This homemade sausage rolls recipe is simplicity itself. They make a delicious treat—savoury sausage meat wrapped in a crumbly, puff-pastry coat. They take just 15 to 20 minutes to bake and use just three ingredients. Using ready-made puff pastry means it’s quick to make. (Using a ready-rolled pastry sheet makes it even faster and easier.)
What You’ll Love About This Sausage Rolls Recipe
OK, so it may seem a little opinionated, but I think this is the best sausage roll recipe for the following reasons:
- Quick and easy – this recipe uses a ready-rolled sheet of ready-made puff pastry and prepared sausage meat from the supermarket. This means they can be ready in under an hour.
- Absolutely delicious – These are delicious. Each bite is full of savoury sausage meat all wrapped in wonderful buttery puff pastry,
- Fantastic buffet food – always welcome at buffets and celebrations. They’re suitable for all occasions and great to share. A fantastic appertiser.
- Versatile – Make them bite-sized for buffets or larger for a lunchbox savoury snack. They can be prepared ahead of time by storing them in the fridge for a while or freezing them until needed. Invaluable if you’re entertaining.
Ingredients for this Recipe
- ready-made puff pastry – This saves so much time. Making your own puff pastry is quite time-consuming; buying it ready-made is a good thing. If you can find ready rolled as well, that’s even better, you’ll save oceans of time.
- Sausage meat – source your sausage meat from your local supermarket or butchers. Sometimes it is sold with added ingredients such as herbs or spices, nutmeg, for example. Buy the one that you like the most.
- Additional flavours – Besides buying ready-made pastry and the meat, you may want to add a little apple sauce. (You can buy this ready-made too). Apple sauce is good with pork. However, if you like food with a little spicy warmth, then why not use chilli jam to give a touch of spicy heat.
How to make Classic Homemade Sausage Rolls
- Place the sausage meat in a bowl and use a fork to break it up slightly.
- Divide the sausage meat in half.
- Unwrap your ready-made pastry and lay the sheet out on your counter. Divide it in half lengthwise.
- If you’re using the apple sauce or another flavouring, such as chilli jam, then spread it thinly over the pastry sheet.
- Shape the sausage meat into a long sausage shape and place it on the pastry sheet.
- Place the meat on one side, about one to one and a half centimetres away from the edge.
- Make the egg wash – simply break an egg into a bowl and beat it.
- Use a pastry brush to brush the egg wash over the pastry, the wider side. Set the remaining wash to the side for brushing over the pastry later.
- Gently roll up the pastry from the longer side.
- Using a sharp knife, cut the pastry sausage rolls to size. For buffet-sized rolls, cut them approximately 4 centimetres (1 1/2 to 2 inches) long.
- For decoration, make a shallow mark with a knife on the pastry. Looks good once they’ve baked.
- For larger bakery-sized sausage rolls, cut the pastry rolls in half.
- Brush the remaining egg wash over the sausage rolls.
- Bake in a preheated oven (360F/200C/180 C Fan oven) for 15 to 20 minutes until the pastry is golden brown and the sausage meat is cooked through. You can test the sausage meat with a cooking thermometer if you wish.)
- Place the sausage rolls on a cooling rack and let them cool.
Variations
There are a few variations that can be made to this recipe. Why not try them all?
Spicy – Make your sausage rolls a little spicy. Use a little chilli jam to introduce a gorgeous spicy heat. Spread the jam over the pastry before adding the sausagemeat and then bake. My local baker’s always has queues of folk waiting for chill sausage rolls to come out of the oven. It’s a good choice.
Cheesy – add a little of your favourite cheddar to the sausage rolls before baking, using a smoked cheese is especially good. Grating a thin layer of mozzarella cheese over the pastry before rolling it up is also delicious.
Herby – for a simple but nice addition, how about a few finely chopped herbs; sage, rosemary or thyme all go well with the savoury richness of the sausage meat.
How to store the Sausage Rolls
These sausage rolls can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
Freezing – Sausage rolls can be successfully frozen for up to 2 months.
To freeze – Make the sausage rolls according to the instructions, but omit the egg wash. Freeze the sausage rolls on an open tray in your freezer. Once frozen, they can be stored in a suitable freezer bag with baking parchment layered between, to prevent sticking. Before baking, allow them to thaw overnight, brush them with an egg wash to seal the pastry and bake according to the recipe.
To bake from frozen – Brush with an egg wash as before and bake for an extra 15 minutes. The pastry should be a lovely golden colour. If you wish, check that the meat is properly cooked by using a cooking thermometer.
What to do with Leftovers
If you have leftovers, baked sausage rolls will be ok kept in an airtight container in the fridge for up to 3 days. Sausage rolls are always best when slightly warm, aren’t they? If this applies to you, too, then you can reheat them in the microwave for speed. However, the pastry will lose some of its crispy flakiness, but it will still be wonderful.
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Love this Recipe?
If this is your kind of recipe, then take a look at these? They’re equally speedy to make and just as delicious to eat. Baking at its best.
- Cheese Straws made using ready-made pastry
- Raspberry and White Chocolate Blondies
- Bacon and Cheese Turnover
- Honey Cake
- Marzipan Mince pies using ready-made pastry
Sausage Rolls recipe using ready made puff pastry
Ingredients
Equipment
Method
- Preheat the oven to 360F/200C/180C Fan oven. Prepare a baking sheet by lining it with baking parchment.
- Remove the puff-pastry from its packaging and lay it out on the work surface. (1 sheet puff pastry sheet) Divide this in half lengthways.
- Remove the sausagemeat from any packaging and place it in a medium sized mixing bowl. (12.5 ounces sausagemeat). Gently, break up any lumps in the meat using a fork.
- If you are using apple sauce, spread a tablespoon of the sauce on each half of the pastry. (2 tablespoons apple sauce)
- Divide the sausage meat in half and shape it into a long sausage, one for each half of the pastry. Lay it down the length of the pastry. See the picture in the description for guidance.
- For the egg wash – break the egg (1 egg) into a small bowl and whisk it with a fork.
- Brush the pastry lightly, on the right-hand side of the sausagemeat only, with half of the egg wash. (This seals the roll so that it doesn't burst open when baking and also gives the pastry a nice sheen when it bakes.) Set the remaining egg wash to one side for now.
- Roll the pastry tightly from the long edge so that the meat is enclosed in the pastry. Pinch the seam closed. Do this for both pieces of pastry
- Cut, using a sharp knife, the 'long' sausage roll in half if you want large lunchbox size sausage rolls and into quarters if you want a buffet sized roll.
- Mark the top of the sausage roll with shallow cuts for decoration. For example, 3 across a large sausage roll and perhaps one across a buffet sized one. It acts as a little bit of decoration. (Refer to pictures in the main blog post for help.)
- Brush the remaining egg wash over the outside of the pastry. This gives the pastry a nice sheen when it cooks.
- Place the unbaked sausage rolls on the baking tray and place them in the oven. Bake for 15 to 20 minutes until the pastry is golden brown, and the sausagemeat is cooked through. Check this with a meat thermometer if you're unsure.
- Once baked, remove from the oven and place on a cooling rack to cool down before eating.
Nutrition
Notes
What to do with Leftovers
If somehow you manage to have leftovers, the baked sausage rolls will be ok kept in an airtight container in the fridge for up to 3 days. Sausage rolls are always best when slightly warm, aren’t they? If this applies to you, too, then you can reheat them in the microwave for speediness. However, the pastry will lose some of its crispy flakiness, but it will still be wonderful.Tried this recipe?
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