HomeBaking Sausage Rolls

Sausage Rolls

Posted in : Baking on by : Sheila Tags: , , , ,

I have never made sausage rolls. Can you believe it? I’ve opened the package and baked them…well, heated them up. But I’ve never made them from scratch.

Technically, I suppose I didn’t make them from scratch last night either, but definitely closer to it than ever before. I didn’t spice the meat or make the puff pastry from butter and flour, but I did assemble ingredients to create an end result. So I’ll consider that from scratch enough.

Simplest Ingredient List….Ever:

  • 1 box of puff pastry, thawed out
  • 1 egg, beaten
  • 1 TB water
  • 5 long Italian sausages, uncooked – probably between 1 and 1-1/2 pounds. I used mild.

Unroll the puff pastry (just do one at a time, so it doesn’t get too sticky and stick to everything – ask me how I know). Use a rolling pin and roll out the dough a little more. Little longer, little wider. Use some flour under it and some flour on top of it….unless your house is cold. Mine was not and that dough tried to stick to everything!

Once it’s rolled out a little, cut it into 3 approximately even strips.

Take the casings off the sausages. I had the vague idea I was going to mix the sausages together and then roll out logs to put onto the pastry. Save yourself the time. Unless you are adding spices and such, there is no need.

Take some sausage and, starting at one end of one of your 3 strips, lay it down in the centre. There should be about an inch of pastry on either side of your sausage. If not, roll the dough a little bit more. It doesn’t have to be perfect, but you do need some room to seal the dough.

I did not burn that mark on the cutting board – it was there when I moved in!

Once you’ve laid sausage from one end of the dough to the other, get the water and wet your finger. Wipe your finger down one long edge of your pastry, then bring the other end over the sausage meat and seal the sides together.

Get a sharp knife and cut the sausage rolls into pieces. I made mine about 2 inches long each.

Place on a parchment or silpat lined baking sheet.

Repeat with the rest of the pastry and sausage.

Heat your oven to 425F. When it’s at temperature, pop in your pan(s) and bake for 25 minutes. This is enough time to cook the sausage and get the pastry puffy, golden and crispy.

Take them out, let them rest a minute and nom them down. I served mine with mustard but whatever you like is obviously fine.

Other than taking the sausage casings off, this was a pretty simple dinner. 🙂

If you don’t have premade sausages, just ground meat or plain sausage meat, you can spice and crumb it like so:


  • 1 lb sausage, beef, pork or a combination of the two
  • 1 egg
  • ½ cup bread crumbs
  • 2 TB parsley (or 1 TB dried parsley)
  • 1 tsp thyme or sage or poultry seasoning
  • 1 tsp garlic powder (or 2 very, very finely minced cloves or garlic)
  • 1 tsp onion powder (or 1/8 of a cup of onion (or less), very, very finely minced – a shallot, green onions or a sweet onion would perhaps work better as the raw onion only gets 25 minutes to cook)
  • pinch salt
  • pinch pepper

Mix really, really well – could even do so in a mixer but don’t make the meat too compacted. Form into logs about an inch across and put onto your puff pastry. Seal, cut and bake as above.

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