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The Grill Dads English Sausage Rolls
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The Grill Dads English Sausage Rolls

An English Classic, Done The Grill Dads Way for Tailgating

There are few foods more perfect for tailgating than a sausage roll. It’s handheld, hearty, make-ahead friendly, and just indulgent enough to feel like a proper game-day reward. Cooking sausage rolls on a pellet grill delivers the best of both worlds—oven-like consistency with subtle fire-roasted flavor.

For this cook, The Grill Dads use Bear Mountain BBQ Tailgating blend, a balanced mix of oak, hickory, and maple. Oak provides a clean, steady burn, hickory adds savory depth that pairs naturally with pork, and maple brings a gentle sweetness that complements the buttery puff pastry and herbs. The result is a sausage roll that’s richer and more layered than a standard bake—without overpowering the filling.

Prep

1½–2 hours (includes chilling)

Cook time

20–30 minutes

Serves

Varies (depends on roll size)

Steps

  1. Chill all meat and grinder attachments thoroughly before grinding. Grind the pork shoulder and pork butt together using a small or medium grinder plate, keeping the meat cold to ensure proper texture.
  2. Transfer the ground pork to a large mixing bowl. Add kosher salt, white pepper, black pepper, dried sage, ground mace, and non-fat dry milk powder. Mix aggressively by hand or with a mixer until the mixture becomes sticky and cohesive, indicating proper myosin development.
  3. Add the breadcrumbs and mix until evenly incorporated. Gradually add the cold water or milk, starting with 130 g, mixing just until the sausage is moist, cohesive, and holds its shape cleanly with no excess liquid.
  4. Transfer the sausage mixture to a piping bag, seal, and refrigerate for 30–60 minutes to allow the structure and seasoning to set.
  5. Line a rimmed sheet tray with parchment paper or a Silpat mat. Roll out the puff pastry sheets on a lightly floured surface. Pipe a continuous log of sausage filling (about 1 inch in diameter) down the center of each sheet, leaving enough pastry on each side to seal.
  6. Fold the pastry over the sausage, enclosing it completely. Press the seam closed and crimp firmly with a fork. Cut small steam vents along the top, brush generously with egg wash, and sprinkle with dried thyme and flaky sea salt.
  7. Preheat the pellet grill to 400°F using Bear Mountain BBQ Gourmet Tailgate Blend Pellets. Arrange the sausage rolls seam-side down on the prepared tray, leaving space between each roll.
  8. Place the tray on the pellet grill and bake until the pastry is deeply golden and crisp and the sausage reaches an internal temperature of 155°F, about 20–30 minutes depending on roll size.
  9. Remove from the grill, rest briefly, then slice and serve warm with spicy English mustard.

Ingredients:

Sausage Filling (All Ingredients by Weight)

  • Pork shoulder, trimmed and cubed: 454 g
  • Pork butt, trimmed and cubed: 454 g
  • Kosher salt: 20 g
  • Ground white pepper: 4.5 g
  • Ground black pepper: 1.5 g
  • Dried sage: 3 g
  • Ground mace: 1 g (ground nutmeg may be substituted)
  • Non-fat dry milk powder: 14 g
  • Plain fine breadcrumbs (unseasoned): 60 g
  • Cold water or cold milk: 130–160 g (start with 130 g and adjust only if needed)


Assembly

  • Puff pastry sheets, thawed but cold: ~900 g total
  • Egg wash: 1 large egg + 15 g water
  • Dried thyme: 2–3 g
  • Flaky sea salt, to taste
  • English mustard, for serving


Equipment

  • Meat grinder (small plate preferred)
  • Stand mixer or large mixing bowl
  • Piping bag (no tip needed)
  • Rimmed sheet tray
  • Parchment paper or Silpat baking mat
  • Pellet grill
  • Bear Mountain BBQ Gourmet Tailgate Blend Pellets

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The Grill Dads English Sausage Rolls

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