Savory pork sausage wrapped in puff pastry, baked to golden brown perfection. This sausage rolls recipe is the perfect make-ahead appetizer, sausage rolls are delicious served hot or cold.
When I am in England I have plenty of opportunities to pick up a cheek sausage roll, hello Greggs is ma best mate! LOL, And when I worked at the British Pub here in California I was also able to grab a sausage roll at a moment's notice. Now though, working from home, I can't have a sausage roll whenever I want one, the perfect snack. Luckily making them at home is SUPER EASY.
Some people make sausage rolls with shortcrust pastry and others use puff pastry. I grew up with puff pastry, so it's my preference. Also, you can buy puff pastry sheets so it's much easier/ quicker than making shortcrust pastry. IF you want to make your sausage rolls with shortcrust pastry then more power to you!
Some people refer to sausage rolls like pigs in a blanket but they are nothing like them!
🐖What are the ingredients
Two ingredients. Okay, three if you count the egg for the egg wash. Here in the States, I have used Jimmy Dean and Farmer John Ground Mild Pork Sausage. I don't always add any seasonings, including no salt and black pepper, because the sausage meat has already been seasoned, it is a mild seasoning. Many people love to add thyme to their sausage meat, it's not my favorite, nor did I grow up with it. You could also try sage, garlic, and/ or onion spices in the sausage mixture.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
📖 How do you make sausage rolls?
Stary by thawing your puff pastry dough sheets so they are manageable to work with. Then in a small bowl crack an egg and splash in some water, whisk together and set aside. Next, on a floured work surface roll the pastry out just a bit (see the picture below).
Then take a chunk of the pork sausage meat and roll it into a snake-just under ½" thick. Then place the sausage one side of the pastry, not super close to the edge- you are going to fold the other side of the pastry over the sausage meat and enclose it with the bit of pastry next to the sausage. Before folding brush some egg wash on the bottom edge of the sausage roll, this helps seal the pastry together. To really ensure it stays together I like to use a fork to press down into the pastry to seal the pastry together.
Then I "score" the pastry I use a knife (not serrated!) and draw approximately two little cut/lines per sausage roll- I do the scoring before I cut the rolls- I find its easier to score one big piece opposed to many little pieces. Then I cut the sausage rolls about 1 ½-2" thick, but you cn make long rolls if you prefer, just expect the baking time to increase.
Place them on a baking sheet- I use my Silpat liner, but parchment paper would do. Make sure you space the sausage rolls evenly on the sheet.
Brush the tops and sides of the sausage roll with the egg wash. The purpose of an egg wash is to ensure the golden brown glow on the pastry.
🌡️What temperature do you cook sausage rolls?
The trick to cooking any kind of puff pastry dish is to bake it at high heat. I bake these sausage rolls at 400F/205C.
⏲️ How long do puff pastry sausage rolls take to cook?
They bake for about 20 minutes- I will rotate the baking tray at around the 13th minute. You want to bake them till they are golden brown, you can also insert an instant-read thermometer in to check the sausage reaches 165F/74C. But no matter what you want that gorgeous golden brown pastry. (Drooling as I type about it)
To ensure success I highly recommend using an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4 (affiliate link). From cooking filet mignon, tempering chocolate, roast turkey, making caramel, and more!
💭Can I make sausage rolls ahead of time?
Yes, for this photoshoot I actually made mine one day and then stuck them in the fridge (just before the egg wash step) then the day of preheated the oven, made an egg wash, brushed it on, and whacked them in the oven. I love hot sausage rolls but the beauty is they are delicious cold as well. I've spent many Boxing Day mornings munching on cold sausage rolls! 🙂
You can even make the sausage rolls months before you want to bake them. Just prepare the sausage rolls up to just before the egg wash before baking step, then freeze them on a baking sheet for 4 hours then place them in a Ziploc bag and use them when you want! Just add extra 10-ish minutes to the baking time- but make sure to check frequently as everyone's oven is different!
💭Can you freeze cooked sausage rolls?
Yes! While I prefer to freeze the sausage rolls unbaked you can totally freeze them baked. Just make sure after they are baked you let them cool completely. Then in an airtight container place a layer of parchment paper between the layers of sausage rolls. To reheat the sausage rolls place them on a baking sheet and bake at 400F/205C for about 20 minutes or until they are warmed through.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 1 Puff Pastry Sheet- Homemade or Store-bought- I prefer Pepperidge Farms, thawed
- 12oz Mild Pork Sausage Meat
- 1 Egg & splash of water
- Optional add: thyme, sage, or onion spices to the sausage meat
- Preheat oven to 400F/205C and line a baking sheet with a Silpat liner or parchment paper.
- In a small bowl whisk together the egg and water, set aside.
- On a floured work surface place puff pastry sheet, (if using Pepperidge Farms it should already be scored into 3.) Cut pastry sheet into thirds then roll the pastry out just a bit (see the picture above).
- Take a chunk of the pork sausage meat and roll it into a snake shape-just under ½" thick. Place the sausage on one side of the pastry, not super close to the edge- you are going to fold the other side of the pastry over the sausage meat and enclose it with the bit of pastry next to the sausage.
- Before closing the pastry brush a bit of egg wash on the bottom of the pastry next to the sausage, then fold the pastry over the sausage. Using a fork to press down into the pastry to seal the pastry together.
- Using a knife score the pastry with lots of little lines on top. Cut the sausage rolls about 1 ½-2" thick. Place them on a baking sheet, making sure to space the sausage rolls evenly on the sheet. Brush with remaining egg wash.
- Bake for 13 minutes then rotate the pan. Bake for another 6-9 minutes- or until the sausage rolls are golden brown. Transfer the sausage rolls to a wire rack right after you take them out of the oven.
- Making Sausage Rolls Ahead of Time- Prepare sausage rolls up to the egg wash before baking. Store covered in the fridge for up to one day. Preheat the oven make a new egg wash, brush it on and bake sausage rolls according to the recipe.
- Freezing Baked Sausage Rolls- Make sure after they are baked you let them cool completely. Then in an airtight container place a layer of parchment paper between the layers of sausage rolls. To reheat the sausage rolls place them on a baking sheet and bake at 400F/205C for about 20 minutes or until they are warmed through.
- Freezing Unbaked Sausage Rolls- Prepare the sausage rolls up to just before the egg wash step, then freeze them on a baking sheet for 4 hours then place them in a Ziploc bag and use when you want! Just add extra 10-ish minutes on to the baking time- but make sure to check frequently as everyone's oven is different!
- Prep Time: 10
- Cook Time: 20
- Category: Appetizer
- Method: Bake
- Cuisine: English
Keywords: sausage rolls recipe, how to make sausage rolls, min english sausage rolls