These 3 Ingredient Sausage Rolls are so 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.
You’ll love these Easy Sausage Rolls because:
- The best savoury treat.
- Lots of options to add different flavours.
- Just 3 Ingredients!
What flavourings can I add to make my simple Sausage Rolls GOURMET?!
So, in the recipe below, I’ve added some herbs, which again, are optional.
You could also use flavoured sausages instead of sausage meat and omit any flavourings.
OR, if you want to really make them special, here are some suggestions:
Options for other fillings:
- 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 to your sausage meat. Spread your pastry with 2 tablespoons (or more!) of Marmite before piling your sausagemeat 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 chorizo into tiny pieces, fry until cooked and crispy. 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.
Do I need to use sausage meat to make this recipe?
No. Buying sausage meat just makes it a little easier as you don’t need to remove the skin from sausages.
You can use any sausages you have if you prefer. Just strip the skins off them before using.
More puff pastry recipes?
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Easy Sausage Rolls
- 350 g Sausagemeat See note 1.
- 1 egg
- 1 tsp Dried sage Optional. See note 2.
- 1 tsp Dried thyme Optional. See note 2.
- Salt and freshly ground black pepper. Optional. See note 2.
- 320 g Rolled Sheet of Puff Pastry See note 3.
- 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.
If you prefer to use sausages, this is fine. You'll just need to run a knife down the outside of them and strip off the skin before using. You can also use flavoured sausages for another shortcut. If your supermarket sells a bigger pack you can use more sausagemeat to make bugger rolls, you won't need to adjust any other measurements. Note 2 - Flavourings
Honestly, if you don't have these or fancy them, they aren't needed. Keep to just the 3 ingredients if you'd like. However, if you fancy mixing it up a bit. Go for your life! There's a big list above with other ideas too. Note 3 - Puff Pastry Sheet
I use ready rolled as it's just so easy. If you can only get a block of pastry, just roll it out until it's about the thickness of a pound coin.