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Sausage rolls on a plate.

English Sausage Rolls

Flaky puff pastry wrapped around savory pork sausage and baked to golden brown perfection? Yes, please! These sausage rolls are the perfect make-ahead appetizer. They are quick, easy, and delicious served hot or cold. 

  • Total Time: 30 minutes
  • Yield: 24 Mini Sausage Rolls 1x


Units Scale
  • 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


  1. Preheat oven to 400F/205C and line a baking sheet with a Silpat liner or parchment paper.
  2. In a small bowl whisk together the egg and water, set aside.
  3. Place the sausage and the seasoning/s of your choosing in a bowl and mix to combine. Divide the sausage into 3 portions.
  4. 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).
  5. Take a chunk of the pork sausage meat and roll it into a snake shape-just under 1/2" 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.
  6. 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.
  7. Using a knife score the pastry with lots of little lines on top. Cut the sausage rolls about 1 1/2-2" thick. Place them on a baking sheet, making sure to space the sausage rolls evenly on the sheet. Brush with remaining egg wash.
  8. 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!
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10
  • Cook Time: 20
  • Category: Appetizer
  • Method: Bake
  • Cuisine: English

Keywords: English sausage rolls, puff pastry sausage rolls, homemade sausage rolls

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