Sausage Rolls Recipe (2024)

In UK we do not cut pastry into triangles we just roll sausagemeat in a long straight price roll until the pastry just overlaps cut into the size you think appropriate about
1 1/2 = 2 inches then place on the tray, I use Peperidge Farm Puff Pastry.

If anyone visits us in the UK please visit a branch of Gregg's The Baker and try one of its sausage rolls. You will either thank me forever or regret it for life.

I used Pepperidge Farm Puff Pastry (one box per recipe) and it was delicious. Great to serve warm or at room temperature. I also made another time with 1/2 pork and 1/2 sweet Italian sausage,will make both recipes again.

I am from The Netherlands and I have eaten these sausage rolls since I was a kid. We have a long history making these so....move over UK!
I always use Peperidge Farm puff pastry and it works out fine. I just use ground beef with pepper, salt, nutmeg and that's about it. Roll the meat in the dough and "glue" it together. I cut them about 2.5 inch pieces, egg wash and see them turn golden brown.
Leftovers need to be reheated to enjoy again, do this in a toaster oven
Enjoy.....

The recipe given is way over the odds and looks like a version created for the US market alone.
My preference is fine minced beef, a little minced onion, even a little (very little) carrot. S&P and sage. As beef mince is hard when cooked then add white fresh bread crumbs to the meat mix to soften, a lot of crumbs and mix well. Works with short crust or filo pastry. Rolls should be about 4 cm (1.5") when cooked. Any length will do I like 2 min to 6 max.

Cheaters sausage rolls - for years have produced about 100 sausage rolls for Boxing Day buffet at the request of children and grandchildren. I use lean turkey sausage links and Pepperidge Farm Puff pastry. A winner every time. Roll up one long roll , bake, slice into 2" rolls once cooled. Authentic? Well, I'm Irish, raised in Britain and 53 years in the US. These are as good and authentic as any I ate as a child. Brush unbaked rolls with cream, dust with black pepper, dried sage.

I tested this recipe to be served for people who did not eat pork. I substituted schmaltz for the lard in the pastry dough. I think that it was a bit harder to work with than it might have been, but it tasted delicious. I had ground chicken (dark meat) and turkey (white meat) in the freezer, and mixed the two for the sausage filling. The result was very tasty, if not a little bit leaner and less greasy than one is accustomed to with a sausage roll.

Deployed properly, these things can definitely take the edge off a hangover.

Here's how to make authentic sausage rolls:-
http://www.bbc.co.uk/food/recipes/totally_lazy_mini_98499

You can use another shortcut which nicely approximates the original, using a roll of Jimmy Dean sausage--variety to your preference--with finely chopped onion along the strip of sausage meat inside the puff pastry

"...created for the US market..." In other words, superior in every way.

Are these a good option for making ahead and freezing? And if so at what point does one freeze them?

Great recipe! In one of our attempts, we put the folded sausage-filled pastry with edges sealed directly in to bake. Used a meat thermometer (temp should read 160 F) to check if the inside was cooked (took about 35-40 mins). Waited about 5 mins after cooking to cut into 2 inches pieces. Turned out great! Would highly recommend it!

I’ve made this recipe for Thanksgiving Day appetizers more than 5 times and as fast as I put them out they were gobbled (pardon the pun) up I used Pepperidge Farm frozen puffed pastry and 2# of TJ’s pork sausage the last 3 times the first 2 times from my butcher either way this recipe is a keeper

I made this with Dufour puff pastry and fig-truffle pork sausage the butcher had. Cheated all the way, and it was easy and delicious with a sesame-poppyseed-ground sage-S&P dusting on top.

These are a hit every time I make them. Next time though, I might bake them on a raised rack on the baking pan so that they aren't baking in the rendered fat...

These were a big hit at our open house. I used DuFour puff pastry. I could have made the sausage an inch longer and therefore slightly less meat inside each. But overall everyone loved them even the Brits!

I made these for an appetizer at my family's (Canadian) Thanksgiving. While they seemed to be enjoyed, there were comments, like "Oh, they're just like sliders!". I conclude that the ratio of sausage to pastry is wrong. Next time I'll make only 2/3 of the sausage. And I'll add some breadcrumbs to the sausage mixture to make it rather lighter, since the meat was quite dense. It's possible I didn't have enough fat in the mixture. Fun to make, but needs tweaks.

After living in Australia for years, and being married to one.. save yourself some trouble. Use frozen puff pastry, keep your spicing simple and add some onion that has been grated on a cheese grater, then left to drip in a strainer. I use one half pound per sheet of puff pastry. Use a beaten egg to seal the seam, poke some holes in the top of each roll with a toothpick and brush with a bit of milk before baking. Too many spices are not authentic to either the British or Aussie version.

After rolling, chill the rolls for a half hour or so before cutting.

We make these for Thanksgiving and use sage sausage and spread a thin layer of apple butter on the pastry before rolling. The apple butter is a nice touch and compliments the sage and pork!

Store bought puff pastry roll and the breakfast sausage blend from Butcher Box make this a speedy breakfast treat! Especially good for the holidays when you need to serve a crowd but don’t want to take time away from the big meal preparations.

Will definitely make this again. In my oven they needed 25 minutes 5 minutes on broil to brown the pastry. I purchased 2 LBs of pork shoulder from my local butcher and processed it to course in a food processor. I made the pastry up the day before and the sausage the morning of. Served them with apple fennel salad and paired with a stout. Trust the recipe, it works.

I made these fr NYE and they were a HUGE hit.I used Pepperidge Farms Puff Pastry. The grocery was out of coriander and fresh thyme so I used dried thyme and skipped the coriander. Oh and no mace either.I was so worried they weren’t going to turn out but I thought they were tasty. Next time I might decrease the sage a bit; it was a little strong.

Use a thermapen to verify that the sausage has reached 160 degrees F, at which point it is cooked thoroughly.

I have been making sausage rolls for years - they’re always in high demand once the weather cools and are essential for Christmas morning, along with mince pies.I make and use shortcrust pastry and cook them for 20 minutes at 440 degrees. I use sausage meat and add S & P along with sage, thyme and lemon zest.I agree with the comment about going to Gregg’s- they’re famous for their sausage rolls and pasties - not gourmet but very tasty on the go.

Someone asked if these can be made ahead and frozen? Absolutely. I usually make a big batch and then freeze the sausage rolls for a quick cook on a weeknight. I prefer neese’s extra sage country sausage and Trader Joe’s puff pastry- though you have to stock up at thanksgiving as it’s a “seasonal item.” I find that by the time you roll the sausage meat into the pastry and slice the sausage rolls the pastry has warmed - I recommend freezing or chilling before cooking.

would these work with a different meat? my family doesn’t eat pork but I’m dying to make these since they look delicious!

Filling was a bit wet so bottom of pastry didn’t crisp. Next time I might add bread crumbs to avoid a soggy bottom!