Learn how to make delicious homemade Sausage Rolls with this easy-to-follow recipe! Perfect for snacks or meals, with a golden, crispy puff pastry shell.
Having lived in England for 15 years, I came to love how central sausage rolls are to holiday traditions. Every Christmas, English my mother-in-law would make a big batch, and it was something my husband always looked forward to each year. In fact, the whole family loved them so much that it wasn’t uncommon for a playful fight to break out over the last one on the tray! Since moving back to the US, I’ve taken on the task of keeping that tradition alive, using her tried-and-true recipe. The best part? They’re incredibly easy to make, yet they always steal the show with their juicy, flavorful sausage wrapped in buttery, flaky puff pastry. Whether it’s for a holiday celebration or just a special treat, they never fail to bring a little bit of British comfort to our table.
Why This Recipe Works
- Golden, Flaky Pastry: The puff pastry bakes up beautifully golden and crisp, creating a perfect contrast with the savory sausage filling.
- Savory Sausage Filling: The flavor of the pork sausage is rich and delicious, making each bite satisfying and full of flavor.
- Customizable and Easy: You can adjust the spice level of the sausage to suit your taste, and these rolls are quick to assemble, even for beginner cooks.
A Buying Guide for Puff Pastry
I use my homemade puff pastry, but store-bought is widely available if you don’t have time to make your own. Quality is key when selecting puff pastry. Look for an all-butter variety in the frozen section for the best texture and flavor. This will ensure a golden and crispy result. If you need to substitute, store-brand puff pastry may not be as flaky, but it will still work well for this recipe.
Ingredient Notes
- 1 lb puff pastry (defrosted according to package instructions)
Puff pastry is the key to making these sausage rolls light and flaky. Look for high-quality, all-butter puff pastry in the frozen section of your grocery store. If you can’t find all-butter pastry, any standard puff pastry will work, but the flavor won’t be as rich. Substitute: You can also use a puff pastry made with vegetable oil for a dairy-free option. - 1 lb pork sausage (bulk sausage or sausage links with casings removed)
Fresh pork sausage is the best choice for the filling since it’s flavorful and juicy. If you prefer a leaner option, try ground turkey or chicken sausage for a lighter version. Substitute: If you prefer a spicy kick, choose a hot sausage variety, or even add chili flakes for extra heat. You’ll find the sausage in the meat section of your grocery store. - 1 large egg The egg is used to brush the tops of the rolls to create a golden, shiny finish. Substitute: If you need an egg-free option, you can use a mixture of water and a pinch of salt as an egg wash.
- 1 tablespoon water This is mixed with the egg to create the egg wash, which helps the pastry bake up beautifully. You don’t need anything fancy here – just a splash of water.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
1. Preheat the Oven
Preheat your oven to 425°F (220°C) to get it nice and hot. This ensures that the puff pastry bakes quickly and evenly.
2. Prepare the Puff Pastry
Roll out your defrosted puff pastry sheets on a lightly floured surface. Cut each sheet in half to form long rectangles. If you’re using two sheets of pastry, you should have four long pieces. Keep the pastry cold as you work with it—this will help it puff up in the oven!
3. Prepare the Sausage Filling
If using sausage links, slice each link lengthwise and peel off the casing. Transfer the sausage meat into a bowl. Divide the sausage into four equal portions for each roll.
4. Assemble the Rolls
Take one portion of sausage and shape it into a log along the length of one pastry half. Repeat with the remaining sausage portions. The sausage should run down the center of each piece of pastry.
5. Roll and Seal the Pastry
Carefully fold the pastry over the sausage, wrapping it tightly. Pinch the edges to seal the roll. Place the seam side down on a baking sheet lined with parchment paper. Use a sharp knife to cut each long roll into six equal pieces, about 2 inches long each.
6. Vent and Brush with Egg Wash
Using a knife, make two or three small diagonal slashes on the top of each roll. In a small bowl, beat the egg with 1 tablespoon of water to make the egg wash. Brush the tops of the sausage rolls with the egg wash for a beautiful golden finish.
7. Arrange on the Baking Sheet
Place the rolls on your prepared baking sheet, spacing them about 2 inches apart. This allows the pastry to cook evenly and helps each roll puff up.
8. Bake
Bake in the preheated oven for about 20 minutes, or until the pastry is golden and crispy. Rotate the pan halfway through baking for even browning.
9. Serve
Let the sausage rolls cool slightly before serving. Serve with your favorite dipping sauce, like honey mustard or ketchup, if desired.
Recipe Tips
- Cold Pastry: Keep your puff pastry cold until you’re ready to use it. This helps the pastry puff up properly during baking.
- Sharp Knife: Use a sharp knife to slice the rolls; this will give you clean edges and a better presentation.
- Even Portioning: Divide the sausage evenly to ensure all rolls bake at the same rate.
Storage & Freezing Instructions ❄
To store: Allow the sausage rolls to cool completely, then place them in an airtight container. Store them in the fridge for up to 3 days.
To freeze: After baking, let the rolls cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or airtight container. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
Did you make this?
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Let’s Make Homemade Sausage Rolls
Ingredients
- 1 lb puff pastry defrosted according to package instructions
- 1 lb pork sausage bulk sausage or sausage links with casings removed
- 1 large egg
- 1 tablespoon water
Instructions
- Set your oven to 425°F (220°C) to preheat. While the oven heats up, defrost the puff pastry according to the package instructions so it’s ready to work with.
- Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet in half to form long rectangles. You should end up with four long pieces if using two sheets of pastry.
- If using sausage links, remove the sausage from its casing by slicing lengthwise and peeling off the casing. Then, place the sausage meat in a bowl. Divide it into four equal portions.
- Take one portion of sausage and shape it into a long log, stretching it evenly along the length of one pastry half. Repeat with the remaining sausage portions so each piece of pastry has a sausage log running down the center.
- Carefully fold the pastry over the sausage, wrapping it tightly, and pinch the edge to seal it closed. Place the seam side down. Using a sharp knife, cut each long roll into six equal pieces, about 2 inches long each.
- To allow steam to escape while baking, use a knife to make two or three small diagonal slashes on the top of each piece. Then, in a small bowl, beat the egg with 1 tablespoon of water. Brush the tops of each sausage roll with the egg wash for a golden finish.
- Place the sausage rolls on a baking sheet lined with parchment paper, spacing them about two inches apart to ensure even cooking.
- Bake in the preheated oven for about 20 minutes, or until the pastry is golden and crispy. Rotate the pan halfway through baking to ensure even browning.
- Let the sausage rolls cool slightly before serving. If desired, prepare a honey mustard or your favorite dipping sauce to enjoy with them.
Tips + Notes
- Cold Pastry: Keep your puff pastry cold until you’re ready to use it. This helps the pastry puff up properly during baking.
- Sharp Knife: Use a sharp knife to slice the rolls; this will give you clean edges and a better presentation.
- Even Portioning: Divide the sausage evenly to ensure all rolls bake at the same rate.
Stony says
Erren, I make these all the time, from where we are from and live we call them Pig in the Blankets, I make them all the time but ours are made with breakfast sausage and the sausage is the size of bratwursts , and make them about 3″to 4″ long, Have them for breakfast a few times a week, So good. Your can even buy them frozen from a local meat store., Stony
Erren's Kitchen says
That sounds great, Stony!!