Sunday dinner: Sausage rolls

Sausage Rolls

Serves 10.

Think of this as an advanced pig in a blanket, perfect for Sunday game day and simple (and fun) to make with the kids. Serve with a dry salad for a meal or as the centerpiece of a gathering, like Angela Hartnett, author of “The Weekend Cook” (Bloomsbury, 2022). “When you find yourself hosting a street party and catering for over 300 people, you need something easy to make and easy to prepare ahead of time, and sausage rolls are perfect for that,” she wrote. “I like regular pork sausage because it’s very moist, but you can mix it up by using two-thirds game, like venison, and just one-third pork.”

• 1 1/4 lbs. pork sausage

• 1 tsp. chopped sage leaves


• 1 tsp. chopped thyme leaves, from about 2 or 3 thyme sprigs

• 1/2 tsp. Dijon mustard

• 1 pkg. (2 leaves) prepared puff pastry, melted

• Flour, to make powder

• 1 egg, beaten

• Sea salt and freshly ground black pepper


Place the sausage, sage, thyme and mustard in a large bowl and season with salt and pepper. Using your hands, mix everything together until combined. Heat a dry frying pan over medium heat and lightly fry the sausage mixture until cooked through. Taste to check the taste and adjust the mixture if necessary. Cover and refrigerate until ready.

On a lightly floured surface, roll each puff pastry sheet into a large hole, about 4 by 12 inches.

Remove the sausage mixture from the fridge and divide it equally. Shape the halves into long sausages, and place each in the center of a cake.

With the long side of the pastry facing you, brush a little beaten egg on the edge of the pastry closest to you. Gently lift the edge of the pasta away from you and fold it over the sausage, bringing the long edges together to meet and pressing to seal. Put them together, then chop them finely.

Line a baking sheet with parchment paper. Gently slide the sausage rolls into the pan and, using a sharp knife, make slits along the length of each one, spacing them about 1 inch apart. Brush them all with beaten egg. Refrigerate the sausage for about 20 minutes to harden.

Meanwhile, heat the oven to 400 degrees.

Bake the sausage rolls for 25 minutes, until the pastry is golden brown and the filling is cooked through. Remove from the oven and let them cool for 10 minutes before cutting each long roll into 5 to give 10 sausage rolls.