Appetizers and Sides

Gordon Ramsay Sausage Roll Recipe

Gordon Ramsay Sausage Roll Recipe
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This easy and delicious sausage roll recipe, inspired by Gordon Ramsay, is perfect for a quick snack or party appetizer. With crispy golden puff pastry, a savory sausagemeat filling, and a hint of tangy mustard, these rolls are both simple to make and incredibly satisfying. Use common pantry staples like Marmite and Nigella seeds for an extra flavor boost!

Ingredients Needed:

  • 350g sausagemeat
  • 3 tbsp wholegrain mustard
  • Sea salt and freshly ground black pepper (to taste)
  • 1 sheet of ready-rolled puff pastry
  • Plain flour (for dusting)
  • 1 egg
  • 1 tbsp Marmite (or yeast extract)
  • 1 tsp Nigella seeds (or sesame seeds)

How To Make Sausage Roll Recipe?

  1. Prepare the Filling: Add 350g (12.3 oz) sausagemeat, 3 tbsp wholegrain mustard, and a generous pinch of salt and pepper to a large bowl. Mix well until combined.
  2. Roll Out the Pastry: Unroll 1 sheet of puff pastry onto a lightly floured surface and roll it out slightly thinner to form a rectangle (40x30cm / 15.7×11.8 inches). Cut the pastry in half lengthways to create two long strips.
  3. Add the Filling: Take half the sausagemeat mixture and shape it into a long sausage along the center of one pastry strip, leaving a clear border on each side. Repeat this step with the remaining sausagemeat and second pastry strip.
  4. Prepare the Egg Wash: In a small bowl, beat 1 large egg with 1 tbsp Marmite. Brush this mixture along the pastry borders to glaze.
  5. Seal the Rolls: Fold the pastry over the filling, enclosing it completely. Press the edges together to seal, then crimp with a fork for a decorative finish. Trim any uneven edges with a sharp knife.
  6. Cut and Chill the Rolls: Brush the top of the pastry with the remaining egg glaze, sprinkle with 1 tsp Nigella seeds (or sesame seeds), and cut each roll into 6 larger pieces or 10 smaller canapé-sized pieces. Place on a baking tray lined with baking paper and chill in the fridge for 20-30 minutes (or up to 1 day if preparing ahead).
  7. Bake the Rolls: Preheat the oven to 200°C (Fan 180°C / Gas 6 / 400°F). Bake the rolls for 15-20 minutes, until the pastry is golden and crisp and the filling is cooked through.
  8. Serve: Allow to cool slightly and serve warm or cold as a snack or party appetizer.
Gordon Ramsay Sausage Roll Recipe
Gordon Ramsay Sausage Roll Recipe

Recipe Tips:

  • Keep Pastry Cold: Cold pastry is easier to use and will bake crispy. If it gets soft, put it in the fridge for a few minutes.
  • Seal the Edges Tight: Press the edges together and use a fork to seal them, so the filling doesn’t spill out.
  • Don’t Overfill the Rolls: Use just enough filling for a thin layer. Too much can make the rolls break open.
  • Chill Before Baking: Put the rolls in the fridge for 20-30 minutes before baking to keep the pastry crispy.
  • Brush with Egg Wash: Brush the rolls with egg wash to make them shiny and golden. Don’t skip this step!

How To Store & Reheat Leftovers?

  • Refrigerate: Cool the sausage rolls to room temperature. Put them in a container with a lid and store them in the fridge for up to 3 days.
  • Freeze: Let the sausage rolls cool fully. Freeze them on a tray first, then put them in a container or bag. Keep them in the freezer for up to 2 months.
  • Reheat: Set the air fryer to 180°C (356°F). Heat the sausage rolls for 5-7 minutes until warm and crunchy.

Nutrition Facts:

  • Calories: 320kcal
  • Total Fat: 22g
  • Saturated Fat: 10g
  • Cholesterol: 50mg
  • Sodium: 600mg
  • Potassium: 160mg
  • Total Carbohydrate: 30g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 12g
Gordon Ramsay Sausage Roll Recipe
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Gordon Ramsay Sausage Roll Recipe

Recipe by Gordon RamsayCourse: Appetizers and SidesCuisine: BritishDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

320

kcal

This easy and delicious sausage roll recipe, inspired by Gordon Ramsay, is perfect for a quick snack or party appetizer. With crispy golden puff pastry, a savory sausagemeat filling, and a hint of tangy mustard, these rolls are both simple to make and incredibly satisfying. Use common pantry staples like Marmite and Nigella seeds for an extra flavor boost!

Ingredients

  • 350g sausagemeat

  • 3 tbsp wholegrain mustard

  • Sea salt and freshly ground black pepper (to taste)

  • 1 sheet of ready-rolled puff pastry

  • Plain flour (for dusting)

  • 1 egg

  • 1 tbsp Marmite (or yeast extract)

  • 1 tsp Nigella seeds (or sesame seeds)

Directions

  • Prepare the Filling: Add 350g (12.3 oz) sausagemeat, 3 tbsp wholegrain mustard, and a generous pinch of salt and pepper to a large bowl. Mix well until combined.
  • Roll Out the Pastry: Unroll 1 sheet of puff pastry onto a lightly floured surface and roll it out slightly thinner to form a rectangle (40x30cm / 15.7×11.8 inches). Cut the pastry in half lengthways to create two long strips.
  • Add the Filling: Take half the sausagemeat mixture and shape it into a long sausage along the center of one pastry strip, leaving a clear border on each side. Repeat this step with the remaining sausagemeat and second pastry strip.
  • Prepare the Egg Wash: In a small bowl, beat 1 large egg with 1 tbsp Marmite. Brush this mixture along the pastry borders to glaze.
  • Seal the Rolls: Fold the pastry over the filling, enclosing it completely. Press the edges together to seal, then crimp with a fork for a decorative finish. Trim any uneven edges with a sharp knife.
  • Cut and Chill the Rolls: Brush the top of the pastry with the remaining egg glaze, sprinkle with 1 tsp Nigella seeds (or sesame seeds), and cut each roll into 6 larger pieces or 10 smaller canapé-sized pieces. Place on a baking tray lined with baking paper and chill in the fridge for 20-30 minutes (or up to 1 day if preparing ahead).
  • Bake the Rolls: Preheat the oven to 200°C (Fan 180°C / Gas 6 / 400°F). Bake the rolls for 15-20 minutes, until the pastry is golden and crisp and the filling is cooked through.
  • Serve: Allow to cool slightly and serve warm or cold as a snack or party appetizer.

Notes

  • Keep Pastry Cold: Cold pastry is easier to use and will bake crispy. If it gets soft, put it in the fridge for a few minutes.
  • Seal the Edges Tight: Press the edges together and use a fork to seal them, so the filling doesn’t spill out.
  • Don’t Overfill the Rolls: Use just enough filling for a thin layer. Too much can make the rolls break open.
  • Chill Before Baking: Put the rolls in the fridge for 20-30 minutes before baking to keep the pastry crispy.
  • Brush with Egg Wash: Brush the rolls with egg wash to make them shiny and golden. Don’t skip this step!

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