Name: Spicy Sausage Rolls with Puff Pastry Recipe
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: British
Ingredients: 1 pound ground pork; 1 egg (divided); ¼ cup onion - finely minced; 2 cloves garlic - minced; 1 tablespoon Dijon mustard; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried sage; ½ teaspoon salt; ½ teaspoon pepper; ⅛ teaspoon nutmeg; 1-2 tablespoons all-purpose flour; 2-3 tablespoons cold water; 1-2 ice cubes; 2 sheets puff pastry - thawed; 1 egg (remaining); A splash of water

If you love the comforting taste of savory snacks with a little kick, you’re going to adore this Spicy Sausage Rolls with Puff Pastry Recipe. Imagine perfectly seasoned ground pork wrapped in buttery, flaky layers—pure snack-time magic.

The image shows a white paper-lined white tray filled with golden-brown sausage rolls. Each sausage roll has a flaky, shiny crust with some sprinkled green herbs on top. The rolls are stacked unevenly, showing the light brown sausage filling inside some of them. On the left side, there are two small white round bowls; one holds smooth red ketchup, and the other holds creamy yellow mustard. The background is a white marbled surface with a clean and bright look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Sausage Rolls with Puff Pastry Recipe
Top Tip
How to Serve Spicy Sausage Rolls with Puff Pastry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Sausage Rolls with Puff Pastry Recipe

Why You'll Love This Recipe

I have such fond memories of baking these spicy sausage rolls with puff pastry on a lazy weekend—it’s one of those recipes that fills your kitchen with irresistible aromas while being surprisingly easy to make.

Flavor-packed & balanced: The herbs and spices add depth without overwhelming the juicy pork filling.
Golden flaky crust: Puff pastry gives that irresistible crisp texture that’s always a crowd-pleaser.
Simple prep: With straightforward steps and household ingredients, it’s a great recipe for cooks of any skill level.
Perfect for sharing: Makes 16 rolls, ideal for snacks, appetizers, or party platters.

Ingredients & Why They Work

When you get your ingredients right, your sausage rolls turn out perfectly every time. Pick fresh ground pork with good fat content to keep the filling moist, and working with chilled puff pastry ensures a flaky finish.

Flat lay of a mound of fresh ground pork, two whole brown eggs with clean shells, a small white ceramic bowl of finely minced yellow onion, a small white ceramic bowl of minced garlic cloves, a small white ceramic bowl containing creamy Dijon mustard, small white ceramic bowls each holding dried thyme, dried rosemary, and dried sage, small white ceramic bowls with salt, black pepper, and ground nutmeg, a small white ceramic bowl filled with all-purpose flour, and two neatly folded sheets of pale golden puff pastry placed beside each other, all ingredients fresh and natural, perfectly arranged with symmetry and balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground pork: The star protein that’s tender and juicy, perfect for absorbing herbs and spices.
Eggs: We use one to bind the filling and the other to give the pastry that beautiful golden glaze.
Onion: Finely minced for a subtle sweetness and texture without overpowering.
Garlic: Adds that punch of savory warmth that pairs beautifully with pork.
Dijon mustard: Gives a slight tang and depth to the meat mixture.
Dried thyme, rosemary, and sage: Classic herbs that introduce earthy, fragrant notes to balance the richness.
Salt and pepper: Essential for seasoning and enhancing all flavors.
Nutmeg: Just a pinch brings subtle warmth and complexity.
All-purpose flour: Helps firm up the filling to pipe neatly without making it dense.
Cold water and ice cubes: Key to keeping the sausage mixture moist and cool for smooth piping.
Puff pastry sheets: The buttery, flaky crust that wraps everything up in true British snack style.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Spicy Sausage Rolls with Puff Pastry Recipe is how flexible it is—there’s plenty of room to adjust the flavors and textures so it’s truly your own creation. Whether you want to dial up the heat or make it a bit milder, these rolls adapt beautifully.

Spice it Up: For a lively kick, add a pinch of cayenne pepper or some finely chopped fresh chili to the sausage mix. I love the way this variation adds a subtle warmth that lingers beautifully in every bite.
Herb Swap: Feel free to swap out the dried herbs for fresh versions if you have them on hand—fresh thyme, rosemary, or sage give a brighter, more aromatic edge.
Vegetarian Option: Use a spiced plant-based sausage filling or a mixture of finely chopped mushrooms, walnuts, and herbs. This swap still delivers the flaky, buttery crust with a savory bite.
Cheesy Surprise: Try sprinkling some grated sharp cheddar or crumbled feta into the sausage filling for a melty, flavorful surprise inside.
Seasonal Twist: Incorporate seasonal veggies like finely diced roasted red pepper or sautéed spinach to add moisture and color.

Step-by-Step: How I Make Spicy Sausage Rolls with Puff Pastry Recipe

A stack of golden brown sausage rolls with flaky pastry is arranged on a white parchment paper-lined metal tray. The rolls have layers of crisp, light brown crust on the outside and a dark, savory meat filling visible inside some of them. Two small white bowls, one filled with red ketchup and the other with yellow mustard, are placed next to the sausage rolls. The scene is set against a white marbled surface with a small piece of cloth visible at the corner. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Workspace

Start by heating your oven to 375°F. Line two large baking sheets with parchment paper—this little step makes baking and cleanup so much easier. Make sure your puff pastry sheets are fully thawed but still cold; handling them chilled keeps them flaky and prevents tearing while rolling.

Step 2: Mix the Flavorful Sausage Filling

In a roomy bowl, toss together the ground pork with one egg, finely minced onion and garlic, Dijon mustard, dried herbs (thyme, rosemary, and sage), salt, pepper, and a subtle hint of nutmeg. Stir well until everything is combined evenly—the mix should smell fragrant and inviting. This is where the magic happens!

Step 3: Add Ice and Water for Moisture and Smooth Piping

Drop in 1 to 2 ice cubes along with 2-3 tablespoons of cold water. Let the ice melt just a bit—this chills the mixture further and loosens it so you can pipe it perfectly later. Give it another good stir until the filling is just moist enough to flow smoothly without being runny.

Step 4: Get Your Piping Bag Ready

Spoon the sausage mixture into a large piping bag and cut a ½ inch opening at the tip. This handy trick helps you pipe a neat, consistent-sized sausage line along your pastry sheets. It’s quick, less messy, and gives professional-looking results!

Step 5: Make and Set Aside Your Egg Wash

Whisk together the remaining egg with a splash of water until nice and smooth. This egg wash will seal the pastry edges and give your sausage rolls that irresistible golden shine once baked.

Step 6: Prepare the Puff Pastry Sheets

Lightly dust your work surface with flour to keep things from sticking. Unfold one puff pastry sheet and gently roll it out to even out the seams—this helps avoid uneven rising during baking. Then cut each sheet lengthwise into two equal strips. Repeat with the second sheet so you end up with four strips total, ready for filling.

Step 7: Pipe Filling and Roll Up

Pipe a 1-inch thick line of the sausage mixture along one long edge of each strip. Then brush the opposite edge with your egg wash and roll the pastry tightly over the filling. Press the egg-washed edge firmly to seal. Repeat until all four logs are shaped and sealed with a satisfying closeness.

Step 8: Chill the Rolls for Best Results

Pop the assembled rolls into the fridge for 30 minutes to 1 hour. This chill time firms up both the filling and pastry, making slicing much cleaner and baking more even. It’s a small wait that makes a huge difference!

Step 9: Slice, Score, and Glaze

Slice each chilled roll into 4 or 5 even pieces. Place them seam side down on your prepared sheets, spacing them to allow puff pastry expansion. Lightly score the tops with a knife to help steam escape during baking, then brush generously with the egg wash for that gorgeous color and shine.

Step 10: Bake to Golden Perfection

Bake your sausage rolls for about 25 minutes in the preheated oven. You’ll know they’re ready when the puff pastry is a beautiful golden brown and a thermometer inserted into the sausage filling reads 160°F. The aroma of baked herbs, spices, and rich pork filling will fill your kitchen—try not to sneak a taste before they cool!

Step 11: Cool and Serve Warm

Let the rolls rest on the baking sheets for about 5 minutes—this helps settle the juices inside so they don’t spill out when you bite in. Then transfer to a wire rack to cool just slightly. Serve warm alongside ketchup, mustard, or a sprinkle of freshly minced parsley for a vibrant contrast and that final touch of freshness.

Top Tip

These tips will make your Spicy Sausage Rolls with Puff Pastry Recipe turn out perfectly every time — flaky, flavorful, and easy to slice and serve.

Keep It Cold: I always make sure both the sausage mixture and puff pastry stay chilled throughout prep. This keeps the filling firm enough to pipe easily and helps that flaky crust hold its shape rather than getting soggy or tearing.
Pipe the Filling: Using a piping bag really changed the game for me. It gives a uniform, neat sausage log that fits perfectly inside the pastry without overfilling or gaps.
Score the Tops: Lightly scoring the pastry before baking allows steam to vent, preventing soggy or burst rolls and giving that nice golden, crisp finish.
Don’t Skip the Chill: Refrigerating the rolled logs for 30 minutes to an hour before slicing and baking makes slicing cleaner and helps the pastry bake evenly without shrinking or splitting.

How to Serve Spicy Sausage Rolls with Puff Pastry Recipe

Eight small golden brown pastries with a crispy, flaky texture are placed in two even rows on white baking paper, which rests on a metal baking tray with a slightly rusted edge. Each pastry is rectangular with soft rounded corners and has a few subtle cracks on the shiny surface showing layers of dough. There are dark, slightly burnt spots underneath and around some pastries where filling has leaked out. The tray sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

These sausage rolls are delicious on their own, but a sprinkle of freshly minced parsley brightens them up visually and adds a subtle herbaceous note. For extra flair, consider serving with a dash of flaky sea salt on top right out of the oven or a light dusting of smoked paprika to emphasize their spicy kick.

Side Dishes

They pair wonderfully with tangy ketchup or grainy mustard for dipping. For a heartier snack or casual meal, serve alongside a fresh crisp green salad with a lemon vinaigrette or coleslaw to cut through the richness. If you want a bit of extra indulgence, creamy mashed potatoes or roasted veggies also complement these sausage rolls beautifully.

Make Ahead and Storage

Storing Leftovers

Once your Spicy Sausage Rolls with Puff Pastry are baked and cooled completely, store leftovers in an airtight container in the refrigerator. They’ll keep well for 3 to 4 days — perfect for easy snacks or lunchbox treats.

Freezing

If you want to prep ahead even further, slice the unbaked sausage rolls and freeze them on a sheet tray until solid. Then transfer to freezer bags and freeze for 2 to 3 months. Bake them straight from frozen — just add a few extra minutes to the baking time. Alternatively, freeze baked and cooled rolls for quick reheating later.

Reheating

To reheat, place rolls on a baking sheet in a 350 degree Fahrenheit oven for 8 to 10 minutes until warm and crisp again. An air fryer at 350 degrees also works excellently, giving you that fresh-baked flakiness in minutes.

Frequently Asked Questions:

Can I use other meats instead of ground pork?

Absolutely! Ground beef, turkey, or chicken can be used as alternatives. Just keep in mind that cooking times and moisture levels may vary, so adjusting seasoning and ensuring the filling remains firm enough to pipe is key.

Why do I need to add ice cubes and cold water to the sausage mixture?

The ice cubes and cold water keep the mixture chilled and add just enough moisture to make it smooth and easy to pipe. This helps achieve uniform sausage logs without overworking the meat, which could toughen the filling.

How do I know when the sausage rolls are fully cooked?

The pastry should be golden brown and crispy, and the internal temperature of the sausage filling must reach 160℉. Using a meat thermometer is the best way to ensure doneness and food safety.

Can I prepare these sausage rolls ahead for a party?

Definitely! Assemble and slice the rolls, then cover and refrigerate them up to 24 hours before baking. This makes party prep a breeze and means you can bake them fresh right before serving.

Final Thoughts

Making these Spicy Sausage Rolls with Puff Pastry Recipe is such a rewarding experience — from mixing fragrant herbs into the pork to seeing those golden, flaky rolls come out of the oven. They’re perfect for sharing at family gatherings or indulging in a cozy snack. I hope these tips and serving ideas inspire you to enjoy these little bites of comfort and spice time and time again. Happy baking!