Delicious and easy homemade puff pastry sausage rolls. Enjoy the large size for lunch or dinner or make them smaller for appetizers. These freeze beautifully and re-heat easily.
Why you’ll love this easy sausage rolls recipe!
- They’re so easy! These sausage rolls start with store-bought puff pastry, so they come together quickly and easily.
- They’re versatile! You can make larger sausage rolls, perfect for either lunch or dinner or cut the rolls into smaller pieces for appetizers. These sausage rolls can be both!
- They freeze beautifully! These sausage rolls with puff pastry can be frozen before or after baking, so they can be baked or re-heated any time.
Ingredients and Substitutions
Sausage – These British sausage rolls start with seasoned loose sausage meat. For the sausage, start with a store-bought pure pork sausage. You’ll then just remove the sausage meat from the casing by slicing down the side and sliding it off. You can venture a bit into the flavour/seasoned area too, if you like. A store I shop at sells maple, cranberry etc. pork sausages, that would be nice. I’ve also use English Banger sausages.
You can also make your own sausage if you like, starting with ground beef or ground pork and garlic and spices. There are a lot of homemade sausage recipes available online.
Puff Pastry – This easy sausage rolls recipe starts with store-bought puff pastry. I love the pre-rolled, all-butter puff pastry. One roll will make 4 large sausage rolls or 16-20 appetizer size sausage rolls. Since most packages of store-bought puff pastry comes with two rolls, why not make a large batch and freeze them.
Herbs – If you can, fresh herbs make a nice difference in the sausage filling vs. dried, though dried will always work, too.
- If starting with a pure pork, unflavoured sausage, you may wish to increase the herb seasoning just slightly. I find that the flavoured or banger-type sausages tend to have more seasoning from the start, so don’t need quite as much.
- The bread crumb addition isn’t intended as “filler”, but rather to keep the fat from the sausage in the sausage roll and preventing it from running out. If you don’t have dried bread crumbs, simply run a piece of bread through the food processor (stale bread or end crust piece works best for this).
- If you have an instant read thermometer, it never hurts to check the internal temperature of the large rolls. You want it to be at least 165F. When I tested these after 35 minutes in the oven (starting from room temperature), they registered 205F. Keep in mind that starting from cold or frozen will affect the cooking time to done.
Refrigerating and Freezing Homemade Sausage Rolls
Refrigerating: Refrigerate any left-over baked sausage rolls. Reheat in a 350F oven for about 10 minutes from the refrigerator. You can also refrigerate prepared, but unbaked sausage rolls to bake later (within 8 hours, otherwise freeze).
Freezing: These sausage rolls freeze beautifully! I find they are really best if frozen before baking. You can bake them from frozen, so it’s just so handy and the pastry will be at its best that way. Don’t forget the egg wash before baking and do allow a few extra minutes of baking time. You can also freeze cooked sausage rolls, then thaw and re-heat this way.
How to Serve Puff Pastry Sausage Rolls
With Mustard: I think there is no better accompaniment for sausage rolls than mustard. Use your favourite mustard or, if entertaining, offer up a variety of different mustards. Dijon, English mustard, Grainy mustard, German mustard, Honey Mustard are a few great choices.
Other Condiments: Tomato Chutney is a favourite British condiment for sausage rolls, but for those of us on the other side of the pond, ketchup or chili sauce is an easy option.
On the side: A simple salad balances a sausage roll beautifully. Consider adding a little apple to your salad, as it pairs with the pork sausage well. Either a green or cabbage salad works well. Potato salad is another nice option.
Get the Recipe: Easy Puff Pastry Sausage Rolls
- 2 rolls all-butter puff pastry, thawed
For sausage filling:
- 28 oz (800 g) pure pork sausages, removed from casing or loose sausage meat
- 1 teaspoon fresh sage, diced or 1/2 teaspoon dried sage leaves
- 1 1/2 teaspoon fresh thyme leaves, or 3/4 teaspoon dried thyme leaves
- 1 Tablespoon fresh parsley, finely chopped or 1 teaspoon dried parsley
- 1 Tablespoon dried bread crumbs, plain or seasoned breadcrumbs
- Freshly ground black pepper
- 1/3 cup water
- 2 Tablespoons Dijon mustard, or other mustard you enjoy
- 1 large egg, lightly beaten
- Preheat oven to 400F (not fan assisted) and line a large baking sheet with parchment paper.
- Remove casing from sausages (cut a slice down the side) and discard. Add loose sausage to a medium bowl. Add herbs and bread crumbs. Add water and using your hands, blend together until the water seems absorbed in the mixture. Roughly form into a round and score round into 8 wedges. Set aside.
- Starting with one roll of thawed puff pastry sheet approximately 10×10-inches, use a sharp knife or pizza cutter to cut into 4 pieces approximately 5×5-inches each. Brush a 1-inch strip of Dijon mustard down the centre of each square. If your puff pastry is rectangle, smaller or larger, just aim for similar size squares, adjusting as needed. it's perfectly fine if they are a bit smaller or larger.
- Scoop out 1/8 of the sausage mixture and form into a log 5 inches long (you want the sausage log to extend right to the end of the pastry). Place log on top of Dijon mustard. Brush the left side of the square with egg wash, then gently fold the right side over the sausage to meet the egg brushed edge and press to seal (or use a fork). Place on prepared baking sheet, with the sealed edge facing in towards the pan (fat side on the outside). This helps the filled side brown all the way around.
- Repeat with remaining 3 squares, then repeat it all with the second sheet of puff pastry, for a total of 8 sausage rolls.
- *For appetizer size sausage rolls, cut each large roll into 4 or 5 smaller slices.
- *If making to freeze, place on baking sheet and place in freezer until solid, then transfer to a freezer bag.
- Brush all over the pastry with egg wash. Bake in preheated oven for 30-35 minutes, or until centre registers at last 160F, when tested with a meat thermometer. *If tops seem to be well browned before that, loosely cover with a sheet of aluminum foil.
- Serve warm with additional mustard.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!