A fakeaway take on the Greggs Sausage Roll: peppery, fine-textured pork wrapped in flaky puff pastry. Six rolls from one sheet of shop-bought pastry, ready in about an hour.
Estimate · prices checked Oct 2026 · vary by location · excl. tax & delivery.
Estimate. Restaurant prices checked Oct 2026. Prices vary by location; tax and delivery fees are not included. Pantry staples (salt, oil…) are not included.
Ingredients
rolls
Pantry
Pantry
Pantry
Pantry staples are not included in the cost estimate.
Ingredient cost
Homemade
~$7.67
for 6
(~$1.28 each)
Homemade
~£3.50
for 6
(~£0.58 each)
At Greggs
~£8.10
for 6
Method quantities are for the original 6 rolls.
Kitchen gear
Baking sheet (baking tray), lined with parchment
Pastry brush
Instant-read thermometer
Method
Heat the oven to 400°F (200°C) and line a baking sheet (baking tray) with parchment.
Put the pork, breadcrumbs, salt, white pepper, sage and ice-cold water in a bowl. Beat hard with a wooden spoon (or the paddle of a stand mixer) for about 2 minutes, until the mixture turns pale, sticky and almost smooth.
2 min
Unroll the pastry on a lightly floured surface and cut it in half lengthwise into two long strips. With wet hands, roll half of the filling into a log as long as one strip and lay it about ½ in (1 cm) in from one long edge. Repeat with the other strip.
Brush the far edge of each strip with egg, fold the pastry over the filling and press the seam to seal. Trim so the pastry overlaps by about ½ in (1 cm), then turn the logs seam side down.
Chill the logs for 20 minutes so the pastry firms up and cuts cleanly.
20 min
Cut each log into 3 equal rolls and set them on the baking sheet, seam side down and 2 in (5 cm) apart. Brush only the tops with egg and cut two small slits in each for steam.
Bake for 25 to 28 minutes, until puffed and deep golden and the filling reaches 160°F (71°C) in the center. Cool for 10 minutes on the tray before eating.
25 min
Tips for a closer clone
Beat the filling until it is sticky. That is what gives the smooth, sliceable texture of a bakery roll instead of a crumbly one.
Keep the pastry cold right up to the oven; warm pastry will not puff into distinct layers.
Glaze the tops only. Egg on the cut ends glues the layers together and stops them rising.
UK shortcut: plain sausage meat replaces the pork mince, salt and water. Add the white pepper and sage anyway.
Freeze unbaked rolls on a tray, then bag them. Bake from frozen at the same temperature for 8 to 10 minutes longer.
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About this dupe
UK and US: In the UK, use a 320 g ready-rolled sheet and pork mince, or plain sausage meat (then leave out the salt, because it is already seasoned). In the US, use one sheet from a 17.3 oz box of frozen puff pastry, thawed in the fridge, and plain ground pork rather than pre-seasoned breakfast sausage.
vs the original: The Sausage Roll is on the menu at Greggs shops across the UK (checked on its website on 14 Oct 2026), and LBC reported a price of £1.35 in most shops in January 2026. Greggs describes the filling only as seasoned sausage meat, so our seasoning (white pepper, a little sage and salt) is a best guess, not the bakery’s recipe.
Myth: there is a secret ingredient
Not according to Greggs. Its own product page says there is no secret ingredient: it is sausage meat in puff pastry. The texture comes from technique, which is why this recipe beats the filling until it turns sticky.
Where this recipe comes from
Untested: a starting point written with AI help and checked against our recipe rules. Nobody has cooked it yet. Make it, rate how close it gets, and tell us what you changed. How we label recipes
