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…..

sausage rolls on a cooling rack on a dark blue background with a pot of ketchup
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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
Ingredients for sausage rolls on a wooden board

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.
4 image collage showing initial steps for making homemade sausage rolls
  • 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.
6 image collage showing final steps to make homemade sausage rolls
  • Bake in the oven until the pastry is golden brown.
close up of two sausage rolls on a cooling rack. Pot of ketchup in the background

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:

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.

Why don’t you add salt and pepper?

Sausages are usually already well-seasoned, so there’s no need to add more.

Sausage rolls and a blob of ketchup on a piece of parchment. Bite taken out of one of the sausage rolls.

Love Sausage Rolls? Try These


Watch how to make it

YouTube video

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5 from 22 votes

Sausage Rolls Recipe

Buttery golden pastry with a delicious meaty filling. Three ingredients are all you need to make a plateful of fantastic sausage rolls.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 22 sausage rolls
Course: Appetizer, Party Food
Cuisine: British

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
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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

YouTube video

Notes

Can I make them ahead?
Yes, you can make the sausage rolls, then quickly cool, cover and refrigerate. They should keep in the refrigerator for 2 days.
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).

Nutrition

Calories: 88kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 160mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. Carol Ryan says:

    5 stars
    This is what I’ve done for years lol. Sprinkle onion seeds on top takes a humble sausage roll to another level. I’ve also mixed honey and mustard together put a line down pastry before sausages wrapped and crimped egg washed as normal then sprinkled sesame seeds in top.

  2. Terri says:

    5 stars
    Amazing!

  3. Nick says:

    5 stars
    Just the best

  4. Richard Woollacott says:

    I do the same sausage rolls but mix in half a finely chopped red onion.

  5. mick says:

    first time trying to cook thank you making it look so easy

  6. Chuck Dalldorf says:

    5 stars
    Another fantastic recipe Nicky. I am so embarrassed to say I had never even tried to make sausage rolls before and yet, in the very first go, they came out stunningly browned and so delicious. Thank you for your inspiration and shaking me out of my kitchen slumber to try many new dishes you have encouraged us all to try.

    1. Nicky Corbishley says:

      Thanks Chuck – so happy you enjoyed them 🙂

  7. Sasha Darling says:

    5 stars
    This recipe is so quick and easy to make and ever so tasty 😋
    I used chicken sausages for my mini rolls and for extra flavour, I added a little soya sauce, chicken seasoning and garlic granules to the meat before rolling into my pastry.
    Absolutely perfect, thank you Kitchen Sanctuary

  8. Lyla Hoffman says:

    5 stars
    I used small maple flavored breakfast sausages, brushed with a tsp of pure maple syrup and added Aleppo Red Pepper flakes on the meat. Rolled up in the puff pastry sheet and baked per your directions……So Delicious! I also put a small jam dish with Hot Pepper Jelly…….Oh yeah! That was perfect!

  9. Lyla Hoffman says:

    5 stars
    I used small maple flavored breakfast sausages, brushed with a tsp of pure maple syrup and added Aleppo Red Pepper flakes on the meat. Rolled up in the puffl pastry sheet and baked per your directions……So Delicious! I also put a small jam dish with Hot Pepper Jelly…….Oh yeah! That was perfect!

  10. Desicart says:

    Very nice recipe. We have to try. So easy, flavorful and delicious.