Sausage Rolls

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Homemade or shop bought, with sausages or a vegetarian alternative, sausage rolls feature in most people’s houses at some point during the year, but almost definitely at Christmas. With a luscious filling simply wrapped in a light and flaky pastry, these little treats, made from the humblest ingredients are utterly delightful, incredibly moreish and exceedingly popular.

They are exceptionally easy to make at home and the difference is vast – there is no turning back! You may find yourself going through double the amount though. You can make large, small, or cocktail size and you can even embellish them with some of your favourite chutney or add some cheese to the roll. However you decide to make them, I promise, you will not be disappointed.

When making sausage rolls, I always make extra for the freezer. I prepare them to the point of cooking, but freeze them instead. I then cook them from frozen, when I need them. I keep some in the freezer pretty much all year round but definitely I make sure I have a good selection at Christmas. Although we may not be having surprise guests or parties this Christmas, I already have some in the freezer and I can guarantee they will quickly disappear – the small ones are perfect with a glass of champagne, the slightly larger are ideal with the football and larger again make a delicious breakfast, lunch or snack on the go.

How to make Sausage Rolls

You will be amazed how quick and easy these are to make, particularly if you buy pre-rolled puff pastry.

Collect all your ingredients together:

• puff pastry
• sausages
• egg
• freshly ground black pepper

Optional ingredients:

• your favourite chutney
• grated cheese – I like cheddar

How to whip these up in 5 minutes!

1. Remove the skins from the sausages. Slice through the skin of the sausage and then remove it.
2. Unroll the pastry. Leave it on the baking paper it comes with and then halve the pastry so you have 2 long strips. Place the sausages in the centre of these strips and grind over some black pepper.
3. If you want to add chutney to your sausage rolls, spread some down the centre of the pastry strip or strips and then top with the sausages.
4. If you want to add any cheese, sprinkle some on the top of the sausage.
5. Brush beaten egg down one side of the pastry strip.
6. Roll the pastry over to the edge with the egg wash and to cover the sausage.
7. Use a fork to seal the edges of the pastry where they join.
8. Cut into your chosen size using a sharp knife or a pair of scissors.
9. Repeat with the other half. You may need to stretch the pastry a little if you have added extra ingredients.
10. Join the edges and seal with a fork as before.
11. Transfer the sausage rolls to a baking tray lined with baking parchment. Place the pastry seal underneath the sausage roll and brush the top with beaten egg.
12. Use scissors to cut some V shapes on the top of the sausage rolls.
13. If you like, you can sprinkle with sesame seeds before cooking.
14. Cook in the centre of a preheated oven. If you want to add grated cheese to the top of the sausage rolls, add it 10 minutes before the end of cooking.
15. The sausage rolls are cooked when they are golden brown.

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Freezing Sausage Rolls and Cooking from Frozen

1. Make up your sausage rolls and cut into your chosen size/sizes.
2. Lay on a baking tray. Place the larger sausage rolls on small pieces of baking parchment about twice the size of the roll. For the smaller rolls, your paper may be big enough for a few.
3. Brush the sausage rolls with beaten egg and use scissors to cut V shapes into the top and pop in the freezer until solid.
4. When frozen, transfer, with the baking parchment to a labelled freezer bag or container and freeze for up to 3 months.
5. When you want to cook, place on a baking tray, on their parchment and cook from frozen in a pre-heated oven.
6. You will need to cook them for an extra 5 minutes, until golden brown.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.