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Puff Pastry Sausage Rolls are some of the most moorish foodstuffs on the planet. There is a reason Greggs Sausage Rolls are so damn popular you know! But they are super easy to make at home with great sausage meat for an even better version!
Home made Sausage Rolls are just amazing. I defy you not to have popped two before serving them up. Maybe more!
I first made proper puff pastry on my first course at that Denman College Cookery School. Naturally the first thing we did with them was make sausage rolls. They are a classic for a reason. I am only sad that they are not really a thing for whole nations.
Looking for a sausage roll in the US? You’re gonna struggle folks. You may come across a “Pig in a Blanket” which is not a glorious chipolata wrapped in bacon as you might imagine, but a tiny hotdog wrapped in pastry. Or even sweet bread or “biscuit” dough. I know right?!
I’ve written my recipe initially to make quite a small batch (8 small sausage rolls). This uses 1/3 of my Homemade Puff Pastry recipe and 4 thick sausages. The recipe is easily scaled up using the adjustable portion box on my recipe below.
There is nothing wrong however in using shop bought pastry. It’s certainly what I do the vast majority of the time!
Make Puff Pastry Sausage Rolls into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
Sausage Rolls are incredibly versatile. They can be included in a Buffet or Picnic Feast along with Quiche, Scotch Eggs and Sticky Toffee Cakes. They can be served warm with beans and chips for a cheeky dinner or thrown into a lunchbox.
Ingredients for Puff Pastry Sausage Rolls
There are only really two main ingredients for sausage rolls…
I am always going to recommend using puff pastry for a sausage roll. The texture is just right. But that doesn’t mean to say that you can’t use a rough puff or flaky pastry.
I am not hugely keen on using shortcrust pastry however. The texture is just not as good. But you know what? If you have some spare shortcrust to use up and some sausages/sausage meat going spare then go for it! They’ll still taste great and no one wants food waste!
As I mentioned above, homemade or store-bought pastry is fine for this recipe, even the ready rolled stuff. There are a number of varieties available nowadays and I’d urge you to splash out on an “all butter” puff pastry if possible.
Sausage Meat is not all created equal. Just like all sausages are not created equal. And preference is largely an individual preference. Personally I’m not too keen on anything too peppery or too coarse. I do like a sagey Lincolnshire sausage and shhhh don’t tell anyone(!) but I love a Richmond sausage. Just don’t EVER look at the ingredients.
So choose your favourite sausages for your sausage rolls, take the skin off and voila, you have sausage meat! (Maybe don’t use Richmond. Even I draw a line there!)
If you have any leftover sausagemeat, you can always whip up a batch of Sausage Gravy for breakfast.
There are a million ways to zhuzh up sausage meat. If you buy something quite plain you can add any herbs, spices and flavourings that you fancy. The only restriction is that you don’t want to make your sausage meat too wet.
I love the combination of Chilli and Oregano that I add to my Soda Bread and I think that would be a fab flavour combo to add to sausage rolls. I know someone that adds nearly all the condiments in the cupboard – including ketchup and mustard! Think of flavours you like and go crazy experimenting.
The second way to add flavour to the inside of the pastry is to add an extra ingredient layer between the pastry and sausage meat. I am a particular fan of adding a layer of red onion chutney to my sausage rolls.
You can also be flexible with the shape. My recipe makes 2/3 bite sausage rolls. Cut the recipe into 4 rather than 8 and end up with larger snack sized rolls or make them thicker (and cook them longer) to make 2 meal size rolls.
Make it Vegetarian or Vegan
Gone are the days of sad Glamorgan Sausages. There are tonnes of really good quality vegetarian and vegan sausages out there. So just substitute the meaty sausage meat for veggie or vegan sausage meat.
Vegans’s will need to make sure that the pastry being used is suitable for vegans. Most ready made commercial pastry is already vegan (not the all-butter kind) or you can make my Homemade Puff Pastry using baking fat rather than butter.
The last substitution is to use a plant-based milk instead of egg to glaze the pastry. You won’t get quite the same shine but they will still taste great.
Make it Allergy Friendly
This recipe is nut free although all individual ingredients should be checked to ensure that they are also nut free.
Dairy Free: Make sure to use vegan pastry and to buy sausages that don’t contain any dairy (they shouldn’t anyway but we all know how companies love to add extra unnecessary ingredients!)
Egg Free: Use a milk wash rather than the egg glaze.
Gluten Free: There are a number of gluten free, ready made pastries available to buy now. Double check the freezer section if you are struggling. Also ensure that the sausages that you buy are gluten free. The majority of major supermarkets and brands have now removed gluten from their better quality sausages as standard so this shouldn’t be too much of a problem now.
Please note that this recipe may contain other allergens not referred to above. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Puff Pastry Sausage Rolls
I did not own a rolling pin for many many years. Instead I used a roll of clingfilm. When I was finished, I just disposed of the last layer off the roll. This was all very well and good but clingfilm tends to have a distinct lack of weight to it.
A couple of years ago, I asked for a marble rolling pin for Christmas. I have not looked back. They’re not expensive but absolutely brilliant. I use the weight of the rolling pin to do the rolling rather than exerting great pressure on the pin.
I love my little flour shaker. It makes evenly dusting a surface with flour easy and a little less messy than scattering it by hand. Add one to your Christmas list.
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 a good amount of space to puff up and expand without hitting the other rolls. Lining the tray with baking parchment will ensure that the rolls don’t leave the bottom layer of pastry stuck to the tin!
A meat thermometer is really handy to keep around to check that the meat is cooked all the way to the middle. The centre of the rolls should reach 75c.
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.
You can make Puff Pastry Sausage Rolls a few days in advance and store them in the fridge without any problems. Apart from fridge pickers. I’d have to hide them or end up making another batch!
Puff pastry is a great item to keep stashed in the freezer. I usually keep some sausages in there too so a sausage roll is never too far away!
It is a great thing to make the sausage rolls all the way up to the pre-baking chilling stage. But instead of chilling them, freeze them. It is best to freeze them on trays with a little space. Once they are frozen, you can put them into a bag or box and keep them frozen in a much smaller space.
You can cook frozen sausage rolls from frozen. You will need to add circa 10 minutes to the cooking time.
Leftover Puff Pastry Sausage Rolls
Pop them in the freezer! But be warned, the crispiness of the pastry will be lost unless they are reheated in the oven to get crispy again. I love a bit of soggy pastry so this is fine by me!
I also love to microwave my sausage rolls and then drown them in baked beans. Oh so soggy!
My Puff Pastry Sausage Rolls will otherwise last for a good few days in the fridge.
Puff Pastry Sausage Rolls Tips
Make sure that your surface is well floured before rolling out your pastry.
But make sure to brush off any excess from the pastry before rolling or your pastry won’t stick. I keep my silicone pastry brush handy for this.
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.
Not liking waste, I tend to bake all of my trimmings for some tasty little cooks treats straight out of the oven.
Take a little time with your egg wash. try not to get it everywhere but cover all sides of the sausage rolls. My silicone pastry brush pulls double duty for this task too.
Anyone else have a craving for sausage rolls and baked beans now? Oh, just me!
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.
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Puff Pastry Sausage Rolls
- 200 g Puff Pastry
- 350 g Pork Sausage Meat
- 1 Eggs
- Roll 200g Puff Pastry out on a floured surface to about 0.25 inch thickness. (Note that I did this in 2 batches in my photos)
- Aim for a 20cm by 20cm square or thereabouts.
- Use a sharp knife to neaten the edges and cut the square into 2 rectangles.
- Skin enough sausages to get 350g Sausage Meat and place half on each of the rectangles.
- Aim to place the meat about two thirds of the way up the pastry and go nearly to the edges.
- Use water to wet the exposed edges of the pastry.
- Start to roll the pastry around 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 slashed down the whole roll.
- Use the same sharp knife to cut the end off of each roll to neaten it up and then cut each of the long rolls into 4 pieces. Use the knife to saw rather than press down or you will squash the rolls.
- Make an egg wash by beating 1 Egg in a small bowl.
- 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.
- Refrigerate for 30 minutes or until you want to bake them.
- 15 minutes before wanting to bake, preheat the oven to 200c or equivalent.
- Bake for 15 minutes until light golden brown.
- Try to let them cool a bit before serving but I think we all know they’re not going to last long!
This post was shared with the #CookBlogShare group.