Easy homemade sausage roll recipe
Easy homemade sausage roll recipe Okay, so sausage rolls. These little guys are basically my go-to when I need something quick, delicious, and kinda fancy without actually being fancy. Like, you can serve them at a party and people will think you put in way more effort than you actually did. Magic. I first had…
Easy homemade sausage roll recipe
Okay, so sausage rolls. These little guys are basically my go-to when I need something quick, delicious, and kinda fancy without actually being fancy. Like, you can serve them at a party and people will think you put in way more effort than you actually did. Magic.
I first had a proper sausage roll at this tiny bakery in London, and I swear, it changed my life. But then I realized I could make them at home without flying across the ocean. And guess what? They’re stupid easy. Like, embarrassingly easy. So here’s my no-fuss, totally doable sausage roll recipe that even my cat could probably make (if she had thumbs).
Recipe Card
Recipe Title: Easy homemade sausage roll recipe
Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 1 sheet puff pastry (thawed if frozen)
- 1 lb ground pork sausage (or any sausage meat you like)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tsp dried sage
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix the sausage, onion, garlic, sage, salt, and pepper. Get in there with your hands—it’s messy but fun.
- Roll out the puff pastry on a lightly floured surface into a rectangle.
- Place the sausage mixture down the middle of the pastry in a long log shape.
- Fold the pastry over the sausage, sealing the edges with a little water or egg wash.
- Cut into 6 even pieces (or more if you want smaller rolls).
- Whisk the egg with water and brush it over the tops of the rolls.
- Bake for 20-25 minutes until golden brown and crispy.
- Let them cool for a minute (if you can resist) and then dig in.
See? Told you it was easy. Now, let’s talk about why these are the best thing since sliced bread (which, by the way, is also great with sausage rolls).
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Puff pastry | Pie crust or phyllo dough (but puff pastry is best) |
| Pork sausage | Chicken or turkey sausage |
| Sage | Thyme or rosemary |
Tips
- Don’t skip the egg wash. It makes them shiny and golden, and honestly, it’s worth the extra step.
- If your sausage mixture is too wet, add a handful of breadcrumbs to soak up the moisture.
- Let them cool for a few minutes before eating—trust me, molten sausage is not a good time.
FAQ
Q: Can I make these ahead of time?
A: Totally! Assemble them, stick them in the fridge, and bake when ready. Just add a couple extra minutes to the cooking time if they’re cold.
Q: Can I freeze leftovers?
A: Yep! Freeze them after baking, then reheat in the oven. They won’t be *quite* as crispy, but still delicious.
Q: What dipping sauce goes best?
A: Ketchup is classic, but honey mustard or spicy mayo are also killer.
And that’s it! Easy, right? These sausage rolls are perfect for lazy weekends, last-minute guests, or just when you need a little comfort food. Give them a try and let me know how they turn out. Or don’t—I’ll just assume you ate them all before you could tell me.
