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Giant Sausage Roll

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Prep Time: 30 minutes (plus optional chilling)
Cook Time: 45-55 minutes
Total Time: ~1 hour 25 minutes
Difficulty: Medium (Beginner-Friendly)
Category: Main Course, Baking, Picnic Food

Ingredients

For the Sausage Filling:

  • 1 kg (2.2 lbs) good-quality pork sausagemeat (or skins removed from sausages)

  • 1 medium onion, finely grated or very finely chopped

  • 2 cloves garlic, minced

  • 75g (1 heaped cup) fresh breadcrumbs

  • 2 tbsp finely chopped fresh flat-leaf parsley

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

  • 2 tsp whole-grain mustard

  • 1 tsp Worcestershire sauce

  • ½ tsp freshly ground black pepper

  • ¼ tsp freshly grated nutmeg (optional, but recommended)

  • 1 large egg (for binding)

For Assembly & Finishing:

  • 2 x 320g sheets of ready-rolled all-butter puff pastry (cold)

  • Plain flour, for dusting

  • 1 egg, beaten (for egg wash)

  • 2 tsp sesame seeds or poppy seeds (optional)

  • Flaky sea salt, for sprinkling

Equipment

  • Baking tray

  • Parchment paper

  • Pastry brush

  • Large mixing bowl

  • Fork

Instructions

Step 1: Prepare the Filling (10 minutes)
In a large mixing bowl, combine the sausagemeat, grated onion, garlic, breadcrumbs, parsley, sage, mustard, Worcestershire sauce, black pepper, and nutmeg. Crack in one egg. Using a fork or your hands, mix everything thoroughly until well combined. Avoid overmixing, as it can make the filling dense. For the best flavor, you can cover and refrigerate the filling for 1 hour (or overnight), but this is optional.

Step 2: Assemble the Roll (15 minutes)

  1. Prep: Preheat your oven to 200°C (400°F) / 180°C (350°F) Fan. Line a large baking tray with parchment paper. Lightly dust your work surface with flour.

  2. Create the Pastry Base: Unroll one sheet of puff pastry. Place it on the prepared tray. Take the second sheet and slightly overlap it by about 5cm (2 inches) onto the first sheet. Use a rolling pin to gently roll over the join to seal them together, creating one large pastry rectangle.

  3. Shape the Filling: With lightly floured hands, shape the sausage mixture into a long, even log, roughly the length of your pastry sheet minus 5cm (2 inches) at each end. Place it down the center of the pastry rectangle.

  4. Seal the Roll: Beat the remaining egg. Brush the beaten egg along the exposed pastry edges on the long sides. Carefully lift one long side of the pastry up and over the sausage log, then lift the other side to meet it, pressing to seal along the top. Firmly crimp the seam with your fingers or a fork.

  5. Finish the Ends: Tuck the excess pastry at each end underneath the roll and pinch to seal neatly. Carefully flip the entire roll over so the seam is on the bottom. Place it seam-side down on the lined tray.

Step 3: Decorate & Bake (45-55 minutes)

  1. Egg Wash & Score: Brush the entire surface of the pastry with the remaining beaten egg. Using a small, sharp knife, score diagonal slashes along the top at 2cm (1-inch) intervals—this allows steam to escape and creates a beautiful finish.

  2. Season: Sprinkle with flaky sea salt and sesame or poppy seeds, if using.

  3. Bake: Place in the preheated oven and bake for 45-55 minutes, or until the pastry is deeply golden, puffed, and crisp, and the filling is completely cooked through (the internal temperature should reach 75°C / 165°F).

  4. Rest: This is crucial! Transfer the giant sausage roll to a wire rack and let it rest for at least 15-20 minutes before slicing. This allows the juices to settle, making it easier to cut and preventing a crumbly filling.

Serving & Storage

  • Serve: Slice into thick pieces while still warm. Perfect with a dollop of spicy English mustard, a fruity apple or tomato chutney, and a crisp green salad or potato salad.

  • Store: Cool completely, then wrap in foil or place in an airtight container. It will keep in the fridge for up to 3 days.

  • Reheat: Reheat slices in a 180°C (350°F) oven for 10-15 minutes until crisp and hot through. It can also be enjoyed at room temperature (ideal for picnics).

  • Freeze: Freeze the unbaked, assembled roll (before egg wash) on a tray until solid, then wrap tightly. Bake from frozen, adding 15-20 minutes to the cooking time. Brush with egg wash just before baking.

Nutrition Information

Please note: This is an approximate calculation based on the ingredients used and per serving (assuming 10 servings).

  • Calories: ~580 kcal

  • Carbohydrates: 35g

  • Protein: 20g

  • Fat: 40g (Saturated Fat: 15g)

  • Fiber: 2g

  • Sugars: 3g

  • Sodium: 900mg

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