Homemade Sausage Rolls with flaky pastry are a British dietary staple and convenience food. Usually enjoyed as a snack, in miniature form for buffet and party food, or served as a meal with fresh peas and chips and one of the most popular English pub foods. Easy to make using pork sausage and the easiest homemade, flaky pastry.
The great British sausage roll is the most popular grab-and-go foods in the U.K. Sold by every pastry shop on every high street and when you get the right flaky pastry with the most delicious pork filling, there’s nothing like it.
Flaky, crispy pastry and good pork sausages are the key to really good sausage rolls. See more below on this.
As well as being an on-the-go meal or snack, they are also so served as a meal with the standard British sides of fresh or mushy peas (recipe below) and chips (French fries).
There are a few things involved in achieving the best sausage rolls and I’m going to tell you how to make sausage rolls from scratch.
Any good sausage roll starts with really good filling. I like to use a good pork sausage meat in place of plain ground pork because there is already a lot of flavor in the sausage meat and therefore you don’t have to add too many additional ingredients, just simply seasoned with onion and fresh sage.
Pastry for Sausage Rolls
My flaky, buttery pastry recipe is my go-to dough that I use for all of my baked dishes including minced beef and onion pies. The pastry gives you the satisfying crispy texture that you come to expect with a good sausage roll and it’s the first texture you experience when you take the first bite so it’s need to be fluffy and crispy.
Don’t give me a flat, deflated roll; they don’t look appetizing at all. It is called a ‘roll’ after all and not a ‘flat’. I want it standing to attention and ready to be eaten and eating these rolls, most of all give me the feeling of being back home.
Freezing Sausage Rolls: Sausage rolls are a great make-ahead dish because they can prepared and frozen, then baked off when you need them. Just add 10-15 minutes onto the baking time. Leftover cooked rolls freeze nicely as well and they pastry stands up nicely to warming up in the microwave, but re-heating in the oven is the best method. 435°F (225°C) for 20 minutes.
Finally, there’s one other important factor with sausage rolls, don’t forget the sauce. What sauce, you ask? There are 2 types of sauce people in England, the ketchup lovers and the HP sauce lovers. I’m a Libra; I like a good balance of both.
If you’ve tried these Homemade Sausage Rolls or any other recipe on the blog then don’t forget to rate the recipe and let me know how they turned out in the comments below. I love to hear from my readers!
To a make the pastry a food processor: Add the flour salt and butter. Pulse until the butter is broken into small balls. With the processor running, very slowly drizzle in the water until it pulls away from the sides of the bowl and starts to form a ball. Stop the water immediately. You may not use all the water, you may need a little more.
To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water, you may need a little more.
Turn the dough out onto a floured surface. If the dough is too crumbly, add a little more water in tiny amounts. If too dry, do the same with flour. Roll the dough to a rectangle. Fold the edge furthest away from you to the center and fold the edge closest to you to the center so the edges meet. Turn 1/4 and roll out to a rectangle and fold the same way again. This step will make the dough light and flaky. Wrap the dough in plastic wrap and refrigerate for 30 minutes (for faster cooling, put in the freezer for up to 15 minutes).
Preheat oven to 425°F/220°C. Line a baking sheet with parchment paper.
While the pastry is chilling, add the sausage meat and sage to a mixing bowl and mix using your hands until well blended. Refrigerate until the dough is ready. Skip this step if not adding fresh sage.
Dust a clean surface with flour and roll out the chilled pastry into a rectangle, 24 inches (60 cm) long and 5 inches (13 cm) wide with the longest side of the dough closest to you with the rectangle going from left to right.
Shape the meat in a sausage shape down one side of the dough, about 1 inch (2/ 1/2 cm) thick, leaving a little pastry border. If the meat is sticking to your hands, rub a little oil on your hands. Brush beaten egg along the border (closest to the meat) then roll the other long edge to meet the egg washed egg over the meat, making sure to seal well and that the seam is on the bottom.
Cut into 8, 3-inch (7.5 cm) long rolls and place onto the baking sheet evenly apart. See note 2
Brush the rolls with the egg wash and cut 2 slits into the top of the pastry taking care not to cut into the meat.
Bake for 25 minutes until they are golden and crispy.
1. If your sausage already has sage, you may want to skip this.
2. To make appetizer size, cut into 2-inch (5 cm) rolls which yields 12.
49 Comments on “Homemade Sausage Rolls”
I very much appreciate the non-metric equivalents in the recipe. Seems to be difficult for this old dog to convert in her head using my old measuring cups and spoons!
I fell in love with Peter’s Pies when we moved to Perth, and was sorely disappointed not to find them in the US when we moved back here.
Hello! I made these a couple of weeks ago and they were delicious and the pastry came out really well. How long could the pastry stay in the fridge before it is used? Would it last a day or two? Going to make them for family coming over so was going to try and get organised in advance. Thanks!
I would not keep the pastry refrigerated more than 2 days. If it is longer you can freeze it then defrost in the fridge overnight before using. Let me know if you have any other questions and enjoy, again 🙂
I want to get this pastry recipe tattooed on my body, it’s that good. All the tender flakiness of puff, none of the trouble! In addition to sausage rolls (which were delicious) I’ve also made sweet mincemeat turnovers, and curry puffs, all great. Thank you so much for this recipe.
Haha, that may be one of my most favorite comments ever. I’m so glad you enjoyed it.
My first time making sausage rolls and was tempted to use puff pastry, but your instructions are so easy and they turned out really well. I used different sausages and it was fun to have different flavors.
Yay, thank you so much for sharing Carol.
Love the flaky pastry in these. I found some British bangers at my store and they were perfect.
Thank you for the feedback, I’m glad you enjoyed them.
Is it possible to place the dough in the freezer for a shorter period of time if you’re in a pinch or does it have to be refrigerated for half an hour? Making these for the first time and I’m going to refrigerate it but the recipe was super easy to follow and I feel like it’s going well. Thanks for the great recipe!
Delicious! I need to work in my pastry game but I look forward to trying this again soon.
I’m so happy you enjoyed the sausage rolls. At least you’ll have a delicious treat after pastry practice 🙂
DOUGH – A RECTANGLE SIDE TO SIDE OR A RECTANGLE TOP TO BOTTOM?
I’m sorry this was not clearer in the recipe, I have amended step 6 and you can also see in the video. The longest side of the dough should be closest to you with the long side going left to right. Let me know if you have additional questions and enjoy the sausage rolls.
My first attempt at this recipe was a major fail with the dough. I didnt add enough water and was using a rolling mat that the dough continued to stick to no matter how much I added flour to the bottom. The flavor was there but the dough was not solid. My 2nd attempt I added more water and just used my counter top to roll out the dough. What a difference. My husband is now in love with these and they will be made often in my house. Great recipe. Thanks for sharing.
I’m so glad you love the sausage rolls. I sometimes have trouble with the pastry too after making it so many times, baking can be finicky but I’m glad you got a handle on it. Thank you so much for the feedback.
Can I make this without a food processor or standing mixer?
I haven’t graduated to assisting appliances yet.
Yes, I’ve added the easy instructions to the recipe to make the pastry by hand.
Correction. I just opened my Christmas present!! Standing mixer!!! Your pastry will be my first project. Thank you for the quick reply.
Lucky you! Have fun with it and enjoy 🙂
Not bad. I’m not sure if I just had overly greasy sausage or what but the pastry was kind of soggy in places because of the level of grease.
I’ve had this happen before with sausages that have a lot of fat. I’ve been using British bangers for my sausage rolls which tend to not be as fatty.
This could be a good place to work in a few (more) breadcrumbs to soften the meat texture and soak up the extra grease, so it stays in the sausage.
I found some British bangers at my store and made these. I also made pastry for the first time and they were so good (even if I do. say so myself). I’m going make some and freeze them.
I love to hear this, thank you for sharing.
I have tried many different pastries and have to say this is definitely the easiest and flakiest I’ve made. I made three batches today 2 regular and 1 Gf with Bob’s Redmill 1 to 1 flour. Haven’t constructed the GF sausage rolls yet but hoping the pastry is as good as the regular.
This is my favorite pastry. I use it in both my savory and sweet pies too. Let me know how they pastry worked out with the 1 to 1 GF flour, I’d love to give this a try.
So easy… made sausage rolls twice in one day🤗🤗🤗❤❤❤
Twice in one day? Lucky you. I’m happy you enjoyed them and thank you for letting me know 🙂
Thank you, thank you, thank you, for this fantastic recipe. I really though that the pastry would be too soft, but I have made these 3 times in 2 weeks. The pastry is the BEST ever!
You have made my day. Thank you for this lovely review.
Thanks so much for posting this recipe. It is delicious!! I went looking for a sausage roll recipe when I had some at a bakery in a trip to Amsterdam. These are even better!! I have made this recipe at least 6 times now. I love how easy it is to follow.
Thank you so much for the lovely comment, Mary. You made my day 🙂
The recipe was so easy to follow. I’ve never made pastry before. I was going to use puff pastry but this pastry is so flaky and good.
I’m so glad you tried the pastry. Thank you for the feedback.
We came back from London and were craving sausage rolls so I made these and they are so good. The pastry is so flaky it reminds me of puff pastry. My grocery store sells British bangers and I used them and left out the sage. I’ll be making these again.
I crave them too when I come back from England. So glad you liked them.
Delicious! Would wrap individual next time and close ends of pastry
Hi there, when reheating in the oven, what temperature and for how long? Thanks!
When reheating them, you want to make sure they are well heated all the way through. A tip for this is putting a baking rack inside a baking sheet so the air can circulate all around for even heating. Set the oven to 375°F and heat for 20 minutes, just keep an eye on them so the pastry doesn’t overcook. I hope this helps and you enjoy them 🙂
Do you cook for the same length of time when they are frozen?
Hi Shilpa, I would add 10-15 minutes onto the cooking time if baking from frozen. Thanks for visiting.
I could easily try one of these, this very minute! Love savory bites.
So delicious. I do love a good sausage roll, an absolute British classic.
You cannot beat homemade sausage rolls and your pastry looks incredible.
You can’t beat homemade, can you! These are ideal for putting in school lunch boxes.
I keep meaning to make sausage rolls but never get round to it, odd as I always make my own sausages… I put it down to me being a putz when it comes to pastry, which is evidently not something you can claim, these look awesome 😀