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Sausage Rolls


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Rate this recipe 3.3/5 (135 Votes)


  • 200g Shortcrust pastry
  • 200g skinless sausages( about 8 sausages)/ 200 g sausage meat
  • Pepper and salt
  • Egg(to glaze)


servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget


Step 1

Make pastry and roll into rectangular shape

Step 2

*SKIP THIS STEP IF USING SAUSAGES RATHER THAN SAUSAGE MEAT* Divide sausage meat in two and roll into two long 'sausages', the same length as pastry

Step 3

Place 2-3 sausages/ 'sausages' about 1 cm from the edge of pastry

Step 4

Grab the edge of the pastry and roll around sausages once. Spread a line of water with a pastry brush on the pastry beside the sausage

Step 5

Cut along the waterline with a knife

Step 6

Pull the bit of pastry over the sausage roll

Step 7

Cut into bite size pieces

Step 8

Cut off any excess pastry

Step 9

Flake edges, glaze with beaten egg and cut two slits on the top of each sausage roll

Step 10

Place on a greased tin. Bake in a fairly hot oven, 220 degrees Celsius(425 degrees Fahrenheit/ Gas 7) for 10 minutes; reduce to moderate, 190 degrees Celsius( 375 degrees Fahrenheit/Gas 5, and cook for about 15 minutes more. Serve on a warmed dish

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