Get your fix in your own kitchen with these simple Homemade Sausage Rolls. Your local bakery might not be open at the moment, but with just three ingredients, you can have hot fresh sausage rolls for your entire household. It’s too good.
We live directly above the most ubiquitous low-price bakery chain in the UK. You know the one. We’ve been know to get a roll and links with ketchup, and orange juice, and a doughnut on a Saturday morning, and sometimes again on Sunday. It’s so cheap and so convenient. And probably so bad for me. I should care more.
Our Gregg’s closed down due to the lock down on March 24th. I managed to sneak in one last breakfast roll before they closed up shop, but I’ve been craving their greasy cheap food so much lately. Does anyone know the doughnut fairy? I could really use a taste.
Luckily, I know how to make my own sausage rolls. When you hear how easy it is, you’ll wonder why you ever put up with those, dry, frozen ones from the supermarket. It’s really just assembly and baking. You can also have a little more control over the flavor because you get to select your favorite sausage to put inside.
They’re flaky and savoury and really hit the spot when you need a snack. Pretty sure my husband ate about five of these. I made them smaller than usual this time, so it’s not as bad as it seems.
How to make Homemade Sausage Rolls
All you need for Homemade Sausage Rolls is a sheet of puff pastry (maybe two depending on the dimensions available), your favorite sausage, and a beaten egg. I sprinkled some nigella seeds on top, but to be honest, that was really more for appearance. Totally optional. Makes no difference to the flavor.
You can use bulk sausage meat if that’s available, but I actually find it easier to use link sausage and just remove the casing. It’s much easier to portion that way.
All you have to do is unroll your parchment, and cut it into roughly equal rectangles. I had eight sausages, so I made eight rectangles. Then place an uncased sausage or some sausage meat in the center of each rectangle. Squish the sausage right to the edge of the puff pastry.
Then just fold over the puff pastry, seal the seam with a little beaten egg, and place it seam side down on your baking sheet. I cut mine in half at this point to make more party-size sausage rolls. You can also leave them whole for a bigger version. Cut a few slits in the top of each one, brush with your beaten egg for a shiny exterior, then bake in a hot oven until puffy and golden brown.
Look, I’m super lazy, so I’m never opposed to buying something even if you could make it yourself. It has to really be worth my time. These Homemade Sausage Rolls are definitely worth it, especially now. I hope you make and love them. Let me know how it goes in the comments.
If you’re looking for more sausage rolls inspiration, try my Fancy Pants Sausage Rolls with Ham & Cheddar.Print
Homemade Sausage Rolls
Homemade Sausage Rolls are simple to make with just three ingredients. Flaky puff pastry surrounds savoury sausage. Just try not to eat them all.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 16 1x
- Category: Snack
- Method: Baked
- Cuisine: British
- 1 sheet puff pastry
- 1 package sausages, approximately 450 grams
- 1 egg, beaten
- Preheat your oven to 400 F (200 C) and line a baking sheet or two with a silicone mat or parchment paper.
- On a lightly floured surface or the parchment it’s wrapped in, unroll or unfold your pastry sheet. With a pizza cutter or a sharp knife cut each one down the middle, then cut into quarters in the other direction to make eight rectangles.
- Remove the casings from your sausages but making a shallow cut in each one and peeling off the casing. Discard the casing, and place each sausage in the middle of a rectangle. Smoosh it into a line down the center of each rectangle. It’s okay to go right to the edge.
- Crack your egg into a bowl and beat it with a fork until well combined. You can add a bit of water to thin it out, if you like.
- For each rectangle, carefully fold the sides of the puff pastry over the sausage so they overlap. Press the dough together to seal it, then using the fork dipped in your egg mixture, press the tines into the seam. The egg will help act as a glue.
- Place the roll seam-side down on your parchment lined baking sheet. If you want smaller sausage rolls, you can cut them in half first, then transfer them to the baking sheet. You may need to use two baking sheets or work in two batches.
- With a sharp knife cut 2-3 slits into the top of each roll. Brush each roll with a thin layer of your egg wash. This makes them all shiny and lovely.
- Bake for 20 minutes or until golden brown. Allow them to cool for as long as you can stand it. At least 10 minutes.
You can add a sprinkling of nigella seeds or sesame seeds if you like. Totally optional.
Keywords: Sausage, Puff Pastry, Sausage Rolls