Go Back

Sausage Rolls

Category: Appetisers
Yield: See Recipe Note 1
Author: Ian
DATE: 21 September 2025
Print

Ingredients

  • 500 g Rough Puff Pastry
  • 450 g sausage meat
  • 125 g onion (finely chopped)
  • 1 tsp fresh sage (finely chopped)
  • egg (mixed with a little bit of water)

Instructions

Make the Filling:

  • Combine the sausage meat, onion and sage in a large bowl and mix well.
  • Divide the mixture into 4 equal amounts and set aside,

Make the Sausage Rolls:

  • Preheat the oven to 200 °C. Line 2 baking sheets with parchment paper and set aside.
  • Roll a portion of the pastry into a rectangle 40 cm long x 20 cm wide, neaten the edges with a pizza cutter then cut in half lengthways
  • Place one portion of the sausage meat mixture into a piping bag with the end cut off
  • Pipe a line of sausage meat onto the middle of one of the pastry pieces
  • Brush edges of the pastry with water, then roll up to form a seam and place seam side down on a baking sheet.
  • Repeat the above until you have 4 "long sausage rolls"
  • Brush the top of each piece with beaten egg
  • Place the baking sheet in the freezer for about 20 to 30 minutes. This makes it easier to cut and portion the sausage rolls later

Bake The Sausage Rolls For Use Now:

  • Preheat the oven to 200°C and line 2 baking sheets with parchment paper then set aside.
  • Remove the sausage rolls from the freezer and cut each piece into desired size and place on prepared baking sheets
  • Bake for 25 to 30 minutes until golden brown
  • Remove from oven and let cool on baking sheet for 5 minutes before removing to a wire cooling rack to cool completely.

Freeze The Sausage Rolls For Later Use:

  • Remove the sausage rolls from the freezer and cut each piece into desired size and place in freezer bags
  • When ready to use, preheat oven to 200 °C, place sausage rolls on lined baking sheets and bake for 35 to 40 minutes, until golden brown
  • Remove from oven and let cool on baking sheet for 5 minutes before removing to a wire cooling rack to cool completely.

Recipe Notes

  1. RECIPE YIELD: This recipe will produce anywhere from 8 large to 32 bite sized sausage rolls depending on the size you cut them