What’s the Best Cut of Pork for Sausage Rolls?

When it comes to making the perfect sausage roll, the choice of pork cut makes all the difference. While lean cuts may sound appealing, the truth is that pork shoulder is the champions when it comes to flavour, texture, and juiciness.

Why Pork Shoulder Works Best

Pork shoulder, often called Boston butt or pork butt, is the classic choice for sausage rolls, and for good reason. This hardworking cut comes from the upper foreleg of the pig and naturally carries the ideal balance of around 70% lean meat to 30% fat, making it perfect for grinding into sausage.

As it cooks, the connective tissue slowly breaks down, releasing savoury richness that infuses every bite. Unlike leaner cuts, pork shoulder doesn’t dry out in the oven. Instead, its marbling keeps the filling moist, tender, and packed with deep flavour, ensuring every sausage roll is as satisfying as the last.

Why Not Cheaper Cuts?

It might be tempting to use cheaper or leaner cuts such as pork loin or leg, but they simply don’t perform well in pastry. These cuts are much too lean, and while that may sound “healthier,” the lack of fat means the filling dries out quickly when baked. The result? A crumbly texture, less flavour, and a sausage roll that fails to deliver the indulgence customers expect.

Some mass producers even bulk out their fillings with trimmings or processed meats to save on cost. While this lowers the price, it comes at the expense of quality – leading to bland, rubbery fillings that can’t compare to the succulence of shoulder.

Shoulder vs. Other Cuts

• Pork Shoulder (Boston butt/pork butt) – The gold standard for sausage rolls. With its natural marbling and perfect balance of roughly 70% lean meat to 30% fat, it delivers rich flavour, tenderness, and juiciness. Ideal for grinding into sausage.
• Pork Loin or Leg – Too lean for the job. These cuts tend to dry out during baking, leaving the filling flat and lacking depth.
• Trimmings and Offcuts – Budget-friendly, but the quality is hit-and-miss. The texture and flavour are often inconsistent, making them a poor substitute for premium sausage rolls.

Shoulder strikes the balance every baker is looking for: enough fat to keep the meat moist, but plenty of lean meat to give the filling body.

The Original Baker Difference

At The Original Baker, we don’t compromise on quality. Every sausage roll we produce is made in Yorkshire, using locally sourced pork and generous fillings that showcase the best of traditional baking. Our wholesale customers know they’re serving their own customers rolls with real substance – hearty, golden, and bursting with flavour.

For us, it’s not about cutting corners; it’s about baking it right.

In Summary

If you’re aiming to make the ultimate sausage roll, pork shoulder is the ideal cut. Its natural fat content adds flavor, moisture, and texture, taking your bake from ordinary to exceptional. That’s why artisan bakers and butchers rely on it time and time again.