Learn how to make sausage rolls from scratch with this easy 3-ingredient recipe.
Everybody loves a freshly baked homemade sausage roll, plump and golden, and so much nicer than anything you can buy in the shops and you can be sure that they’re good quality if you buy the best ingredients you can afford. You can use sausage meat or buy good quality sausages. Try pork and apple, Italian, venison, beef or spicy cooking chorizo, which all make delicious sausage rolls. And of course, you can also make sausage rolls with vegetarian sausages.
If using plain sausage meat, add extra flavour with chopped herbs such as sage, parsley or oregano, wholegrain mustard, grated cheese such as Cheddar or Stilton, chopped nuts or finely chopped apple. Once brushed with egg and just before baking, you can sprinkle the pastry with sesame seeds or poppy seeds for an attractive finish. The pastry you use will depend on the time you have.
We’ve used ready-made shortcrust pastry to make these sausage rolls extra easy but you can make your own pastry, shortcrust or rough puff, if you have more time. Vary the size of the sausage rolls to suit the occasion. Big ones are ideal for family meals, medium-sized work for picnics and lunchboxes and bite-sized sausage rolls are perfect for parties - but make extra because everyone will come back for more!
They’re handy to keep in the freezer, so why not make double quantity and freeze some to bake another day? They can be baked from frozen; just allow 5-10 mins extra cooking time.
Preheat the oven to 200C, gas 6. Skin the sausages (this is easiest if you rinse the sausages in cold water first, then slit the skins, which will then slip off easily). On a lightly floured work surface, roll out the to 37cm square. Cut in half down the middle.
Place the sausages down the length of each pastry strip. Brush one edge of each strip with egg, then fold the pastry over the sausages and press the edges together.
Seal by pressing with the back of a fork.
Lightly slash the pastry along the top, brush with beaten egg then cut each strip into 7 sausage rolls. Place on a baking tray and bake for 15-20 mins until the pastry is crisp and golden and the sausage meat is cooked through.
For Stilon and walnut sausage rolls:
Mix 75g crumbled Stilton cheese and 50g chopped walnuts into 500g pork sausagemeat.
For pork and caramelised onion sausage rolls:
Spoon a little caramelised onion chutney down the length of each strip of pastry before topping with the sausages.
For salmon rolls:
Not strictly sausage rolls of course, but made in the same way. Cut 4 x 150g pieces skinless salmon fillet into strips and lay down the length of the pastry as in step 3. Spread the top of the salmon with a little smear of herb-flavoured cream cheese then shape and bake in the same way.
For chorizo and sun-dried tomato sausage rolls:
Mix 100g very finely chopped chorizo and 50g chopped sun-dried tomatoes into the pork sausagemeat.