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Sausag rolls with a small bowl of tomato sauce on a large white platter
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5 from 8 votes

Easy Sausage Rolls

Easy Sausage Rolls with puff pastry recipe are perfect for appetizers. Using 4 everyday ingredients they are fuss free and effortless!
Prep Time15 minutes
Cook Time35 minutes
0 minutes
Total Time50 minutes
Course: Appetizer, Lunch
Cuisine: Australian, International
Keyword: puff pastry tart, sausage, sausage roll
Servings: 36
Calories: 315kcal
Author: Adrianne

Equipment

  • 1 Baking tray
  • 1 Small fork
  • 1 Chopping board
  • 1 Knife
  • 1 Small bowl to whisk the egg
  • 1 Pastry Brush
  • 1 Mini whisk

Ingredients

  • 12 Beef Sausages Note 1
  • 6 sheets Frozen Puff Pastry thawed
  • 2 Eggs whisked
  • Sesame seeds optional

Instructions

  • 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!

Notes

  • 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. 

Nutrition

Calories: 315kcal | Carbohydrates: 18g | Protein: 8g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 285mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg