Easy Sausage Rolls with crispy flaky pastry are simply delicious! Perfect for lunch or served as appetizers, they are fuss free and effortless to make. Using only 4 everyday ingredients these savory delights are the best easy homemade sausage rolls you can make!
🤍 Recipe Highlights
This is an easy recipe. I have been intentional about that to provide you with a fuss free, get the job done quickly in yum fashion option. Here are some more things that you will love about the recipe:
- Everyday ingredients: we only need 4 ingredients for this recipe. They are each readily available at the local supermarket.
- Freezer friendly: you can easily whip up a batch of these and then freeze them in an air tight container. They reheat very well and you can cook them from frozen, no need to thaw 1st!
- Kid Friendly: everyone loves juicy beef sausages and crispy flaky pastry. The kids, from little to medium and big will all love to devour a few of these!
- Simple to serve: the only thing you need to serve these with is sauce! Choose your favourite be it tomato, ketchup or BBQ.
Everything you need to make these sausage rolls is shown in the photo below. Please refer to the printable recipe card for exact measurements.
As you can see, the recipe calls for:
- Beef sausages: you don't have to buy fancy or gourmet sausages for this recipe. Standard sausage sizzle sausages is fine! We will be removing the casing on them prior to adding them to the pastry.
- Puff pastry: this is a very versatile and handy ingredient to have in the freezer. We need it to be thawed, so grab it out of the freezer as a starting point. Pastry that is still a little frozen will crack when you try and roll it. We need it to be soft and flexible.
- Eggs: these are to both seal the overlap of the pastry as we roll it as well as brush the tops of the sausage rolls so they turn a lovely golden brown when we cook them.
- Sesame seeds: we use these to top the sausage rolls. They will easily stick to the top of the pastry due to the sticky nature of the wet egg.
So that you can succeed with this recipe from the very 1st time you make it, I have some step by step process shots below that you can follow easily.
We start by cracking our eggs and whisking them (Photos 1 and 2).
Then we need to remove the casing from our sausages. This is super easy, I find a small fork works best. Start at one end and work your way up. It will come off in one piece (Photo 3).
Next work one at a time and place the raw sausage onto the puff pastry sheet (Photo 4).
- Roll the pastry around the sausage, cut along the edge (Photo 5).
- Then cut the pastry covered sausages into 3 (Photo 6)
- Brush the individual sausage rolls with the whisked egg (Photo 7).
- Sprinkle some sesame seeds on top of the wet egg and they will easily stick (Photo 8).
Tasty tip: a pastry brush is the best utensil to use to brush the whisked egg onto the top of the sausage rolls.
👩🍳 How to Make Easy Sausage Rolls
To make the sausage rolls, remove the casing from the sausages and discard. Ensure that the pastry has thawed so that it is flexible and soft, then place the raw sausage onto the pastry and wrap the pastry around. Leave a slight over hand and use the whisked egg to seal this gap.
Then cut each long sausage roll into portions, place onto a baking tray and use a pastry brush to coat with the whisked egg. The next step is so sprinkle sesame seeds on top of each individual sausage roll. Once your sausage rolls have been topped with the sesame seeds, we place them in the oven and wait for them to cook.
They will be done in 25 to 30 minutes.
You will notice the pastry turn a golden colour as it becomes all crispy, flaky and delicious!
👍 How to Guide
How to Store
Cooked sausage rolls can be kept in the fridge in a sealed, air tight container for up to 3 days.
If storing for longer than 3 days, it is recommended to freeze the sausage rolls.
How to Freeze
Whilst you can freeze raw sausage rolls or frozen. I think it is a better overall outcome if you cook then freeze the sausage rolls.
Allow for them to cool and then freeze for up to 3 months.
How to Reheat
Sausage rolls don't need to be thawed prior to reheating.
You can use the oven or air fryer to reheat them.
The oven will take 15 to 20 mins and the air fryer 10 to 15 mins.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use your favourite flavour of sausages be that beef, pork, lamb chicken or vegetarian.
- Switch out the sesame seeds and use poppy seeds instead.
- Alternatively use a dried herb on top of the sausage rolls.
- Or you can use black sesame seeds.
- Another option is a combination of sesame seeds and poppy seeds.
- Use fat gourmet sausages if you desire, the ones from the butcher that are a more premium product that your regular sausage sizzle sausage!
🛎 Tasty Tips
- You can use any flavour of sausages you like ie chicken, pork, beef or vegetarian/vegan.
- Start by letting the pastry defrost so it is soft and easy to work with.
- Use a small fork as opposed to a knife to remove the sausage skin.
- Use a silicon baking mat to avoid soggy pastry bottoms.
- The sesame seeds will stick to the top of the pastry due to the wet. egg. Simply sprinkle them on top.
- For a gourmet sausage roll appearance wise use black sesame seeds.
🤓 Frequently Asked Questions
Can you pre make sausage rolls?
Yes, you can make sausage rolls in advance.
You can either bake them and keep in the fridge in a sealed, air tight container, ready to reheat for serving.
Or you can freeze them in a sealed container and cook them from frozen.
Why do you add breadcrumbs to sausage rolls?
Some recipes will suggest adding breadcrumbs to sausage rolls to seal in moisture to the filling.
What can I use instead of breadcrumbs in sausage rolls?
Using real sausages with their casing remove for sausage rolls instead of sausage meat or ground sausage will ensure that you do not need to add breadcrumbs to the filling.
Can you use ground beef for sausage rolls?
Yes, you can use ground beef (beef mince) to make homemade sausage rolls. See my Beef Mince Sausage Rolls recipe for more.
How do you make sausage rolls not soggy?
To ensure that the sausage rolls don't go soggy, use silicon baking mats as opposed to baking paper or tin foil.
😍 More Easy Entertaining Recipes
Party food, finger food and appetisers work for crowds to get them fed as soon as they get to your place. Here are some more ideas to inspire you:
- Chorizo Sausage Rolls
- Grazing Platter (perfect for a crowd)
- Christmas Sausage Rolls
- Cranberry Brie (with dried cranberries and nuts)
- Cheese and Bacon Pinwheels
- Pesto Pinwheels
- Spinach Cob Loaf
- Baked Brie with Garlic
- Coconut Prawns
- Ham Cream Cheese Roll Ups
Let's get our sausage rolls on my friend 🥰!
Easy Sausage Rolls
- 1 Baking tray
- 1 Small fork
- 1 Chopping board
- 1 Knife
- 1 Small bowl to whisk the egg
- 1 Pastry Brush
- 1 Mini whisk
- 12 Beef Sausages Note 1
- 6 sheets Frozen Puff Pastry thawed
- 2 Eggs whisked
- Sesame seeds optional
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Thaw pastry: remove packaging from pastry sheets and set flat in front of you. Allow to defrost (will take 5 mins).
- Prep the sausages: remove the casing from each sausage starting at one end and working up to the other. Note 2
- Roll the sausages: lay each individual sausage on the pastry sheet and roll the pastry around it. Brush the whisked egg onto the overlap and press gently to seal. Note 3
- Cut into portions: use a knife to trim the excess pastry off each end and then cut each rolled sausage into 3 small sausage rolls Note 4
- Coat with egg: use a pastry brush to coat the top part of the sausage rolls with the whisked eggs Note 5
- Decorate: sprinkle sesame seeds over the top of the sausage rolls (the egg will ensure they stick).
- Oven Bake: place in the oven for 35- 40 mins or until the pastry has turned light golden brown/
- Serve: provide either tomato sauce or BBQ and dig in!
- Note 1 - Sausages: The beauty of this recipe is that you can use any type of sausage you like. Beef, chicken, pork, there are no limits.
- Note 2 - Removing the sausage skin: I find a small fork (teaspoon size) the most effective way of removing the skin. It helps to open the end up and then you can lift it and run it the length, removing it in one go. Try and hold the sausage flat as the skin will get stuck if the sausage gets bent.
- Note 3 - Rolling the pastry: make this a snug fit so when the pastry cooks, it stays tight around the sausage
- Note 4 Trim pastry: there is a small amount of discarded pastry at each end that is cut off as the sausages are a little bit shorter than the pastry width.
- Note 5 Seal the overlap with egg: when you roll the pastry, ensure there is a slight overlap. Then brush a little egg on this overlap and seal the pastry.
Recipe published 2nd December 2019, updated October 2022, with more Tasty tips for you😍🥰❤!