An epicurean adventure to: The United Kingdom
Cor blimey, guv, a mini sausage roll? That's a bit of alright, ain't it?
Sausage rolls are the life and soul of any British shindig. No proper party is complete without these flaky pastry wonders. They're just about as English as rain and queuing!
Forget those disappointing shop-bought cocktail sausage rolls with their dry, stodgy pastry and meagre filling. This easy homemade version packs a punch with a substantial meaty centre and a golden, flaky pastry crust.
Made easy-peasy with store-bought puff pastry, pork sausage mince, flavourful chorizo and fresh parsley. Yep, just those four main ingredients!
Jump to:
- What's to love about this recipe?
- Key ingredient notes and substitutions
- Time-saving tips
- Step-by-step instructions
- Serving suggestions
- Can you make large sausage rolls?
- Dipping sauce for sausage rolls
- Make-ahead instructions
- Storage
- FAQ
- More puff pastry recipes you might enjoy
- Recipe
- Other party snacks that go well with sausage rolls
What's to love about this recipe?
- Gourmet sausage rolls that are meaty, satisfying, and never skimpy.
- Perfect for game day, Christmas appetisers, party finger food, or a posh afternoon tea.
- Prep ahead, bake fresh - maximum flake, minimal fuss.
- No breadcrumbs, just proper pork.
- A British classic with a Spanish twist.
Key ingredient notes and substitutions
*Please see the recipe card at the bottom of this post for the full list of ingredients.
Ready-rolled puff pastry
Shop-bought puff pastry is a real time-saver. Look for the buttery version in sheet format, tightly rolled in paper and packed in an elongated box. It's super convenient and gives consistent results every time.
In the UK, most standard puff pastry packets weigh around 375g. For this sausage roll recipe, aim for a packet close to this weight. A slight difference of a few grams won't make a difference.
Some popular brands are:
Jus-Rol - United Kingdom
Pampas - Australia
Today - South Africa
Pepperidge Farm - USA.
Just make sure it's puff pastry and not shortcrust pastry.
Pork sausages
We typically use plain pork sausages for our recipe, but in the UK and some other countries, you might try other varieties like Lincolnshire or Cumberland.
For beef sausage rolls, simply substitute pork sausages with beef sausages.
You can also use sausage meat as an alternative.
Chorizo
Chorizo is a delicious cured, smoked sausage from Spain. It's ready to eat as is or can be used in cooking to add flavour. The main ingredients are pork, smoked paprika and garlic.
We recommend using unsliced chorizo that comes in a half-ring. Alternatively, you can use ready-chopped chorizo.
Avoid using the thin, pre-sliced chorizo meant for sandwiches. You want larger, chunkier pieces for the sausage rolls.
You can also sub the chorizo with Italian sausage.
"it came out really good, even though I didn't have chorizo, so I subbed mild Italian sausage"
- "R" (Pinterest)
Herbs and spices
Use fresh parsley and freshly ground black pepper for the best flavour. Fresh flat-leaf parsley really makes a difference to the flavour.
Alternatively, you can add dried oregano, thyme, rosemary or fresh sage for a different twist.
Egg yolk
To brush the pastry for a golden glaze and crispy tops.
Milk
This will be mixed with the egg yolk to make an egg wash.
Sesame seeds or poppy seeds
Garnish the sausage rolls with sesame or poppy seeds for that rustic, appetising look.
Be sure to sprinkle them on before baking so they stick to the wet pastry.
Optional flavour boosters
Crushed garlic adds depth and aroma to the sausage mix.
Dijon or English mustard gives a tangy kick.
Worcestershire sauce adds umami and savoury complexity.
Smoked paprika for a subtle smoky warmth.
Chilli flakes if you like a touch of heat.
Caramelised onion sweetens and deepens flavour (use sparingly to avoid sogginess).
Fennel seeds pair beautifully with pork and add a subtle aniseed note.
Apple (finely grated) adds sweetness and moisture, especially good with sage.
Time-saving tips
- For less mess, keep the pastry on its original wrapping paper instead of using a floured surface.
- After rolling, check that the pastry isn't sticking to the paper to avoid issues when assembling the sausage rolls.
- Skip the chopping board by using kitchen scissors to cut the chorizo. It's faster and easier - and you can use the same trick for parsley!
Step-by-step instructions
1. Preheat the oven to 190C/374F/gas mark 5 and prepare a baking tray with parchment paper.
2. Unroll the puff pastry and keep it on its original paper, there is no need to flour the surface this way.
3. Roll the puff pastry out to about 25cm x 35cm.
4. Cut the sheet in half lengthwise to create two equal sections. Gently turn each strip over to ensure it isn't sticking to the paper.
5. Using a sharp knife, remove and discard the casings from the pork sausages. Place the sausage meat in a large bowl and gently break it apart with a fork.
6. Chop the chorizo into small pieces by slicing it into 5mm thick rings, then quartering each ring. Precision isn't important; just aim for small, bite-sized pieces.
7. Finely chop the fresh parsley.
8. Add the chorizo, finely chopped parsley and pepper to the sausage meat.
9. Mix thoroughly to evenly distribute the ingredients.
10. Split the sausage mixture in half and spoon it down the centre of each pastry strip. Shape the meat into long sausage-like logs.
11. In a small bowl, combine the egg yolk and milk to make an egg wash.
12. Brush the beaten egg along one long edge of each pastry strip, creating a 1.5 cm-wide egg-washed border.
13. Fold the unbrushed side of the pastry up and over the meat mixture.
14. Fold the egg-washed side of the pastry over to overlap the other side. The egg wash will help seal the pastry.
Press along the seam with your fingers to seal it tightly and eliminate any gaps. Don't be afraid to gently stretch the pastry as needed - it's quite flexible.
15. Roll each tube over so the seam side is down. Use clean hands to shape the rolls, smoothing out any lumps.
16. Brush the sides and top of the pastry generously with the remaining egg wash for a crispy, golden finish.
17. Slice each tube into equal pieces, about 4cm wide. For a fancier look, cut them diagonally!
Use the tip of a knife to make two small slits on top of each roll to let steam escape while baking.
18. Transfer the sausage rolls onto the lined baking tray.
19. Sprinkle with sesame or poppy seeds and bake in the preheated oven for about 30 minutes or until golden brown and puffed up.
Serving suggestions
We love the rustic look of these mini sausage rolls. Serve them on a wooden board and sprinkle with greenery like rocket leaves, herbs or chopped chives.
Place a few small bowls with different sauces between the sausage rolls.
Can you make large sausage rolls?
Yes! Just cut the sausage rolls to your desired size and bake for an extra 5-10 minutes.
Dipping sauce for sausage rolls
Ketchup (tomato sauce), mayonnaise, garlic mayonnaise, mustard, sweet chilli sauce, BBQ sauce, chutney, gyoza dipping sauce, romesco sauce, pistachio or rocket pesto or beetroot hummus.
Make-ahead instructions
Planning ahead? Prepare the mini sausage rolls a day or two in advance and store them in the fridge until you're ready to bake. Just remember to take them out when preheating the oven.
If you prefer to bake from frozen, assemble the rolls and freeze them. When you're ready, bake them straight from the freezer, adding a few extra minutes to the cooking time.
Storage
Should these sausage rolls be kept in the fridge?
Yes, they should be kept in the fridge to ensure food safety.
Store them in an airtight container or wrap them well with plastic wrap. They will stay fresh for up to 3 days.
Reheating
To reheat, place the sausage rolls on a baking sheet and warm them in a preheated oven at 180°C/356°F for about 10 minutes or until heated through.
Alternatively, they can be enjoyed cold or at room temperature.
Cooking frozen sausage rolls
Yes, homemade sausage rolls can be frozen for up to three months. Here's how to reheat:
For baked sausage rolls:
- Thaw in the fridge overnight, then bake at 180°C/356°F for about 10 minutes or until hot.
- If baking from frozen, add 10 minutes to the cooking time.
For unbaked sausage rolls:
- Thaw in the fridge overnight, then bake at 180°C/356°F for about 30 minutes, or until golden and puffy.
- If baking from frozen, add 5-10 minutes to the cooking time.
FAQ
To avoid a soggy bottom on your sausage rolls:
1. Use a cold or room-temperature baking tray; hot trays can lead to sogginess.
2. Avoid using fats like oil or butter on the tray. Instead, use baking or parchment paper for a non-stick surface.
To keep sausage rolls crispy after baking:
1. Brush them with an egg and milk mixture before baking for a crispy top.
2. Reheat in the oven at 180°C/356°F for 10 minutes to restore crispiness.
The pastry on your sausage rolls might split for two reasons:
1. The inner curl of puff pastry can crack when unwrapped due to tight rolling. Smooth over any cracks gently with damp fingers before using.
2. Stretching the puff pastry too thinly while assembling can cause cracks and tears. If this occurs, gently pinch the gaps shut with your fingertips.
In the US, sausage rolls are less common, and 'pigs in blankets' are more familiar. In the US, 'pigs in blankets' are frankfurters wrapped in pastry, while in the UK, they're cocktail sausages wrapped in bacon, often served with Christmas dinner.
A sausage roll, made with minced pork wrapped in flaky puff pastry, shares some DNA with both versions but is unique in its own right.
More puff pastry recipes you might enjoy
Recipe
Mini Sausage Rolls
Ingredients
For the pastry
- 1 roll ready-rolled puff pastry - circa 375g/13oz
- 1 egg yolk
- 1 tablespoon milk
- sesame or poppy seeds - for decoration
For the filling
- 450 gram (1lb) pork sausages - or sausage meat
- 130 gram (3oz) chorizo sausage
- 2 tablespoons flatleaf parsley, chopped
- 0.5 teaspoon freshly ground black pepper
Instructions
*Please see the blog post for step-by-step photos
- Preheat the oven to 190C/374F/gas mark 5 and prepare a baking tray with parchment paper.
Prep the pastry
- Unroll the puff pastry and keep it on its original paper, there is no need to flour the surface this way.1 roll ready-rolled puff pastry
- Roll the puff pastry out to about 25cm x 35cm.
- Cut the sheet in half lengthwise to create two equal sections. Gently turn each strip over to ensure it isn't sticking to the paper.
Make the filling
- Using a sharp knife, remove and discard the casings from the pork sausages. Place the sausage meat in a large bowl and gently break it apart with a fork.450 gram (1lb) pork sausages
- Chop the chorizo into small pieces by slicing it into 5mm thick rings, then quartering each ring. Precision isn't important, just aim for small, bite-sized pieces.130 gram (3oz) chorizo sausage
- Finely chop the fresh parsley.2 tablespoons flatleaf parsley, chopped
- Add the chorizo, finely chopped parsley and pepper to the sausage meat.0.5 teaspoon freshly ground black pepper
- Mix thoroughly to evenly distribute the ingredients.
Assembling the sausage rolls
- Split the sausage mixture in half and spoon it down the centre of each pastry strip. Shape the meat into long sausage-like logs.
- In a small bowl, combine the egg yolk and milk to make an egg wash.1 egg yolk, 1 tablespoon milk
- Brush the beaten egg along one long edge of each pastry strip, creating a 1.5 cm-wide egg-washed border.
- Fold the unbrushed side of the pastry up and over the meat mixture.
- Fold the egg-washed side of the pastry over to overlap the other side. The egg wash will help seal the pastry.Press along the seam with your fingers to seal it tightly and eliminate any gaps. Don't be afraid to gently stretch the pastry as needed - it's quite flexible.
- Roll each tube over so the seam side is down. Use clean hands to shape the rolls, smoothing out any lumps.
- Brush the sides and top of the pastry generously with the remaining egg wash for a crispy, golden finish.
- Slice each tube into equal pieces, about 4cm wide. For a fancier look, cut them diagonally!Use the tip of a knife to make two small slits on top of each roll to let steam escape while baking.
- Transfer the sausage rolls onto the lined baking tray.
- Sprinkle with sesame or poppy seeds and bake in the preheated oven for about 30 minutes or until golden brown and puffed up.sesame or poppy seeds
Notes
Can you make large sausage rolls?
Yes! Just cut the sausage rolls to your desired size and bake for an extra 5-10 minutes.Make ahead instructions
Planning ahead? Prepare the mini sausage rolls a day or two in advance and store them in the fridge until you’re ready to bake. Just remember to take them out when preheating the oven. If you prefer to bake from frozen, assemble the rolls and freeze them. When you're ready, bake them straight from the freezer, adding a few extra minutes to the cooking time.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Other party snacks that go well with sausage rolls
- Fish goujons.
- Sausage plait with caramelised onions and crispy bacon.
- Potato salad.
- Spring rolls.
- Buffalo cauliflower bites.
- Mixed nuts.
- Garlic bread. Make your own with this delicious roasted garlic butter recipe.
- Mini roast potatoes.
- Chicken wings.
- Devilled eggs.
- Nachos.
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