The first time I pulled these golden, flaky sausage rolls from the oven, my kitchen transformed. The rich, savory smell of roasting pork and herbs wrapped itself around the sweet, tangy scent of bubbling pepper jelly, creating an aroma so intoxicating I could hardly wait for them to cool. I discovered this twist on a classic British staple during a weekend of pantry experimentation, aiming to use up a jar of homemade pepper jelly. What emerged was nothing short of a revelation—a perfect balance of comforting, hearty pastry and a surprising, sophisticated kick. It was an immediate family favorite, and now, it’s a non-negotiable addition to my entertaining menu, promising empty plates and happy, curious faces every single time.
Ingredients
- 1 package (about 17.3 oz) store-bought puff pastry sheets, thawed
- 1 lb (450g) good-quality pork sausage meat (see tip below!)
- 1 small yellow onion, finely grated or minced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- ½ teaspoon freshly ground black pepper
- 1 large egg, beaten (for egg wash)
- ½ cup pepper jelly (I use a medium-heat variety)
- Flaky sea salt, for finishing
A quick note on ingredients: The sausage meat is where you can make or break this. I’ve tried this with links removed from casings and with pre-packaged sausage meat, and the quality difference is profound. Seek out a good brand like Johnsonville if you can, or ask your butcher. For the pepper jelly, the heat level is personal—I find a medium-heat jelly gives a warm glow without overwhelming, but use what you love. Don’t skip the fresh onion and garlic; their moisture and sharpness cut through the fat beautifully. And that flaky salt at the end? It’s not just for show. It makes a huge difference, providing little bursts of salinity against the sweet jelly.(See the next page below to continue…)