Quick and Easy Sausage Rolls Recipe
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These homemade sausage rolls are the best meaty treat ever! Who can say no to a hearty sausage filling wrapped in buttery puff pastry then baked to golden brown perfection? They’re nothing like the ones you’ve had from the store – these are fresher, flakier, and pack so much flavor into small bites. One try and these sausage rolls will be your newest snack obsession!
I honestly believe that sausage rolls are the perfect finger food. They’re a breeze to make and they’re always a hit with a crowd. Not to mention that they’re filling, flavorful, and mess-free.
They make a wonderful grab-and-go snack, party appetizer, picnic treat, or addition to a brunch spread, packed lunch, or a bigger meal.
They’re my kids’ favorite snack whenever they have friends over, and my husband enjoys wolfing them down during game nights and Super Bowl weekend. Needless to say, sausage rolls are a staple in our household and I always keep a stash in our freezer for quick snacking all year-round.
Why You’ll Love This Recipe
- No-fuss preparation: Prep for 10 minutes and let your oven do the rest.
- Homemade goodness: Take control of what goes into your sausage rolls – they’re a mix-and-match kind of snack where you can customize the ingredients to suit your taste. So much better than the frozen, store-bought kind.
- Party-ready: Easy to bring along, mess-free to eat, and their size makes them convenient for guests to enjoy.
- Incredibly versatile: Serve hot or cold, in small pieces for parties and quick snacking, or in larger rolls for a heartier meal.
- Make ahead friendly: You can prepare them in advance and freeze for later, making busy days a breeze.
How to Make Sausage Rolls
My easy sausage roll recipe is the perfect mix of minimal effort and maximum flavor. You only need 5 simple ingredients and a few minutes to whip up this classic comfort snack. Just prep the dough, make the rolls, and bake – you’ll have golden, flaky sausage rolls ready to enjoy before you know it!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Puff pastry dough: Creates the buttery, flaky crust that wraps around the sausage filling. I use store-bought frozen puff pastry to simplify the process, but you can also make your own.
- Dijon mustard: For a subtle tangy flavor that complements the savory sausage.
- Pork sausage: Provides the hearty, flavorful filling. I use regular sausage, but feel free to use flavored or spiced sausages for added flavor.
- Egg: Acts as a glaze to give the pastry a beautiful golden-brown finish.
- Ketchup: A delicious dipping sauce for the sausage rolls, perfect for serving on the side.
Step-By-Step Instructions
My kids love helping out whenever I make sausage rolls. They love rolling the dough and brushing them with the egg wash. Soon enough, they’ll be making these on their own because it’s super easy. Follow 3 simple steps and you can start enjoying bite-sized rolls of juicy, meaty goodness.
Step 1: Prep
Preheat your oven to 400 F.
Roll the pastry dough out on a lightly floured surface. Cut each sheet in half lengthwise, then use a basting brush or the back of a spoon to spread the mustard evenly along one length of the dough.
Use a sharp knife to cut along the top of each sausage to split open the casing and remove the meat. Discard the casings.
Step 2: Roll
Arrange the meat over the mustard on each sheet. You may have to cut or stretch portions of sausage to fill the entire length of the dough from edge to edge. Roll the dough over and brush the egg on the underside of the edge. Press in place and score the entire length with the back of a fork to seal.
Next, arrange the seam side down and brush the remaining egg over the tops of each roll. Slice each of the four sections into 6 mini rolls. I cut each of the four lengths in half and then each half in thirds to make 6 mini rolls per half sheet of pastry dough. There are 24 total.
Use a knife to make a small incision on the top of each roll to let the steam escape.
Step 3: Bake
Transfer the rolls to a baking sheet and bake for 20 minutes until golden brown. Serve warm. Enjoy!
Substitutions
This sausage roll recipe calls for simple, easy-to-find ingredients. In case you don’t have some on hand, try these substitutions:
- Dijon mustard: If you don’t have Dijon mustard, substitute with honey, whole grain, or spicy brown mustard. Since the mustard is mainly used for flavor contrast, feel free to replace it with your choice of seasonings or flavor enhancers.
- Pork sausage: Feel free to use a different protein in place of pork sausage. Beef, chicken or turkey sausage are great substitutes. You can also use hotdog, seasoned ground beef, or beef cubes if preferred.
- Egg: If you want to make this recipe egg-free, use a milk wash instead of the egg glaze.
Variations
Homemade sausage rolls are incredibly versatile and endlessly customizable. Here are my favorite variations – try them all and find your new favorite!
- Add shredded cheddar or mozzarella inside the pastry for a gooey, cheesy twist.
- Use a savory vegetable filling for a meatless option. Sautéed peppers, onions, and spinach are my favorite, but feel free to use your favorites!
- Mix fresh herbs like rosemary, thyme, or parsley into the sausage for freshness and extra flavor.
- Want a spicy version? Give the sausage rolls some heat by adding chopped jalapeños or crushed red pepper flakes.
- Use smoked sausage and mix it with some caramelized onions. I love this sweet and smoky combo!
- Use breakfast sausage and serve with scrambled eggs on the side for a fun breakfast twist.
Expert Tips
- Thaw puff pastry properly: If using ready-made puff pastry, make sure to thaw it out according to the manufacturer’s instructions before use. I thaw mine in the refrigerator overnight.
- Cut down on the mess: The sausage mixture tends to stick to your hands while shaping the filling. To avoid this, dampen the filling with a bit of water before shaping. Also, to make baking less messy, line your pan with greased foil or parchment paper.
- Don’t overstuff: Be careful not to overfill the rolls; this can cause the pastry to burst open while baking.
How to Store This Recipe
Place baked sausage rolls in an airtight container and store in the refrigerator for up to 4 days. Transfer either baked or unbaked rolls into a freezer-safe container layered in parchment paper, then freeze for up to 1 month.
Reheat baked sausage rolls in the oven at 400 F oven for about 10 to 15 minutes. Defrost unbaked rolls overnight in the fridge, apply an egg wash, then bake according to the recipe.
What to Serve with Sausage Rolls
You can enjoy sausage rolls with anything, really. Go classic and serve with ketchup, sweet chili sauce, ranch dressing, or any dipping sauce of your choice. For a heartier meal, pair the rolls with baked beans, coleslaw, potato salad, or grilled vegetables. The kids will enjoy it with a side of french fries or onion rings. For holiday gatherings, I serve sausage rolls with chutney or cranberry sauce.
If you make these sausage rolls, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy Sausage Roll Recipe
Ingredients
- 2 sheets puff pastry dough thawed in the refrigerator overnight
- 2 tablespoons Dijon mustard
- 1 pound pork sausage
- 1 large egg whisked
- 1 cup ketchup for serving
Instructions
- Preheat the oven to 400 °F.
- Roll the pastry dough out on a lightly floured surface. Cut each sheet in half lengthwise. Use a basting brush or the back of a spoon to spread the mustard evenly along one length of the dough.
- Use a sharp knife to cut along the top of each sausage to split open the casing and remove the meat. Discard casings.
- Arrange the meat over the mustard on each sheet. Cut or stretch potions of sausage to fill the entire length of the dough from edge to edge.
- Roll the dough over and brush the egg on the underside of the edge. Press in place and score the entire length with the back of a fork to seal.
- Arrange the seam side down and brush the remaining egg over the tops of each roll. Slice each of the four sections into 6 mini rolls. Use a knife to make a small incision on the top of each roll to let the steam escape.
- Transfer to a baking sheet and bake for 20 minutes until golden brown.
Notes
- If using ready-made puff pastry, make sure to thaw it out according to the manufacturer’s instructions before use.
- To avoid the sausage mixture from sticking to your hands while shaping the filling, dampen it with a bit of water before shaping. Also, make baking less messy by lining the pan with greased foil or parchment paper.
- Be careful not to overfill the rolls; this can cause the pastry to burst open while baking.
