These homemade sausage rolls feature a golden, flaky pastry filled with seasoned sausage meat. Perfect for parties, picnics, or a comforting snack. Easy to make and even easier to eat!
If given half a chance, these sausage rolls would all get eaten in one sitting…and not just by me - family and friends all love them. Even when making 2 batches of them, it's never enough! I usually hide some in a separate container so that there's some left for another day!!!
These homemade sausage rolls are inspired by my mum-in-law's ones. She'd made them for a party or at Christmas time one year and they were delicious... nothing like shop bought ones. I asked her what her 'secret' was and she told me she adds onion chutney to the sausage meat.
So…I thought I'd give them a try…I bet you'll make these time and time again…just as I do!!
Tips
- If you're unable to get sausage meat in the supermarket (sometimes you can only buy it around Christmas time), I buy our favourite classic pork sausages from Asda.
- Vegetarian option - swap the sausage meat for a mixture of mushrooms, lentils and cheese, or use vegetarian sausages.
- Vegan option - use plant-based sausage meat and dairy-free pastry.
- Try making our caramelised onion chutney to add to your sausage rolls recipe!
Frequently Asked Questions
Yes - assemble them, then refrigerate uncooked for up to 24 hours or freeze for later.
Unbaked - freeze on a baking tray, then transfer them to a freezer bag. Bake from frozen, adding 5 extra minutes to the cooking time.
Baked - cool completely, then freeze. Reheat in the oven at 180C/160C fan/gas 4 for 10 to 15 minutes.
Try them with English mustard, honey mustard, sweet chilli sauce, or spicy tomato relish.
Yes - use gluten-free puff pastry and check your sausage meat is also gluten-free.
Yes - cook at 200C for 12 to 15 minutes, turning halfway.
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How to make these Sausage Rolls
Ingredients
- 400g pack of pork sausage meat or pork sausages (see Tips)
- 2 to 3 tbsp onion chutney
- salt and freshly ground black pepper
- 375g pack ready rolled puff pastry
- 1 egg, beaten, to glaze
Instructions
- Heat oven to 200C/fan 180C/gas 6.
- Place the sausage meat in a bowl and press down with a fork so that it covers the surface of the bowl (if using sausages, remove and throw away the skins), then add the onion chutney, a splash of cold water and season with salt and pepper. Mix together with a fork.
- Unroll the pastry onto a board and cut in half lengthways. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Brush the edges with beaten egg and tightly roll the pastry around the sausage meat.
- Use a sharp knife to cut each roll into approx 10 pieces, each about 2.5cm long, and place on a baking tray with baking paper.
- Prick each sausage roll a couple of times with a fork and then brush with the rest of the beaten egg.
- Place in the oven and cook for 25 to 35 minutes (turn the tray every 10 to 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a cooling rack - eat hot or cold.
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Sausage Rolls
Equipment
Ingredients
- 400 g (0.9 lb) pack pork sausage meat or pork sausages (see Notes)
- 2 to 3 tbsp onion chutney
- salt and freshly ground black pepper
- 375 g (13.2 oz) pack ready rolled puff pastry
- 1 egg beaten, to glaze
Instructions
- Heat oven to 200C/fan 180C/gas 6.
- Place the sausage meat in a bowl and press down with a fork so that it covers the surface of the bowl (if using sausages, remove and throw away the skins), then add the onion chutney, a splash of cold water and season with salt and pepper. Mix together with a fork.
- Unroll the pastry onto a board and cut in half lengthways. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Brush the edges with beaten egg and tightly roll the pastry around the sausage meat.
- Use a sharp knife to cut each roll into approx 10 pieces, each about 2.5cm long, and place on a baking tray with baking paper.
- Prick each sausage roll a couple of times with a fork and then brush with the rest of the beaten egg.
- Place in the oven and cook for 25 to 35 minutes (turn the tray every 10 to 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a cooling rack - eat hot or cold.
Notes
- If you're unable to get sausage meat in the supermarket (sometimes you can only buy it around Christmas time), I buy our favourite classic pork sausages from Asda.
- Vegetarian option - swap the sausage meat for a mixture of mushrooms, lentils and cheese, or use vegetarian sausages.
- Vegan option - use plant-based sausage meat and dairy-free pastry.
- Try making our caramelised onion chutney to add to your sausage rolls recipe!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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