Gordon Ramsay Sausage Roll Recipe

The First Time I Screwed This Up…

I thought sausage rolls were foolproof. Puff pastry, sausagemeat, oven. Easy, right? Not even close. My first batch split like a bad relationship—soggy bottoms, pale tops, and flavor that felt like it gave up halfway through the chew. It wasn’t until I watched Gordon glaze with Marmite (yes, Marmite), tighten up the roll shape, and chill the dough before baking that it finally clicked. That’s when I stopped making sausage rolls and started engineering them.

If yours leak, puff unevenly, or taste like a bland tube of meat in pastry, I’ve got you. Here’s the tested version that finally nailed it.

Why This Works (And Where Most Go Wrong)

What Gordon gets right: Contrast. His sausage roll isn’t just savory—it’s got tang from mustard, umami depth from Marmite, and crispness that snaps.

Where people mess it up:

• Pastry too warm: It melts before it puffs.
• Overfilled rolls: Leads to bursting and raw centers.
• No chill before baking: Total amateur move—your pastry needs structure.
• Weak seasoning: Sausagemeat is bland by default. You have to drive flavor into it.

Ingredients That Actually Matter

• 350g sausagemeat – Use good quality. Budget stuff leaks water and tastes flat.
• 3 tbsp wholegrain mustard – Adds texture and acid. Dijon works if that’s all you’ve got.
• 1 egg + 1 tbsp Marmite – Ramsay’s twist. Boosts umami and deepens browning.
• 1 sheet puff pastry – All-butter if you can. Cheaper pastry won’t puff or crisp the same.
• Nigella seeds (or sesame) – Brings a visual pop and nutty finish.
• Plain flour – Just for dusting. Skip it, and you’ll glue pastry to the counter.

How To Make Gordon Ramsay Sausage Rolls

Mix the Filling
Start with cold sausagemeat. Mix with mustard, salt, and pepper. Don’t overwork it—just combine until even.

Roll and Prep the Pastry
Unroll your puff pastry onto a floured surface. Roll it out just a little thinner (aim for ~40×30 cm). Cut lengthwise to create two long strips.

Shape the Sausage
Divide the meat mixture into two. Roll each into a log the length of the pastry, laying it down the center. Leave at least a 2 cm border.

Egg Wash with Marmite
Beat 1 egg with 1 tbsp Marmite. It’ll look weird. Trust it. Brush along the pastry edges.

Fold + Seal
Fold the pastry over the meat, edge to edge. Press to seal, then crimp with a fork. Trim the edge clean—uneven pastry warps in the oven.

Cut + Chill
Slice each long roll into 6 or 10 pieces, depending on size. Brush with the rest of the Marmite egg wash. Sprinkle with Nigella seeds. Chill the tray for at least 20 minutes.

Bake
200°C (Fan 180°C / 400°F), for 15–20 minutes. They should be deep golden, puffed high, and no pale underbellies.

Cool slightly before serving. Warm is best. Cold works too.

What Gordon Ramsay Says About This Dish

“You want that beautiful contrast—crisp pastry and juicy meat.”
When I nailed the pastry seal and baked from cold, I finally got that contrast.

“Marmite in the egg wash? Game-changer.”
He’s not kidding. It deepens the color and boosts flavor.

“Don’t be scared to season. The pastry’s bland—it needs the help.”
Add more salt than you think. A bland roll is a dead roll.

What I Got Wrong (And How I Fixed It)

• Used cheap sausagemeat – Came out greasy and bland. Go for butcher-quality or mix pork shoulder with fat.
• Skipped chilling – Big mistake. The pastry puffed unevenly, meat leaked, and edges unsealed.
• Overstuffed them – Looked good raw, burst open in the oven. Less is more.

Variations That Actually Hold Up

• Spicy version – Add 1 tsp harissa or cayenne to the filling.
• Cheddar twist – Mix in finely grated sharp cheddar with the sausagemeat (about 50g max).
• Vegan test – Plant-based puff + Beyond sausage + Dijon. It works—but loses crispness if not chilled long enough.

Pro Tips That Change the Game

• Chill after cutting – Keeps the roll shape and improves puff.
• Always trim edges – Clean pastry rises straighter.
• Use a hot baking tray – Preheat the tray if you want a guaranteed crisp bottom.

Storage + Leftover Moves

Fridge: Store in an airtight container up to 3 days.

Freeze (raw or baked): Flash freeze on a tray first. Then store in bags. Lasts 2 months.

Reheat: Air fryer at 180°C (356°F) for 5–7 mins. Don’t microwave—it ruins the crisp.

Leftover move: Slice and stuff into a sandwich with mustard and pickles. Trust me.

FAQs

Q: Can I use pre-cooked sausage?
You can, but it won’t bind as well or taste the same. Raw sausagemeat is best for control and moisture.

Q: Why does Gordon use Marmite?
Color and umami. It enhances browning and deepens flavor. If you hate Marmite, try soy sauce or leave it out.

Q: Can I make these ahead?
Yes. Assemble, chill, then bake fresh. Or freeze unbaked and go straight from freezer to oven—just add 5 minutes to the bake time.

Q: What’s the best puff pastry to use?
All-butter puff pastry. Anything else is a downgrade in texture and flavor.

Try More recipes:

• Pimento Dip
• Caramelized Onion Everything Dip
• Gordon Ramsay Anchovy Dip Recipe
• Gordon Ramsay Spinach Artichoke Dip Recipe