Jamie Oliver Sausage Rolls

You ever take a bite of something so flaky and rich it feels like a small rebellion? These Jamie Oliver Sausage Rolls did that to me. It’s not just the crisp puff pastry shattering between your teeth or the way the sage and nutmeg hit you like a whisper of Christmas past. It’s the comfort. The mess. The warmth. Made them on a rainy Saturday. Planned to freeze half. Didn’t happen. (inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

• 1 tablespoon olive oil
• 1 red onion, peeled and sliced thin, almost see-through
• 1 sprig fresh sage, just the leaves
• 6 pork sausages, good ones, casings gone
• Half a cup of breadcrumbs
• A whisper (1/4 teaspoon) fresh nutmeg, grated

For the Pastry:

• 250 g puff pastry, shop-bought is fine
• 1 egg, free-range if you can
• 2 tablespoons milk

How To Make Jamie Oliver Sausage Rolls

1. Prep the Onion: Oven first. Get it going at 180°C, or 350°F if that’s your language. Slice up the red onion and let it melt in a warm pan with olive oil. Slowly. Like, 20 minutes slowly. When it starts smelling sweet and a little golden around the edges, toss in sage leaves. Let them sizzle briefly. Cool it all down on a plate.
2. Make the Meat Mix: Rip open the sausages. Into a bowl with the onion mix, breadcrumbs, and nutmeg. Use your hands. There’s no elegant way—just squish and fold until it feels even. It’ll smell earthy and rich. That’s your sign.
3. Roll It Up: Flour the counter, not too much. Cut the pastry in half lengthwise. Roll each into a rectangle, something close to 3mm thick. Shape the meat into two long logs. Lay one in the middle of each pastry strip.
4. Fold and Seal: Egg and milk in a cup, whisked. Brush along the edges of the pastry—just enough. Fold the pastry over the sausage. Seal the edge with your fingers, press it down like you mean it. Flip so the seam’s underneath. Slice each into 6 bits. They’ll look humble. That’s fine.
5. Bake: Onto a tray. Egg wash the tops for shine. Into the oven. 25 minutes or so. You’ll smell when they’re ready—deep, savory, just a touch sweet from the onion. They should look unapologetically golden.

Why I Love This Recipe

I didn’t expect them to be that good. Honest. Made them for friends, but I kept sneaking bites before they arrived. Something about the soft-meets-crunch texture and that herbal nudge of sage… just felt right. They’re nostalgic and surprising all at once. Not fussy, not fancy. Just solid.

Recipe Tips

• Use lamb sausages if you’re feeling bold. Gamey, rich, different.
• Toss in grated cheddar. Cheese makes everything more dangerous in a good way.
• Make tiny ones. Perfect for people who say they aren’t hungry but keep reaching over.
• Freeze unbaked rolls. Straight into the oven when needed, no regrets.
• A touch of chili powder, if you like your comfort food with a jab.

How To Store Sausage Rolls

• At Room Temperature: Fine for a couple hours. After that, into the fridge they go.
• In the Fridge: Cool them first. Then tuck them into an airtight container. Eat within 3 or 4 days. The sooner, the better.
• In the Freezer: Wrap them like you mean it—in foil or freezer bags. Good for a couple months.
• Reheating: Oven’s your best friend—350°F, 15 minutes or until hot. Foil helps keep them soft. Microwave works in a pinch, but they’ll be soggier. Air fryer? Golden. 5 to 10 minutes, just keep an eye.

Let’s Answer a Few Questions

Why are my sausage rolls soggy?
Probably your oven’s not hot enough. Or maybe you rushed them. Patience gives crispness.

How do I make the bottoms crispy?
Hot tray. No parchment. Straight on the metal. Sizzle from below.

Can I prep them ahead?
Yes. Freeze them raw. Bake straight from frozen. Just add a few more minutes.

Do I have to use pork?
Nah. Lamb’s punchier, beef is fine too. Just don’t go too lean.

Can I hide some veg inside?
Yep. Mushrooms work, especially if you cook them down first. Grated carrot, too. Adds sweetness.

Nutrition Facts (per roll-ish)

• Calories: 551
• Carbs: 42.4g
• Protein: 22.8g
• Fat: 37.9g
• Sugar: 3.3g
• Fibre: 2.5g

Try More Recipes:

• Jamie Oliver Salmon Quiche
• Jamie Oliver Mushroom Omelette
• Jamie Oliver Tuna Quiche