Homemade Sausage Rolls

How to make Sausage Rolls with my Easy Recipe

The UK's answer to America's pigs in a blanket, but I say these are far better, melt-in-the-mouth puff pastry sausage rolls are the best!

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*Post updated November 2022

Seriously, who doesn't love a good sausage roll? Don't be worrying about the calories, you can get back on it tomorrow!

These are cocktail or mini sausage rolls, but you can, of course, make them larger if you prefer. Once cooked you can serve them hot or cold.

Just 3 ingredients

• 1 x 320g pack of ready-made and rolled puff pastry

• 8 Cumberland chipolatas - skin removed

• 1 egg - lightly beaten

Recommended Equipment needed

• Greaseproof paper

• Pastry brush

• Non-stick baking tray

• Wire rack 

If you're wondering why there is no salt in the ingredients, it's because sausages are already perfectly seasoned so salt is not needed.

I used Tesco's finest Cumberland chipolatas, they are seasoned with white and black pepper and in my opinion, are really tasty. But of course, you can use your favourite sausages.

You could use apple-flavoured sausages, caramelised onion, or whatever flavour you want your sausage rolls to be!

How to make them

Remove your pastry from the fridge and from its box but leave it in the plastic wrapper for about 15 minutes before using.

Then carefully unroll and leave it on the paper that it's rolled in - less mess and washing up!

Cut the pastry in half so you have two long strips.

Remove the skin from the sausages, otherwise, your sausage rolls will be horrid.

Lay the sausages so they slightly overlap each other and gently squish them together to join them up. Remember I used chipolatas, so if you use regular thick sausages you might not need as many.

Now, brush the top of each pastry strip and roll over to join and press a fork along the edge to seal.

Cut each one into 8 so you end up with 16 mini or cocktail sausage rolls, if you want to make yours longer you can.

Using a sharp knife, make a slit in each one and brush with the egg wash. Make 2 slits in each if you made your sausage rolls longer.

Put them onto a baking tray on either non-stick greaseproof paper or BacoFoil non-stick as I did.

If you have one of those silicone baking mats would be perfect but I don't have such a thing - Adds to my list of must-haves!

Now bake on the middle shelf in a preheated oven at 200°C or 400°F for about 18 minutes. If you made your sausage rolls longer they would probably take 20 minutes.

Check they are nice and golden and are cooked through, I always use my Thermapen professional thermometer, in fact, I can't function in the kitchen without mine, a thermometer is essential for checking meat and poultry are properly cooked.

You want the internal temperature of a sausage roll to be 74° or 165°

Put them onto a wire rack to cool - if you can resist eating one that is! Serve hot or cold.

Everyone loves a good sausage roll. For a quick lunch, kids will be happy with sausage rolls and baked beans - but not every day!

Can you freeze sausage rolls?

Yes, you can but it's best to freeze them before they are cooked and before the egg wash goes on top.

Open freeze (on a tray without any cover) and then once frozen pack into a bag or box.

When you want to cook them, brush them with egg wash, bake them from frozen, and allow an extra 10 minutes of cooking time.

Please note, if your sausages were already frozen before you can not re-freeze them unless the sausage rolls are cooked before freezing.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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snack, party

English

Yield: 16

Author: Jan Bennett

Homemade Sausage Rolls Easy Recipe

Easy, cheats way to make delicious sausage rolls in under 30 minutes. Lovely golden puff pastry - delicious!

Prep time: 5 MinCook time: 18 MinTotal time: 23 Min

Ingredients

• 1 x 320g pack of ready-made and rolled, puff pastry - at room temperature
• 8 good quality chipolata sausages - skin removed
• 1 free range egg - lightly beaten

Instructions

Preheat your oven to 200°C or 400°F

1. Carefully unroll the pastry and leave it on the paper (less mess and washing up)!
2. Cut the pastry in half so you have two long strips.
3. Remove the skin from the sausages, otherwise, your sausage rolls will be horrid.
4. Lay the sausages on the pastry so they slightly overlap each other and gently squish them together to join them up - remember I used chipolatas but if you use regular thick sausages you might not need as many.
5. Now, brush the top of each pastry strip and roll over to join and press a fork along the edge to seal.
6. With a knife, tidy up each end (where the sausage might not quite reach) and then cut each one into 8 so you end up with 16 mini or cocktail sausage rolls, if you want to make yours longer you can.
7. Using a sharp knife, make a slit in each one and brush with the egg wash. Make 2 slits in each if you made your sausage rolls longer.
8. Pop them onto a baking tray on either non-stick greaseproof paper or BacoFoil non-stick as I did.
9. Now bake on the middle shelf in a preheated oven at 200°C or 400°F for about 18 minutes. If you made your sausage rolls longer they will probably take 20 minutes.

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