Game Day Sausage Roll Recipe

You’re Not Ready for These Sausage Rolls—Trust Me

Alright, so imagine this: it’s kickoff, the living room’s already getting rowdy, and you’ve got a pile of uncooked sausages and a roll of pastry staring back at you—daring you, really—to pull off some Game Day magic. I first whipped up these sausage rolls when my cousin brought a crew of mates over for a football match (not gonna lie, bit stressful, the oven timer was the real MVP that day). Even now, every time I make these, I remember that anxious-but-excited feeling of not having enough snacks and… somehow making it work anyway! And okay, if you hear a strange crunch from the telly, pretty sure it’s just these golden flaky rolls being demolished in the background.

Why You’ll Totally Fall For This (Like My Family Does)

I make these when I honestly can’t deal with another bowl of chips or tray of wings. My family goes wild for them because, well, there’s something about that combo of flaky pastry and savoury sausage that sends everyone into snack-fuelled happiness (even my brother, who claims he “doesn’t really snack”—nice try, mate). Sometimes rolling the pastry is a total faff, but actually, I find it works better if you let it thaw properly instead of getting impatient like I used to.

What You’ll Need—And What I Swap When I’m Short

• 500g sausage meat (I usually just squish the filling out of a pack of plain pork sausages; fancy ones are good but don’t stress—Heck, even supermarket basics are fine)
• 1 sheet puff pastry (ready-rolled is my saviour, but if you like extra drama, roll your own. Grandma insists on the “Jus-Rol” brand, but honestly any flaky pastry works!)
• 1 egg, beaten (well, sometimes I forget or I use milk as a quick brush, still comes out golden-ish)
• 1 teaspoon dried sage (if you don’t have sage, pinch of Italian mixed herbs is tasty)
• Salt and pepper (forgive me but I never measure these—just a quick sprinkle here and there)
• Optional: a handful of grated cheddar, touch of Dijon mustard, or a few chopped chives for extra oomph

How I Get These Sausage Rolls From Oven to Table (With a Few Detours)

1. Preheat your oven: 220°C (or about 425°F for my pals over the pond). No need to be too fussy—just get it hot.
2. Mix up the filling: Dump the sausage meat, sage, salt, and pepper (plus any extras—cheese, chives, whatever’s in the fridge) into a bowl. Give it a mix. This is where I taste a tiny bit—yes, raw, I know, Mum yells at me every time. Maybe don’t copy me here.
3. Roll out your pastry: If it’s sticking, dust the bench with a little flour. If it rips, just patch it together—honestly, pastry’s forgiving. Cut in half lengthways so you’ve got two long strips.
4. Fill and roll: Squash the sausage mixture into a log down the middle of each strip, then fold the pastry over and press to seal (I just use my fingers, though a fork looks all neat and tidy if you’re feeling fancy).
5. Cut and glaze: Slice each log into about 6-8 pieces (makes them bite-sized, hence, perfect for game day nibbles). Brush each one with beaten egg or a splash of milk—gets that shiny, golden look.
6. Bake: Whack them on a lined tray, leave a bit of space so they crisp up, and bake for 20-25 minutes. At this point I usually poke my head in the oven at least three times just to “check” (read: sniff all that pastry goodness).
7. Cool…ish: Let them sit for a couple minutes. Or don’t. You’ll probably burn your mouth like I do nearly every single time. Worth it, though.

Notes To Save Your Sanity (Or at Least Your Time)

• If the pastry’s fighting you, stick it back in the fridge for 5-10 minutes—works wonders. Learned that the hard way when my kitchen hit sauna levels in July.
• Leftover sausage meat? Roll it into mini meatballs and freeze. Or just cook it up for breakfast.
• I think these actually taste better the next day, weirdly enough—though usually there’s nothing left to test this theory.

If You Fancy Mixing It Up—Here’s What Happened When I Did

• Cheddar in the filling: 10/10 recommend, unless you hate cleaning cheese off baking trays (it oozes everywhere, but yum).
• Tried chicken sausage once—honestly not my fave. Maybe you’ll like it more than me?
• Spicy Italian sausages for a kick: my pals say that’s “top tier,” just go easy on the chilli unless you want a table full of red faces.

What Kit Do You Need? Maybe Less Than You Think

• Baking tray (line it with parchment or foil—I mean, who wants to scrub stuck-on pastry?)
• Bowl for mixing meats and seasoning. If you don’t have one, use a decent sized saucepan. Works well in a pinch.
• Sharp knife for slicing. Or, you know, a slightly blunt one with a bit of muscle power.
• Pastry brush for the egg wash (or just pinch a scrap of kitchen roll if you can’t find it, not that I’ve ever had to improvise at the last minute…)

How to Store ‘Em—If They Survive That Long

Stick leftover rolls in an airtight box; fridge is fine for up to two days. You can warm them up in the oven to get the pastry crisp again (microwave makes ‘em kinda squidgy, but do what you gotta do). But honestly—in my house, they rarely last more than a day… people have thieving fingers.

The Best Way To Serve These—Our Family Ritual

I always plop them on a big platter smack dab in front of the telly, with a jar of mustard or ketchup nearby. Aunt June claims they’re best with homemade onion relish—if you’re feeling extra, this apple & onion chutney recipe from BBC Good Food is cracking. Sometimes we serve with a side salad if we’re pretending to be healthy. Doesn’t fool anyone.

Pro Tips (AKA Mistakes You Don’t Need To Repeat)

• I once tried rushing the rolling and ended up with sausage meat spilling everywhere, so take your time sealing the edges! It all tastes good, but does look a right mess otherwise.
• Avoid overstuffing ‘em—more filling sounds better but all you get is soggy pastry. Trust me. Less is more.
• And don’t skip letting the baked rolls sit for a few minutes before eating. You’ll taste more, and your tongue will thank you!

FAQ: Real Questions, Real Answers

• Can you make these ahead? Yep—assemble, then cover and chill overnight. Bake fresh so they’re extra flaky. Or freeze and cook from frozen, just tack on 5-10 mins. Someone once asked if they could microwave them from raw (uh, please don’t…trust me).
• Can I use veggie sausages? Sure thing! I’ve tried this with Quorn ones, just chop them finer or mash so they’re easy to roll. Texture’s a bit different but still gets devoured.
• What’s the best dip? Depends who you ask. My lot fight over sweet chilli sauce and brown sauce. Personally, I just like good old English mustard. There’s an amazing guide to mustard varieties here at Serious Eats if you fancy exploring.
• Do these work with gluten-free pastry? Actually, I find it works better if you roll the GF pastry between sheets of parchment; less sticky, less swearing. Results are slightly less puffy, but still smashing.
• Is it worth making pastry from scratch? For game day? I mean, if you’re feeling like the next Bake Off champ, go wild. Me tho? I’ll stick with the premade stuff and pour another drink. Life’s too short sometimes.

So, there you have it, warts and all. Give these a whirl for your next big game day, or Friday night, or whenever someone shows up looking hungry. And hey, if you find a new twist, drop me a message—I’m always game for a new experiment!

★★★★★ 4.10 from 40 ratings

Game Day Sausage Roll Recipe

yield: 8 servings

prep: 20 mins

cook: 25 mins

total: 45 mins

These savory sausage rolls encased in golden, flaky pastry are the perfect snack for any game day gathering. Easy to prepare and delicious warm or at room temperature, they’re a crowd-pleasing appetizer or party dish.

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Ingredients

• 1 lb (450 g) pork sausage meat
• 2 sheets puff pastry, thawed
• 1 small onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp Dijon mustard
• 1/2 tsp ground black pepper
• 1 egg, beaten (for egg wash)
• 1 tbsp sesame seeds (optional)

Instructions

1. 1
   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2
   In a bowl, combine sausage meat, chopped onion, parsley, Dijon mustard, and black pepper. Mix until well blended.
3. 3
   Unroll the puff pastry sheets and cut each sheet in half lengthwise, creating 4 long rectangles.
4. 4
   Spoon the sausage mixture evenly along one long side of each pastry rectangle. Roll up tightly to enclose, placing the seam side down.
5. 5
   Brush the tops with beaten egg and sprinkle with sesame seeds if desired. Cut each roll into 4 pieces and arrange them on the prepared baking sheet.
6. 6
   Bake for 22-25 minutes until the pastry is golden and crisp. Let cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 270cal

Protein: 10 gg

Fat: 18 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 17 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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