Borough Market Sausage Roll
Golden, flaky all-butter puff pastry wrapped around coarsely minced British pork seasoned with fresh sage and English mustard.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •baking tray
- •greaseproof paper
- •pastry brush
- •mixing bowl
- •sharp chef knife
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 34 g
- carbs
- 36 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 540 kcal
Instructions
- 1
Preheat your fan oven to 190°C and line a baking tray with greaseproof paper.
- 2
Mix the pork mince, onion, sage, thyme, breadcrumbs, mustard, mace, salt, and pepper thoroughly in a large bowl.
- 3
Unroll the cold puff pastry sheet onto a lightly floured work surface with the long edge facing you.
- 4
Shape the pork mixture into a firm, even sausage log running lengthways down the centre of the pastry.
- 5
Brush the top pastry border lightly with beaten egg to help it seal.
- 6
Roll the pastry tightly over the meat until the pastry edges overlap into a neat seam.
- 7
Turn the roll seam-side down and cut into four equal, generous portions with a sharp knife.
- 8
Score three shallow diagonal slashes across the top of each roll to let steam escape during baking.
- 9
Place the rolls on the baking tray and brush the tops generously with the remaining beaten egg.
- 10
Scatter nigella seeds over each roll and bake for 25 to 30 minutes until puffed and deep golden brown.
Chef's tips
Keep the puff pastry chilled until the very moment you assemble the rolls to ensure maximum lift. Using coarse pork mince with roughly twenty percent fat keeps the interior succulent without making the pastry base soggy.
Ingredient substitutions
- fresh sage → 1 tsp dried rubbed sage
- ground mace → ground nutmeg or ground allspice
- nigella seeds → white sesame seeds or poppy seeds
Storage
Store fully cooled sausage rolls in an airtight container in the fridge for up to three days.
Reheating
Reheat on a baking tray in a fan oven at 180°C for 10 minutes until crisp and piping hot.
Common mistakes to avoid
- •Allowing the puff pastry to get warm and limp before rolling, which prevents flaky layers.
- •Overfilling the roll, which can burst the seam open during baking.
Serving suggestions
Cooked Borough Market Sausage Roll?
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