Delia Smith Sausage Roll Recipe

These Delia Smith sausage rolls are a classic homemade party favourite made with good-quality beef sausages, fresh sage, grated onion, and buttery puff pastry. The filling is savoury and well seasoned, while the pastry bakes until crisp, flaky, and golden.

They are simple enough for a family lunch but also make an excellent addition to a party or buffet. Using good-quality sausages is the key to a juicy filling with plenty of flavour.

Delia Smith Sausage Roll Ingredients

For the Pastry

• 350g (12 oz) puff pastry: Good-quality ready-made all-butter puff pastry is convenient and gives a crisp, flaky finish.
• 1 egg: Beaten, for glazing.

For the Sausage Filling

• 450g (1 lb) beef sausages: Or sausage meat. Choose good-quality sausages with a high meat content and remove the skins.
• 1 small onion: Peeled and grated, or very finely chopped.
• 1 tablespoon fresh sage: Finely chopped.
• Salt and freshly milled black pepper: To taste.

How To Make Delia Smith Sausage Rolls

1. Prepare the Oven and Baking Tray

Preheat the oven to 220°C (200°C Fan / Gas Mark 7).

Lightly dampen a large baking sheet with cold water rather than greasing it. This helps the pastry rise as it bakes.

2. Make the Sausage Filling

If you are using sausages, slit each sausage casing with a knife and peel it away.

Place the sausage meat in a large bowl. Add the grated onion and chopped fresh sage, then season generously with freshly milled black pepper and a little salt.

Mix everything together thoroughly with a fork until the ingredients are evenly distributed.

3. Roll Out the Pastry

Lightly flour your work surface and roll the puff pastry into a rectangle of approximately 30 x 40cm.

Cut the pastry lengthways down the middle to make two long strips.

Try not to overwork the pastry, as keeping it cool helps give you a better rise in the oven.

4. Add the Sausage Filling

Divide the sausage mixture into two equal portions.

With lightly floured hands, roll each portion into a long sausage shape roughly the same length as the pastry strips.

Place one sausage log along the centre of each pastry strip.

5. Wrap and Seal

Brush one long edge of each pastry strip with a little beaten egg or water.

Fold the pastry over the sausage filling and press the edges together firmly to seal.

Turn the pastry logs so the sealed edge is underneath.

6. Cut and Glaze

Use a sharp knife to cut each long roll into your preferred size.

For party food, cut them into pieces of about 2.5cm. For larger lunch-sized sausage rolls, make the pieces longer.

Snip the top of each roll three times with scissors. This gives them a traditional finish and allows steam to escape.

Brush the pastry generously with beaten egg.

7. Bake Until Golden

Arrange the sausage rolls on the dampened baking tray, leaving a little space between each one.

Bake high in the oven for 20–25 minutes, until the pastry is well puffed and deep golden brown and the sausage filling is completely cooked.

If you are unsure, check that the centre of the sausage filling is piping hot and fully cooked before serving.

8. Cool Slightly

Transfer the sausage rolls to a wire rack and leave them to cool for a few minutes.

They are delicious served warm, but they can also be served at room temperature as part of a buffet.

Tips for Perfect Sausage Rolls

Choose Good-Quality Sausages

The sausage filling is the main part of the dish, so good-quality beef sausages make a noticeable difference.

Look for sausages with a high meat content and a good balance of seasoning. Avoid very fatty sausages, as they can release more fat and shrink considerably during cooking.

Don’t Add Too Much Onion

Onion gives the filling extra flavour and moisture, but too much can make the mixture wet.

If you grate the onion, squeeze out excess liquid with kitchen paper before mixing it with the sausage meat.

Keep the Pastry Cold

Warm puff pastry becomes soft and difficult to handle.

If the assembled sausage rolls feel warm or the pastry begins to lose its shape, refrigerate them for about 20 minutes before baking.

Cold pastry going into a hot oven helps create a better rise and crispier layers.

Don’t Overwork the Pastry

Handle the puff pastry as little as possible. Excessive rolling and handling can reduce the distinct layers that give sausage rolls their flaky texture.

Use Scissors for the Decoration

Small snips with kitchen scissors are easier than dragging a knife across the pastry. They create neat cuts without pressing down too heavily on the puff pastry.

Why Dampen the Baking Tray?

Instead of greasing the baking tray, lightly dampen it with cold water.

As the water heats in the oven, it creates steam around the pastry. This can help the puff pastry rise while keeping the base from becoming excessively greasy.

It is a simple technique worth trying when making these Delia sausage rolls.

What To Serve With Sausage Rolls

These Delia Smith sausage rolls work particularly well with sharp, fresh, or slightly sweet accompaniments.

• English mustard: Its heat cuts through the richness of the sausage and pastry.
• Branston pickle: The sweet, tangy flavour makes an excellent contrast.
• Onion chutney: A richer option that works particularly well for parties.
• Apple slaw: Crisp apple and cabbage add freshness.
• Tomato soup: Serve larger sausage rolls alongside soup for a simple lunch.

Delia Smith Vegetarian Sausage Rolls

For Delia Smith vegetarian sausage rolls, replace the beef sausage filling with a good-quality vegetarian sausage mixture.

You can use vegetarian sausages or prepared vegetarian sausage meat, then follow the same basic pastry method.

Fresh sage, onion, black pepper, and other savoury herbs work particularly well with vegetarian fillings.

If using a packaged vegetarian sausage product, check the manufacturer’s cooking instructions because cooking times can differ from beef sausage meat.

Can I Use Ready-Made Puff Pastry?

Yes. Ready-made puff pastry is one of the easiest ways to make Delia sausage rolls at home.

A large sheet can be rolled lightly if necessary and divided into two long strips for the filling.

All-butter puff pastry gives particularly good flavour and crispness, although standard puff pastry also works well.

Why Did My Sausage Roll Filling Shrink?

The filling can shrink as the sausage meat cooks, particularly when the sausages contain a high amount of fat.

Choosing good-quality, high-meat-content sausages can help reduce excessive shrinkage.

Also avoid making the sausage filling much thinner than the pastry strip, as this can leave a noticeable gap inside the finished roll.

Can I Make Sausage Rolls Ahead?

Yes.

You can assemble the sausage rolls, cover them, and keep them chilled until you are ready to bake them.

If the pastry becomes soft while you are preparing them, refrigerate the assembled rolls before baking.

For the best result, glaze them just before they go into the oven.

How To Store Sausage Rolls

Allow cooked sausage rolls to cool before storing them.

• Refrigerate: Keep them in an airtight container in the fridge for up to 3 days.
• Reheat: Warm them in an oven at 200°C for about 10 minutes so the pastry becomes crisp again.
• Avoid the microwave: Microwaving can make puff pastry soft and chewy.
• Freeze: Sausage rolls can be frozen either before or after baking. Freeze them in a single layer first, then transfer them to a suitable freezer container or bag.

If baking from frozen, allow extra cooking time and make sure the sausage filling is completely cooked before serving.

Nutrition Information

Estimated per mini sausage roll:

• Calories: 180 kcal
• Fat: 12g
• Carbohydrates: 14g
• Protein: 6g
• Sodium: 250mg

Nutrition information is an estimate and will vary according to the sausages, pastry, and portion size used.

Try More recipes:

• Delia Smith Fatless Sponge Recipe

Frequently Asked Questions

What sausages are best for homemade sausage rolls?

Choose good-quality beef sausages with a high meat content. Sausages with too much fat can shrink more during cooking and may make the pastry greasy.

Can I use sausage meat instead of sausages?

Yes. Sausage meat can be used directly, so you can skip the step of removing the sausage skins.

Can I use puff pastry sheets?

Yes. Ready-made puff pastry sheets are a convenient option and work very well for homemade sausage rolls.

Why do my sausage rolls have a gap between the meat and pastry?

The sausage mixture naturally contracts as it cooks. Using good-quality, high-meat-content sausages can reduce shrinkage. Avoid making the filling too thin when shaping it.

Why is my sausage roll pastry soggy?

Excess moisture in the filling can make the pastry soft. Squeeze excess liquid from grated onion, avoid overfilling the pastry, and make sure the oven is fully preheated before baking.

Can I freeze sausage rolls?

Yes. You can freeze them either before or after baking. Freeze uncooked rolls on a tray before transferring them to a freezer container, or freeze cooked rolls once completely cool.

Can I make vegetarian sausage rolls?

Yes. Replace the beef sausage mixture with vegetarian sausage meat or vegetarian sausages. Fresh sage, onion, and black pepper work particularly well with the filling.

Delia Smith Sausage Roll

Recipe by Mary Randolph

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

180

kcal

Classic British party food featuring high-quality sausage and sage wrapped in crisp, all-butter puff pastry.

Ingredients

• 350g (12 oz) puff pastry

• 450g (1 lb) beef sausages or sausage meat

• 1 small onion, grated or very finely chopped

• 1 tablespoon fresh sage, finely chopped

• 1 large egg, beaten

• Salt, to taste

• Freshly milled black pepper, to taste

Directions

• Prepare the oven: Preheat the oven to 220°C (200°C Fan / Gas Mark 7). Lightly dampen a large baking tray with cold water.
• Make the filling: Remove the skins from the sausages and place the meat in a bowl. Add the grated onion, chopped sage, salt, and plenty of black pepper. Mix until well combined.
• Roll the pastry: Roll the puff pastry into a rectangle about 30 x 40cm, then cut it lengthways into two equal strips.
• Add the filling: Divide the sausage mixture between the two pastry strips, shaping it into long logs down the center of each strip.
• Seal the rolls: Brush one long edge of each pastry strip with beaten egg or a little water. Fold the pastry over the filling and press firmly to seal.
• Cut and glaze: Cut the rolls into your preferred size. For mini sausage rolls, pieces of about 2.5cmwork well. Snip the tops with scissors and brush generously with beaten egg.
• Bake: Arrange on the dampened baking tray and bake for 20–25 minutes, until puffed, golden brown, and the sausage filling is thoroughly cooked.
• Cool: Transfer to a wire rack and allow to cool slightly before serving.

Notes

• If the pastry becomes soft while assembling the rolls, refrigerate them for about 20 minutes before baking. Cold puff pastry gives a better rise and crispier finish.
• A high meat-content sausage gives a more flavourful filling and helps reduce excessive shrinkage during baking.