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Easy Sausage Rolls

Easy homemade sausage roll!!! No party meal is complete here in the UK without a platter of warm or cold sausage rolls. It is favourite party food and the kids love it too. I have made this recipe with just a few ingredients and store-bought puff pastry. It is a great appetizer and good for entertainment.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer
Cuisine: British
Keyword: easy sausage rolls, homemade sausage rolls, mini sausage rolls
Servings: 6
Author: Ajoke
Cost: £3


  • mixing bowl and sharp knife


  • 375 g ready rolled puff pastry
  • 400 g British pork sausages
  • 1 tbsp Cajun spice
  • ½ tsp black pepper
  • 1 egg beaten
  • 1 tbsp poppy seeds, optional for garnish


  • Start by removing the sausage meat from its casing and place in a bowl, add the rest of the ingredients except the egg. Mix thoroughly to combine. Remember, if you use hot sauce like Tabasco or the like in making this recipe, do not mix with your bare hands. Wear gloves
  • Roll out the puff pastry on a worktop to make a large rectangle and cut it in the middle lengthways. You will get two smaller rectangles.
  • Take the mixed sausage meat and lay it on the edge of the rectangular pastry (the longest side). Tightly and carefully roll the pastry and sausage meat over, seal the edge (about 1cwith egg wash. Trim off any excess, I doubt you would have any.
  • Using a sharp knife, cut the log of rolled sausage in 6 pieces or to any size of choice. Repeat for the remaining rolled pastry
  • Egg wash the top of the sausages and make a split on then. Finish it off with a sprinkle of poppy seed if using.
  • Transfer to a lined baking tray or rack and bake in a preheated oven at 180⁰C/350F for 25 to 30 minutes or until golden brown. Remove it from the oven and leave them to cool before serving.
  • They can be served warm, cold or at room temperature with a sauce of choice. Ketchup or red sauce is a popular one


These sausage rolls can be frozen fresh or after baking. Store them in the freezer for up to 3 months.
Use any herb and spice of choice. Customise it to suit your taste.
If you are using cased sausage meat, there is no need to add salt.
If using real pork mincemeat, add breadcrumbs to act as a filler/binder and bake on a rack.