Go Back

Homemade Sausage Rolls

These sausage rolls feature flaky, buttery pastry wrapped around a juicy, seasoned sausage filling. The process involves making or rolling out pastry, preparing flavorful filling, shaping, and baking until golden and crisp, resulting in a satisfying crunch and tender interior. Perfect as a nostalgic snack or hearty appetizer, they boast a rustic, inviting appearance with crispy edges and a rich aroma.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: British
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package puff pastry thawed if frozen
  • 500 g seasoned pork sausage preferably with some fat content
  • 1 small onion finely chopped
  • 1 clove garlic finely minced
  • 1/4 cup breadcrumbs to absorb excess fat
  • 1 teaspoon dried sage or thyme
  • 1 egg beaten egg for egg wash
  • 1 tablespoon water for egg wash

Equipment

  • rolling pin
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Sharp knife or pizza cutter
  • Mixing bowl

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry on a lightly floured surface until it's about 3mm thick. Cut the pastry into rectangles approximately 10x15cm—these will be your sausage roll wrappers.
  3. In a mixing bowl, combine the sausage meat, finely chopped onion, minced garlic, breadcrumbs, and dried sage. Mix everything together until well incorporated, creating a seasoned, cohesive filling.
  4. Divide the sausage mixture into 4 to 6 portions, then shape each into a long log roughly the same length as the shorter side of your pastry rectangles.
  5. Place a sausage log along the short edge of each pastry rectangle. Carefully roll the pastry around the filling, sealing the edge with a little beaten egg to secure it.
  6. Use a pastry brush to lightly coat the tops of each roll with the beaten egg mixture, which will give the baked rolls a shiny, golden finish.
  7. Arrange the assembled sausage rolls seam-side down on the prepared baking sheet, spacing them a few centimeters apart to allow for puffing.
  8. Bake in the preheated oven for 25-30 minutes, or until the pastry is deep golden brown and crisp, and the filling is bubbling inside.
  9. Remove the sausage rolls from the oven and let them rest for about 5 minutes on a wire rack—this helps set the filling and makes slicing easier.
  10. Cut the sausage rolls into halves or thirds if you like, and serve warm with your favorite condiments. The pastry should be flaky and golden, with a juicy, flavorful filling inside.

Notes

For extra flavor, add herbs or cheese to the filling. Keep the pastry cold for maximum flakiness and brush gently with egg wash for a perfect shiny finish.