Easy Sausage Rolls

Prep Time
Cook Time
Ready In

"Came up with upon the purchase of some thick large sausages laced with cracked black pepper (you could use any flavoured or plain sausage but would suggest the thick sausages we call breakfast sausages). Couldn't be bothered removing them from the skins (our butcher uses natural skins) or just purchasing sausage meat and adding flavourings and then having to shape or pipe it to make the sausage rolls so this made for a quick easy recipe. Our pastry sheets are between 22cm and 24cm square and I was able to get 2 large sausage rolls per sheet with a strip of pastry left down the side which would be suitable to use as tops for small tarts or cut into strips and wrap around a cone to make pastry cones. This will yield 8 large sausage rolls or you can cut up into smaller ones I made 16. PLEASE NOTE - 8 breakfast sausages can weigh anywhere between 750 grams and 1.2 kilograms (my butcher makes them particularly fat and big and oh so tasty."

Original recipe yields 8 servings


  • Serving Size: 1 (174.6 g)
  • Calories 561
  • Total Fat - 47.7 g
  • Saturated Fat - 15.9 g
  • Cholesterol - 116.8 mg
  • Sodium - 1450.1 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 0.2 g
  • Sugars - 3.5 g
  • Protein - 20.1 g
  • Calcium - 34.4 mg
  • Iron - 1.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 200C fan forced.

Step 2

Lay pastry sheet on clean bench and place sausage to one end and gently roll till enclosed in the pastry and then cut of excess pastry from the side and then along the length and put on a baking tray. You may want to use a little egg wash to seal the seam though I didn't have too.

Step 3

For the second sausage place on the edge and roll as for the first until enclosed in the pastry and cut away excess (at this point I was left with a long strip of pastry and got 2 sausage rolls per sheet. Place sausage roll on baking tray.

Step 4

Continue with the remaining sausages and pastry sheets.

Step 5

Once all sausage rolls are on the tray put, cut into the portion sizes you want using a serrated knife and then cut some small slits on the top and then brush the rolls with the egg wash.

Step 6

Place in oven and bake for 40 to 45 minutes or until golden brown (timing may vary a little depending on the size you choose - I only halved mine).

Step 7

Serve with your favourite sauce or just as which is my favourite.

VARIATION - just after putting on the egg wash, you could sprinkle with some sesame seeds or poppy seeds

Tips & Variations

No special items needed.


Since making these the first time this week, I have had them twice for lunch. They are so good, and the best thing is I made them all up and cooked them and had some left over, so lunch was ready in no time and I love that idea!

review by:
(17 Jul 2015)