There’s something about sausage rolls that takes me right back to my tiny first apartment kitchen, standing barefoot on cold linoleum, windows fogged up from the oven heat, the scent of puff pastry and seasoned meat filling the room like a hug. I had just moved out on my own, working odd hours and learning—often the hard way—how to cook for myself. The recipe came from a scribbled note my mum had written down after one of her friends brought sausage rolls to a church potluck. No exact measurements, just instinct and memory. That kind of recipe teaches you more than any cookbook can. You learn to trust your hands, your nose, and your own sense of taste.
The first time I made them, the pastry stuck, the filling was bland, and the rolls leaked everywhere. But I kept at it. And somewhere between burnt edges and soggy bottoms, I found my rhythm. Over the years, these little rolls became a regular comfort—easy to pull together, surprisingly forgiving, and always a crowd-pleaser. I’ve made them for baby showers, picnics, Christmas Eve snacks, and quiet nights in when all I needed was something warm and homemade.
So if this is your first time making sausage rolls, welcome. You’re in good hands. And if you’ve made them before, maybe you’ll find a new trick or two from my kitchen to yours.
Why You’ll Love This Recipe:
- Surprisingly simple, even for beginners
- Great make-ahead snack or appetizer
- Budget-friendly with everyday ingredients
- Perfect for feeding a crowd or storing for later
- Buttery, flaky, and packed with flavor
Ingredients You’ll Need:
Puff Pastry: I usually buy the frozen kind because it’s easy and reliable—just make sure to thaw it in the fridge overnight or on the counter for about 30–40 minutes. I’ve made my own pastry once or twice, and while it’s a fun challenge, store-bought really holds its own here.
Sausage Meat: I prefer good-quality beef meat from the butcher, but I’ve also used links with the casings removed in a pinch. If you like a little kick, spicy Italian sausage works beautifully. Just remember that seasoning is key—cheap sausage may need more help.
Breadcrumbs: These help bind the filling and soak up some of the juices. I’ve used fresh, panko, even crushed crackers when desperate. Use what you have.
Egg: One for binding the filling, one for that beautiful golden egg wash on top.
Onion: Finely grated or minced. You want it to melt into the sausage, not stand out.
Fresh Herbs (Optional but lovely): Parsley, thyme, or sage—use what you like. I don’t always have fresh herbs on hand, and that’s perfectly okay. Dried works too, just use a bit less.
Salt & Pepper: Always taste a bit of the raw mix (fry a teaspoon in a pan) to check seasoning. It’s worth the extra minute.
How to Make It (Step-by-Step Instructions):
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment. Take your puff pastry out to soften slightly if it’s still too cold to handle—it should be pliable but not sticky. I learned the hard way not to rush this part; if the pastry is too frozen, it’ll crack when you try to roll it, and if it’s too warm, it becomes difficult to work with.
In a large bowl, combine your sausage meat, breadcrumbs, finely grated onion, one beaten egg, a generous pinch of salt, cracked black pepper, and whatever herbs you’re using. Mix it gently with your hands—don’t overwork it, just enough to bring everything together. I always fry up a little spoonful of the mix to taste for seasoning. It might feel like an extra step, but it saves you from a whole batch that’s too bland or too salty.
Unfold your puff pastry and cut it into two long rectangles. I like to lightly flour the counter just in case, though most store-bought pastry comes with enough fat that it doesn’t stick. Divide your sausage filling in half and shape it into long logs down the center of each pastry strip. Don’t be tempted to overfill—it looks generous at first but spreads as it cooks.
Brush one edge of the pastry with a bit of beaten egg, then fold the pastry over the filling, sealing the edge tightly. Press it gently with a fork or just pinch it closed with your fingers. I always flip the rolls so the seam is underneath before slicing—it helps them hold their shape. Cut each log into 6 or 8 pieces, depending on the size you want, and place them on your baking tray, seam-side down.
Give them a good egg wash on top—don’t skimp here, it’s what gives them that rich golden color. Sometimes I sprinkle a few sesame seeds or a little flaky salt on top, just for texture.
Bake for 25–30 minutes, or until the pastry is puffed and golden and the sausage is cooked through. I usually check one by cutting it in half just to be sure—especially if they’re on the thicker side. Let them cool slightly on a rack before serving, but they’re best warm, when the pastry is still crisp and the filling juicy.
Expert Tips for the Best Results:
One of the biggest lessons I’ve learned with sausage rolls is not to overload them—less is more when it comes to filling, and keeping the pastry-to-meat ratio balanced makes all the difference. Always chill your assembled rolls for about 10 minutes before baking if your kitchen is warm; it helps the pastry hold its shape and gives you those gorgeous flaky layers. And if you’re using store-bought pastry, don’t forget to check the ingredients—some brands use more shortening than butter, and that can affect both flavor and texture. I also recommend baking on parchment to avoid any sticking from leaked juices, and spacing the rolls out so the pastry can crisp up all around.
Variations & Substitutions:
There have been days I’ve opened the fridge to find I’m missing one thing or another, and sausage rolls are thankfully forgiving. I’ve swapped in ground chicken with a bit of added fat (olive oil or a touch of butter), mixed in shredded cheddar for a richer bite, or added a spoonful of Dijon mustard to the meat for tang. One night I even used leftover caramelized onions instead of raw, and my husband swore they were the best batch yet. You can also sneak in some finely chopped veggies—grated carrot or zucchini works well if you squeeze out the moisture. Puff pastry is a blank canvas, so don’t be afraid to make it your own.
Serving Suggestions:
These sausage rolls are wonderfully versatile—serve them warm at brunch with scrambled eggs and fruit, or set them out as a party snack with mustard or chutney on the side. They’re equally at home at a picnic, in lunchboxes, or paired with a simple green salad for a cozy dinner. I’ve even made them smaller for cocktail parties and larger for a satisfying main. However you serve them, I promise they’ll disappear fast
Storage & Reheating Instructions:
Once cooled, I store any leftovers in an airtight container in the fridge—they keep well for up to three days. To reheat, I pop them in a 350°F oven for about 10–12 minutes until the pastry crisps back up. The microwave works in a pinch, but the pastry does go soft. You can also freeze them, baked or unbaked. Just place them on a tray to freeze individually, then transfer to a bag or container. Bake straight from frozen—just add an extra 5–10 minutes.
Recipe FAQs (Answered by Clara):
Can I make these ahead of time?
Absolutely. I often prep them in the morning and keep them in the fridge until I’m ready to bake. They actually puff better when chilled.
Why did my pastry get soggy on the bottom?
Usually it’s from overfilling or not baking long enough. Try using parchment paper, spacing them out well, and checking that the oven is fully preheated.
Can I freeze these?
Yes, and I often do. I usually freeze them unbaked, then bake from frozen for a quick appetizer anytime.
What dips go best with sausage rolls?
Good mustard is my go-to, but I’ve also served them with homemade tomato jam, spicy ketchup, or a tangy chutney—whatever you like.
Conclusion:
I hope this recipe brings as much comfort to your kitchen as it has to mine. There’s something so satisfying about pulling a tray of golden sausage rolls out of the oven, especially when you know you made them yourself. If you try them, I’d love to hear how they turned out—whether you stuck to the classic or tried your own twist. Leave a comment, share your version, or just enjoy them quietly with a good cup of tea. Either way, I’m so glad we cooked together today.
Nutrition Information (per sausage roll, approximate):
Calories: 220
Fat: 15g
Carbohydrates: 14g
Protein: 8g
Fiber: 1g
Sugar: <1g
Sodium: 320mg
Sausage Rolls
Ingredients
- 1 lb 450g ground pork sausage (mild or spicy)
- 1 small onion finely diced (optional)
- 1 garlic clove minced
- 1 teaspoon dried thyme or sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 sheets puff pastry thawed
- 1 egg beaten (for egg wash)
- Sesame seeds or poppy seeds optional, for topping
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make filling: In a bowl, combine sausage, onion, garlic, thyme, salt, and pepper. Mix well.
- Prepare pastry: Roll out puff pastry sheets slightly and cut each sheet in half lengthwise, creating 4 long rectangles.
- Assemble rolls: Divide the sausage mixture into 4 portions. Shape each into a log and place down the center of each pastry strip. Fold the pastry over and seal the edge by pressing with a fork.
- Cut and glaze: Cut each log into 4 smaller rolls (total 16 rolls). Place on the prepared baking sheet. Brush tops with beaten egg and sprinkle with sesame or poppy seeds if desired.
- Bake: Bake for 22–25 minutes, or until pastry is golden and sausage is cooked through.
- Cool slightly: Let cool on a wire rack for a few minutes before serving.
Notes
- Make-ahead: Assemble and refrigerate up to 1 day in advance or freeze unbaked for up to 1 month. Bake from frozen, adding 5 extra minutes.
- Dipping sauce ideas: Serve with spicy mustard, ketchup, or a creamy horseradish sauce.
- Variations: Add grated cheese or a bit of Dijon mustard inside the roll for extra flavor.
- Mini sausage rolls: For bite-sized versions, cut into smaller pieces and reduce baking time slightly.