Sourdough Sausage Rolls Recipe (Flaky & Savory)

These sourdough sausage rolls are golden, crispy on the outside, and juicy on the inside. Made with sourdough pastry (using discard or active starter), they have a deeper flavor than traditional sausage rolls and a beautifully flaky texture.

Perfect for tea time, Ramadan snacks, lunchboxes, picnics, or game-day gatherings, this homemade version tastes far better than store-bought.

Why You’ll Love This Recipe

• Great way to use sourdough discard

• Flaky, buttery pastry

• Juicy, flavorful sausage filling

• Freezer-friendly

• Easy to customize

Ingredients

For the Sourdough Pastry

• 300g all-purpose flour

• 150g cold unsalted butter (cubed)

• 100g sourdough discard (or active starter)

• ½ teaspoon salt

• 2–4 tablespoons cold water (if needed)

For the Sausage Filling

• 500g ground chicken, beef, or lamb

• 1 small onion (finely grated)

• 1 teaspoon garlic paste

• ½ teaspoon black pepper

• ½ teaspoon salt

• ½ teaspoon paprika

• ½ teaspoon dried thyme or mixed herbs

• 1 tablespoon breadcrumbs

• 1 tablespoon milk

Egg Wash

• 1 egg

• 1 tablespoon milk

Optional: Sesame seeds for topping

Step-by-Step Instructions

Step 1: Make the Sourdough Pastry

1. In a bowl, mix flour and salt.

2. Add cold butter and rub into flour until crumbly.

3. Mix in sourdough discard.

4. Add cold water gradually until dough comes together.

Do not overwork the dough.

Wrap and chill for 1 hour.

Step 2: Prepare the Sausage Filling

In a mixing bowl:

• Combine ground meat, onion, garlic, spices, breadcrumbs, and milk.

• Mix until just combined.

Keep chilled until ready to use.

Step 3: Roll and Assemble

Roll chilled dough into a large rectangle (about ¼ inch thick).

Cut into long strips.

Place sausage mixture in a log shape along one edge of each strip.

Roll pastry over filling and seal edge by pressing gently.

Place seam-side down on baking tray.

Cut into smaller rolls.

Step 4: Egg Wash & Bake

Brush with egg wash.

Sprinkle sesame seeds if desired.

Bake at 400°F (200°C) for 20–25 minutes until golden brown.

Cool slightly before serving.

Pro Tips for Perfect Sausage Rolls

✔ Keep butter cold for flaky layers
✔ Don’t overfill the rolls
✔ Chill assembled rolls before baking
✔ Use high-quality sausage meat
✔ Bake until deeply golden for crispiness

Flavor Variations

• Spicy sausage rolls (add chili flakes)

• Cheese sausage rolls (add shredded cheddar)

• Chicken tikka sausage rolls

• Spinach and feta sausage rolls

• Breakfast-style sausage rolls

Make-Ahead & Storage

To Freeze Before Baking

Freeze assembled rolls on tray, then transfer to freezer bag.

Bake from frozen, adding 5–7 minutes to baking time.

Leftovers

Store in fridge up to 3 days.

Reheat in oven or air fryer for crisp texture.

Nutrition (Approximate Per Roll)

• Calories: 220–260

• Protein: 8g

• Fat: 16g

• Carbohydrates: 14g

• Sugar: 1g

FAQs

Can I use store-bought puff pastry?

Yes, but sourdough pastry adds more flavor.

Can I make them smaller for parties?

Yes, cut into bite-sized pieces before baking.

Why is my pastry not flaky?

Butter may have melted — keep dough cold.

Can I air fry them?

Yes, air fry at 375°F for 12–15 minutes.