Easy Sausage Rolls {Just 3 Ingredients!}

Rows of freshly made sausage rolls on a baking tray.

4.91 from 22 votes

Easy Sausage Rolls {Just 3 Ingredients!}

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!

Prep Time5

Cook Time20

Total Time25

Course: Kids Cooking, Snack

Cuisine: Family Food

Servings: Sausage Rolls

Author: Sarah Rossi

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

Metric - Imperial

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

Sausagemeat: 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.

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.

Puff pastry: 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.

To freeze: 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.

Nutrition