These easy puff pastry sausage rolls are quick to make and taste so much better than anything you can buy in the shops.
They can easily be customised with different flavours. Perfect for buffets, parties or tucking into lunchboxes. However you serve them, they’re sure to disappear fast!
Sausage rolls are a classic savoury bake in the UK. No gathering is complete without a tray of sausage rolls hot and fresh from the oven.
If you’ve only ever had the generally pale, sad looking sausage rolls from the supermarkets, then you’re missing out on a treat. Homemade are a million times better!
The good news? It’s very, very easy to make your own sausage rolls – in my experience, they are hugely popular and just like my turkey, cranberry and stuffing filo tarts, they never hang around for very long.
can you freeze homemade sausage rolls?
Yes. If you want to get ahead of the game, sausage rolls are ideal for freezing. You can freeze them either uncooked or cooked, but it’s best to freeze them uncooked – this ensures your pastry will stay beautifully golden, crisp and flaky.
can you reheat sausage rolls?
Yes. To reheat, sprinkle the tops with a tiny amount of water and bake at 180C/160Fan for about 20 minutes or until very hot.
sausage rolls with sage and onion stuffing
I’ve tried countless different flavours for gourmet style homemade sausage rolls over the years. The sausage rolls filled with sage and onion stuffing are the most popular – and they are very straight forward to make.
To keep things nice and easy, I use a box of sage and onion stuffing mix. Oh, and if you have any leftover sausagemeat, sage and cranberry stuffing in your fridge (leftover stuffing is NOT something I’m familiar with but you never know!) they would make delicious sausage rolls 😉
Obviously if sage and onion isn’t your thing, use whatever stuffing you like.
step by step instructions
*scroll to the bottom of the post to find recipe card with ingredient amounts and detailed instructions*
Step one – roll out the puff pastry to a large rectangle and cut it in half down the middle. It’s quicker to use a packet of puff pastry, but if I feel like making my own, this quick flaky pastry recipe from Delia Smith is fool proof.
Step two – Place skinned sausages (or use a pack of sausagemeat) in a line down the middle of each length of pastry. If you’re using the stuffing, place it on top of the sausagemeat.
Step three – Brush one of the long sides of the pastry with egg. Fold the other long side of the pastry on top of the sausagemeat, pressing down gently so the edges stick together. Using a fork, crimp the edges togther to seal.
Step four – Using a sharp knife, cut each piece into eight to make 16 sausage rolls. Place them on a large lined baking tray. Cut a small slit on the top of the pastry, brush with egg wash and bake at 200C/180Fan for about 25 minutes or until hot and the pastry is golden and crisp.
more filling ideas for sausage rolls
- cranberry sauce – spread a thin line of the sauce down the middle of the rolled out pastry and place the sausagemeat on top. I find you don’t need much more than 1-2 tablespoons – if you add any more, the sauce can ooze out and burn a little while baking.
- mustard – I just add one tablespoon. I love the flavour of this Dijon honey mustard – it’s addictive!
- grated cheddar cheese and onion chutney. Spread 1-2 tablespoons of the chutney down the middle of the rolled out pastry and srinkle with the grated cheese. Top with the sausagemeat and bake (full instructions in the recipe card.)
- sweet chill sauce – drizzle 1 tablespoon of the chilli sauce down the middle of the pastry before topping with the sausagemeat. Since chilli sauce can be pretty runny, it’s best to use it sparingly here.
more puff pastry recipes
did you make this recipe?
I hope you loved it! Let me know what you thought by leaving a comment below. If you need any help with the recipe or have any questions, please just ask and I’ll do my best to help you.
- 140g box sage and onion stuffing mix (I used garlic, sage and onion) (optional)
- 500g pack chilled puff pastry, or two boxes ready rolled puff pastry
- 450g pack sausages, skinned or a packet of sausagemeat (if using sausagemeat instead of sausages, I season it with salt, freshly ground black pepper and finely chopped herbs as sausagemeat can be pretty bland)
- 1 beaten egg
- Make the stuffing mix according to packet instructions and allow to cool down a little. Preheat the oven to 200C/180Fan/400F.
- Dust a work surface with a little flour. Roll out the pastry to a large rectangle and cut in half down the middle. You need the pastry to be the roughly the same thickness as a one pound coin.
- Divide the sausagemeat in a long line down the middle of the two pieces of pastry. Top the meat with a line of the prepared cooled stuffing.
- Using a pastry brush, brush one of the long sides of the pastry with a little beaten egg, Fold the other side of the pastry over the sausagemeat, pressing down lightly the seal the edges together. Using a fork, crimp the edges of the pastry.
- Using a sharp knife, cut the pastry lengths into 8 pieces each to make 16 sausage rolls. Place them on a couple of lined baking sheets.**SEE NOTES FOR FREEZING INSTRUCTIONS**
- Using a sharp knife, make two small cuts in the top of the pastry. Brush the tops with beaten egg and bake for about 25 minutes, or until very hot and the pastry is golden and crisp.
- **The unbaked sausage rolls can be frozen from step 5. Place in freezer bags or an airtight freezer safe tupperware box and freeze for up to three months. Bake from frozen at 200C for 30-35 minutes, or until very hot and the pastry is golden and crisp.
- If you would rather make plain sausage rolls, simply omit the stuffing from the recipe.
- MORE FILLING IDEAS......
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 29mgSodium: 352mgCarbohydrates: 22gFiber: 4gSugar: 1gProtein: 7g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.