The humble sausage roll gets a face lift

The humble sausage roll is a family favourite in our house; they are a dinner and a kids party staple. So when I saw this sausage roll cheats version on a lifestyle show while flicking channels; I thought it was worth giving a try…


OMG these are absolutely delicious!! As the sausage mix is done for you, they taste amazing and the sausage juices (i.e. the fat) is absorbed into the pastry, so they are the most crunchiest and flakiest sausage rolls I’ve ever had. You can use gourmet sausages for fancy sausage rolls, or chipolatas for snack sized party sausage rolls. Trust me, they won’t disapoint!


  • 4 sheets frozen puff pastry
  • 8 sausages (I used boring herb and garlic ones for the kids), de skinned
  • 1 egg, whisked
  • sesame seeds for sprinkling

This recipe makes four large sausage rolls for four hungry adults.

Thaw out your frozen puff pastry sheets on the bench and preheat the oven to 180c/350f. Line a large baking tray with baking paper.

With a sharp knife, make small slits in the puff pastry in a row and repeat until the sheet is covered in small slits in rows (see the pic below). Lightly spread the pastry so that the holes are a bit wider, but don’t pull too hard as the pastry will split.

De-skin the sausages from their casings. You don’t have to do this, but it makes the sausage rolls more authentic and easier the slice into smaller pieces. Place two sausages at the top of the pastry and roll the pastry over until the sausages are encased and there is a double layer on the bottom. Trim off the excess pastry.

Place the sausage rolls on the baking tray and brush on the egg wash and sprinkle over some sesame seeds. Bake for 45 mins-1 hour until they are golden brown (it depends on your oven and whether you use fan force).


Serve warm with a salad and your favourite sauces; tomato sauce is the usual, but I also like having them with aioli too.



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