sausage rolls

Oh, sausage rolls! Just saying the words brings back a flood of memories. I can still picture my grandma, flour dusting her apron, her hands working magic to create these golden, flaky delights. They were always the star of any family gathering, and honestly, they still are! If you’ve ever thought about making your own, but felt a bit intimidated, you’ve come to the right place. These aren’t those dry, crumbly things you sometimes find at the shops. Nope, these are tender, savory, and have that perfect, satisfying bite. Think of them as the ultimate comfort food, a hug in pastry form. They’re so much better than, say, a plain old sandwich when you need something truly special but still want it to be fuss-free. Honestly, once you make these, you’ll wonder why you ever bothered with anything else. They’re a game-changer, I promise!

What are some of the best sausage rolls?

So, what exactly are these magical things we call sausage rolls? At their heart, they’re a simple yet brilliant combination of savory sausage meat encased in a buttery, flaky Puff Pastry. It’s that classic pairing of rich, seasoned meat with a crisp, golden shell that just works every single time. The “roll” part comes from how we shape them, usually into logs that are then sliced into perfect little portions. They’re not complicated, not fancy, but they deliver on pure, unadulterated deliciousness. It’s essentially the most comforting, crowd-pleasing snack or light meal you can whip up. They remind me a bit of a savory turnover, but with that distinct puff pastry goodness that elevates everything. They’re the kind of food that makes people smile, gather around, and ask for seconds!

Why do people love sausage rolls?

There are so many reasons why this recipe has become my go-to, and I’m sure it will quickly become yours too! First off, let’s talk about the FLAVOR. Oh my goodness. The sausage meat I use is packed with herbs and just the right amount of seasoning. When it bakes inside that golden pastry, it becomes incredibly tender and wonderfully savory. It’s truly irresistible. Then there’s the SIMPLICITY. I know, puff pastry can sometimes seem a little daunting, but I’ll walk you through it, and it’s honestly easier than you think. This recipe is a lifesaver on busy nights when I need a quick appetizer or a satisfying lunch that feels a bit more special than usual. And speaking of budget, these are incredibly COST-EFFECTIVE. You can make a huge batch for a fraction of the price you’d pay for store-bought ones, and the quality is leagues above. What I love most about these sausage rolls is their VERSATILITY. They’re perfect for everything from a casual picnic to a more sophisticated party spread. They’re fantastic served warm, straight from the oven, or even at room temperature, making them ideal for make-ahead snacks. They’re a bit like my mini meatloaf muffins in that they’re great for little hands and big appetites alike, but with that irresistible pastry element. They are, without a doubt, one of my most requested recipes, and I can see why!

How do I make these delicious sausage rolls?

Quick Overview

The process for these sausage rolls is wonderfully straightforward. We’re essentially mixing up a Flavorful Sausage filling, wrapping it snugly in puff pastry, and then baking until golden and puffed. It’s a beautiful dance of simple ingredients coming together to create something truly spectacular. You’ll be amazed at how quickly this comes together, especially when you factor in how incredibly rewarding the final result is. It’s the perfect combination of minimal effort and maximum deliciousness, making it a stress-free win for any cook.

Ingredients

For the Main “Batter” (The Filling):
Here’s where all the flavor starts! I like to use good quality pork sausage meat, about 1 pound (450g). If you can get it from a butcher, even better! It usually has a better fat-to-meat ratio and is already seasoned. If you’re using bulk sausage meat, you might want to add a pinch more salt and pepper. I also like to add a finely chopped onion for a little sweetness and texture, and a clove or two of minced garlic for that essential aromatic kick. A good tablespoon of Worcestershire sauce adds a lovely umami depth, and a beaten egg helps bind everything together beautifully. Don’t be afraid to add a pinch of dried herbs like sage or thyme if you have them – it really elevates the flavor profile.

For the Pastry:
This is the magic shell! You’ll need about 1 to 1.5 pounds (450-680g) of good quality puff pastry. You can buy it ready-rolled in sheets, which is a total lifesaver, or in blocks that you roll out yourself. Make sure it’s kept cold until you’re ready to use it – that’s the secret to that amazing flaky texture. Cold pastry equals flaky pastry, it’s as simple as that!

For the Glaze:
This is optional but highly recommended for that gorgeous golden sheen and extra bit of savory goodness. A simple egg wash made with one beaten egg mixed with a tablespoon of milk or water is perfect. It helps the pastry crisp up beautifully and gives it a lovely color. Some people like to sprinkle a little sea salt or sesame seeds on top too, which is a lovely touch!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 400°F (200°C). While it’s warming up, line a couple of baking sheets with parchment paper. This is crucial to prevent any sticking and makes cleanup a breeze. Trust me, I’ve learned that lesson the hard way!

Step 2: Prepare the Filling

In a medium bowl, combine your sausage meat, finely chopped onion, minced garlic, Worcestershire sauce, beaten egg, and any herbs you’re using. Now, get your hands in there! The best way to mix this is with your hands – you want to combine everything thoroughly but gently. Don’t overwork the meat; just mix until it’s evenly incorporated. This ensures every bite is packed with flavor. You’re looking for a nice, cohesive mixture that holds together well.

Step 3: Roll Out the Pastry

Lightly flour your work surface. If you’re using puff pastry blocks, roll them out into rectangles about 1/8 inch thick. If you’re using pre-rolled sheets, you might need to join two sheets together to get the right size. You want a nice, even thickness so they bake uniformly. The key here is to work quickly and keep the pastry cold. If it starts to get too warm and sticky, pop it back in the fridge for a few minutes.

Step 4: Shape the Sausage Rolls

Divide your sausage mixture into two equal portions. Place one portion along the long edge of one pastry rectangle, forming a sausage shape. You want it to be about 1 inch thick. Now, gently bring the pastry over the sausage, tucking it in to enclose it completely. You might need to slightly moisten the pastry edge with a little water to help it seal. Press firmly to seal, then trim any excess pastry. Repeat with the remaining sausage mixture and pastry. You should now have two long sausage rolls. If you want smaller, individual sausage rolls, you can divide the pastry and filling into more portions.

Step 5: Glaze and Score

Once your rolls are shaped, it’s time for the glaze. Brush the tops of the sausage rolls evenly with your egg wash. This is what gives them that beautiful golden-brown color and shiny finish. Then, using a sharp knife, lightly score the tops of the pastry. You can do this in a diagonal pattern, or whatever design you like! This helps the pastry puff up evenly and looks lovely. Don’t cut all the way through, just a light score.

Step 6: Bake to Golden Perfection

Carefully transfer the sausage rolls onto your prepared baking sheets. Make sure they have a little space between them so they can puff up properly. Pop them into the preheated oven. Bake for about 20-25 minutes, or until the pastry is gloriously puffed up, golden brown, and the filling is cooked through. Keep an eye on them, as ovens can vary! If they’re browning too quickly on top, you can always loosely tent them with foil.

Step 7: Cool and Slice

Once they’re out of the oven, let them cool on the baking sheet for a few minutes. This is important – cutting them too soon will result in a bit of a mess. After a brief cooling period, transfer them to a wire rack to cool further. Then, using a sharp serrated knife, slice them into your desired portion sizes. I usually aim for about 1.5 to 2-inch pieces, but you can make them as big or as small as you like!

Step 8: Serve and Enjoy!

Serve your beautiful, homemade sausage rolls warm. They are utterly divine on their own, but I’ll get into some serving suggestions next!

What to Serve With Your Delicious Sausage Rolls

Honestly, these sausage rolls are so good, they often steal the show and don’t need much else. But if you’re looking to build a meal or round out a platter, I’ve got some ideas that I’ve tested and loved! For a casual BREAKFAST or BRUNCH, they’re fantastic alongside some scrambled eggs and a fresh Fruit Salad. The savory pastry and tender filling are a wonderful contrast to the sweetness of the fruit. If you’re feeling a bit more elegant for brunch, I love serving them with a side of creamy avocado slices and a light vinaigrette salad – it feels so sophisticated yet is so easy! And for DESSERT? Well, these are technically savory, but they’re so comforting and satisfying, they can definitely curb a sweet craving in a pinch, especially if you’ve got a lighter, sweeter pastry option alongside them. Think of them as a savory bite before a lovely fruit tart or a decadent chocolate cake. For COZY SNACKS, I often just grab one or two with a cup of tea or coffee. They’re perfect for an afternoon pick-me-up, or even for a light supper when you just can’t be bothered to cook a big meal. My kids absolutely love them dipped in a little ketchup or a mild chili sauce. They’re just so versatile, and that’s what I adore about them!

Top Tips for Perfecting Your Sausage Rolls

I’ve made these sausage rolls more times than I can count, and along the way, I’ve picked up a few tricks that I think make all the difference. First off, when you’re preparing the sausage meat, don’t be tempted to overmix it. Overmixing can make the filling tough and dense, which is the opposite of what we want. Just mix until everything is combined, and you’re good to go. Another big one is with the puff pastry. It absolutely has to be COLD. If it’s at room temperature for too long, it gets sticky and difficult to work with, and you lose that essential crispiness. If it feels too soft, pop it back into the fridge for 10-15 minutes before you continue. For the SHAPING, don’t try to pack the sausage meat too tightly into the pastry. Leave a little room for it to expand as it cooks. When you’re sealing the pastry, a little bit of water along the seam helps create a good bond, ensuring your filling stays nicely tucked inside. And about that GLAZE: don’t just brush it on haphazardly. Make sure you get an even coating on the top and sides. This promotes even browning and that beautiful, professional-looking finish. I’ve also found that using a really SHARP knife for slicing is key. A dull knife will just squish the pastry. A serrated knife is your best friend here; it cuts through the pastry cleanly without crushing it. If you’re looking for INGREDIENT SWAPS, feel free to experiment! You can use different types of sausage meat – spicy Italian sausage, chicken sausage, or even a plant-based alternative (though cooking times might vary). A little sprinkle of grated cheese in the filling is also a fantastic addition. For BAKING, I always recommend placing the sausage rolls on the middle rack of your oven. This ensures even heat circulation. And if you notice one side browning faster than the other, don’t hesitate to rotate the baking sheet halfway through. Lastly, I’ve learned that patience during the COOLING stage is a virtue! Letting them rest for just a few minutes after baking makes them much easier to slice and prevents them from falling apart. These little details, learned over years of kitchen adventures, are what I think make these sausage rolls truly special.

Storing and Reheating Your Delicious Sausage Rolls

One of the best things about these sausage rolls is how well they keep, making them perfect for meal prep or for having on hand for unexpected guests. If you’ve got leftovers, let them cool completely before storing. For STORAGE AT ROOM TEMPERATURE, they’ll be good for about 2-3 hours, but I prefer to refrigerate them if I won’t be eating them within that time. In the REFRIGERATOR, they’ll stay fresh in an airtight container for up to 3 days. Just make sure they are completely cooled first to prevent condensation, which can make the pastry soggy. When it comes to FREEZER INSTRUCTIONS, these are a champion. Wrap each cooled sausage roll tightly in plastic wrap, then in foil, or place them in a freezer-safe bag. They’ll keep beautifully in the freezer for up to 2-3 months. To THAW, simply take them out of the freezer and let them come to room temperature, or thaw them in the refrigerator overnight. For REHEATING, I usually pop them back in a moderate oven (around 350°F or 175°C) for about 10-15 minutes, or until they’re heated through and the pastry is crisp again. Microwaving is an option, but it can sometimes make the pastry a bit chewy, so the oven is usually my preferred method for that perfect flaky texture. I generally avoid adding the glaze if I know I’ll be freezing them; it’s best to glaze and bake them fresh, or reheat un-glazed rolls and then brush with a little egg wash before a quick blast in the oven.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite sausage rolls! I truly believe this recipe is special because it’s made with simple ingredients that come together to create something incredibly comforting and delicious. It’s the kind of food that brings people together, sparks joy, and makes any occasion feel a little bit more celebratory. I hope you feel inspired to give these a try, and I can’t wait to hear how they turn out for you! If you love this recipe, you might also enjoy my recipes for mini quiches or my classic pork pie. They share that same heartwarming, crowd-pleasing quality. Don’t hesitate to experiment with different herbs or spices in the filling – make it your own! And please, if you make these, share your photos and tag me, or leave a comment below. I’d love to know your favorite way to enjoy them! Happy baking, my friends!

Sausage Rolls

Delicious and easy homemade sausage rolls, perfect for parties and snacks.

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Pastry

• 2 sheets puff pastry thawed

For the Filling

• 1 lb sausage meat or finely chopped sausages
• 0.5 cup onion finely chopped
• 0.25 cup breadcrumbs
• 1 tablespoon Worcestershire sauce
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

For the Glaze

• 1 egg beaten

Instructions

 

Preparation Steps

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the sausage meat, onion, breadcrumbs, Worcestershire sauce, salt, and pepper. Mix well until everything is evenly distributed.
  2 sheets puff pastry
• Unroll the puff pastry sheets onto a lightly floured surface. Cut each sheet in half lengthwise.
  2 sheets puff pastry
• Divide the sausage mixture into 8 equal portions. Shape each portion into a log and place one log along one long edge of each pastry strip.
• Brush the opposite long edge of the pastry with a little beaten egg. Fold the pastry over the sausage mixture and press the edges firmly to seal. Trim any excess pastry.
  2 sheets puff pastry
• Cut each long roll into 3 smaller rolls. Place the sausage rolls on the prepared baking sheet.
• Brush the tops of the sausage rolls with the remaining beaten egg.
  2 sheets puff pastry
• Bake for 20-25 minutes, or until golden brown and the sausage meat is cooked through.
• Let cool slightly before serving.

Notes

These sausage rolls are great served warm or cold.