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Juicy sausage encased in buttery golden puff pastry. Everybody loves a good sausage roll! This recipe uses 3 simple ingredients. No faffing or fussing, just the easiest, quickest way to make a plateful of fantastic sausage rolls.
You won’t believe how many our family of four can get through in a day. I’ve counted it up, and even I’m a little shocked…..
“These are my husband’s favorite! I make them for all the holidays. The egg was really takes it to the next level. Thank you for this amazing recipe!!”
Nicky’s Notes
This is one of those recipes I bake on autopilot for parties, guests, lunchboxes and “just because” afternoons.
I keep it simple: good sausages, ready-rolled pastry, and a couple of small steps that make a big difference — neat seams, proper venting and a glossy top. I’ve also included time-tested storage and freezing notes so you can bake fresh on the day with zero stress.
A word of advice though – be sure to make enough.
Everybody in my family needs to ‘test’ at least 2 each (so that’s 8 gone), then they like a minimum of 3 each for lunch.
Then everyone sneaks back for one more later, Chris and I might also grab another when the kids aren’t looking. That’s 26 sausages rolls in one day, we might have a problem LOL 😜.
Table of Contents
What do we need?
***Full recipe with detailed quantities in the recipe card below***
- Ready-rolled puff pastry – for extra speediness
- Pork sausages (or use sausage meat)
- 1 egg
Ingredient swaps
- Try adding finely chopped jalapenos or grated parmesan cheese to the sausage meat.
- Spread the sausage with onion chutney or mustard before rolling in the pastry.
- Try using different varieties of sausage – such as pork and leek, or spicy sausages.
- Top with sesame seeds or poppy seeds before baking.
How to make them
***Full recipe with detailed steps in the recipe card below***
- Remove the skins from the sausages and unroll the pastry.
- Slice the pastry in half length-ways, then line up the sausages along the middle of both lengths pastry strips – squish the sausage meat together so it’s even.
- Brush the top length of each of the two pastry pieces with egg wash and roll up, then press the seams shut using a fork.
- Brush the tops with egg wash and cut into mini sausage rolls. Prick the top of each one with the tip of a sharp knife.
- Bake in the oven until the pastry is golden brown.
Pro Tips
- Prick the tops with a knife to allow the steam to escape, ensuing you have lovely golden crispy pastry.
Pin this now to find it later
Pin ItServed as part of a picnic, for an appetizer or as a hearty lunch (the kids especially love them with baked beans), these sausage rolls can be served warm, fresh from the oven, or cold straight from the fridge.
Want large sausage rolls?
Make them larger by cutting each roll into 4 so you get 8 large sausage rolls altogether. Cook for an extra 2-4 minute – until piping hot throughout.
What to serve them with
Why not serve these sausage rolls as part of a picnic with:
- Creamy Potato Salad
- Cheese and Tomato Tarts
- Easy Pasta Salad
- French-Pressed Sandwich Bites
- Chocolate Aussie Crunch Squares
Love Sausage Rolls? Try These
Watch how to make them
Sausage Rolls Recipe
Ingredients
- 320 g (11.3 oz) pack ready-rolled puff pastry
- 5 thick, good quality, pork sausages (or approx 8 thin sausages, or 250g/8.75 oz sausage meat rolled into sausage shapes)
- 1 egg lightly beaten, this will be your egg wash
Instructions
- Preheat the oven to 200C/400F (fan). Line a baking tray with parchment or a silicone mat.
- Slice the pastry in half lengthways so you have two long lengths.320 g (11.3 oz) pack ready-rolled puff pastry
- Remove the skins from the sausages and unroll the pasty.5 thick, good quality, pork sausages
- Line up half of the sausages along the middle of one of the lengths of pastry. You may need to stretch the sausages slightly to get right to the ends. Repeat with the other length of pastry.
- Brush the top length of each of the two pastry pieces with egg wash and roll up the sausages rolls from the bottom. The egg should help the pastry to seal.
- Turn the sausage rolls over and press the seams shut using a fork.
- Brush the tops with egg wash and cut each length of sausage roll into 10-12 mini sausage rolls.1 egg
- Place the sausage rolls on the baking tray and prick the top of each sausage roll with with the tip of a sharp knife.
- Bake in the oven for 18-20 minutes – until the pastry is golden brown.
- Take out of the oven and leave to cool slightly. Serve warm or cold.
Video
Notes
Make Ahead & Freezing Instructions
Make ahead (fridge): Bake the sausage rolls, cool quickly, cover and refrigerate for up to 2 days. Reheat uncovered on a tray at 180°C/350°F for 8–10 mins until piping hot throughout. Freeze unbaked: Assemble with chilled pastry (don’t use pastry that was previously frozen and thawed), then freeze on a tray until solid and transfer to a bag/container. Bake from frozen at the recipe temperature, adding 3–5 mins, until golden and piping hot in the centre (71°C/160°F if checking with a thermometer). Freeze baked: Cool completely, freeze in a single layer, then bag. Defrost in the fridge overnight and reheat uncovered on a tray at 180°C/350°F for 8–10 mins until hot.Want larger sausage rolls?
Make them larger by cutting each roll into 4 so you get 8 large sausage rolls altogether. Cook for an extra 2-4 minute – until piping hot throughout. Nutritional information is approximate and is per sausage roll (based on making 22 mini sausage rolls).Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sausage roll recipe was first posted in August 2020. Updated since with recipe improvements and for housekeeping reasons.
Why don’t you add salt and pepper?
Sausages are usually already well-seasoned, so there’s no need to add more.
More Appetizers
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Your recipes are amazing! We made these with a few flavor variations as suggested: one with chutney, one with Dijon mustard, and one with orange marmelade. Each one was different but delicious. The touch of sweetness contrasted nicely with the sausage.
Delicious, easy and quick. I will try making some kind of dip next time. The rolls were a tad dry. I loved making them ahead and pulling them out of the freezer for a quick breakfast, brunch or snack. I mixed half ground sweet and half ground hot Italian sausage. It gave a bit of a kick that we love.
Can I put them together the night before and wait to cook until the next morning?