These Hairy Bikers sausage rolls are packed with flavour — sausage meat mixed with fried mushrooms, Tabasco, and Worcestershire sauce, all wrapped in golden puff pastry. They take 15 minutes to prep, 20 minutes in the oven, and make about 20 rolls. Perfect party food or a quick lunch.
Most sausage roll recipes use the same sage-and-onion filling you’ve had a hundred times. This version is different. The mushrooms add umami depth, the Tabasco gives a background heat, and the Worcestershire brings that savoury punch. I make a double batch every Christmas and they never last the afternoon.
Why Do These Hairy Bikers Sausage Rolls Taste So Good?
Mushrooms in the filling. Most sausage roll recipes skip this entirely. Frying the mushrooms first drives off their water (so your pastry doesn’t go soggy) and concentrates their umami flavour. They blend into the sausage meat so you don’t taste “mushroom” — you just taste a richer, more savoury filling.
Tabasco and Worcestershire sauce. These two together add a background kick that lifts the whole roll. You won’t taste hot sauce — you’ll just wonder why these taste better than the ones from Greggs.
Puff pastry, not shortcrust. Puff gives you those flaky, buttery layers that shatter when you bite in. The recipe uses ready-rolled puff pastry so there’s no faff with rolling and folding.
For another Hairy Bikers pastry favourite, try the Hairy Bikers Cumberland sausage pie — it uses a different pastry approach with a heartier filling.
Hairy Bikers Sausage Rolls Ingredients
- 30g (1oz) butter
- 100g (3½oz) button mushrooms, finely chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp Tabasco sauce
- 1 tbsp dried thyme
- 450g (1lb) sausage meat (or sausages with skins removed)
- Salt and freshly ground black pepper
- 450g (1lb) ready-rolled puff pastry
- 1 free-range egg, beaten
How To Make Hairy Bikers Sausage Rolls
- Preheat the Oven: Preheat your oven to 200°C (400°F / Gas Mark 6). Line a baking tray with parchment paper.
- Cook the Mushrooms: Melt the butter in a large frying pan over medium heat. Add the finely chopped mushrooms and fry until they are soft and have released their moisture.
- Make the Filling: Transfer the cooked mushrooms to a large bowl. Add the Worcestershire sauce, Tabasco sauce, dried thyme, and the sausage meat. Season well with salt and freshly ground black pepper. Use your hands or a spoon to mix everything together until thoroughly combined.
- Assemble the Rolls: Unroll the puff pastry onto a lightly floured surface. Cut the large rectangle in half lengthwise to create two long, thinner rectangles.
- Fill and Seal: Divide the sausage meat mixture in half and shape each portion into a long log down the center of each pastry rectangle. Brush one of the long edges of each pastry rectangle with the beaten egg.
- Cut the Rolls: Fold the un-brushed side of the pastry over the filling to meet the egg-washed edge. Press down firmly to seal. Use a sharp knife to cut each long roll into 8-10 smaller, individual sausage rolls.
- Bake: Arrange the sausage rolls on the prepared baking tray. You can brush the tops with a little more beaten egg for a golden shine. Bake for 15-20 minutes, or until the pastry is puffed, crisp, and golden-brown, and the sausage meat is completely cooked through.
Recipe Tips
- How to get the best flavor? Cooking the mushrooms first is a key step. It removes their excess water, which prevents a soggy pastry, and it concentrates their savory, umami flavor.
- How do I get a really golden, shiny top? Brushing the tops of the sausage rolls with a simple egg wash (the beaten egg) before baking is the secret to a beautiful, glossy, golden-brown finish.
- How do I prevent a soggy bottom? Ensure your oven is fully preheated before the rolls go in. A hot oven helps the bottom of the puff pastry cook quickly and puff up, preventing it from becoming soggy from the filling.
- Can I make these ahead of time? Yes. You can assemble the sausage rolls completely, then cover and refrigerate them on the baking tray for up to 24 hours before baking. You can also freeze the unbaked rolls and bake them directly from frozen, adding about 10-15 minutes to the baking time.
What To Serve With Sausage Rolls
These savory pastries are a classic party and picnic food, perfect on their own or with dips.
- Ketchup or Brown Sauce
- A tangy chutney, like tomato or onion
- Honey mustard dip
- A simple side salad
If you’re putting together a buffet spread, the Hairy Bikers Glamorgan sausages are a great vegetarian option alongside these.
How To Store Sausage Rolls
- Refrigerate: Store cooled, baked sausage rolls in an airtight container in the refrigerator for up to 3 days. They are delicious eaten cold or can be reheated.
- Reheat: To restore their crispiness, reheat the sausage rolls in a 350°F (175°C) oven for about 5-10 minutes.
- Freeze: You can freeze both baked and unbaked sausage rolls. For unbaked, freeze them in a single layer on a tray before transferring to a freezer bag. Bake from frozen. For baked, cool completely before freezing.
Sausage Rolls Nutrition Facts
- Calories: ~150 kcal per roll
- Protein: 6g
- Fat: 10g
- Carbohydrates: 8g
- Sodium: ~250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can buy pre-packaged sausage meat, or simply buy your favorite type of sausages (like Cumberland or Lincolnshire) and squeeze the meat out of the casings.
Yes. Assemble them unbaked, cover the tray, and refrigerate for up to 24 hours. You can also freeze them unbaked and bake straight from frozen — just add 10-15 minutes to the oven time.
Usually because the oven wasn’t hot enough or the mushrooms weren’t cooked dry. Make sure the oven is fully preheated to 200°C and fry the mushrooms until all their moisture has gone before mixing them into the filling.
A strip of mature Cheddar or a spoonful of cream cheese inside each roll works well. Place it on top of the sausage meat before folding the pastry over.
Try More Recipes:
- Hairy Bikers Cumberland Sausage Pie Recipe
- Hairy Bikers Cheese and Onion Pie Recipe
- Hairy Bikers Sausage Casserole Recipe
Hairy Bikers Sausage Rolls Recipe
Description
Classic sausage rolls with a flavorful kick from Worcestershire and Tabasco sauce, all wrapped in flaky, golden-brown puff pastry.
Ingredients
Instructions
- Preheat oven to 400°F (200°C / Gas 6).
- Sauté finely chopped mushrooms in butter until soft.
- In a bowl, combine the cooked mushrooms, sausage meat, Worcestershire sauce, Tabasco, thyme, salt, and pepper.
- Cut the puff pastry sheet in half lengthwise. Form the sausage mixture into two long logs down the center of each pastry rectangle.
- Brush one long edge of each pastry with beaten egg, then fold the other side over and press to seal.
- Cut each long roll into 8-10 smaller sausage rolls.
- Place on a baking tray and bake for 15-20 minutes until the pastry is golden and the sausage is cooked through.
Notes
- For an extra golden finish, brush the tops of the rolls with the beaten egg before baking.
- Finely chopping the mushrooms ensures they blend well with the sausage meat.
- These can be assembled ahead of time and refrigerated or frozen before baking.
- Ensure the sausage meat is cooked completely before serving.
