Homemade Sausage Rolls
Perfect for picnics, parties or just a no fuss dinner option, sausage rolls are an easy favorite for all of the family. These homemade sausage rolls have a delicious, classic flavor, are really easy to make and always come out better than store brought.
The classic sausage roll
You can not go wrong with a good sausage roll. Perfectly flaky puff pastry and flavorful sausage meat make this such a great snack, lunch or side. You can cut them up into small bite sized pieces which are perfect for parties and picnics or make them bigger and have large chunky portions which are great for lunch or dinner. These delicious morsels are best served hot with a side of tomato sauce for dipping them into.
Ingredients
Sausage meat – One 450g tube of sausage meat will make 16 delicious sausage rolls. You could also use your favorite uncooked sausages, simply remove the casings and add it to your bowl with the rest of the ingredients.
Puff Pastry – Store brought pastry makes these super simple. You will need 3 defrosted sheets of pastry. if you have extra pastry left over, you should try my cheesy jalapeno pastry bites!
Breadcrumbs – dried works best here as there is a fair bit of moisture added to these. If you want to use fresh breadcrumbs then I recommend using 1/2 cup and leaving out the egg white to reduce some moisture.
Onion – One large brown onion is the only added veggie in this recipe. Cooking your onion in butter will bring out the onions sweetness.
Egg – A large whole egg.
Sauces – BBQ sauce and Dijon mustard. You can swap these out for tomato sauce, relish, hot sauce or any other sauces that you like.
Seasoning – Mixed herbs, salt and pepper. I like to keep these sausage rolls kid friendly by keeping the seasonings simple. But you can absolutely boost the flavor with whatever spices you like.
Making your homemade sausage rolls
- First we cook through the onions in a bit of butter. This makes them tender and removes the sharp bite. Let them cool.
- Next all of your filling ingredients get mixed together in a large bowl. Use gloves to make your clean up even easier.
- Now you will shape and chill your sausage meat. Divide your mixture into 4 even sections and then wrap each section in cling film in long, even sausages. Chill this for 30 minutes.
- Unwrap the sausage filling directly onto your pastry, roll it up and trim off any excess. Cut your sausage rolls to size.
- Transfer your sausage rolls to a lined baking sheet, pierce the tops. Then brush each one with a little bit of egg wash or cream.
- Bake in a preheated oven at 180 degrees for 30 minutes or until golden and cooked through.
Tips and tricks
You could sneak in some other veggies like mushroom or grated carrot. I definitely recommend cooking them through first so that they do not release too much moisture when you bake your sausage rolls. Add no more that a cup of extra vegetables.
Make sure that you shape and chill your sausage roll filling for at least half an hour before rolling it into your pastry. This will not only make it easier to form your sausage rolls but it will also give the breadcrumbs a little bit of time to soak up any excess moisture in the mixture.
To make these ahead of time you can store your unbaked sausage rolls in the fridge for up to two days. Make sure you wrap them firmly in cling film or store them in a sealed container. You can also freeze cooked sausage rolls and reheat them later for a quick and easy snack or lunch option.
Homemade Sausage Rolls
Ingredients
Method
- Peel and thinly slice your onion. Saute the onion slices in butter until they are soft and golden. Set aside to cool slightly.
- Place the breadcrumbs, herbs, salt and pepper into a large mixing bowl and mix through before adding in the cooked onions, sausage meat, BBQ sauce, Dijon and egg. Mix well, until all of the ingredients are well combined.
- Divide your mixture into 4 even sections. Spoon each section onto a 40cm length of clingfilm, roughly spreading the sausage roll filling to match the width of your pastry. Next roll the clingfilm, firmly around the sausage filling, pressing and shaping as you go. This should form an even, long sausage shape. Twist the ends of the cling film to seal and place into the fridge for 30 minutes to firm up.
- Remove your pastry sheets from the freezer to defrost while your sausage meat chills.
- Unroll your wrapped sausage meat directly onto your pastry sheet and roll it firmly in the pastry. You will want to start at the start of the pastry sheet, roll the pastry with the sausage filling until it is completely covering the filling and then continue rolling for about 1/3 turn. Trim off the excess pastry and then cut the sausage roll in to quarters. Repeat this process with your remaining pastry and sausage meat. Piece the off cuts of pastry together to wrap the last sausage roll.
- Transfer your sausage rolls to a lined baking sheet, making sure to place the seam side down. Pierce the top of your sausage rolls and brush each one with a little bit of egg wash or cream.
- Bake in a preheated oven at 180 degrees for 30 minutes or until golden and cooked through.
Thank you so much for taking the time to read through my homemade sausage rolls recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
