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Learn how to make sausage rolls from scratch with this easy 3-ingredient recipe. Everybody loves a freshly baked homemade sausage roll, plump, golden, and warm fresh from the over.
Here’s how to make sausage rolls that taste absolutely delicious. Eat them warm and fresh from the oven for the ultimate treat.
Perfect for parties, picnics and afternoon snacks, there’s not much that can beat a British sausage roll.
Homemade sausage rolls can be so much nicer than anything you can buy in the shops because you can be sure that they’re good quality if you buy the best ingredients you can afford. You can use either sausage meat or buy good quality sausages from a butcher or supermarket meat counter.
For a pastry treat with a twist, try using pork and apple sausages. Or experiment with Italian sausages, venison, beef or even spicy cooking chorizo. They all make delicious sausage rolls. And of course, you can also make a vegetarian friendly version of this recipe with vegetarian sausages.
If using plain sausage meat, add extra flavour with chopped herbs such as sage, parsley or oregano for a herby sausage roll, 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.
Vary the size of the sausage rolls to suit the occasion. Big ones are ideal for family meals, medium-sized are perfect for a picnic and lunch box fillers and bite-sized sausage rolls make for ideal party food – 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.
Ingredients: How to make sausage rolls
- 6 good quality pork sausages
- 500g pack chilled shortcrust pastry
- 1 large egg, beaten
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.