Alice Rose Shop-bought sausage rolls are often let down by bland filling, seasoned with little more than salt.
This recipe builds real flavour into the pork mixture with fresh herbs, mustard and a touch of apple, then wraps it in puff pastry that’s chilled properly before baking to get a good, even rise.
They’re just as good cold the next day, which is part of why they’re worth making in a batch.
Why a Well-Seasoned Filling Makes All the Difference in a Sausage Roll
Plain sausage meat on its own, straight from the packet, tends to taste fairly one-note once it’s baked inside pastry.
Adding fresh herbs, a spoonful of mustard, and a small amount of grated apple to the mixture builds layers of flavour that plain sausage meat doesn’t have on its own, with the apple adding a subtle sweetness that balances the mustard’s sharpness.
Chilling the assembled rolls before baking also matters more than it might seem. Cold butter in the pastry holds its structure for longer in a hot oven, which is what gives puff pastry its characteristic even, flaky rise rather than a rise that’s patchy or collapses on one side.
Ingredients for Gordon Ramsay Sausage Rolls
- 500g sausage meat (or good-quality sausages, skins removed)
- 1 small onion, very finely diced
- 1 small apple, peeled and grated
- 1 tbsp fresh sage, chopped
- 1 tbsp wholegrain mustard
- 1/2 tsp fennel seeds
- Salt and freshly ground black pepper
- 500g puff pastry
- 1 egg, beaten, for egg wash
- 1 tbsp sesame seeds (optional)
How to Make Gordon Ramsay Sausage Rolls — Step by Step
Step 1 — Mix the Filling
Combine the sausage meat, onion, grated apple, sage, mustard and fennel seeds in a large bowl. Season with salt and pepper. Mix thoroughly.
Step 2 — Roll the Pastry
Roll the puff pastry out into a large rectangle, roughly 30x40cm. Cut in half lengthways to make two long strips.
Step 3 — Shape the Filling
Divide the sausage mixture in half and shape each portion into a long log along the centre of each pastry strip.
Step 4 — Wrap
Brush one long edge of each pastry strip with beaten egg. Fold the pastry over the filling and press the egg-washed edge to seal. Trim any excess pastry.
Step 5 — Cut and Chill
Cut each long roll into individual sausage rolls, about 6cm long. Place on a lined baking tray and chill in the fridge for at least 20 minutes.
Step 6 — Preheat and Score
Preheat the oven to 200°C / 180°C fan / Gas 6. Brush the tops with beaten egg and score two or three shallow slits in each. Scatter with sesame seeds, if using.
Step 7 — Bake
Bake for 25–30 minutes until deep golden and the pastry is fully puffed and crisp.
My Top Tips for the Best Gordon Ramsay Sausage Rolls
Season the filling generously, as sausage meat needs more seasoning than you’d think to taste properly flavourful once baked inside pastry.
Chill the assembled rolls before baking, since cold pastry holds its shape and rises more evenly in a hot oven.
Score the tops before baking, as this allows steam to escape and stops the pastry from bursting unevenly.
Don’t overfill each roll, as a filling that’s too thick won’t cook through fully by the time the pastry is done.
Use good-quality sausage meat or sausages, as the flavour of the meat is central to the whole dish.
Serving Suggestions
Serve warm or at room temperature with a good tomato ketchup or wholegrain mustard on the side for dipping. They also work well as part of a picnic spread or a party buffet.
How to Store Gordon Ramsay Sausage Rolls
In the fridge: Store baked sausage rolls in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven for 8–10 minutes to crisp the pastry back up.
In the freezer: Unbaked sausage rolls freeze well for up to 3 months. Bake from frozen, adding 10–15 minutes to the cooking time.
Gordon Ramsay Sausage Rolls Recipe
Ingredients
Method
- Mix sausage meat, onion, apple, sage, mustard and fennel seeds. Season.
- Roll pastry into a rectangle, cut into two long strips.
- Shape filling into logs along each strip.
- Egg wash one edge, fold pastry over, seal, trim.
- Cut into individual rolls, chill 20 minutes.
- Egg wash tops, score, add sesame seeds.
- Bake at 200°C / 180°C fan / Gas 6 for 25–30 minutes until golden.
Notes
Frequently Asked Questions About Gordon Ramsay Sausage Rolls
Can I make these ahead of time?
Yes — assemble and chill, or freeze, the unbaked rolls in advance, then bake fresh whenever you need them.
Why did my pastry not rise evenly?
This usually happens when the pastry wasn’t cold enough going into the oven. Chill the assembled rolls properly before baking for the best rise.
Can I use shortcrust pastry instead of puff?
You can, though the texture will be quite different — shortcrust gives a firmer, more biscuit-like result rather than the flaky layers puff pastry produces.
Can I make a vegetarian version?
Yes — a good-quality vegetarian sausage meat alternative works well in this recipe, using exactly the same method and seasoning.
