English Breakfast Tea-Glazed Sausage Rolls
Flaky puff pastry wrapped around herbed pork sausage with a sticky English Breakfast tea and mustard glaze—savory, malty, and addictive.
These sausage rolls take the spirit of a full English breakfast and wrap it in golden puff pastry. The English Breakfast tea glaze adds a malty, slightly tannic depth that elevates humble sausage rolls into something special.
The glaze is the secret weapon: strongly brewed tea reduced with wholegrain mustard, honey, and a splash of Worcestershire sauce. It caramelizes in the oven, creating a sticky, savory lacquer on each roll.
Use good-quality pork sausage meat with plenty of herbs—sage, thyme, and a touch of black pepper. The herbal notes play beautifully with the tea's robust character.
Serve these warm from the oven with extra mustard on the side and, naturally, a big mug of English Breakfast tea. They work for breakfast, lunch, picnics, or party snacks.
Ingredients
- 400g pork sausage meat
- 1 sheet puff pastry, thawed
- 1 tbsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- 1/2 tsp black pepper
- 3 tbsp strongly brewed English Breakfast tea
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- 1 tsp Worcestershire sauce
- 1 egg, beaten (for egg wash)
- Sesame seeds (optional)
How to make it
- 1Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- 2Mix sausage meat with sage, thyme, and black pepper in a bowl.
- 3Make the glaze: whisk together brewed tea, mustard, honey, and Worcestershire sauce.
- 4Roll out puff pastry into a rectangle. Spread sausage meat along the center in a log shape.
- 5Roll pastry around the filling, sealing the edge with beaten egg. Cut into 8 pieces.
- 6Place seam-side down on the tray. Brush with egg wash, then brush with the tea glaze. Sprinkle with sesame seeds if using.
- 7Bake 25–30 minutes until golden and puffed. Brush with more glaze halfway through.
- 8Let cool 5 minutes before serving with extra mustard.
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