Jamie Oliver’s sausage rolls are his spin on a beloved British classic. Think flaky puff pastry wrapped around juicy, herby sausage meat-baked until golden and crisp. The kind of snack that disappears within minutes at a party.
Now, Jamie being Jamie, he doesn’t just throw in any old sausage. He amps things up with fresh herbs, good-quality meat and sometimes adds little extras like mustard or dried fruit for a flavor twist. The end result? A bite that’s rustic, hearty and somehow both fancy and comforting.
Jamie Oliver Sausage Rolls Recipe
Ingredients Needed
Jamie’s recipes are all about quality ingredients that aren’t over-complicated. Here’s what you’ll need:
For The Filling
- 500g quality sausage meat or sausages with the skins removed
- 1 small red onion, finely chopped
- 1 apple, peeled and finely grated (adds sweetness and moisture)
- 1 tsp fennel seeds (optional but adds a lovely aromatic kick)
- A handful of fresh sage leaves, finely chopped
- Sea salt and freshly ground black pepper
For The Pastry
- 1 sheet of ready-rolled puff pastry (you can make your own but store-bought keeps it quick)
- 1 egg, beaten (for egg wash)
Extras (optional But Tasty)
- A dab of English mustard on the pastry before adding the sausage
- A sprinkle of sesame or poppy seeds on top for crunch and presentation
Equipment Needed
You don’t need a kitchen full of gadgets. Here’s what gets the job done:
- Chopping board and sharp knife
- Mixing bowl
- Baking tray
- Pastry brush
- Oven
- Grater (for the apple)
- Fork (to crimp the edges if you’re feeling fancy)
How To Make Jamie Oliver’s Sausage Rolls
Let’s break it down. No stress, no fuss-just straight-up cooking.
1. Preheat And Prep
Start by preheating your oven to 200°C (fan 180°C) / 400°F. Line a baking tray with parchment paper so nothing sticks.
2. Mix The Filling
In a bowl, combine the sausage meat with your chopped onion, grated apple, fennel seeds and chopped sage. Season it well with salt and pepper. Get in there with your hands. it’s the best way to make sure everything’s mixed evenly.
3. Roll Out The Pastry
Unroll the puff pastry onto a lightly floured surface. Cut it in half lengthwise so you’ve got two long strips.
4. Assemble
Divide the sausage mixture into two equal parts. Roll each one into a log and place them down the middle of each pastry strip. If you’re adding mustard, spread a thin line of it on the pastry before laying down the sausage.
Fold the pastry over the sausage, pressing the edges together to seal. You can use a fork to crimp the edge or just press it closed with your fingers.
5. Slice And Glaze
Cut each long roll into smaller individual rolls. about 2 inches long is a good snack size. Place them on your baking tray. Brush the tops with beaten egg and sprinkle over any seeds if you’re using them.
6. Bake
Pop them in the oven for about 20-25 minutes or until they’re golden, puffed up and the sausage is cooked through.
Let them cool just a little bit (if you can wait) before serving.
What I Learnt
A few surprises hit me while making these.
First: Grated apple? Genius. It’s not overpowering but it adds this subtle sweetness and keeps the filling juicy.
Second: Fresh herbs matter. Dried sage just doesn’t have the same punch. The fresh stuff lifts the whole flavor.
And lastly: Don’t skimp on the egg wash. That golden shine on top? It makes them look bakery-level legit.
Making these rolls made me appreciate the simplicity of good ingredients and how a few thoughtful touches turn a basic snack into something next level.
Recipe Tweaks For Jamie Oliver’s Sausage Rolls
Jamie Oliver’s sausage rolls are a British classic-flaky, golden and packed with herby sausage meat. But that doesn’t mean you can’t have a little fun with them. His base recipe is solid, so think of it as a canvas. Want to dial up the flavor or make them suit your crowd better? Here’s how to remix the rolls without ruining the magic.
1. Swap the Meat.
Jamie typically uses quality sausage meat but don’t feel boxed in. Pork and apple? Great for a touch of sweetness. Beef with a hint of Worcestershire sauce? Lovely and rich. Want to go leaner? Try ground chicken or turkey. but mix in some finely chopped onion, herbs or even grated apple to keep them moist.
2. Add Some Bold Extras.
Think caramelized onions, sun-dried tomatoes, crumbled blue cheese or even a spoonful of mustard in the mix. Just a little goes a long way. You want those flavor bombs to surprise people when they bite in. not overwhelm everything.
3. Try a Different Pastry.
Jamie leans on puff pastry (and for good reason. it’s flaky heaven). But shortcrust gives a denser, biscuit-like texture. Want to go wild? Try rough puff with black pepper in the dough or even use filo if you’re after a lighter, crunchier result.
4. Go Veggie (and Make It Interesting).
Not into meat? No problem. Mash together roasted sweet potato, crumbled feta, spinach and some toasted seeds. Add a little spice or fresh herbs and wrap it up like the original. Totally satisfying and meat-free.
5. Upgrade That Egg Wash.
Don’t just slap on a beaten egg. Whisk it with a splash of milk or cream or even a touch of honey for a golden, glossy finish. Sprinkle on sesame or nigella seeds for texture and flair.
Storage Tips For Leftovers
Sausage rolls are the kind of snack that rarely lasts long. but if you do have extras, you’ll want to store them right so they stay crisp, not soggy.
Fridge First.
Once they’ve cooled down completely, wrap them in foil or store them in an airtight container. They’ll keep in the fridge for up to 3 days. Don’t leave them out on the counter-pastry and meat don’t love warm kitchens.
Reheat Like a Pro.
Skip the microwave unless you like sad, chewy pastry. Instead, pop them in the oven at 180°C (350°F) for 10-15 minutes. They’ll crisp right back up. If you’re short on time, an air fryer is your best friend. just a few minutes and they’re golden again.
Freeze for Later.
Sausage rolls freeze brilliantly. Freeze them before baking if you want fresh-from-the-oven goodness later. Just assemble, lay them on a tray to freeze solid, then stash them in a freezer bag. Bake from frozen-add about 10 minutes to the cook time.
Already baked them? No stress. You can still freeze leftovers. Wrap them up tight and when you’re ready to eat, reheat them straight from the freezer in the oven until hot and crispy again.
What To Eat With Jamie Oliver’s Sausage Rolls?
These little parcels of joy are good on their own. but pair them right and they become the star of a proper feast.
1. Simple, Sharp Salads.
The richness of sausage rolls loves a bit of contrast. Think crisp greens with a zingy vinaigrette. Try rocket (arugula), shaved fennel and lemon dressing. Or a slaw with apple, cabbage and a mustardy mayo.
2. Pickles & Chutneys.
A tangy chutney can take your roll to new heights. Onion chutney, tomato relish or even a homemade apple compote with spice-pure magic. Gherkins, pickled onions or cornichons on the side? Always welcome.
3. Potato Situation.
Want something more filling? Roasties, baby potatoes with herbs or even a tray of sweet potato wedges work brilliantly. Just avoid heavy mashed potatoes. it’s too much softness all at once.
4. Breakfast or Brunch Sidekicks.
Serving them in the morning? Pair with soft scrambled eggs, roasted tomatoes and grilled mushrooms. A proper English breakfast vibe but easier.
5. Something Fresh to Drink.
Cider is the classic match. especially something dry and crisp. A hoppy pale ale works too. Prefer non-alcoholic? Go for sparkling apple juice with a sprig of mint or a sharp homemade lemonade.
FAQs
What Makes Jamie Oliver’s Sausage Rolls Unique?
Jamie Oliver’s sausage rolls stand out because of the mix of fresh herbs, spices, and a simple, flaky puff pastry. He focuses on using quality, flavorful sausages.
Can I Make Jamie Oliver’s Sausage Rolls In Advance?
Yes! You can prepare them, freeze them raw, and bake them straight from the freezer. Just add a bit more baking time.
What Type Of Sausage Should I Use For Jamie Oliver’s Sausage Rolls?
Jamie suggests using a good-quality sausage with a mix of pork and herbs. You can also experiment with different flavors like spicy sausage or even a vegetarian option.
