Pork Dijon Sausage Roll Recipe

Prepare aromatics

Finely chop the shallot and mince the garlic so they release their flavor evenly into the filling.

In a medium bowl, combine ground pork, finely chopped shallot, minced garlic, chopped parsley, thyme, kosher salt, and black pepper. Mix gently with your hands or a spatula until evenly combined but do not overwork the meat (about 20-30 turns).

Add 3 tablespoons Dijon mustard, 1 beaten egg (reserve a second egg for the egg wash), and 1/4 cup Panko breadcrumbs to the bowl. Mix until just incorporated — the mixture should be cohesive but still slightly loose. If it feels too wet, add up to 1 tablespoon more breadcrumbs.

Preheat the oven to 400°F (200°C). Position a rack in the center of the oven. Line a baking sheet with parchment paper.

Lightly dust a clean work surface with 1-2 teaspoons of flour. Unfold the thawed puff pastry sheet and roll it gently with a rolling pin to smooth seams and make it approximately 11 x 13 inches. Keep it chilled if it warms up.

Form the sausage filling into a log roughly 10 inches long and about 2 inches in diameter, matching the length of the pastry, leaving a 1/2-inch border along one long edge to seal. Place the pork log along the center lengthwise on the pastry, slightly off-center toward the edge with the sealing border.

Brush the reserved 1/2 beaten egg (from earlier) lightly along the exposed pastry border to act as glue. Fold the larger side of the pastry over the sausage to meet the border, pressing gently to seal. Tuck the ends under to create neat ends and ensure no filling is exposed. If seams are not tight, press with a fork or use a bit more egg wash.

Lightly brush the top of the roll with the egg wash made by whisking the remaining reserved egg with 1 teaspoon cold water. Use a sharp knife to make 3 shallow diagonal slashes across the top (these are vents and decoration). Sprinkle coarse sea salt or flaky salt lightly over the top.

Place the prepared roll on the lined baking sheet. Chill in the refrigerator for 15 minutes to firm the pastry and help maintain shape during baking.

Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the center of the sausage reads 160°F (71°C). If the pastry browns too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and let rest on the baking sheet for 8–10 minutes to allow juices to redistribute before slicing.

Transfer the roll to a cutting board. Using a sharp serrated or chef’s knife, slice into 1-inch thick portions.

Serve warm with whole-grain mustard or extra Dijon and garnish with microgreens or chopped parsley if desired.