Homemade Sausage Rolls

A plate of homemade, golden-brown sausage rolls with flaky pastry is stacked neatly on a white plate. The background features a light-colored cloth and a small bowl, slightly out of focus. - 3

Golden-brown sausage rolls with flaky pastry are scattered on a parchment-lined baking sheet. This delicious recipe features some whole rolls, while a few are broken open, revealing the seasoned sausage filling. The rolls look freshly baked and crisp. - 4

Golden and flaky, a batch of homemade sausage rolls rests on a cooling rack. One roll is split open, revealing its savory sausage filling. A bowl of dipping sauce peeks from the top right corner. Discover more at www.errenskitchen.com. - 5

A plate filled with golden-brown homemade sausage rolls. The rolls are flaky and baked to a crisp, revealing a savory filling. They are arranged in a pile on a white plate, with a glossy sheen on the pastry. - 7

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.

in this article:

Why This Recipe Works
A Buying Guide for Puff Pastry
Ingredient Notes
Step By Step Instructions
Recipe Tips
Storage & Freezing Instructions ❄
Homemade Sausage Rolls

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

Image of ingredients labeled for homemade sausage rolls: a white bowl with raw sausages, an egg in a small white bowl, a decorative bowl with water, and a roll of puff pastry on a pristine white surface. - 10

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.

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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!

Top view of two rolled-out sheets of dough on a white surface, perfect for crafting homemade sausage rolls. A bowl of beaten egg sits nearby, with a pastry brush positioned to the right, ready for use. - 12

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.

A strip of homemade sausage filling rests on a rectangular sheet of pastry, ready for wrapping into delicious sausage rolls. The mixture contains minced meat and herbs, set against a light, neutral surface. - 13

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.

Homemade unbaked sausage rolls with diagonal slits, filled with a savory meat mixture, lie on a white surface next to a large kitchen knife. - 14

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.

A close-up of a pastry brush applying egg wash to homemade sausage rolls on parchment paper. The uncooked rolls reveal the visible sausage filling inside the lightly scored dough, showcasing a delightful recipe in the making. - 15

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.

Twelve golden-brown homemade sausage rolls are arranged in a 4x3 grid on a parchment-lined baking tray. The rolls are evenly spaced and appear freshly baked, showcasing a glossy, flaky surface. - 16

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.

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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

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.

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