If you ever want to pimp up a sausage roll adding herbs is the best way to go. These pork and herb sausage rolls are so easy to make and have a brilliant earthy and fresh flavour. You can either use dried mixed herbs or make fresh herbs sausage rolls. Herby sausage rolls are quick to make and way too easy to eat.
Adding rosemary and thyme to sausages is a lovely way to boost flavour and create really tasty treats. Scroll down for the full recipe of how to make rosemary and thyme sausage rolls.
Why you’ll love this recipe
- These herby sausage rolls have an extra fresh, earthy flavour. They are a real step up from the basic sausage roll. You’ll impress your guests.
- They are quick to make and can be made ahead of time.
- Choose your favourite herbs to make it your own.
- Can be adapted for vegetarians, vegans or those with gluten allergy
- So far when we have made these herb sausage rolls we have never had a single one left over.
Top Questions – link to answers later
- Puff pastry
- Pork sausage meat (or plant based meat)
- Sprigs of fresh rosemary and thyme (or dried will do just as well).
- Egg (or milk, soy, oat or almond milk)
- Flour for rolling
How to make herb sausage rolls– step by step
- Take the pastry out of fridge 20 minutes before you start. Preheat the oven
- Line 2 baking trays with the parchment or greaseproof paper and flour your worktop and rolling pin.
- Roll the pastry and cut into 3 rectangles.
- Place the sausage meat in a bowl and add the rosemary that has been finely chopped.
- Make the sausage meat into 3 sausages and place in the centre of each pastry rectangle. You can sprinkle over left over herbs.
- Beat the egg and use the brush to paint a line along one edge.
- Roll up, starting with the non-egg side. Place the roll seam-side down.
- Score the top of the top of the rolls and cut into bite-sized pieces.
- Place on the baking trays well apart and brush on more egg.
- Bake for 20 minutes. Can be eaten hot or cold.
When making this herb sausage roll recipe you can use fresh herbs or dried mixed herbs.
If you can’t find sausage meat, buy regular sausages and remove the skins to get the meat out.
Plant-based ‘meat products’ are widely available in supermarkets nowadays so you can accommodate your vegetarian friends.
These rolls can be made ahead of time. Before you brush the egg on top, place them in the fridge. Remove from the freezer when you are ready, brush on the egg and bake in a pre-heated oven 220ºC / 200ºC fan/ gas mark 7 for 20 minutes.
Check the herb sausage rolls are well-cooked by cutting into one of them after 20 minutes in the oven as a tester.
Do not heat the baking trays – it could make your pastry bottoms go soggy!
Serving Suggestions for herby sausage rolls
Perfect hot or cold and brilliant picnic food. The herbs give these puff pastry a wonderul flavour that is great summer or winter.
Serve with a crisp salad to make it a lunch time favourite. An apple salad or a potato salad would be great too.
Pile them high on a plate lined with fresh herbs from the garden.
A herby dipping sauce with lemon and thyme would be a great way to add some zestiness when serving the herb sausage rolls.
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Storing / Making ahead of time options for herby sausage rolls
These herby rolls can be made a little while ahead and stored in the fridge until you are ready, or you can put them in the freezer. In both cases do not brush on the egg – save that stage for when you are ready to use.
If they have been in the freezer make sure you defrost them properly before you bake them
Store these sausage rolls in an air-tight container in the fridge and they should last 3-4 days providing no-one finds them!
Substitutions and variations
These rolls can be made suitable for vegans or those with gluten intolerances by selecting the gluten-free Jus-Rol option and plant-based ‘meat’ products in the supermarket.
Try different spices to the mix for extra flavour.
Try different herb combinations.
You can add cooked onion or apple to the meat mix. If you add apples to your herby sausage rolls you can make Pork and Apple sausage rolls .
Best herbs and spices for sausage rolls?
There are so many herbs and spices that work a treat for sausage rolls.
The best herbs and spices for sausage rolls in my opnion are fresh rosemary and thyme, harissa or paprika, ginger or mustard and my favourite sage and tarragon.
What pastry is sausage rolls made from?
Sausage rolls are normally made with puff pastry but you can make them with shortcrust pastry too.
Can I use shortcrust instead of puff pastry?
Yes you can use shortcurst pastry instead of puff pastry. It still has that delicious flavour but without being as flakey.
You would shortcrust pastry in the exact same way you would for puff pastry sausage rolls.
How long do you cook sausage rolls?
Set your timer for 20 minutes for bite-size sausge rolls, then take one out, cut it in half and see if it need a minute or two longer. Check the meat is cooked.
If you are making a large sausage roll you might need to let it bake in the oven for a few more minutes.
How do you make vegan sausage rolls?
Choose vegan puff pastry – Jus-Rol make a good one.
The sausage meat can be replaced with plant based alternative. All the big supermarkets carry plant based ‘meat’ products.
Obviously do not brush egg onto the pastry. Use flax egg or unsweetened soy, oat or almond milk.
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Herb Sausage Rolls
- 375 g (2 sheets) Puff Pastry (if frozen make sure it has defrosted before use)
- 500 g (17 ⅔ oz) Pork Sausage Meat
- 2 sprigs (150 ml) fresh rosemary (finely chopped)
- 1 (1) Egg
- Take the puff pastry out of the fridge about 20 minutes to half an hour before you want to start. This helps it soften up and makes it easier to roll out.
- Preheat the oven to 200ºC fan / 400ºF / Gas Mark 7.
- Line 2 baking trays with greaseproof paper / baking parchment.
- Add a little all-purpose (plain flour) to your worktop and roll out the 375g of Puff Pastry (try to keep it rectangular) or unroll a sheet of ready-rolled puff pastry.
- Cut the pastry sheets into 3 equal pieces.
- Add the 500g of sausage meat into a bowl with the chopped fresh herbs or dried herbs and mix together with your hands. Add any left over herbs to the puff pastry.
- Divide into 3 and using your hands form into thin sausages and place them the length of each piece of puff pastry.
- Beat 1 egg in a small bowl and use a pastry brush to brush over the pastry.
- Paint a line of egg brush along one edge and roll the sausage meat up (from the non-brushed side) in the pastry and place them seam side down (this will help stop them from unravelling in the oven).
- Gently score the top of the sausage roll.
- Use a knife and cut them into bite-size pieces. I tend to cut them into 8 pieces each but you can make them smaller. Place them on the prepared baking tray. Leave a gap between them so they can expand up in the oven.
- Brush the sausage rolls with the beaten egg and place them in the oven. (You can add a sprinkle of dried herbs on top if you would like for decoration and more flavour)
- Bake the Christmas sausage rolls for 20 minutes until they are light golden brown. (You can cut into a sausage roll to check the meat is cooked.)
- Serve hot or cold.
Please note that the nutrition information provided above is approximate and meant as a guideline only.