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How to make sausage rolls with shortcrust or puff pastry.
Sausage rolls are a huge family favourite and can be served at practically any occasion. They come in all sizes ranging from mini or cocktail to jumbo, and can be served as a snack, party food or in a lunch or evening meal with accompaniments such as baked beans and chips.
Sausage rolls are essentially tubes of pastry stuffed with a filling of sausage meat and various flavourings and then baked in the oven.
A number of different types of pastry can be used with the most popular being shortcrust, puff, rough puff or flaky pastry.
Sausage rolls are essentially tubes of pastry stuffed with a filling of sausage meat and various flavourings and then baked in the oven.
A number of different types of pastry can be used with the most popular being shortcrust, puff, rough puff or flaky pastry.
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Obviously, homemade sausage rolls have got to be the best, but they can also be bought from the bakery, hot or cold; fresh or frozen from the supermarket or from traditional cafeterias or restaurants as part of a menu.
Although, sausage rolls are often served at children's parties or are found on a kid's menu in a restaurant, they are also a huge favourite with parents and adults as well.
Below are our recipes for the best homemade sausage rolls - try them all and see which you prefer.
Although, sausage rolls are often served at children's parties or are found on a kid's menu in a restaurant, they are also a huge favourite with parents and adults as well.
Below are our recipes for the best homemade sausage rolls - try them all and see which you prefer.
Easy sausage rolls
Serves: 2-4 persons
Prep time: 40 mins
Cooking time: 20 mins
Total time: 1hr
Ingredients
For the shortcrust pastry
- 200g (7oz) of plain flour
- 55g (2oz) of lard
- 55g (2oz) of butter
- pinch of salt
For the filling
- 200g (7oz) of sausage meat
- salt and black pepper
- beaten egg or milk to glaze
Recipe instructions
- Make the pastry following our instructions on the shortcrust pastry page.
- Preheat the oven to 200°C (400°F).
- Roll the pastry out to a rectangle measuring approximately 30cm x 25cm (12" x 10").
- Cut the pastry in half lengthwise.
- Season the sausage meat with salt and pepper and roll out to the same length as the pastry.
- Place the sausage meat in the middle of the pastry, brush the edges with water and join the two edges at one side of the meat, pressing down to seal the pastry.
- Cut the pastry into the desired lengths; mark the tops with a fork and brush with the beaten egg or milk.
- Place onto a baking tray and into the preheated oven. Cook for 20 minutes or until the pastry has turned golden brown.
Sausage rolls made with puff pastry instead of shortcrust are a firm favourite with everyone. Excellent for picnics or as a quick snack.
Pork sausage meat with sage and onion wrapped in shortcrust pastry give a lift to the traditional sausage roll. Nice to eat cold as a snack or warmed up as part of a main....
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