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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!
Whenever I go to visit my lovely Mum, she brings out a batch of her own homemade Sausage Rolls, made with her own homemade flaky puff pastry.
I wondered how I could replicate these but reduce the time it would take to make them completely from scratch. The answer lies in shop-bought puff pastry!
Now I make a batch of these regularly at the weekend for snacks or packed lunches throughout the week, and sometimes if the urge takes me, I add a few extra ingredients to jazz them up a bit (see some ideas in the notes below).
The basic 3-ingredient classic Sausage Rolls are delicious just plain though, and while they’re super easy to make, there’s a handy step-by-step videos below to walk you through the process.
If I plan to make these, another thing I do is buy extra puff pastry and make a batch of Cheese & Onion Pasties or Puff Pastry Pizza at the same time, because I figure I might as well once I’m in the headspace. I never regret it.
Why you’ll love this Simple Sausage Roll recipe
⭐️ The best savoury treat
⭐️ Lots of options to add different flavours
⭐️ Just 3 ingredients!
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/5oz of caramelised onion chutney to the pastry before piling the sausage meat on top.
✅ Stilton and walnut – Add 50g/2oz of crumbled Stilton (or more to your taste) and 25g/1oz of crushed walnuts to the sausage meat and mix in before putting onto the pastry.
✅ Pork and chutney – Add 150g/5oz of your favourite chutney to the pastry before piling the sausage meat on top.
✅ Cheddar and red onion – Mix 75g/2.5oz of very small chunks of mature cheddar cheese to your sausage meat. Add 150g/5oz of red onion chutney to the pastry before piling the sausage meat on top.
✅ Feta and olive – Add 50g/2oz of crumbled feta (or more to your taste) and 25g/1oz of chopped olives to the sausage meat and mix in before putting onto the pastry.
✅Bacon and cranberry – Finely cut up 100g/3.5oz smoked bacon into tiny pieces, fry in a teaspoon of oil until cooked and crispy. Mix into your sausage meat. Add 100g/3.5oz of cranberry sauce to the pastry before piling the sausage meat on top.
✅Marmite and cheddar(!) – Mix 75g/2.5oz 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/3.5oz of finely chopped sun dried tomatoes and 50g/2oz of pine nuts to the sausage meat and mix in before putting onto the pastry.
✅Chorizo – Finely cut up 100g/3.5oz 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/3.5oz of finely chopped dried apricots and 50g/2oz of flaked almonds to the sausage meat and mix in before putting onto the pastry.
Sausage ROll Ingredients
- Sausagemeat – I usually make these with fresh sausagemeat in packs from the supermarket or butchers, but if I can’t get hold of this I just use sausages instead. See my tips below on how to get the skin off them if you’re going for sausages.
- 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.
How to make Sausage Rolls
1. Put your sausage meat in a bowl and mix well with your chosen herbs or flavourings, as per the full recipe below.
2. Roll your sheet of pastry out and cut down the middle lengthways. Add the sausage meat into two long sausages along the pastry strips.
3. Brush the beaten egg along one edge of the strips, then roll the pastry up around the meat. Turn over, brush the top with egg and cut the strips into 8 pieces.
4. 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 Pastry Treats…
Vegetarian
Cheese and Onion Pasties {Greggs Style}
Christmas Recipes
Puff Pastry Mince Pies {Just 4 Ingredients!}
Bake Sale Makes
Cheese Scones
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
Ingredients
- 350 g (12 oz) Sausagemeat , See notes
- 1 Egg, For brushing
- 1 tsp Dried sage
- 1 tsp Dried thyme
- Salt and freshly ground black pepper
- 320 g (11 oz) Rolled sheet of puff pastry
Instructions
- Preheat the oven to 220°C fan/240°C/475°F/Gas Mark 9.
- Make the meat mixture: Take your sausagemeat and add any flavourings you are using. Mix well with a fork.
- Prepare the pastry: Roll out your sheet of puff pasty and cut down the middle lengthways.
- Assemble: 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.
- Egg wash: Turn oven so the long 'sausages' are sitting on the join. Brush the tops with the remaining beaten egg.
- Divide up: Cut each strip into 8 pieces (I do this evenly by cutting each in half, in half again and in half again).
- Prepare to bake: 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.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on December 1st, 2020. It was updated on July 30th, 2025 to add additional tips and step-by-step videos.
This post was originally published on July 30, 2025 and updated later to make improvements.
I couldn’t get the skin off my Asda sausages! they’re in the oven now, wish me luck 😂
Am totally fed up with shop bought sausage rolls, which used to be a favourite of mine years ago, quality is so bad! Did this recipe and now have delicious sausage rolls reminiscent of my grandmother’s ones. Have now tried with various fillings, including my home made tomato and onion chutney, and done chorizo flavoured for my Spanish partner, he loves them too. Thank you for introducing us to such an easy recipe, resulting in tasty snacks every time.
Very plain and easy, for kids to make , taste great
So glad you enjoyed it Rob!
Thank you Sarah for such an easy and straight forward recipe I shall be trying it
Thanks for the review Miss Molly!
Easy and delicious!
Thanks for the lovely review Lucy!
i cook the mixture a little beforehand because the pastry can burn before the meat cooks!!