Hairy Bikers Sausage Rolls​ Recipe

These flaky Hairy Bikers Sausage Rolls are made with a simple homemade rough puff pastry, high-quality pork sausage meat, savory onion, and a hint of fresh thyme. This recipe creates the ultimate savory snack—a buttery, crisp pastry encasing a juicy, well-seasoned meat filling. They are perfect for a picnic, party food, or a satisfying lunch, making a batch of about 16 delicious sausage rolls.

Hairy Bikers Sausage Rolls Ingredients

For the Rough Puff Pastry:

• 250g strong white bread flour, plus extra for dusting
• 1 tsp salt
• 250g cold unsalted butter, cut into small cubes
• 150ml ice-cold water

For the Filling:

• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 450g good-quality pork sausage meat
• 2 tsp fresh thyme leaves, chopped
• 1 tbsp fresh parsley, chopped
• A pinch of mace or freshly grated nutmeg
• Sea salt and freshly ground black pepper
• 1 egg, beaten (for egg wash)

How To Make Hairy Bikers Sausage Rolls

1. Make the pastry base: In a large bowl, mix the flour and salt. Add the cubes of cold butter and toss them in the flour to coat. Pour in about two-thirds of the ice-cold water and use a butter knife to mix everything together. Gradually add the remaining water until the dough just comes together into a shaggy ball. Do not overmix; you should still see large pieces of butter.
2. First fold and chill: Lightly flour your work surface and turn the dough out. Roll it into a long rectangle. Fold the top third of the rectangle down into the middle, then fold the bottom third up over it, like folding a letter. Turn the dough 90 degrees. Wrap it in plastic wrap and chill in the refrigerator for 20 minutes.
3. Second fold and chill: Unwrap the dough and place it on the floured surface. Roll it out into a rectangle again. Repeat the letter-folding process. Wrap it again and chill for at least another 20 minutes before using.
4. Prepare the filling: While the pastry chills, heat the oil in a small frying pan. Add the finely chopped onion and cook gently for 5–10 minutes until soft and translucent. Let it cool completely. In a separate bowl, combine the sausage meat, cooled onion, thyme, parsley, mace or nutmeg, and a generous amount of salt and pepper. Mix well with your hands.
5. Assemble the rolls: Preheat your oven to 200°C (180°C Fan / Gas Mark 6) and line a large baking sheet with baking paper. Cut the chilled pastry in half. Roll out one half into a long rectangle about 30cm x 20cm. Form half of the sausage filling into a long log down the center of the pastry.
6. Encase and cut: Brush one of the long edges of the pastry with the beaten egg. Fold the other edge over the sausage meat to meet the egg-washed edge, and press firmly to seal. Turn the long roll over so the seam is on the bottom. Cut it into 8 equal pieces. Repeat this process with the second half of the pastry and filling.
7. Chill and bake: Place the sausage rolls on the prepared baking sheet. Brush the tops with the rest of the beaten egg and use a sharp knife to make 2-3 small slashes on top of each one. Chill them in the fridge for 15-20 minutes. Bake for 20–25 minutes, or until the pastry is puffed up, golden brown, and the filling is cooked through.

Recipe Tips

• Keep Everything Cold: The secret to flaky rough puff pastry is to keep the butter and water ice-cold. This ensures the butter stays in small, distinct pieces rather than melting into the flour, which is what creates the separate, flaky layers when baked.
• Don’t Skip the Chilling: The two chilling periods are essential for a good result. They allow the gluten in the flour to relax (preventing tough pastry) and keep the butter firm, which is crucial for creating those beautiful flaky layers.
• Use High-Quality Sausage Meat: The filling is just as important as the pastry. Use good-quality pork sausage meat with a high meat content (at least 85%) for the best flavor and a juicy, not greasy, texture. If you can’t find sausage meat, buy good sausages and squeeze the meat out of the skins.
• Score the Tops: Cutting a few small slashes in the top of each sausage roll not only looks professional but also serves an important purpose. It allows steam to escape during baking, which helps the pastry to rise evenly and prevents the bottoms from becoming soggy.

What To Serve Sausage Rolls

These classic sausage rolls are fantastic on their own, served warm from the oven or at room temperature. For a perfect pairing, serve them with a dollop of strong English mustard, a tangy brown sauce, or a sweet and chunky tomato chutney. They are a star attraction in a packed lunchbox or as part of a picnic spread alongside a crisp green salad and some pickles.

How To Store Sausage Rolls Leftovers

• Refrigerate: Once cooled completely, store the sausage rolls in an airtight container in the refrigerator for up to 3 days. They can be eaten cold or reheated in an oven at 180°C (160°C Fan) for about 10 minutes to refresh the pastry.
• Freeze: These sausage rolls freeze brilliantly. You can freeze them either baked or unbaked. To freeze unbaked, place them on a tray in the freezer until solid, then transfer to a freezer bag. Bake from frozen, adding about 10-15 extra minutes to the cooking time.

Frequently Asked Questions

• Can I use store-bought pastry? Yes, if you’re short on time, a good quality all-butter puff pastry sheet is an excellent substitute for the homemade rough puff pastry. You’ll need about a 500g block or a ready-rolled sheet.
• How do I prevent the bottoms of my sausage rolls from being soggy? A soggy bottom can be caused by a filling that is too wet or not getting the base hot enough. Ensure your cooked onions are completely cool before mixing them into the filling. Most importantly, always bake the sausage rolls on a baking sheet that has been preheated in the oven. The initial blast of heat helps to cook and crisp up the bottom pastry quickly.
• Can I make these vegetarian? Yes, this recipe can easily be adapted. Substitute the pork sausage meat with your favorite vegetarian sausage alternative and ensure you are using an all-butter or vegetable-based pastry. Be sure to season the vegetarian filling well with herbs and spices.
• Is it possible to prepare them ahead of time? Absolutely. You can assemble the sausage rolls completely, place them on a baking tray, cover them with plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze them unbaked (as described above) for a quick and easy snack later.

Try More Recipes:

• Hairy Bikers Chicken Dumplings Casserole ​Recipe
• Hairy Bikers Old Fashioned Chicken Casserole​ Recipe
• Hairy Bikers Cheese And Onion Pie​ Recipe