Game Day Sausage Rolls

The smell of puff pastry hitting a hot oven takes me back to Sunday afternoons when my friend would show up with sausage rolls fresh from the bakery. We demolished them while watching whatever match was on, leaving crumbs everywhere. Last week I decided to recreate that magic at home, and now my game day spread feels incomplete without them.

I made these for a watch party last month and watched them disappear in minutes. My neighbor asked for the recipe before she even finished her first one. Now whenever I mention Im making sausage rolls, I get accidental text messages asking what time to arrive.

Ingredients

• 500 g halal chicken or beef sausages, casings removed: The quality of your sausage meat makes all the difference here so taste a tiny bit raw to check the seasoning level
• 1 small onion, finely diced: I learned the hard way that large onion chunks create awkward texture so keep those dice tiny
• 2 garlic cloves, minced: Fresh garlic beats garlic powder every time in the filling mixture
• 1 tsp smoked paprika: This gives that beautiful reddish color and subtle smokiness people cant quite identify
• 1 tsp dried oregano: Dried herbs work better than fresh here since they wont release too much moisture
• ½ tsp ground black pepper: Freshly ground adds a little warmth that balances the richness
• ½ tsp salt: Adjust based on how salty your sausage meat already is
• 2 sheets ready-rolled puff pastry (halal-friendly, approx. 320 g total): Keep these ice cold until the moment you need them
• 1 egg, beaten: For that gorgeous golden shine, though milk works perfectly fine if you need egg free
• 1 tbsp sesame seeds (optional): Adds a lovely crunch and makes them look bakery professional

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking tray with parchment paper while the oven heats up fully

Mix the filling:

Combine sausage meat, onion, garlic, paprika, oregano, pepper, and salt in a large bowl until evenly blended

Prep the pastry:

Unroll the pastry sheets on a lightly floured surface and cut each sheet in half lengthwise to create 4 long rectangles

Shape the filling:

Divide the sausage mixture into 4 equal portions and shape each into a long log, placing it along one long edge of each pastry strip

Roll and seal:

Tightly roll the pastry over the filling, sealing the edge with a little water, then place seam side down

Cut into portions:

Cut each roll into 4 pieces to make 16 rolls total, arranging them on your prepared tray

Add the finishing touch:

Brush tops with beaten egg (or milk) and sprinkle with sesame seeds if you want that extra crunch

Bake until golden:

Bake for 22 to 25 minutes until deeply golden and cooked through, then serve warm or at room temperature

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These became my go to contribution after I brought them to a potluck and someone thought I bought them from a bakery. The revelation that I could make something this impressive with such minimal effort changed my entire hosting approach.

Make Ahead Magic

You can assemble the entire recipe, freeze them raw on a tray, then transfer to bags once frozen. Add 5 to 7 minutes to the baking time when cooking from frozen, which means you are never more than 35 minutes away from fresh sausage rolls.

Flavor Variations

Sometimes I add chopped fresh parsley or coriander to the filling for a little herbaceous brightness. A pinch of cayenne pepper in the spice mix transforms these into something special for heat lovers in the crowd.

Serving Suggestions

These deserve to be served with something that cuts through the richness. A simple bowl of ketchup works perfectly fine, but spicy mustard or mango chutney elevates the whole experience.

• Set out small bowls of dipping sauces alongside the platter
• Let them rest for 5 minutes after baking so the filling sets
• Reheat leftovers in a 180°C oven for 10 minutes to restore crispiness

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There is something deeply satisfying about pulling a tray of golden sausage rolls from the oven. They are proof that the best game day food does not need to be complicated to be unforgettable.

Recipe FAQs

→ What type of sausage works best?

Halal chicken or beef sausages without casings create a juicy, flavorful filling when spiced and mixed with aromatic herbs.

→ Can I use turkey sausage instead?

Yes, halal turkey sausage is a great alternative and can be used without changing the cooking method.

→ How do I ensure the pastry stays flaky?

Using chilled ready-rolled puff pastry and avoiding overhandling preserves its flaky texture during baking.

→ What are good seasoning additions?

Smoked paprika, dried oregano, garlic, black pepper, and salt complement the sausage filling for a balanced, savory flavor.

→ Can these be frozen before baking?

Yes, unbaked rolls freeze well. When ready to bake, add 5–7 minutes to the cooking time for best results.

→ What can be used instead of egg wash?

For an egg-free option, brush the rolls with 2 tablespoons of milk before baking to achieve a golden finish.