James Martin Sausage Rolls

I’ve got a soft spot for sausage rolls. Always have. Something about that flaky, buttery pastry giving way to peppery, juicy sausage just feels… right. Proper comfort food, you know? And if you grew up in Britain, odds are sausage rolls were as common on the school lunch table as soggy crisps and dodgy custard. James Martin’s version? Oh, it’s a bit posher, a bit more grown-up — but still has that soul-hugging warmth baked into every bite.

I first made these rolls in a half-rushed panic before a picnic in Richmond Park. I’d forgotten the pork pies and the wine, but these beauties saved the day. Wrapped in foil, still warm, and eaten on a tartan blanket with mustard smeared on my cheek — bliss. You don’t need a special occasion for them, though. A rainy Tuesday and a strong cuppa will do just fine.

Let’s get rolling, shall we?

Why You’ll Love It

• Flaky, golden pastry that’s impossible to resist. Especially when it catches a little too much heat and crisps at the edges — heaven.
• Hearty sausage filling with sautéed onions for extra savoury depth.
• Freezer-friendly — make a batch, freeze half, and thank yourself later.
• Customisable — want them spicy? Use chorizo. Fancy herbs? Toss them in.
• Great hot or cold — picnic, lunchbox, midnight fridge raid, sorted.
• Ridiculously easy to make (as long as you remember to defrost the pastry. Don’t ask.)

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped — caramelised just enough to sweeten the deal
• 2 pounds sausage meat — or just good-quality sausages with the casings removed
• 3 medium eggs (free-range if you can), divided — one for gloss, two for richness
• Salt and black pepper, to taste
• 2 tablespoons plain flour — for your rolling surface
• 25 ounces puff pastry or shortcrust pastry — puff makes it luxurious, shortcrust makes it rustic

How to Make It

Gently sauté the onions:

Heat the oil in a pan and cook the chopped onion over medium heat until soft and golden — about 10 minutes. You want them just caramelised, not crispy. Set aside to cool.

Mix up your filling:

In a big bowl, combine the sausage meat, two of the eggs (beaten), and the cooled onions. Add salt and pepper — be generous with the pepper, it gives it bite. Use your hands if you’re brave. It’s messy but works better.

Roll out the pastry:

Lightly flour your worktop. Roll the pastry into two rectangles, about 8-by-10 inches each. Then slice each rectangle lengthwise so you’ve got four long strips. Pop them in the fridge for 10 minutes — cold pastry puffs better.

Fill and fold:

Shape the sausage meat into long logs and place one in the centre of each pastry strip. Don’t overfill — it’s tempting, but you’ll regret it when it bursts. Brush the pastry edges with the last beaten egg.

Seal and flip:

Fold the pastry over the filling, press the edges together to seal, and turn each roll seam-side down. Brush the tops with more egg — this is where that glossy bakery look comes from.

Slice and prep for baking:

Cut each log into pieces — about 1.5 inches is perfect for bites, or go longer if you want them more substantial. Place them on a lined baking sheet.

Bake ‘til golden:

Into a 400°F (200°C) oven they go. Bake for 20–25 minutes, or until puffed, golden, and smelling so good the neighbours start knocking.

Let them cool… or not:

Technically, you should let them cool slightly. Realistically, I eat one burning hot straight off the tray and regret nothing.

Common Mistakes and How to Dodge Them

Why is my sausage roll soggy underneath?
Too much filling or wet onions can do this. Make sure your onions are cooled, and don’t overpack the pastry.

Why did my pastry split open in the oven?
Usually from not sealing it well or using warm pastry. Chill your rolls before baking if they feel soft.

Can I use sausage links instead of sausage meat?
Absolutely! Just squeeze out the filling — bin the casings. Been doing it that way for years.

Why are they bland?
Add more seasoning — or use spiced sausages (Cumberland or Lincolnshire are solid bets). You can even sneak in mustard or herbs.

I overbaked mine, help!
Honestly? Still edible. Just dunk it in ketchup and call it ‘extra-crisp’. No shame.

Storage and Reheating

Fridge:
Keep them in an airtight container up to 3 days. They’ll soften a bit but still taste fab cold.

Freezer:
Freeze after baking or before — just wrap tightly and stash for up to 3 months. Reheat straight from frozen at 180°C (350°F) for 10–15 mins.

Microwave:
Fine in a pinch, but you’ll lose the crisp. About 40–60 seconds does it.

Air Fryer:
Actually brilliant for reheating — 2 minutes at 350°F and they’re revived and crisp again.

Frequently Asked Questions

Can I make these gluten-free?
Sure — use gluten-free pastry and double-check your sausage meat. Some have sneaky breadcrumbs.

What dipping sauce goes well with these?
English mustard if you want heat, or a tangy chutney. I’ve also shamelessly dipped them in garlic mayo. No regrets.

Do I need to pre-cook the sausage?
Nope! It cooks through as it bakes inside the pastry — just make sure the oven’s nice and hot.

Can I prep them ahead?
Yes — assemble and chill, then bake just before serving. You’ll be everyone’s favourite person.

Nutrition Facts (Per Serving):

• Calories: 320
• Total Fat: 23g
• Carbs: 19g
• Protein: 8.5g
• Sodium: 451mg
• Sugar: 0.7g

Try More James Martin Recipes:

• James Martin Fondant Potatoes Recipe
• James Martin Potato Rosti
• James Martin Pork Crackling