Homemade sausage rolls are perfect for picnics or just generally snacking on. What’s the best pastry for making sausage rolls?
You can use either shortcrust or puff pastry- it’s up to you. What’s the best sausagemeat for making sausage rolls?
We always recommend buying the best sausages you can afford, then removing the meat from the casings.
Using different flavours of sausage is an easy way to add a twist to a sausage roll without any extra effort. Try a sweet apple sausage or a spicy chorizo one and surprise your diners. What size sausage rolls are best?
The beauty of sausage rolls is that you can make different sizes depending on occasion. Bitesize sausage rollsare great for a canapé or children's party, mid-size ones (like our recipe below) make a substantial packed lunch or picnic offering, or you can make a giant celebratory sausage roll.
The great thing about making sausage rolls from scratch is that you can customise the flavours. Add in rich ingredients such asport and stiltonor make them deeply umami flavoured with caramelised onion and marmite.
Want to take your sausage roll skills to the next level? Try adding whole boiled eggs in the centre with thisextra large sausage roll.
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Yields:
6
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
468
Ingredients
1tsp.
olive oil
2
shallots, finely chopped
450g
pack pork sausagemeat
3Tbsp.
chopped fresh sage
1
garlic clove, crushed
320g
pack all butter puff pastry sheet
2Tbsp.
English mustard
1
medium egg, beaten
Directions
Step 1Heat the oil in a small frying pan and gently fry the shallots until softened, about 5min. Empty into a large bowl and cool.
Step 2To the shallots add the sausagemeat, sage, garlic and plenty of seasoning (it can take a fair amount). Mix to combine.
Step 3Unroll the pastry sheet and brush with mustard. Shape the sausage meat in a line down the middle of the pastry (lengthways). Fold one side of the pastry over the meat and press edges to seal, then crimp with a fork. Slice into 6 even portions and cut a few slits into the top of each portion. Arrange on a baking tray and chill for 1hr.
Step 4Preheat oven to 200°C (180°C fan) mark 6. Brush sausage rolls with egg and cook for 30min, or until pastry is deep golden brown. Allow to cool slightly before serving warm or at room temperature.
Get ahead
Cook up to a day ahead. Cool, cover and chill. To serve, refresh in an oven preheated to 200°C (180°C fan) mark 6 for 5min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
