clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sausage rolls with pork & sage

Classic Sausage Rolls with Pork, Beer & Sage

  • Author: Jess Pryles
  • Yield: makes 12 pieces 1x



2 lb ground pork (do not use lean variety)

2 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1/3 cup beer

1 tablespoon chopped sage (fresh works best but you can use dried)

1 tsp mustard powder or dijon mustard

1 tsp paprika

2 tsp salt

1 tsp pepper

1/3 cup breadcrumbs

1 egg, beaten

1/4 cup flour (or enough to flour a board)

2 x 10 inch puff pastry sheets


  1. Heat oil in saucepan, and brown onions and garlic until well caramelized, then remove from heat.
  2. Preheat oven to 375f/190c. Remove puff pastry from freezer and allow to thaw until pliable.
  3. In a bowl, combine sage, mustard, paprika, salt, pepper, beer, breadcrumbs, pork and cooled onion mix. Use your hands or a wooden spoon to combine gently, but thoroughly.
  4. Lightly flour a board and place a puff pastry sheet down. Taking half the pork mix, form a log about one inch in from the edge, across the entire width. Roll it over so the pastry encases the meat completely, and use a little of the eggs wash to seal the pastry together, allowing a 1/2 inch seam. There will be excess pastry, so just trim it away. Then, using a sharp knife, cut each log into 5-6 pieces. Repeat with second pastry sheet and remaining pork.
  5. Place pieces onto a baking tray lined with parchment paper, brush the tops with remaining egg wash and place into the oven to bake 35-45 minutes until golden brown.
  6. Remove from oven and allow to cool 5 minutes before serving. Best paired with the most traditional of dipping sauces – ketchup!