Perfect Matt Preston’s Bakery-Style Sausage Rolls Recipe

There’s something incredibly satisfying about biting into a warm, flaky sausage roll that tastes just like it came from your favorite bakery. With this recipe for perfect Matt Preston’s bakery-style sausage rolls, you’ll learn how to create that iconic golden crust and juicy, flavorful filling right at home. The balance between the crisp puff pastry and the hearty sausage is simply irresistible.

this Recipe

Whether you’re preparing a snack for a family gathering or a crowd-pleasing appetizer for a party, these bakery-style sausage rolls are sure to impress. Plus, once you master this recipe, you’ll be able to customize the filling with your favorite herbs and spices.

Why You’ll Love This Recipe

• Authentic bakery-style texture with light, flaky puff pastry.
• Rich, savory sausage filling seasoned with fresh herbs.
• Simple ingredients you can find in any grocery store.
• Great for entertaining, meal prep, or casual snacking.
• Easy to customize with different spices or dipping sauces.

Ingredients

Gather these ingredients to make the perfect sausage rolls with that classic bakery taste and texture.

• 1 lb ground pork sausage (preferably with some fat for juiciness)
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried sage
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 cup breadcrumbs (optional, for binding)
• 1 package (17.3 oz) frozen puff pastry sheets, thawed
• 1 large egg, beaten (for egg wash)
• 1 tablespoon milk (for egg wash)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8 sausage rolls
• Calories: Approximately 320 per serving

How to Make Perfect Matt Preston’s bakery-style sausage rolls

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the ground pork sausage, chopped onion, minced garlic, parsley, dried sage, black pepper, salt, and breadcrumbs if using. Mix gently until evenly combined but don’t overwork the meat.
3. On a lightly floured surface, roll out one sheet of thawed puff pastry into a rectangle about 12 x 9 inches. Spread half the sausage mixture evenly along the long edge, leaving a small border.
4. Brush the pastry border with a little water or beaten egg to help seal, then carefully roll the pastry over the filling to enclose it completely, forming a tight log. Press the seam gently to seal.
5. Cut the roll into 4 equal pieces. Repeat with the second puff pastry sheet and remaining sausage mixture to make 8 rolls total.
6. Place the sausage rolls on the prepared baking sheet, seam side down. Use a sharp knife to make 2-3 shallow diagonal slashes on top of each roll to allow steam to escape.
7. Whisk together the egg and milk to make an egg wash, then brush it generously over each sausage roll to achieve that beautiful golden color during baking.
8. Bake in the preheated oven for 22-25 minutes or until the pastry is puffed, crisp, and golden brown, and the sausage filling is cooked through (internal temperature should reach 160°F).
9. Remove from the oven and let the sausage rolls rest for 5 minutes before serving warm with your favorite sauce or chutney.

Tips for the Best Results

• Ensure the puff pastry is thoroughly thawed but still cold to prevent sogginess and help it rise beautifully.
• Use sausage meat with some fat content for juicier filling; lean meat can dry out during baking.
• Don’t overfill the pastry to avoid bursting or leaking during baking.
• Make shallow slashes on top of each roll to allow steam to escape, keeping the crust crisp.
• For extra flavor, add a pinch of nutmeg or mustard powder to the sausage mixture.

Storage and Reheating

Store leftover bakery-style sausage rolls in an airtight container in the refrigerator for up to 3 days. They reheat well in the oven, which helps restore their crispness.

To freeze, wrap cooled sausage rolls individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheat frozen rolls in a 375°F oven for 15-20 minutes or until heated through and flaky.

Frequently Asked Questions

Can I use store-bought sausage meat for this recipe?

Absolutely! Using high-quality ground sausage meat from the store works perfectly. Just check the seasoning and adjust salt and pepper if needed to suit your taste.

What can I serve with bakery-style sausage rolls?

These sausage rolls pair wonderfully with classic tomato ketchup, brown mustard, or a tangy chutney. Fresh salad or roasted vegetables also complement them nicely for a fuller meal.

Is it possible to make these sausage rolls ahead of time?

Yes, you can prepare the sausage rolls and refrigerate them unbaked overnight. Just cover the tray tightly and bake them fresh the next day for best texture.

Can I substitute puff pastry with another type of dough?

Puff pastry is key to achieving the signature flaky, layered texture. While shortcrust pastry can be used in a pinch, the sausage rolls won’t be as light and flaky as the bakery-style version.