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.....
Served 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.
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.
Then 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.
What do we need?
- Ready-rolled puff pastry - for extra speediness
- Pork sausages (or use sausage meat)
- 1 egg
How to make them
Full instructions and quantities can be found in the recipe card at the end of this post.
- 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.
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.
- 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.
Why don't you add salt and pepper?
Sausages are usually already well-seasoned, so there's no need to add more.
Love Sausage Rolls? Try These
Watch how to make it
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Sausage Rolls Recipe
- 320 g/ 11oz 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
- Preheat the oven to 200c/400f. Line a baking tray with parchment or a silicone mat.
- Slice the pastry in half lengthways so you have two long lengths.
- Remove the skins from the sausages and unroll the pasty.
- 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 rolls into 10-12 mini sausage rolls.
- 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.
If you want to reheat them, place them, uncovered, on a tray in the oven at 180C/350F for 8-10 minutes until piping hot throughout. Can I freeze them? Yes, you can freeze either before baking (so long as you use chilled pastry and not frozen-then-defrosted pastry - it's not recommended to defrost then re-freeze raw pastry) or after baking. Unbaked sausage rolls can be baked from frozen - add an extra 3-5 minutes onto the baking time - bake until piping hot throughout (71C/160F is recommended if you want to check the temperature). If you froze them after baking, then defrost in the refrigerator overnight. Reheat uncovered, on a tray in the oven at 180C/350F for 8-10 minutes until piping hot throughout. 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).
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.