There’s something about sausage rolls that just taps into a very specific kind of comfort — like those winter afternoons when the house is chilly, but something buttery and savory is warming in the oven. These pork and stuffing sausage rolls came out of one of those moments in my kitchen last December, when the world felt loud, and all I wanted was something simple, nostalgic, and deeply satisfying.

I remember pulling the first batch from the oven, the pastry all puffed and glossy, the edges crackling slightly as they cooled. The aroma of sage, butter, and roasted pork filled the kitchen in that way that immediately makes you slow down. It reminded me of holiday dinners as a kid — the kind where stuffing was basically its own food group.

What I love most about this recipe is how it manages to feel festive without requiring a holiday. You can whip these up on an ordinary Tuesday and suddenly it’s cozy-dinner season again. They’re also blissfully easy: a little mixing, a little shaping, and the oven does the heavy lifting.

They’ve become such a staple in our house that my partner now asks, “Is this a sausage roll day?” whenever I pull out puff pastry. And honestly… sometimes it becomes one just because I need that warm, savory comfort again.

Maybe that’s why I wanted to share this recipe. It’s approachable, flavorful, inexpensive, and almost embarrassingly crowd-pleasing. Whether you serve them at a holiday party, slip them into a weekday lunchbox, or eat three over the sink in your pajamas (no judgment), they just hit.

And once you taste that buttery pastry wrapped around savory pork and herb stuffing? You’ll know exactly what I mean.

Recipe Resume (Quick, Punchy Reasons You Need This Now)

• The perfect mix of savory pork and classic stuffing spices.
• Uses store-bought puff pastry but tastes like a bakery specialty.
• Super freezer-friendly — make ahead and bake whenever.
• Great for parties, picky eaters, meal prep… everything.
• Crispy, flaky, buttery layers that never get soggy.
• Minimal prep time; the oven does all the magic.
• Smells like a festive feast even on a random weekday.
• Shockingly addictive — you’ve been warned.

Why These Pork & Stuffing Sausage Rolls Are the Only Ones You’ll Ever Need

My brother still teases me about the night he tried one of these sausage rolls and said, “I could eat twenty.” He was only half-joking. These rolls are rooted in American comfort-food cuisine, but with a subtle nod to classic British sausage roll traditions. And trust me — once the buttery pastry, the seasoned pork, and the soft, herby stuffing all meld together in the oven, you’ll understand why this recipe claimed permanent residence in our family rotation.

What You Really Need to Make This Amazing Pork & Stuffing Sausage Rolls (Simplified)

• Ground pork
• Prepared dry stuffing mix (Sage & Onion works best)
• Onion (finely diced)
• Fresh garlic
• Egg
• Salt + black pepper
• Puff pastry sheets
• Dijon mustard (optional but incredible)
• Egg wash

How to Master the Perfect Pork & Stuffing Sausage Rolls (My Secret Method)

Start by mixing the ground pork with stuffing mix, onion, garlic, and seasonings — use your hands if you can. You’ll feel when it comes together; it should be soft but not wet. Roll out the puff pastry and give it a light swipe of Dijon if you want that extra warmth and depth. Spoon the filling into long logs, wrap the pastry around snugly, and seal it with a gentle pinch.

The trick is chilling the rolls for 10–15 minutes before slicing. This keeps the pastry from slipping around and helps them puff beautifully. Once they’re brushed with egg wash and sprinkled with a little flaky salt, bake them until the edges deepen into a rich golden brown and the smell makes your whole kitchen feel like a holiday market.

Chef’s Notes and Tips For a Flawless Pork & Stuffing Sausage Roll

If your filling feels dry, add a tablespoon or two of broth — stuffing mix can vary, and a splash of moisture brings everything together. Also, keep your pastry cold; warm puff pastry loses its crisp layers.

Bake on parchment paper to avoid sticking, and don’t crowd the rolls. They need breathing room to puff up properly and crisp on all sides.

Get Creative! Easy Substitutions and Fun Variations

Swap the pork for chicken sausage, turkey sausage, or a 50/50 blend. Add dried cranberries for a holiday twist or throw in a handful of sharp cheddar for a richer, pub-style version. A swipe of cranberry sauce under the filling is shockingly good.

Serve with honey mustard, cranberry mustard, ranch, or even hot honey if you like a sweet kick.

Lighten It Up! Simple Swaps for a Healthier Sausage Roll

Use ground turkey, whole-wheat puff pastry (yes, it exists), and reduce the stuffing mix by half. Air-fry the rolls instead of baking for a lighter, crisp finish. For low-carb diets, wrap the filling in low-carb tortillas brushed with egg wash instead of puff pastry.

Closing

And there you have it! These pork and stuffing sausage rolls are warm, cozy, ridiculously delicious, and just waiting for you to take that first flaky bite. Don’t forget to let me know how yours turn out — and definitely check out my other recipes while you’re here.

Are You Curious About Anything Else? Most Frequently Asked Questions

1. Can I freeze these pork and stuffing sausage rolls before baking?

Absolutely — in fact, this freezer-friendly sausage rolls with pork and herbs method is one of the reasons this recipe is so popular. To freeze, simply assemble the rolls, slice them, place them on a tray, and freeze until firm. Once solid, move them into a freezer bag. They bake beautifully straight from frozen and puff just as well because the pastry stays cold longer.

You’ll just add a few extra minutes to the baking time. The result is crisp, golden, bakery-style sausage rolls anytime you want them — perfect for holidays, last-minute guests, or when that random sausage-roll craving hits on a Wednesday night.

2. What stuffing mix works best for homemade pork and stuffing sausage rolls?

A sage-forward dry stuffing mix works best because it blends naturally with pork. The herbs hydrate in the pork juices as they bake, creating a savory, cohesive filling. Cornbread stuffing also works and adds a sweeter Southern twist. Avoid overly chunky mixes — the smoother the blend, the better the texture of the final roll.

3. Can I make these sausage rolls with homemade stuffing instead of boxed?

Yes, but keep it on the drier side. Fresh stuffing tends to be soft and moist, and adding too much moisture can keep the rolls from crisping. If using homemade, reduce liquids and keep the mixture crumbly. The flavor is incredible, just make sure the pork remains the primary binder.

4. Why is my puff pastry not rising properly?

Warm pastry is usually the culprit. Puff pastry must stay cold to expand into crisp layers in the oven. If your kitchen is warm, chill the assembled rolls before baking. Also ensure your oven is fully preheated; puff pastry needs strong initial heat to lift.

5. Can I use ground chicken or turkey for a lighter version?

Definitely — using chicken or turkey transforms this into a healthier sausage roll recipe without sacrificing flavor. Just add a tablespoon of olive oil or broth to compensate for the leaner meat. The stuffing mix still binds everything beautifully.

6. How do I keep the filling from falling apart?

A well-balanced ratio of pork to stuffing is key. If the mixture looks crumbly, add a splash of broth or an extra teaspoon of egg. If it’s too wet, sprinkle in additional stuffing mix. It should feel similar to a loose meatball mixture.

Pork & Stuffing Sausage Rolls

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Ground pork

• Prepared dry stuffing mix (Sage & Onion works best)

• Onion (finely diced)

• Fresh garlic

• Egg

• Salt + black pepper

• Puff pastry sheets

• Dijon mustard (optional but incredible)

• Egg wash

Directions

• Start by mixing the ground pork with stuffing mix, onion, garlic, and seasonings — use your hands if you can. You’ll feel when it comes together; it should be soft but not wet. Roll out the puff pastry and give it a light swipe of Dijon if you want that extra warmth and depth. Spoon the filling into long logs, wrap the pastry around snugly, and seal it with a gentle pinch.
• The trick is chilling the rolls for 10–15 minutes before slicing. This keeps the pastry from slipping around and helps them puff beautifully. Once they’re brushed with egg wash and sprinkled with a little flaky salt, bake them until the edges deepen into a rich golden brown and the smell makes your whole kitchen feel like a holiday market.