Very Quick and Very Easy Sausage Rolls


Quick and Easy Sausage Rolls

My friends ask me for this recipe more than any other. I can’t believe it’s taken me this long to type it out here once and for all to save myself typing it out every single time someone asks. Idiot. Anyway, I make these rolls for most parties and gatherings and they always disappear rapidly.

As far as I’m concerned, there are 3 roads you can go down when making sausage rolls. The first involves the most effort and that is to go and buy sausage meat and season it entirely yourself with onion, herbs, spices, whatever (I sometimes use chunks of soaked, dried apricot). The second is to cheat and squeeze the meat from a pack of really good sausages and do nothing else except wrap it in the pastry and the third is the same but with a bit of pimping here and there according to my mood on the day.

This time I used the meat from 6 sausages and felt very strongly that the absolutely essential thing to do was to add more onion and so grated in half a small white one. You could add an extra herb if you’ve chosen quite a plain sausage – sage or thyme are both good choices. The sausage meat is obviously already seasoned so you don’t need to add any salt or pepper. Clearly you’ll need to buy your puff pastry if you want this to be quick and to be honest I’ve never been arsed to make my own anyway.

Probably a 30 minute job from start to scoff. People will love you.

Very quick and very easy sausage rolls

400g sausages (or thereabouts)
1 x 320g packet ready-rolled puff pastry
1 egg, beaten
Any pimpage your heart desires – onion, herbs, spices etc. (if you’re unsure you might want to fry off a teaspoon of the meat to test it)

Preheat the oven to 220C

Squeeze the meat out of the sausages, into a bowl. If you are using extra herbs or onion, add them now too. If adding onion, you will need to grate it, otherwise it won’t cook properly. Mix very well with your hands.

Open your pastry out onto a lightly floured surface. If it’s pre-rolled then you’ll just need to roll it a little thinner (same rectangular shape) until it is about the thickness of a 2p coin. Cut it lengthways into 4 strips. Divide your meat into 4 balls then use each of the balls to make a long sausage along each strip of pastry.

Brush one edge of each strip with the beaten egg then fold each roll over and seal it as best you can. Turn it over to make sure it is well sealed. Turn it back over and cut into 1 inch lengths. I like to snip the top of each roll with scissors but it’s not necessary. Brush each roll with more beaten egg then put them on a baking tray (you can lightly grease it but don’t panic if you forget, they won’t stick too badly) and bake for 20 minutes or until golden.

If you’re not serving them on the day you made them, reheat them in the oven for 5 minutes, otherwise they will be soft.

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    Reply Kavey December 23, 2010 at 10:17 am

    Another option, if you are mixing your own herbs and spices in, is to mix in some curry spices.

    When we were kids, at Infants school, the school would do fetes whereby parents were asked to cook something and bring it along to sell. My mum would make her Indianised sausage rolls, simply mixing in her selection of spices into the sausage meat. They would always sell out first, and people would ask, the next year, if she could do them again. She would explain that they were easy to make but no-one else ever tried!

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    Reply KSalty December 28, 2010 at 8:15 pm

    Oh God those look absolutely amazing, and much more appetising than the frozen Sainsers jobbies we have here

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    Reply Gourmet Chick December 29, 2010 at 10:20 pm

    Home made sausage rolls are just the ultimate party fodder aren’t they? Sometimes I put apple and sage in mine just for something a little different but the appeal of the basic sausage roll, nothing fancy, holds strong.

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    Reply Hayley August 15, 2012 at 4:42 am

    Just wanted to say, thanks heaps for sharing, this is exactly what i was looking for as I bought some Italian sausages that arent that tasty and have puff pastry in the freezer. Also, I love the way you wrote it… very entertaining!!! Thanks again, off to cook my first batch.

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    Reply Jennifer September 19, 2012 at 2:19 am

    Is this a good ideas for a school function garage sale? I am not a very good cook and cant do anything complicated… is there a version of this that is extremely simple? Are they simple enough to eat with just a napkin or do they need plates??

    needs some help ( its this saturday)- Jenni

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      Reply Helen September 19, 2012 at 9:20 am

      Hi Jenni, use ready rolled puff pastry, then roll it out just a little thinner. Take a pack of your favourite sausages and squeeze out the meat into a bowl then just make them as per the recipe. That’s the simplest way. They’re so easy you can’t go wrong.

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    Reply Karen December 7, 2012 at 8:29 pm

    Thanks great easy quick recipe they were great xx

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    Reply candida behandeling March 7, 2013 at 3:39 pm

    Wat goed geschreven helemaal waar!

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    Reply Luis March 23, 2013 at 6:24 pm

    This looks lovely. I like that you added upfront an estimation of the time it would take. And also how little ingredients it takes to make it! I think I’ll do it! 😀 Thanks!

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    Reply Rachel McGrath April 16, 2013 at 8:46 pm

    I’m ashamed to say I have never made sausage rolls! These seem a great place to start!

    • Avatar
      Reply Helen April 17, 2013 at 8:54 am

      Blimey! You should be ashamed 😉

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    Reply duria mohammed May 13, 2013 at 12:25 pm

    Its da fiirst tym am. Making sausage rolls. Do wwe cut dem bite size before purtting in oven or. Can we cut after baaking? Thanks

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      Reply Helen May 13, 2013 at 1:15 pm

      You cut them before baking.

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    Reply Christina June 7, 2013 at 10:34 am

    Thank so much! made them for a work buffet and sold out within 10 minutes.
    I followed your reciepe and also tried Pesto type and a cheese type with the sauage meat!
    thank you!!!
    love a sausage roll monster!

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      Reply Helen June 7, 2013 at 10:35 am

      Ha ha, excellent! That’s such good news that they sold out. Brilliant.

      Love, a fellow sausage roll monster

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    Reply Doreen November 4, 2013 at 5:58 am

    Just made a batch yesterday and they were delish. I always add loads of onion and a grated apple…..gone in a flash 😉

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      Reply Helen November 4, 2013 at 9:33 am

      LOVE the grated apple addition! So pleased you like them.

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    Reply Laura November 23, 2013 at 6:52 pm

    Made these today they we amazing !! Thanks so much xx

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      Reply Helen November 24, 2013 at 11:07 am

      Wahey! Another fan of the very fats sausage rolls.

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    Reply Donna November 29, 2013 at 5:18 pm

    can you freeze them before cooking and then just cook them as you need them.

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      Reply Helen December 1, 2013 at 11:02 am

      Oh I should think so. I’ve never done it but it makes perfect sense.

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    Reply Oded Yinon January 15, 2014 at 3:20 am

    What a w*****r Just like that other w****r Jamie Oliver: Bosh bosh everything with bloody garlick and -‘Bosh bosh’ throw the vegies in and lay the meat on top= blackened -carbonised inedible vegies!
    If you are going to make real sausage rolls then do it right:
    Mince belly pork with a little bit of smoked bacon- perhaps some shoulder?
    Then add some dried -two day old bread, Mix with salt, lots of pepper, some herbs- parsoley, mace cinnamon , a dash- big one- or two of Worcester sauce, a very little tomato pure-or sauce. and even some very finely chopped/ grated onion.
    There you have a superb, basic, sausage roll mixture. to which you can add such as finely chopped button mushrooms or—–weoll anything you like. But if you want quality DON’T use British sausage meat. Because it’s all utter crap.
    Go along to ””’ on the high street and buy their execerable junk and feed it to the pigeons.-If you hate pigeons, that is!

    • Avatar
      Reply Helen January 15, 2014 at 11:39 am

      This recipe is just an alternative for people who want a very quick recipe. I’ve made plenty of ‘proper’ sausage rolls, thanks. I have not done anything wrong, and I certainly don’t go around insulting people I don’t know, or calling them ‘wankers’. You need to calm down and find some manners.

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    Reply Hannah January 28, 2014 at 10:30 am

    Oded or odiously haughty?

    Thanks Helen, great recipe, used some grated onion and a little mustard powder to the pastry.. Delicious!

    • Avatar
      Reply Helen January 29, 2014 at 2:27 pm


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    Reply Kitten January 30, 2014 at 1:49 pm

    Oded Yinon,

    You are the type of person who everyone hates to see on comments boards!
    If you can’t play nice then keep your thoughts to yourself because no-one wants to hear it. Also learn to spell if you are going to write long idiotic posts, its makes you look even more stupid!!


    Thank you for your recipe. Its exactly what it says on the tin, quick, easy, delicious sausage rolls! I added a couple of bits too. I tried chorizo and monterey jack cheese and also a red pepper and Lebanese spice version. Pretty yummy. Anyways thanks again 5* post, very helpful.


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      Reply Helen January 30, 2014 at 1:50 pm

      Thanks Kitt. Really happy you like the recipe and some interesting additions too. It’s that, basically, a base recipe which can be adapted.

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    Reply Leon September 22, 2015 at 3:38 pm

    Wow some extremely rude people out there. Obvs to much time on there hands!

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    Reply Mr Daniel M Wain August 12, 2016 at 2:20 am

    Please keep your fingers crossed for me as im going to make a few batches of these tomoro for a paranormal Event I’m holding on Saturday so hoping they come together nicely, thanks Helen for your expertise!

    Dan from Stafford UK

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    Reply Teresa February 1, 2017 at 3:24 am

    Just the recipe I want….my grandsons first birthday on Sunday ….I’m going to make them. Sounds yummy 🙂 thank you

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    Reply Mark holmes January 12, 2018 at 11:14 pm

    When I made these I put a layer of streaky bacon on the pastry and put the sausage meat on top and then rolled the pastry tasted lush
    I had some streaky bacon left over and rolled a few pieces up without the sausage meat baked the same time after serving they dissappear in minutes..try it ?

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