Juicy sausage wrapped in buttery, golden puff pastry—everyone loves a good sausage roll. This recipe uses three simple ingredients and is the quickest, easiest way to make a tray of delicious mini sausage rolls. No fuss, just fantastic results.
“These are my husband’s favourite! I make them for the holidays. The egg wash really takes them to the next level. Thank you for this amazing recipe!!”
– Angela Brotherton
Nicky’s Notes
I bake these on autopilot for parties, lunchboxes and casual afternoons. The method is simple: good-quality sausages, ready-rolled puff pastry, and a few small steps that make a big difference—neat seams, vents for steam and a shiny egg wash.
I’ve included reliable make-ahead and freezing notes so you can bake fresh on the day with zero stress.
One tip: make more than you think you need. In our house everyone insists on testing at least two each, then they want more for lunch, and someone usually sneaks one later. It’s not unusual for us to polish off a lot in a single day—so plan accordingly!
Table of Contents
- Nicky’s Notes
- What do we need?
- How to make them
- Pro Tips
- Want large sausage rolls?
- What to serve them with
- Love Sausage Rolls? Try These
- Watch how to make them
- Sausage Rolls Recipe
- Why don’t you add salt and pepper?
- More Appetizers
What do we need?
Full recipe with detailed quantities in the recipe card below.
- Ready-rolled puff pastry
- Pork sausages (or sausage meat)
- 1 egg
Ingredient swaps
- Add finely chopped jalapeños or grated parmesan to the sausage meat for extra flavour.
- Spread a thin layer of onion chutney or mustard on the pastry before rolling for a sweet or tangy note.
- Use different sausage varieties—pork and leek, spicy sausages or chorizo all work well.
- Sprinkle sesame or poppy seeds on top before baking for texture and visual appeal.
How to make them
Full step-by-step instructions are provided in the recipe card below.
- Preheat the oven and line a baking tray with parchment.
- Remove the skins from the sausages and unroll the pastry. Slice the pastry in half lengthways so you have two long strips.
- Form the sausage meat into even logs and line each length of pastry with the meat, stretching slightly to reach the ends if needed.
- Brush the pastry edge with beaten egg, roll from the bottom to encase the sausage meat, and press the seam to seal—use a fork to crimp if you like.
- Brush the tops with egg wash, cut into mini rolls, and prick each top with a sharp knife to allow steam to escape.
- Bake until the pastry is puffed and golden brown.
Pro Tips
- Prick the tops of each roll before baking so steam can escape and the pastry stays crisp.
- Use chilled pastry (not previously frozen and thawed) if you plan to assemble and freeze unbaked rolls.
- Seal the pastry with a little egg wash to keep the filling from leaking during baking.
These are great at a picnic, as an appetizer or a hearty lunch. Serve warm from the oven or cold straight from the fridge. Kids especially love them with baked beans or ketchup.
Want large sausage rolls?
Cut each roll into four pieces to make larger sausage rolls (about eight in total). Add 2–4 minutes to the cooking time and ensure they are piping hot through the centre before serving.
What to serve them with
Serve sausage rolls as part of a picnic or buffet alongside:
- Potato salad
- Cheese and tomato tarts
- Pasta salad
- Small sandwich bites
- Sweet squares or brownies for dessert
Love Sausage Rolls? Try These
- Vegetarian Sausage Rolls
- Chorizo or chicken sausage rolls for a spicy twist
- Tear-and-share sausage roll variations
Watch how to make them
Sausage Rolls Recipe
Ingredients
- 320 g ready-rolled puff pastry
- 5 thick pork sausages (or approx 8 thin sausages or 250g sausage meat)
- 1 egg, lightly beaten (for egg wash)
Instructions
- Preheat the oven to 200°C/400°F (fan). Line a baking tray with parchment or a silicone mat.
- Slice the pastry in half lengthways to make two long strips.
- Remove the sausage skins and shape the meat into even logs. Place half the sausages along the centre of each pastry strip, stretching slightly to reach the ends if needed.
- Brush the pastry edge with the beaten egg, roll from the bottom to enclose the sausage meat, and seal the seam. Turn the rolls over and press the seam shut with a fork.
- Brush the tops with egg wash and cut each length into 10–12 mini sausage rolls. Prick the top of each with the tip of a sharp knife.
- Bake for 18–20 minutes until the pastry is golden brown and the filling is cooked through.
- Remove from the oven, cool slightly and serve warm or cold.
Video
Notes
Make Ahead & Freezing Instructions
Make ahead (fridge): Bake, cool quickly, cover and refrigerate for up to 2 days. Reheat uncovered at 180°C/350°F for 8–10 minutes until piping hot.
Freeze unbaked: Assemble using chilled pastry, freeze on a tray until solid then transfer to a bag or container. Bake from frozen at the recipe temperature, adding 3–5 minutes, until golden and piping hot in the centre (71°C/160°F if using a thermometer).
Freeze baked: Cool completely, freeze in a single layer then bag. Defrost overnight in the fridge and reheat uncovered at 180°C/350°F for 8–10 minutes until hot.
Want larger sausage rolls?
Cut each roll into 4 to make 8 larger sausage rolls. Increase cooking time by 2–4 minutes and check they are piping hot throughout.
Nutritional information is approximate and is per sausage roll (based on making 22 mini sausage rolls).
Nutrition
Carbohydrates: 8 g |
Protein: 3 g |
Fat: 5 g |
Saturated Fat: 1 g |
Cholesterol: 17 mg |
Sodium: 160 mg |
Fiber: 1 g |
Sugar: 1 g
Nutrition information is automatically calculated and should be used as an approximation.
This sausage roll recipe was originally posted in August 2020 and has been updated with improvements and housekeeping edits.
Why don’t you add salt and pepper?
Sausages are typically already well seasoned, so extra salt or pepper isn’t necessary unless you prefer a stronger seasoning.
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Some links in this post may be affiliate links. If you purchase through them I may earn a small commission at no extra cost to you. Nutrition information is approximate and can vary; use it as a guide.