There’s something undeniably comforting about biting into a warm, flaky sausage roll. That perfect combination of buttery pastry and savory filling has been winning hearts at parties, picnics, and family gatherings for generations. Today, I’m sharing my foolproof recipe for easy sausage rolls that never disappoints.
I’ve been making these sausage rolls for over a decade now, tweaking and perfecting the recipe along the way. What started as a simple party snack has evolved into one of my most requested recipes. The beauty of these sausage rolls lies in their simplicity – they require minimal ingredients but deliver maximum flavor. Whether you’re hosting a casual get-together or need a crowd-pleasing appetizer for a special occasion, these sausage rolls are guaranteed to impress.
Why You’ll Love This Recipe
Before diving into the details, let me share why this particular sausage roll recipe deserves a permanent spot in your cooking repertoire:
- Versatile: Perfect as appetizers, party food, lunch boxes, or even a main course with sides
- Make-ahead friendly: Can be prepared in advance and frozen for up to 3 months
- Customizable: Easily adapted to include different herbs, spices, or additional ingredients
- Family-approved: A hit with both adults and children
- Budget-friendly: Uses simple ingredients that won’t break the bank
Ingredients List
Let’s gather everything we need to make these delectable sausage rolls. This recipe yields approximately 24 medium-sized sausage rolls, enough to feed a small gathering or provide several meals for a family.
For the Filling:
| Ingredient | Quantity | Notes |
|---|---|---|
| Quality pork sausages | 500g (1.1 lbs) | Remove from casings, or use sausage meat |
| Onion | 1 medium | Finely diced |
| Garlic | 2 cloves | Minced |
| Breadcrumbs | 1/2 cup | Fresh preferred, but dried works too |
| Fresh sage | 2 tablespoons | Finely chopped |
| Fresh thyme | 1 tablespoon | Leaves only |
| Worcestershire sauce | 1 tablespoon | Adds depth of flavor |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Salt | 1/4 teaspoon | Sea salt preferred |
| Egg | 1 | For binding |
For the Pastry and Assembly:
| Ingredient | Quantity | Notes |
|---|---|---|
| Puff pastry | 2 sheets (375g each) | Store-bought, thawed if frozen |
| Egg | 1 | Beaten, for egg wash |
| Sesame seeds or poppy seeds | 2 tablespoons | Optional, for topping |
| Flour | For dusting | Just enough to prevent sticking |
Equipment Needed:
- Large mixing bowl
- Cutting board and sharp knife
- Baking trays
- Parchment paper
- Pastry brush
- Fork
- Small bowl (for egg wash)
Step-by-Step Instructions
Now that we have all our ingredients ready, let’s walk through the process of creating these mouth-watering sausage rolls.
Preparing the Filling
- Prepare the meat: If using sausages rather than sausage meat, squeeze the meat out of the casings into a large bowl and discard the casings.
- Sauté the aromatics: Heat a small amount of oil in a pan over medium heat. Add the finely diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Allow to cool completely before adding to the meat mixture.
- Combine the filling ingredients: In your large mixing bowl with the sausage meat, add the cooled onion and garlic mixture, breadcrumbs, chopped sage, thyme leaves, Worcestershire sauce, black pepper, salt, and one egg. Mix thoroughly until well combined, but avoid overmixing as this can make the filling tough.
- Test the seasoning: Take a small amount of the mixture and cook it in a frying pan to taste test. Adjust the seasoning if necessary before proceeding.
Assembling the Sausage Rolls
- Prepare your workspace: Preheat your oven to 200°C (390°F). Line your baking trays with parchment paper.
- Prepare the pastry: On a lightly floured surface, unroll your puff pastry sheets. Cut each sheet in half lengthwise to create four long rectangles.
- Shape the filling: Divide your sausage mixture into four equal portions. Form each portion into a long sausage shape along the length of each pastry rectangle, leaving about a 1-inch border on one long edge.
- Roll and seal: Brush the exposed border with a little beaten egg, then roll the pastry over the filling, enclosing it completely. Press the seam gently to seal.
- Cut into portions: Using a sharp knife, cut each long roll into 6 equal pieces (about 2-3 inches each). Make a small slit in the top of each roll to allow steam to escape during baking.
- Prepare for baking: Place the sausage rolls on your prepared baking trays, leaving a little space between each one. Brush the tops with beaten egg and sprinkle with sesame or poppy seeds if using.
- Chill (optional but recommended): For the best results, chill the prepared sausage rolls in the refrigerator for 15-20 minutes before baking. This helps the pastry puff up better.
Baking to Perfection
- Bake: Place the trays in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and crisp, and the filling is cooked through (internal temperature should reach 75°C/165°F).
- Cool slightly: Allow the sausage rolls to cool on the trays for about 5 minutes before transferring to a wire rack.
- Serve: Enjoy warm or at room temperature with your favorite dipping sauce.
Nutritional Information
Keeping track of nutritional content is important for many people. Here’s the approximate nutritional information per sausage roll (based on the recipe yielding 24 rolls):
| Nutrient | Amount per Roll |
|---|---|
| Calories | 185 kcal |
| Protein | 5.2g |
| Carbohydrates | 12.3g |
| Fat | 13.1g |
| Saturated Fat | 5.4g |
| Fiber | 0.8g |
| Sugar | 0.5g |
| Sodium | 245mg |
Please note that these values are approximate and may vary depending on the specific ingredients used.
Variations to Try
One of the things I love most about this recipe is how versatile it can be. Here are some delicious variations to experiment with:
Different Meat Options
| Variation | Description | Tips |
|---|---|---|
| Beef | Replace pork with ground beef | Add a bit more fat for moisture |
| Chicken | Use ground chicken for a lighter option | Add some grated apple for moisture |
| Lamb | Ground lamb for a Mediterranean twist | Pair with mint instead of sage |
| Vegetarian | Use a plant-based mince substitute | Add extra seasoning and finely chopped mushrooms |
Flavor Boosters
| Addition | Quantity | Notes |
|---|---|---|
| Grated apple | 1 small | Adds moisture and subtle sweetness |
| Grated cheese | 1/2 cup | Cheddar or parmesan works well |
| Caramelized onions | 1/2 cup | Adds sweetness and depth |
| Chopped bacon | 1/4 cup | Adds smokiness and extra flavor |
| Fennel seeds | 1 teaspoon | Gives an authentic Italian sausage flavor |
| Smoked paprika | 1 teaspoon | Adds a smoky, slightly spicy note |
| Fresh herbs | 2-3 tablespoons | Try rosemary, parsley, or chives |
Pastry Alternatives
While traditional puff pastry is the classic choice for sausage rolls, you can experiment with these alternatives:
- Shortcrust pastry: For a less flaky but still delicious result
- Filo pastry: For a lighter, crispier texture (use multiple layers and brush with butter between sheets)
- Wholemeal puff pastry: For a healthier option with more fiber
Serving Suggestions
Sausage rolls are incredibly versatile when it comes to serving. Here are some ideas for how to incorporate them into your menu:
As Appetizers or Party Food
Serve mini versions with a variety of dipping sauces:
- Spicy tomato ketchup
- Dijon mustard
- Sweet chili sauce
- Tangy barbecue sauce
- Apple sauce (particularly good with pork sausage rolls)
As Part of a Meal
Create a satisfying lunch or dinner by pairing sausage rolls with:
- A fresh green salad with vinaigrette
- Baked beans for a classic combo
- Pickled vegetables for contrast
- Chunky chips or sweet potato fries
- Roasted vegetables in cooler months
For Picnics and Packed Lunches
Their portable nature makes sausage rolls perfect for:
- Picnic baskets alongside cheese, fruit, and cold drinks
- Lunchboxes with cherry tomatoes and cucumber sticks
- Road trip snacks that aren’t too messy
Storage and Reheating Tips
One of the great things about these sausage rolls is that they store and reheat beautifully, making them perfect for meal prep or advance party preparation.
Storage Guidelines
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator (cooked) | 3-4 days | Store in airtight container |
| Refrigerator (uncooked) | 1-2 days | Keep covered with plastic wrap |
| Freezer (cooked) | 2-3 months | Wrap individually in foil then place in freezer bag |
| Freezer (uncooked) | 3 months | Freeze on tray then transfer to freezer bag |
Reheating Instructions
For the best texture when reheating:
- From refrigerated: Place in a preheated oven at 180°C (356°F) for 10-15 minutes until heated through and crisp again.
- From frozen (cooked): No need to thaw. Bake in a preheated oven at 180°C (356°F) for 20-25 minutes until hot throughout.
- From frozen (uncooked): No need to thaw. Brush with egg wash and bake in a preheated oven at 200°C (390°F) for 25-30 minutes until golden and cooked through.
Microwave reheating is possible but not recommended as the pastry will lose its crispness.
Troubleshooting Common Issues
Even with a straightforward recipe like this one, occasional challenges may arise. Here are solutions to common sausage roll problems:
| Issue | Possible Cause | Solution |
|---|---|---|
| Soggy bottom | Filling too wet | Ensure onions are well-drained; add more breadcrumbs |
| Pastry not rising | Oven not hot enough | Ensure oven is fully preheated; chill rolls before baking |
| Filling leaking out | Seams not properly sealed | Use egg wash as “glue”; press edges firmly; double-check for holes |
| Pastry browning too quickly | Oven too hot or rolls too close to heat | Lower temperature slightly; move tray to lower position |
| Undercooked filling | Rolls too large or oven too hot | Make smaller rolls; reduce heat and cook longer |
| Dry filling | Too many breadcrumbs or overcooking | Add a grated apple or finely diced vegetables for moisture |
Make-Ahead Tips for Parties
When preparing for a gathering, timing is everything. Here’s how to prep these sausage rolls in advance:
- 2 days ahead: Make the filling and refrigerate in an airtight container.
- 1 day ahead: Assemble the rolls but don’t cut them into individual portions. Cover with plastic wrap and refrigerate.
- Morning of the event: Cut into individual portions, brush with egg wash, and either bake immediately or refrigerate until needed.
- Just before guests arrive: Bake the refrigerated rolls, adding 2-3 minutes to the baking time to account for the chilled pastry.
- Serving later in the event: Bake ahead of time and reheat for 5-7 minutes in a hot oven just before serving.
Questions and Answers
Over the years, I’ve received many questions about sausage rolls. Here are answers to the most common queries:
Q: Can I make these sausage rolls gluten-free? Yes, you can use gluten-free puff pastry and replace the breadcrumbs with gluten-free alternatives. Just check that your Worcestershire sauce is also gluten-free, as some brands contain malt vinegar.
Q: How can I tell when the sausage rolls are cooked through? The pastry should be golden brown and crisp, but the most reliable method is to use a meat thermometer. The internal temperature should reach 75°C (165°F). If you don’t have a thermometer, cut one roll open to check – the meat should be no longer pink.
Q: My pastry was still raw on the bottom. What went wrong? This usually happens when the oven temperature is too high, causing the top to brown before the bottom cooks. Try baking at a slightly lower temperature for longer, and make sure you’re using the middle rack of the oven.
Q: Can I add vegetables to the filling to make it healthier? Absolutely! Finely grated carrot, zucchini, or chopped spinach work well. Just be sure to squeeze out any excess moisture from the vegetables before adding them to prevent soggy rolls.
Q: Why did my puff pastry not rise properly? Puff pastry needs to be cold when it goes into the oven to rise well. If your kitchen is warm or you’ve handled the pastry extensively, chill the assembled rolls for 15-20 minutes before baking.
Q: Is there a way to make these lower in fat? You can use leaner sausage meat (look for 90-95% meat content) and brush the pastry with milk instead of egg for a slightly lower fat content. However, some fat is necessary for flavor and moisture.
Q: Can I use this recipe to make one large sausage roll instead of individual ones? Yes, you can make a large sharing sausage roll. Form the meat into one log per pastry half, then increase the baking time to 35-40 minutes. Let it rest for 5 minutes before slicing.
Final Tips for Sausage Roll Success
After years of making these crowd-pleasers, I’ve collected some final tips that can elevate your sausage rolls from good to exceptional:
- Quality matters: The better the quality of your sausage meat, the better your sausage rolls will taste. Look for sausages with a high meat content and minimal fillers.
- Temperature control: Keep the pastry cold and the oven hot for the best rise and texture.
- Don’t rush: Allow time for chilling the assembled rolls before baking, and let them cool slightly before serving for the best flavor and texture.
- Experiment: Once you’ve mastered the basic recipe, don’t be afraid to experiment with different herbs, spices, and additions to create your own signature sausage roll.
- Portions: Cut unbaked rolls with a sharp knife to avoid compressing the pastry edges, which can prevent proper rising.
- Even baking: Rotate your baking trays halfway through cooking for even browning if your oven has hot spots.
- Freeze in stages: If freezing unbaked rolls, freeze them on a tray until solid before transferring to bags to prevent them from sticking together.
These easy sausage rolls have become a staple in my cooking repertoire, and I hope they’ll become one of your favorite recipes too. Whether you’re making them for a special occasion or just as a tasty treat for your family, they’re sure to bring smiles to everyone who tries them.
Happy baking!
