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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. With only 4 ingredients for the best easy homemade sausage rolls ever!
Prep Time15 mins
Cook Time35 mins
0 mins
Total Time50 mins
Course: Appetizer, Lunch
Cuisine: Australian, International
Keyword: puff pastry tart, sausage, sausage roll
Servings: 36
Calories: 315kcal
Author: Adrianne

Equipment

  • Baking tray

Ingredients

Easy Sausage Rolls

  • 12 Beef Sausages Note 1
  • 6 sheets Frozen Puff Pastry allow to thaw
  • 2 Eggs
  • Sesame seeds

Instructions

Easy Sausage Rolls

  • Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
  • Remove packaging from pastry sheets and set flat in front of you. Allow to defrost (will take 5 mins)
  • Remove the casing from each sausage starting at one end and working up to the other. Note 2
  • Lay each individual sausage on the pastry sheet and roll the pastry around it. Press gently to seal. Note 3
  • Use a knife to cut the excess pastry off each end and then cut each rolled sausage into 3 small sausage rolls Note 4
  • Use a pastry brush to coat the top part of the sausage rolls with the whisked eggs Note 5
  • Sprinkle sesame seeds over the top of the sausage rolls
  • Bake for 35- 40 mins or until the pastry has turned light golden brown
  • Serve with tomato sauce

Video

Notes

  • Note 1 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 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 make this a snug fit so when the pastry cooks, it stays tight around the sausage 
  • Note 4 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 you don't do the pastry that is on the bottom but if any of the pastry is not sticking ie at the join part, use the egg to stick this together. 

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