Easy sausage rolls

Sausage rolls - NOM. (photo by Ashley)
Sausage rolls – NOM. (photo by Ashley)

Sausage rolls are a cheap and easy treat – and homemade ones are much tastier than shop bought ones if you buy good quality sausage (ho ho). My favourite thing about homemade sausage rolls is that they look quite impressive – especially if you crimp them and egg wash them. If you’re branching out and you want to make some slightly more exotic ones that these garden variety rolls, check out Amy’s recipe for leek and mango sausage rolls – they are diviiiine.

You will need:

  • 1 box of ready rolled all butter puff pastry (if you want to make your own pastry, follow Amy’s recipe!)
  • 1 packet of high quality sausage meat (or sausages)
  • 1 egg
  1. Preheat your oven to 200°c.
  2. If you’re using sausages, cut and peel the skins off and discard. Pop the meat into a bowl and squish together with your hands until it’s mouldable.
  3. Unroll the ready rolled pastry and keep it on the paper it came in. Using a sharp knife, cut the pastry down the middle so you have two long halves.
  4. Down the middle of each half, place an even column of sausage meat. If you can’t picture what I mean, look at Amy’s recipe (I forgot to take photos at this stage). Don’t put too much in – if you’re not sure, lift up the edges of the pastry and see if they comfortably meet at the top. You want around a centimetre of overlap so you can crimp the tops.
  5. When you’re evenly distributed the sausage meat, lift up the sides to make the rolls and lightly squeeze together the tops so you have that centimetre.

  6. Now, crimp the two columns until they look like long skinny Cornish pasties. There’s a video on how to do that on YouTube. My Cornish grandmother taught me when I was little – it’s not hard, I promise.
  7. Now, using that sharp knife, cut them into whatever size you want.
  8. Place on baking parchment on a baking tray.
  9. Whisk your egg and brush over all of the sausage rolls, then pop in the oven. After 20 mins, turn the heat down to 160°c and cook for another 20-30 mins – or until they’ve puffed up nicely, are golden brown, and the sausage meat is cooked. If they start to look too dark, cover them with foil.
  10. Serve with plenty of ketchup!