Pork & Garlic Sausage Rolls

Pork & Garlic Sausage Rolls | Patisserie Makes Perfect

Garlic & Pork Sausage Rolls | Patisserie Makes Perfect

I made a huge batch of puff pastry a few weeks ago to try out a different recipe to the one I normally use. Generally if I’ve found a good base recipe, I don’t feel the need to try out a different one each time I develop a recipe, I just rely on my staple recipe.

What I mean by this is that every patisserie book you buy will generally have a puff pastry recipe, a creme patissiere recipe, choux pastry etc. Any of the good basic recipes give you an indication of what the recipe will yield, so you can then use it for other recipes in different books or to create your own recipes.

Pork & Garlic Sausage Rolls | Patisserie Makes Perfect

I have a choux pastry recipe I swear by from Edd Kimber’s book Patisserie Made Simple. It’s the best choux pastry recipe I’ve ever used, the quantities and detailed instructions mean that the recipe always turns out perfectly.

My favourite puff pastry recipe used to be from this book Patisserie, but after trying a William Curley puff pastry recipe I think I have been converted. I’ve included the recipe here, there’s not a huge amount of difference, but a few tips really help when making the puff pastry.

Pork & Garlic Sausage Rolls | Patisserie Makes Perfect

I always like to have puff pastry in the freezer, it’s so useful, so I always make a big recipe, that gives me 3 blocks of 400g, which means I don’t need to buy the ready-made puff pastry from the supermarket.

I’ve used the first batch to make this great pithivier and the second batch was used for these sausage rolls. I used sausages for this recipe and just squeezed them out of their skins and  added some garlic and sage to the mix. These are so flaky and buttery and the recipe couldn’t be easier.

Pork & Garlic Sausage Rolls | Patisserie Makes PerfectPork & Garlic Sausage Rolls | Patisserie Makes Perfect

Pork & Garlic Sausage Rolls | Patisserie Makes Perfect

Pork & Garlic Sausage Rolls

Patisserie Makes Perfect
This recipe is adapted from William Curley and Justin Gellatly. The puff pastry makes more than you need, but it freezes really well and you can use it for other recipes.
5 from 3 votes
Cook Time 40 minutes
Total Time 40 minutes
Servings 9


  • ***Puff Pastry***
  • 250 g Plain Flour sifted
  • 250 g Strong White Bread Flour sifted
  • 10 g Fine/Table Salt
  • 50 g Unsalted Butter cold and diced
  • 200 ml Water cold
  • 450 g Butter shaped into a 15 x 15cm square and stored in the fridge
  • ***Filling***
  • 400 g Sausagemeat/Sausages
  • 1 Tsp Dried Sage
  • 1 Shallot finely chopped
  • 4 Garlic Cloves crushed
  • Salt & Pepper
  • Egg for washing


  • Put the flours and salt in a bowl and add the 50g diced butter and rub it into the flour until it resembles breadcrumbs and there are no big lumps of butter.
  • Add the water to the centre of the bowl and using your fingers, mix together to dough to form a mass.
  • Knead the dough until it becomes elastic and smooth. Shape the dough into a bowl and put a cross in the top about 2.5cm deep. Wrap in clingfilm and put in the fridge to rest for an hour.
  • Take the dough out of the fridge and roll the dough out from each quarter until a cross is formed.
  • Place the butter in the centre and fold over each flap of pastry so that the butter is completely encased.
  • Roll the pastry into a rectangle and then fold the top third down to the middle, then fold the bottom third up so it is like a letter.
  • Turn the pastry 90 degrees and roll it out into a rectangle and make the letter fold again. Wrap the pastry in clingfilm and leave in the fridge for at least 1 hour.
  • Take the pastry out of the fridge and repeat the same folds twice more. Return the pastry to the fridge and rest for another hour.
  • Finally take the pastry from the fridge and repeat the same folds one final time. Divide the astry into 3 blocks weigh 400g. Place one of the blocks in the fridge to rest for an hour, wrap the other two in clinggilm and freezer bags and place in the freezer to use another time.
  • Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with greaseproof paper.
  • Mix all of the filling ingredients together, if using sausages squeeze them out of their skins and then using your hands mix the ingredients together.
  • Roll out the pastry to 60cm x 18cm and then take the filling and shape it into a sausage that is 60cm long.
  • Lay the filling out on the pastry about 3cm from the edge, brush egg all along the edge and pull the pastry over and seal it to the other bit of pastry on the edge.
  • Dip a fork in some flour and use it to seal the edge of the pastry by pressing it down. Cut the long sausage evenly into 9 sausage rolls.
  • Place them back in the fridge for an hour to firm up and then remove them from the fridge, brush them with egg and score the top 3 or 4 times at an angle with a sharp knife.
  • Bake for 30 - 40mins until golden brown.


To make your butter block, leave the butter at room temperature, then coat the butter and your hands in flour, knead the butter until it softens and then add shape it into the square 15cm by 15cm. Wrap the butter in clingfilm and return it to the fridge to firm up.

Pork & Garlic Sausage Rolls | Patisserie Makes PerfectPork & Garlic Sausage Rolls | Patisserie Makes Perfect

I still have one block of puff pastry left in the freezer, if you have any suggestions for what to make next, let me know in the comments.

Thanks for reading.


26 Responses

  1. Ruby & Cake

    I love making my own puff but I usually go for a rough version – will have to try this so I can have it in the freezer in hand! Sausage rolls remind me of school lunchtimes – gorgeous delicious nostalgia x

  2. Sugar et al.

    We are big fans of sausage rolls. Your pastry is definitely spot on to have such an amazing finish on the sausage rolls.Such a lovely recipe Angela!

  3. choclette

    I’m so impressed with your puff pastry organisation and the finished result. I’ve never made it, thought I keep meaning too. Good to hear whose recipes you think are best. I have a couple of William Curley’s books, so if ever I can summon up the umph to make some, I’ll remember to use his. Thanks for the tip.

  4. Dannii

    Anything with pastry is so comforting isn’t it. I bought some puff pastry the other day, so I am going to have to get cooking.

  5. Tara

    Gorgeous! I love the seasonings in the sausage. I havent made my own puff pastry in a long time. Definitely need to make a large batch to stock the freezer.

  6. Jodie Dodd

    Another one I’m definitely going to make, they look delicious! I’m so happy you’re doing the savory recipes. 🙂 x

    • patisseriemakesperfect

      Thanks Jodie 🙂 They’re not getting as much interest as my patisserie, but perhaps it’s because I’m not known for it. I figure as long as they have pastry/bread etc in the theme then technically it still comes under patisserie.

      Hope you’re well. xx

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