tbsp fresh sage, finely chopped)
• 1 tbsp fresh parsley, finely chopped
• 1 tsp Dijon mustard (optional)
• 1/4 tsp freshly ground black pepper
• 1/2 tsp fine salt, to taste (optional, depending on how seasoned your sausage meat is)

For the pastry

• 320g ready-rolled puff pastry (or roll out 375g block puff pastry to about 30 x 40cm)
• A little flour, for dusting

For the topping

• 1 large egg, beaten (for glazing)
• 1 tbsp sesame or poppy seeds (optional)

How to Make Delia Smith Sausage Roll Recipe

Oven and tray prep

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pastry puffs evenly and the tops colour nicely.
• Line your tray: Line a large baking tray with baking parchment. Puff pastry can stick as it releases a little butter during baking, so parchment makes life easier.

Mix the filling

• Combine: In a bowl, mix the sausage meat, finely chopped onion, breadcrumbs, sage, parsley, mustard (if using), pepper, and a pinch of salt if needed.
• Mix gently: Use your hands or a fork to combine until evenly mixed. Avoid overworking it, which can make the filling a little tight rather than juicy.

Shape and assemble

• Prepare the pastry: Unroll the puff pastry on its paper (or on a lightly floured surface if rolled from a block). Cut it lengthways into 2 long strips.
• Add the filling: Divide the filling in half and shape each half into a long log. Lay one log down the centre of each pastry strip.
• Seal: Brush one long edge of pastry with beaten egg. Roll the pastry over the filling to enclose it snugly, then press the seam to seal. Place seam-side down.
• Chill for cleaner slices: Chill the 2 sausage-roll logs for 10 minutes. This firms the pastry and makes slicing much neater.
• Portion: Cut each log into 6 pieces (you’ll have 12 sausage rolls). Arrange them on the tray with space between each one.
• Finish the tops: Brush with egg glaze, sprinkle with seeds if using, then snip 2 small slashes in the top of each roll for a classic look and to help steam escape.

Bake

• Bake until golden: Bake for 22–28 minutes, or until puffed and deeply golden with no raw pastry along the seam.
• Rotate if needed: If your oven has hot spots, rotate the tray halfway through for even colouring.

Cool and serve

• Cool briefly: Let the rolls sit on the tray for 5 minutes so the filling settles.
• Finish cooling: Transfer to a wire rack. Serve warm for the flakiest pastry, or at room temperature for parties and lunchboxes.

Tips

How do I stop sausage rolls from going soggy underneath?

Start with cold pastry and a properly hot oven. Also avoid overloading the filling with wet ingredients. If your sausage meat is very fatty, bake on parchment and move the rolls to a rack for the last 5 minutes so the bottoms crisp rather than fry in the rendered fat.

Why is my puff pastry not rising?

Puff pastry needs cold butter layers and a strong burst of heat. Keep the pastry chilled, work quickly, and bake at 200°C (180°C fan). If the pastry warms up while you assemble, pop the tray in the fridge for 10 minutes before baking.

How do I keep the filling from shrinking away from the pastry?

Don’t overwork the sausage meat, and don’t pack it too tightly. A gentle mix and a snug but not compressed sausage log gives the filling room to stay juicy as it cooks.

Can I make them look neat like bakery sausage rolls?

Chill the assembled logs before slicing, use a sharp knife, and wipe the blade between cuts. A thin, even egg glaze and two small top slashes make a big difference to the final look.

Serving Suggestions

• With brown sauce, ketchup, or a sharp English mustard
• Alongside a simple green salad with a tangy vinaigrette
• With baked beans for an easy lunch
• As part of a party spread with chutney and pickles

Storage

Room temperature

Once fully cooled, keep sausage rolls in an airtight container for up to 1 day. If your kitchen is warm, refrigerate instead to be safe.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in a 180°C oven for 8–12 minutes to re-crisp the pastry. Microwaving works in a pinch but softens the puff pastry.

Freezing

Freeze baked sausage rolls (cooled completely) for up to 3 months. Freeze on a tray first, then pack into a freezer bag. Reheat from frozen at 180°C for 15–20 minutes, until piping hot in the centre.

Nutrition

• Calories: 290 kcal
• Carbohydrates: 18g
• Protein: 10g
• Fat: 20g
• Saturated Fat: 7g
• Sodium: 520mg

Nutrition values are estimates and will vary depending on the sausage meat and puff pastry you use.

FAQs

Delia Smith Sausage Roll Recipe

0.0 from 0 votes

Course: Snack, AppetizerCuisine: BritishDifficulty: Easy

Servings

12

rolls

Prep time

20

minutes

Cooking time

25

minutes

Total time

55

minutes

Calories

290

kcal

45

minutes

Crisp, flaky puff pastry wrapped around a savoury, herb-flecked sausage filling. A classic British bake for parties, lunchboxes, or a cosy snack.

Ingredients

• 320g ready-rolled puff pastry (or 1 x 375g block puff pastry, rolled out to a 30 x 40cm rectangle)

• 450g good-quality sausage meat (or sausages, skins removed)

• 1 small onion, very finely chopped

• 40g fresh white breadcrumbs

• 1 tsp dried sage (or 1 tbsp fresh sage, finely chopped)

• 1 tbsp fresh parsley, finely chopped

• 1 tsp Dijon mustard (optional)

• 1/2 tsp fine salt, to taste (optional, depends on sausage)

• 1/4 tsp freshly ground black pepper

• 1 large egg, beaten (for glazing)

• 1 tbsp sesame or poppy seeds (optional)

Directions

• Preheat the oven to 200°C (180°C fan) and line a baking tray with baking parchment.
• Mix sausage meat, onion, breadcrumbs, sage, parsley, mustard (if using), and pepper until evenly combined.
• Unroll the puff pastry and cut it lengthways into 2 long strips.
• Divide the filling into 2 long logs and place one down the centre of each pastry strip.
• Brush one long edge with beaten egg, roll up tightly to seal, then place seam-side down. Chill for 10 minutes for cleaner slicing.
• Cut each log into 6 pieces (12 total), brush tops with egg, and sprinkle with seeds if using. Add small slashes on top for a neat finish.
• Bake for 22–28 minutes until deeply golden and puffed, rotating the tray halfway if your oven bakes unevenly.
• Cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

• Keep the pastry cold for the best puff and the cleanest shape.
• If your sausage meat is very fatty, place the rolls on a rack set over a tray to reduce greasiness.
• For party-size rolls, cut each long log into 10–12 pieces and start checking at 15 minutes.