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.
Servings: 22 sausage rolls
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
Calories: 88kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 160mg | Fiber: 1g | Sugar: 1g
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