Old English Sausage Roll

Full product description

Classic bakery comfort. Our Old English sausage roll wraps herby, peppery pork in buttery puff pastry for a proper, nostalgic bite. Sage-forward seasoning, a hint of mace and black pepper, and layers of pastry that bake golden and flaky. Perfect warm for lunch, easy suppers or party trays—great with brown sauce, mustard or a spoon of chutney.

Why you’ll love it

• Traditional Old English seasoning (sage, pepper, gentle spice)

• All-butter puff pastry that bakes crisp and flaky (see label)

• Oven-ready—from fridge to piping hot in minutes

• Brilliant as a snack, lunch, picnic or sharing-board favourite

Product details

• Filling: coarse-ground pork with sage, pepper and classic aromatics

• Pastry: puff pastry (all-butter where stated)

• Supplied chilled and ready to bake

• Allergen & ingredient info: typically contains gluten (wheat) and milk (butter); may contain egg (glaze) and sulphites (in seasoning). Please check the label.

How to cook (from chilled)

1. Preheat oven to 200°C (fan 180°C).

2. Place on a lined tray; egg-wash for extra shine if you like.

3. Bake 20–30 mins (size dependent) until pastry is deep golden and the centre piping hot throughout.

4. Rest 3–5 mins before serving.
   From frozen: Defrost in the fridge overnight, then bake as above (or add 5–10 mins if cooking from frozen—cover loosely with foil if browning too quickly).
   Air fryer: 180°C for 12–18 mins to a crisp, hot centre.

Serving ideas

• Warm with brown sauce or English mustard

• Ploughman’s plate: cheddar, pickles and chutney

• Salad box: leaves, tomatoes and a mustard vinaigrette

• Party bites: bake, slice and serve with piccalilli

Storage & handling

• Keep refrigerated below 5°C

• Once opened, bake the same day

• Suitable for home freezing on purchase day; defrost in the fridge and bake within 24 hours

• Do not refreeze once defrosted

FAQs

Is the seasoning strong?
Balanced sage and pepper—comforting and traditional rather than spicy.

Shortcrust or puff?
Puff pastry for flaky layers and a crisp finish.

Can I eat it cold?
Best freshly baked; lovely at room temperature once cooled.

Best dip?
Brown sauce, mustard, or chutney for a sweet–savory lift.