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These 3 ingredient homemade Sausage Rolls are unbelievably quick and easy to make. They are irresistible as snacks, part of a buffet or in lunch boxes – the best meaty treat!
Crispy, flaky pastry? Tender, tasty meat? Oh HELLO!
Whenever I go to visit my lovely Mum, she brings out a batch of her own homemade Sausage Rolls.
Now, hers include her own homemade flaky puff pastry but, my friends, I cannot quite match that.
I’ve pared these down to make them as simple as possible so that you can whip up a batch whenever you fancy.
They’re perfect for a party buffet, picnics, packed lunches, a quick snack or as part of a bigger meal.
Why you’ll love this Simple Sausage Roll recipe
⭐️ The best savoury treat
⭐️ Lots of options to add different flavours
⭐️ Just 3 ingredients!
Sausage ROll Ingredients
- Sausagemeat – You can buy fresh sausagemeat in packs from the supermarket or butchers, or you can use sausages if you prefer. See my tips below on how to get the skin off first
- Herbs – I use dried sage and dried thyme, but these are optional
- Puff pastry – I use ready-rolled pastry as it’s just so easy. If you can only get a block, just roll it out until it’s about the thickness of a pound coin
- A couple of extras – While not main ingredients, you’ll also need an egg to brush onto the pastry to help the pastry stick and get that golden, crispy finish. You’ll also need some salt and freshly ground black pepper to season
Flavouring Options
My classic recipe features herbs, which are delicious but optional.
You could also use flavoured sausages instead of sausage meat to get a different taste. OR if you want to make them really special, here are some suggestions…
✅ Caramelised onion – Add 150g of caramelised onion chutney to the pastry before piling the sausage meat on top
✅ Stilton and walnut – Add 50g of crumbled Stilton (or more to your taste) and 25g of crushed walnuts to the sausage meat and mix in before putting onto the pastry
✅ Pork and chutney – Add 150g of your favourite chutney to the pastry before piling the sausage meat on top
✅ Cheddar and red onion – Mix 75g of very small chunks of mature cheddar cheese to your sausage meat. Add 150g of red onion chutney to the pastry before piling the sausage meat on top
✅ Feta and olive – Add 50g of crumbled feta (or more to your taste) and 25g of chopped olives to the sausage meat and mix in before putting onto the pastry
✅ Bacon and cranberry – Finely cut up 100g smoked bacon into tiny pieces, fry in a teaspoon of oil until cooked and crispy. Mix into your sausage meat. Add 100g of cranberry sauce to the pastry before piling the sausage meat on top
✅ Marmite and cheddar(!) – Mix 75g of very small chunks of mature cheddar cheese into your sausage meat. Spread your pastry with 2 tablespoons (or more!) of Marmite before piling your sausage meat on top
✅ Sun dried tomato and pine nut – Add 100g of finely chopped sun dried tomatoes and 50g of pine nuts to the sausage meat and mix in before putting onto the pastry
✅ Chorizo – Finely cut up 100g of chorizo into tiny pieces, fry until cooked and crispy, then mix into your sausage meat before piling the sausage meat on top
✅ Apricot and almond – Add 100g of finely chopped dried apricots and 50g of flaked almonds to the sausage meat and mix in before putting onto the pastry
How to make Sausage Rolls
- Put your sausage meat in a bowl and mix well with your chosen herbs or flavourings.
- Roll your sheet of pastry out and cut down the middle lengthways.
- Add the sausage meat into two long sausages along the pastry strips (using clean hands).
- Brush the beaten egg along one edge of the strips, then roll the pastry up around the meat, keeping it as tight as possible. Use a fork to seal the joint.
- Turn over, brush the top with egg and cut the strips into 8 pieces.
- Pop them into a lined baking sheet, make a pattern with a knife on top if you like, then bake according to the recipe below.
If you’re using sausages…
Run a knife down the outside of the sausages gently, making a tear in the skin. Then strip the skin back and discard, using only the meat inside.
Feel free to use flavoured sausages as a shortcut too.
Leftovers
In the fridge These will keep fine in the fridge for 3-4 days. Enjoy them cold or heat them up thoroughly to have them hot.
To freeze These also freeze really well. For best results, freeze them BEFORE you cook them, and then pop them in the oven as per the recipe instructions before you eat them.
Or freeze them once they’re cooked and cooled for another day’s enjoyment.
More Easy Puff Pastry Treats…
Vegetarian
Cheese & Asparagus Puff Pastry Parcels
Vegetarian
Cheese and Onion Pasties {Greggs Style}
Christmas Recipes
Puff Pastry Mince Pies {Just 4 Ingredients!}
FAQs
You can make up burgers and freeze for another day, or roll them into small balls for Sausage Pasta recipe. You could also make your own simple Stuffing – yum!
This makes 16 smaller sausage rolls in total, but you could make them larger and make 8 if you prefer.
If you’re making these as part of a meal, serve them with homemade chips or jacket potatoes and beans.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Sausage Rolls {Just 3 Ingredients!}
Ingredients
- 350 g Sausagemeat , See notes
- 1 Egg, For brushing
- 1 tsp Dried sage, See notes
- 1 tsp Dried thyme, See notes
- Salt and freshly ground black pepper, See notes
- 320 g Rolled sheet of puff pastry, See notes
Instructions
- Preheat the oven to 220C.
- Take your sausagemeat and add any flavourings you are using. Mix well with a fork.
- Roll out your sheet of puff pasty and cut down the middle lengthways.
- Add your sausagemeat in two long sausages along the pastry strips. Use clean hands to make this easier.
- Brush the beaten egg along one edge of each of the strips, alongside the meat.
- Roll up the pastry, around the meat keeping it as tight as possible. Use a fork to seal the join shut.
- Turn oven so the long 'sausages' are sitting on the join. Brush the tops with the remaining beaten egg.
- Cut each strip into 8 pieces (I do this evenly by cutting each in half, in half again and in half again).
- Put onto a baking sheet lined with baking paper (join side down). You can prick the top of each with the knife to make a pattern if you like.
- Bake for about 20 minutes of until plump and golden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness- these were soooo delicious 🤤
So easy to make and you can’t beat homemade! Thank you Sarah.
I made these using Aldi’s Pork & Leek sausages and they are delicious! So easy to make and much better than shop-bought sausage rolls.
If I make theses can i put in freezer uncooked then cook them from frozen when needed
Absolutely gorgeous and so easy to make, not sure I’ll be ever be able to go back to shop bought!
Absolutely delicious! Do you have any tips for not getting a soggy bottom though please? I always seem to get a soggy bottom on my sausage rolls!
Easy recipe, my family LOVES them! Will definitely be making again, thank you so much for the awesome recipe!
I made this last night, almost exactly as written. It was really good! It’s a keeper, and I’ll definitely make it again! It was great. Thanks you so much
Ahh so pleased you liked it!
My family absolutely enjoyed this dish. The recipe was easy to follow and quick to prepare. My son, who is a very picky eater, gobbled it down and asked for seconds. Thank you.
Oh so pleased you enjoyed it!
Can these be frozen?