I’ve been making these sage and red onion sausage rolls for years. When the kids were small, they decided they were far too fancy to be called regular sausage rolls — and so they became known as Mum’s Posh Sausage Rolls. The name stuck, and honestly, it makes me smile every time I say it.
There’s something timeless about a homemade sausage roll — flaky pastry, rich savoury filling, and that unmistakable smell as they come out of the oven. In our home, these have become more than just a snack; they’re a little piece of family tradition.
Usually, these posh sausage rolls make their appearance around Christmas — they’re perfect as part of a festive spread or handed around warm on a chilly afternoon. But this year, my daughter made a special request: could I make a batch for her birthday?
Now, for each of their birthdays, I may never have asked what gifts they wanted — but I have always asked the kids (and the other half) what they’d like to eat on their special day. It’s a little ritual of ours, and I’ve always tried my best to deliver.
This time was different. With my ongoing cancer treatment, I wasn’t quite sure how much I could manage. But I still asked, just in case. And my daughter, a little hesitantly, told me what she’d like.
Thankfully, on the day, I woke up with a spring in my step. I pulled all the goodies out of the fridge, rolled up my sleeves, and got to work. And yes — the sausage rolls graced the table, just as she’d hoped.
Out came the puff pastry, the sausage meat, and the fresh red onions. That’s right — no need to caramelise. I simply chopped the red onions finely and mixed them straight into the sausage filling. The freshness of the onion adds a gentle bite and just the right amount of sharpness to balance the richness of the meat.
Which sausage and herbs?
This time, I used Cumberland sausages, which are already packed with some herbs and seasoning. If you’re using plain sausages, I recommend leveling up the herbs — be generous with the crushed black pepper, and feel free to add thyme along with the sage. But truly, even just sage on its own is magical.
I use fresh sage from the garden, but dried works just fine if that’s what you’ve got.
Whether you’re making these as Christmas sausage rolls, birthday party snacks, or just a comforting savoury bake for the weekend, this is a recipe that delivers every time. And yes — they came out absolutely delicious.
I’ll be sharing the full easy sausage roll recipe below, so you can give them a try at home. They’re simple, flavourful, and always a hit.
Continue reading for the full, printable recipe for my sage and red onion sausage rolls.
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![Recently it’s been cold, windy, and rainy — the kind of weather that just makes you crave something warm and comforting 🌧️🍲
A couple of days ago, I made this simple chicken pot using what I had at home: leeks, carrot, garlic, a red pepper, and a handful of spinach stirred in at the very end.
It was cooked slowly in my cast iron Dutch oven, with no strict recipe — just seasoning, gentle simmering, and letting everything come together naturally. I even added a small piece of leftover cheddar at the end, which was completely optional but gave it a lovely richness.
We had it with lightly spiced boiled rice and vegetables, but you could also serve it as a hearty stew with crusty bread on the side — perfect for chilly, rainy days.
This one is easy, healthy, and hearty and full of flavour — save it for when you want a cosy, comforting meal.
✨️I’ve shared the recipe idea in the comments if you’d like to try something similar.✨️
Do you have a go-to comfort dish for days like this?
-Sunita✨️
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#HomeCooking #ComfortFood #dutchovencooking #HeartyMeals #EasyRecipes
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
Family favourite recipes🥙
Recipe card-
Sage and red onion sausage rolls
Ingredients
- 600 gms sausagemeat or cumberland sausages, skin removed ( see notes)
- 1 ready rolled puff pastry sheet ( 375 gms)
- a small bunch of fresh sage, finely chopped
- 1 red onion, finely chopped
- freshly ground pepper ( see notes)
- 1 egg, beaten
- 1 tbsp sesame seeds ( I used white ones)
Instructions
- Leave the puff pastry sheet at room temperature for a 5- 10 minutes. This will help to unroll it without cracking.
- In a bowl, add the sausage meat, sage, red onion and black pepper and squash it all together. Divide into two equal portions.
- Carefully unroll the puff pastry onto a baking tray lined with baking paper.
- Cut the sheet in half lengthways so you have two long rectangles.
- Shape each into a long log and place it down the centre of each pastry strip, leaving a border on either side.
- Brush the border and also the top of the log with some beaten egg.
- Carefully fold one side of the pastry sheet over the filling and press doen the edges with a fork.
- Brush the top of the pastry with the remaining beaten egg and sprinkle the sesame seeds on top.
- Place the tray in the refrigerator and chill for at least 30 minutes to an hour.
- Pre heat the oven at 200 deg c.
- Remove the tray from the fridge. Cut each log into 8 equal parts and arrange them slightly apart from each other.
- Place the tray in the centre of the pre heated oven and bake for 20-25 minutes or until puffed and a deep golden brown.
- Let them cool for a few minutes before serving.
Notes
Which sausage and herbs?
This time, I used Cumberland sausages, which are already packed with some herbs and seasoning. If you’re using plain sausages, I recommend leveling up the herbs — be generous with the crushed black pepper, and feel free to add thyme along with the sage. But truly, even just sage on its own is magical. I use fresh sage from the garden, but dried works just fine if that’s what you’ve got.You might also like to try the following recipes from this website-
Until next time,
Sunita
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