Easy Sausage Roll Recipe

If you’re looking for a snack which is crispy, savoury and impossible to resist, then this simple sausage roll recipe is the one for you. It consists of layers of golden, flaky puff pastry wrapped around a juicy sausage filling that has been seasoned with herbs. They can be ready in around 40 minutes, require only a few ingredients and taste much better than those you can buy in the shop.

There’s a good reason why sausage rolls are a classic—they’re suitable for party platters, picnics, school lunches, game day, and for enjoying on cozy weekends. Whether they’re eaten hot out of the oven or at room temperature, they are just as good either way, which is why they are one of the most convenient recipes you can have in your repertoire.

Why You’ll Love This Easy Sausage Roll Recipe

The number of ingredients is very small: puff pastry, sausage meat, and some seasonings. It will be ready in forty minutes, fast enough for a last-minute get-together. Crispy and golden; using an egg wash produces a shiny, bakery-style finish. Suitable for the freezer; prepare a large quantity and bake them when required.

Easy to tailor to your preferences. You can alter the herbs, spices, or the type of meat to match your taste.

Easy Sausage Roll Recipe: Flaky, Golden & Juicy

You can make sausage rolls that are the easiest using flaky puff pastryand juicy herbed sausage meat; they turn out golden and crispy and are ideal for parties,lunch boxes, and as snacks

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

For the filling:

• 1 lb 450 g sausage meat (pork, chicken, or turkey)
• 1 small onion very finely chopped or grated
• 1 garlic clove minced
• ½ cup 30 g fresh breadcrumbs
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried sage or thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika optional

For the rolls:

• 2 sheets about 14 oz / 400 g ready-made puff pastry, thawed
• 1 tablespoon Dijon mustard optional
• 1 egg beaten, for the egg wash
• 1 tablespoon sesame seeds or poppy seeds optional

Choosing the Right Sausage Meat

• Since the filling is the most important part of the recipe it is essential to select it carefully.
• It is possible to buy minced sausage in bulk or to remove the casings from good-quality
• sausages. Pork produces the traditional rich taste whereas chicken or turkey sausage
• results in a lighter option. When the meat appears to be rather lean then add one
• tablespoon of olive oil so that the filling remains juicy.

Store-Bought vs. Homemade Pastry

• It takes several hours to make puff pastry from scratch and ready-made pastry works
• very well. If you can find an all-butter type it will have a more rich flavour and produce
• flakier layers. Thaw it in the refrigerator rather than on the counter so that it remains cold
• and easy to handle

Method

 

How to Make Sausage Rolls

Step 1: Preheat and prepare

1. Put the oven on 400°F (200°C) and place parchment paper on the large baking sheet.
2. Remove the pastry from the refrigerator about 10 minutes before rolling it, so that it
3. remains flexible but is still cool.

Step 2: Mix the filling

1. Put the sausage meat, onion, garlic, breadcrumbs, parsley, sage, salt, pepper, and
2. paprika into a big bowl and mix them together using clean hands until the mixture is
3. evenly combined, without working it over too much, since overmixing might cause the
4. filling to become dense and rubbery.

Step 3: Cut and fill the pastry

1. Lay the pastry out on a surface that has been lightly floured. Cut each sheet in two
2. lengthways to produce four long strips. Whenever you want a bit of tang, apply a thin
3. amount of Dijon mustard to the middle of each strip. Shape the sausage mixture into four
4. long logs, each roughly the same length as the pastry, and put one in the middle of each
5. strip.

Step 4: Roll and seal

1. Put a little beaten egg on one of the long edges of the pastry, then fold over the other
2. edge onto the filling, overlap the edge that has the egg on it and press firmly to seal.
3. Turn the roll so that the seam is downward in order that it remains closed when baking.

Step 5: Slice and score

1. Break each long roll into 4 or 6 portions, according to how large you want them to be,
2. and lay them on the baking tray with a small amount of space between each one. Make
3. two or three small cuts in the top of each roll using a sharp knife so that the steam can
4. escape.

Step 6: Add the egg wash

1. Put a generous amount of beaten egg on top and, if you desire, cover it with sesame
2. seeds or poppy seeds; it is the egg wash that causes the pastry to have its deep golden
3. colour.

Step 7: Bake

1. Bake the rolls for 22 to 28 minutes until the pastry has puffed up and is a deep golden
2. colour and crisp. The filling must be fully cooked with no pink in it; for safety’s sake the
3. internal temperature should be 160°F (71°C) if the meat is pork or 165°F (74°C) if it is
4. chicken or turkey. Allow the rolls to cool for five minutes before serving.

Pro Tips for the Best Sausage Rolls

1. It is important to keep the pastry cold since if it is warm the pastry will become sticky and
2. will lose its flaky layers.
3. Chop up the onion; it will go into the filling and will contribute moisture without leaving
4. any large pieces.
5. Make sure to well seal the seam and then press it firmly with the rolls seam side down.
6. You should not omit the egg wash since it is what causes the result to go from pale to
7. perfectly golden.
8. Bake using the middle rack since the heat will circulate evenly and give you a crisp
9. bottom.
10. Cut using a sharp knife since a dull blade will squash the pastry and cause the layers to
11. seal shut.

Delicious Variations

1. For cheesy sausage rolls, mix half a cup of grated cheddar into the filling.
2. To add a sweet and savoury touch, include some finely diced apple.
3. For spicy sausage rolls, add some chili flakes, harissa, or a spoonful of hot sauce.
4. For chicken sausage rolls, use some ground chicken, herbs, and a little garlic.
5. For the vegetarian option, use mushrooms, lentils, and breadcrumbs in place of the
6. meat.
7. Mini party rolls: Cut them into small pieces and bake for 15 to 18 minutes.
8. For the air fryer, cook for 12 to 15 minutes at 360°F (180°C), flipping it about halfway
9. through.

What to Serve With Sausage Rolls

1. These are great on their own, but a good dip or side takes them to the next level:
2. Ketchup, brown sauce, or tomato chutney
3. Honey mustard or spicy mayo
4. A fresh green salad
5. Pickles or relish
6. Soup, for a warm and filling lunch

Storage, Freezing, and Reheating

1. You should store the cooked sausage rolls in a sealed container for a maximum of three
2. days.
3. To freeze unbaked rolls: shape them and slice them, then place them on a tray before
4. freezing until they are solid, after which transfer them to a freezer bag where they will
5. last for up to three months. You can bake them directly from frozen, but you must add 5
6. to 8 minutes to the baking time. Apply the egg wash only just before baking.
7. To freeze the baked rolls, let them cool completely, then place them in a sealed container
8. and freeze for up to two months, after which they should be reheated in the oven.
9. To reheat the item, place it in an oven preheated to 350°F (175°C) and heat it for 8 to 10
10. minutes so as to restore the crispness; do not use the microwave since it causes the
11. pastry to become soft.

Common Questions

What causes my pastry to be soggy on the bottom?

1. The filling could be too wet or the oven could be too cold. Squeeze out any extra
2. moisture from the onion, preheat the oven completely, and bake it on a hot tray.

Why did my sausage rolls split open?

1. The seam was either not sealed properly or had been left on top; you should press it
2. firmly and always bake with the seam side down.

May I use sausages in place of sausage meat?

1. Certainly. Take off the casings and use the meat, or place entire cooked sausages into
2. the pastry to make a roll similar to a hot dog.

May I prepare them in advance?

1. Certainly. Put them together, cover them and keep them in the refrigerator for up to 24
2. hours, then brush them with egg and bake them when you’re ready.

What is the way of knowing that they are cooked?

1. The pastry must be a deep golden colour and the filling firm and hot in the middle

Notes

This easy recipe for sausage rolls provides all the things you’d hope for—a crisp and flaky pastry together with a juicy and well-seasoned filling in each mouthful. It’s simple enough for people who are new to cooking and at the same time reliable when you’re hosting guests. If you make two batches and freeze one, you’ll always have a warm, home-made snack nearby.

When you have given this recipe a go, please leave a comment and a rating below and let us know which dip you served it with