Easy Homemade Sausage Rolls

Delicious easy homemade sausage rolls, using store-bought puff pastry and sausages. Enjoy the large size for lunch or dinner, or make them mini for appetizers. These freeze beautifully and re-heat easily.

Why you’ll love these easy homemade sausage rolls

Like most people, I have been known to indulge in one or 20 mini sized sausage rolls from the appetizer tray before. You really can’t just eat one!So needless to say, I love sausage rolls. There are a lot of styles of sausage rolls. These are probably British style sausage rolls, but without the extra work of making the pastry and sausage from scratch.

I especially love the idea of making them easily at home, with always easy store-bought puff pastry. These bake up beautifully to golden brown goodness, with a flavourful sausage filling that mixes up quickly and easily starting with store-bought sausages.

These easy homemade sausage rolls do double duty. They can be cut into small pieces for appetizers, or make them larger and enjoy them for a holiday lunch or dinner.

Ingredients and Substitutions

Sausage – 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 – These easy sausage rolls are made easy 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.

Recipe Tips

• 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 Homemade 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 Homemade Sausage Rolls

These delicious and easy sausage rolls start with store-bought puff pastry and store-bought pork sausage.

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Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Yield: 8 large sausage rolls

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Ingredients

• 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
• 1 Tablespoon dried bread crumbs, plain or seasoned breadcrumbs
• Freshly ground black pepper
• 1/3 cup water

For assembling:

• 2 Tablespoons Dijon mustard, or other mustard you like

For glazing:

• 1 large egg, lightly beaten

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Instructions

 

• Preheat oven to 400F 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 10x10-inches, use a sharp knife or pizza cutter to cut into 4 pieces approximately 5x5-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.
• *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.

Notes

For appetizer size sausage rolls, cut each large roll into 4 or 5 smaller slices.

If freezing unbaked sausage rolls, you can bake from frozen as above, simply extend the baking time as needed, since they are starting from frozen.

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Cuisine: American, Canadian

Course: Appetizer, Main Course

Author: Jennifer

Serving: 1serving, Calories: 557kcal, Carbohydrates: 28g, Protein: 20g, Fat: 50g, Saturated Fat: 14g, Cholesterol: 92mg, Sodium: 848mg, Potassium: 298mg, Fiber: 1g, Vitamin A: 150IU, Vitamin C: 1.6mg, Calcium: 23mg, Iron: 3mg

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