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?
- 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.
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
Description
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
Instructions
- 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!
Gordon Ramsay Sausage Roll Recipe