These Pigs in Blankets Sausage Rolls with streaky bacon and pork sausage meat wrapped in delicious puff pastry are a genius upgrade to basic sausage rolls. Don’t think they’re just for Christmas either, these flavour packed rolls are glorious to make and enjoy year round!

This post may contain affiliate links. Please refer to my Disclosures Page for more details.
I spent a weirdly long time working out exactly how I was going to make these sausage rolls. I started with the concept but there were a few ways that I knew I could approach it. I’m incredibly pleased with the end result, they’re the perfect mix of sausage rolls and pigs in blankets. And yet they’re still not remotely what they call pigs in blankets in the US!
So instead of wrapping sausages or even sausage meat in the bacon which would restrict it from expanding as it cooks and filling the pasty, I’ve chosen to blanket the pastry strips in streaky bacon and then sausage meat down as normal. This gives the perfect ratio of bacon to sausage, they’re easy to roll and the end texture is just spot on.
How to Serve Pigs in Blankets Sausage Rolls
Hot, cold, tepid, it really doesn’t matter – sausage rolls are really delicious at any time. Although if we’re all honest, they’re never really quite as good as when they’re hot and fresh straight out the oven.
These are the exact sausage rolls I’ll be serving to visitors that show up around Christmas time alongside my festive sausage rolls and probably some cheese and onion rolls too. I’ll be serving up some of my favourite chutneys and cranberry sauce to dip them in too.
But as I said, they’re not just for Christmas! These are good for lunchboxes, picnics, buffets and all those times when you just need an easy grab and go snack.
And you can make them into a meal. Especially if you cut 6 or 8 rolls rather than 16 from the same recipe quantity. Add air fried chippy chips or mashed potatoes and baked beans or peas for the ultimate comfort meal.

Bacon and Sausage Rolls Ingredients
Bacon
I’ve stuck with traditional streaky bacon for this recipe – quite a thin cut and dry cured streaky bacon at that. Unsmoked is my preference of bacon including for pigs in blankets but if you prefer the stronger flavour of smoked bacon you can of course use that.
If you wanted to use a leaner bacon, you could use bacon medallions. There should actually be enough fats in the sausagemeat and pastry to ensure that the finished rolls are not dry in the slightest.
Sausage Meat
I always recommend buying good quality sausages, removing the skins and then using the sausage meat for sausage rolls. And this recipe is no exception. You can also just buy straight up sausagemeat, the only real downside of this is that you can often only buy very basic pork sausagemeat rather than something with other added flavours.
You can choose whichever sausages float your boat. Usually for pigs in blankets I do tend to stick to plain pork sausages or lincolnshire with their hint of sage. But if you want to get more fancy, of course you can.

Pastry
I’ve used ready rolled puff pastry. I do love to make my own puff pastry and whilst it isn’t difficult or as time consuming as you might think, realistically it is still more effort than buying it pre-prepared. And I have to admit that I do like that it is already rolled to the perfect thickness and shape for making sausage rolls with no waste.
If you can, the all-butter pastry is the greatest option, but the regular standard version is just fine. I’m not overly keen on the low-fat/light pastry options. I mostly find them difficult to work with. The final product isn’t too bad but it isn’t my go-to preference.
Egg
You only need a little bit of egg wash to help the pastry stick together as you roll and then glaze the tops and sides before baking. If you are increasing the quantities in the recipe below, do remember that you won’t actually need multiple eggs for multiple batches – 1 egg will be good for 4 batches at least.

Be Flexible
Sausage rolls are infinitely flexible. You can choose your bacon and sausage filling as already mentioned. You can also change the pastry – I’ve made versions with shortcrust pastry and suet pastry. And you can also cut them as large or small as you like I’ve made everything from mini bite size sausage rolls to family size sausage plaits.
You can also add additional ingredients. Adding cheese and/or chutneys are my favourite variations. Or you can really pimp up the sausage meat like I did with my cranberry and chestnut Christmas sausage rolls. You can add herbs, spices and even fresh chillies if that takes your fancy.
You can also be flexible with how you cook them. If you use and air fryer, check my How to To Air Fry Sausage Rolls guide for more information on exactly how to do that.
More Sausage Roll Recipes
You can now find all of my sausage roll recipes in one place. Plus I’ve included a few extra bonus sausage based recipes too!
Vegetarian or Vegan Pigs in Blankets Sausage Rolls
There are many ways that you can use plant based vegan and vegetarian sausage and bacon substitutes for this recipe. My Greggs copycat vegan sausage rolls recipe is a good place to start for more information and advice on this topic. You’ll note that most regular ready rolled puff pastry is naturally vegan friendly anyway which does help.

Make Allergy Friendly Pigs in Blankets Sausage Rolls
This recipe is free from nuts.
Gluten Free: Gluten free ready rolled pastry is now readily available even in the chiller sections of most supermarkets. If you can’t find it there, look in the freezer section. You should also make sure that the sausages you’re using are gluten free – again these have become much more readily available with most supermarket own label offerings being gluten free.
Dairy Free: You will need to make sure that the pastry you are using doesn’t contain dairy. Most of the main UK brands and supermarket own brand pastry options are naturally dairy free. The exception of course being those that are labelled all-butter. In theory sausages should be dairy free but it is something worth checking.
Egg Free: The only egg is the recipe is what is used to stick and glaze the pastry. You can use cream or milk instead. And if you are avoiding dairy too, you can use a plant milk or cream.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

Equipment Notes for Pigs in Blankets Sausage Rolls
A good sharp knife will help with getting nicely sliced sausage rolls without super squished ends. A good knife steel will help to keep your knives good and sharp, regardless of how much those knives cost. Sharpening isn’t just the preserve of a fancy Sabatier set.
I make sure to use a good large baking tray to make sure that the sausage rolls have sufficient space to puff up and expand without hitting the other rolls. Use more than one tray if you need to.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.

Get Ahead
Sausage rolls are a brilliant snack to get ahead with. Make the sausage rolls ready to bake but then you can either store them in the fridge for up to 48 hours then bake them. Or you can freeze them then bake directly from frozen.
To store in the fridge you need to make sure that they are really well covered. Ideally in an air tight container but cling film or foil will also work provided its wrapped well. If baking directly from the fridge, you may need to add an extra couple of minutes cooking time.
To freeze, it is a good idea to free freeze the sausage rolls before moving them to a bag or container for longer term storage. Free freezing involves putting the sausage rolls into the freezer uncovered on a tray. If you clump them together before they’re frozen, you’ll just end up with one big lump of sausage and pastry. To cook directly from frozen, you’ll need to add at least 5 if not 10 minutes to the cooking time.
This is a really good way to always have an easy but freshly baked snack on hand. They’re especially handy if you can air fry just a few at a time.
You can also freeze the cooked sausage rolls. They’re ready to eat as soon as they’re defrosted or you can reheat them in the oven or airfryer. Or microwave if you don’t mind the pastry not being crisp.

Leftover Sausage Rolls
I’m not really sure there is such a thing as leftover sausage rolls per se. But they can easily be stored in the fridge or freezer.
You can eat them cold or reheat in the microwave very easily. This gives a soggy pastry sausage roll and I won’t lie, I like them like this. If you’re a crispy pastry only kind of person, you can reheat them in the oven or air fryer.
Sausage and Bacon Rolls Tips
Make sure to use a really sharp knife when cutting the pastry. Use a sawing motion rather than pressing down hard to cut the rolls so they don’t get squashed.
It is worth spending those extra few seconds to make sure that the seam on the rolls is properly sealed. You can use your finger to smudge the two pieces of pastry together.
If you wet your hand before handling the sausage meat, this will stop it sticking to you in a sticky mass. Re-wet between dealing with each new section.
Take a little time with your egg wash. Try not to get it everywhere but cover all sides of the sausage rolls except the underneath and exposed ends.
Make sure your pastry is cold. It needs to be slightly warm to unroll without cracking but if you feel like it is too soft, put it back into the fridge flat for a few minutes.
If at any point you find that the pastry is feeling a little soft, pop it back in the fridge. It really doesn’t matter at what stage of the process you are at – get it in there.

Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
Pin Pigs in Blankets Sausage Rolls (Bacon Sausage Rolls) For Later
Hit one of the share buttons to save this page to your Pinterest boards so you can come back and find it at anytime!

Keep Up to Date
Make sure you SUBSCRIBE to my newsletter and avoid missing out on any of my newest and bonus content. Don’t worry, I promise not to spam you or bombard you too often. Plus you’ll receive a copy of my FREE 7 Day International Meal Plan!
Also please don’t forget to follow me over on my social media channels over at Facebook, Twitter, Instagram and Pinterest. I love to interact with my followers and I’d love you to share my content with your friends too.
The Recipe
Pigs in Blankets Sausage Rolls (Bacon Sausage Rolls Recipe)
Equipment
Ingredients
- 320 g Puff Pastry
- 150 g Steaky Bacon
- 450 g Pork Sausage Meat
- 1 Egg
Instructions
- Preheat the oven to 200c/390f fan | 220c/430f or equivalent.
- Roll 320g Puff Pastry out on a floured surface to about ¼ inch thickness. Or unroll a sheet of ready rolled pastry.
- Cut the sheet into half lengthways with a sharp knife.
- Skin enough sausages to get 450g Sausage Meat. Or if using ready prepared sausage meat, split it into two and form each half into a long sausage.
- Lay 150g Streaky Bacon along the pastry. You can overlap a little and use scissors to cut the strips to fit. You will see that I've covered most of the pastry but left a strip at the top.
- Place the sausage meat around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mould the sausage meat into the right shape. Make sure to press the end of one sausage into the next if you're using skinned sausage.
- Beat 1 Egg in a small bowl. Use a pastry brush to cover the large side of exposed pastry.
- Start to roll the pastry around the sausage meat starting with the unwashed smaller top section. Keep the pastry nice and tight to the sausage meat.
- Continue to roll until the meat is totally sealed. Wet your finger a little and gently press along with pastry seam – this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
- Using a sharp knife make gentle diagonal slashes down the whole of each roll.
- Mark the halfway point of each roll with a light touch of the knife. Then mark halfway along each half and then the same again on each quarter. Each roll should now be marked into 8 separate sections.
- Use the knife in a sawing motion to cut along each of the lines. You do need to be gentle and take a little time doing this or you will squash the rolls to oblivion.
- Move each roll to a lined baking tray, seam side down. Make sure the rolls each have ample room to expand.
- Generously egg wash the top and sides of each sausage roll. Make sure to not wash the exposed ends or sausage meat.
- Bake for 15 minutes until light golden brown.
- They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
- Try to let them cool a bit before serving but I think we all know they’re not going to last long!
Mary says
These were an absolute delight! My new favourite sausage rolls.
Lesley says
Great idea, the bacon added lots of flavour to the sausage meat. I think this might be my favourite recipe!
Dave says
This is indeed a genius idea! I made these and took them into work. They disappeared so quickly that I know they will be requested again!