Homemade Sausage Rolls
Get ready to indulge in the ultimate comfort food with these scrumptious homemade sausage rolls! Packed with savory sausage and wrapped in buttery, flaky pastry, they're a crowd-pleaser for any festive gathering or cozy night in. With a hint of fragrant herbs and a dash of mustard for that extra zing, these rolls are sure to become your new go-to treat!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 onion, diced
- boiling water (to combine stuffing mix)
🥩Meat & Seafood(1)
- 8 pack of sausage rolls
🥛Dairy & Eggs(2)
- butter
- egg (for egg wash)
📦Other(3)
- regular puff pastry sheet, large
- sesame seeds
- 1/2 pack of stuffing mix
👨🍳 Instructions
- 1
Dice the onion as small or as big as you prefer for the texture of your sausage roll.
- 2
Combine half a pack of stuffing mix with boiling water until it comes together, keeping it a little dry.
- 3
Add butter and half an onion to the mixture.
- 4
Use an 8 pack of sausage rolls; pierce a line down the sausage and peel it off.
- 5
Mix everything together and add your seasoning to taste.
- 6
Crack an egg into a cup and mix it for the egg wash.
- 7
Roll out the large puff pastry sheet and cut it to your desired thickness.
- 8
Press down with a fork and optionally cut the pastry into pieces.
- 9
Apply the egg wash and sprinkle sesame seeds on top.
- 10
Bake in the oven at 170°C for about 45 minutes.
💡 Pro Tips
- ✓Chill your sausage filling for 30 minutes before wrapping to prevent the fat from melting into the pastry during baking, which causes soggy bottoms.timing30 minutes
- ✓Keep puff pastry at 60-65°F while working - cold enough to prevent butter layers from melting but warm enough to roll without cracking.technique60-65°F
- ✓Score the pastry tops every 2 inches to create controlled steam vents, preventing explosive bursting that can split your rolls unevenly.technique2 inch intervals
- ✓Bake at 425°F for the first 15 minutes to set the pastry structure, then reduce to 375°F to cook the filling through without over-browning.timing425°F then 375°F
- ✓Add 1 tablespoon of cold water to your egg wash to create a glossier, more professional finish that browns evenly at lower temperatures.ingredient1 tablespoon water
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Homemade Sausage Rolls
Get ready to indulge in the ultimate comfort food with these scrumptious homemade sausage rolls! Packed with savory sausage and wrapped in buttery, flaky pastry, they're a crowd-pleaser for any festive gathering or cozy night in. With a hint of fragrant herbs and a dash of mustard for that extra zing, these rolls are sure to become your new go-to treat!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 onion, diced
- boiling water (to combine stuffing mix)
🥩Meat & Seafood(1)
- 8 pack of sausage rolls
🥛Dairy & Eggs(2)
- butter
- egg (for egg wash)
📦Other(3)
- regular puff pastry sheet, large
- sesame seeds
- 1/2 pack of stuffing mix
👨🍳 Instructions
- 1
Dice the onion as small or as big as you prefer for the texture of your sausage roll.
- 2
Combine half a pack of stuffing mix with boiling water until it comes together, keeping it a little dry.
- 3
Add butter and half an onion to the mixture.
- 4
Use an 8 pack of sausage rolls; pierce a line down the sausage and peel it off.
- 5
Mix everything together and add your seasoning to taste.
- 6
Crack an egg into a cup and mix it for the egg wash.
- 7
Roll out the large puff pastry sheet and cut it to your desired thickness.
- 8
Press down with a fork and optionally cut the pastry into pieces.
- 9
Apply the egg wash and sprinkle sesame seeds on top.
- 10
Bake in the oven at 170°C for about 45 minutes.
💡 Pro Tips
- ✓Chill your sausage filling for 30 minutes before wrapping to prevent the fat from melting into the pastry during baking, which causes soggy bottoms.timing30 minutes
- ✓Keep puff pastry at 60-65°F while working - cold enough to prevent butter layers from melting but warm enough to roll without cracking.technique60-65°F
- ✓Score the pastry tops every 2 inches to create controlled steam vents, preventing explosive bursting that can split your rolls unevenly.technique2 inch intervals
- ✓Bake at 425°F for the first 15 minutes to set the pastry structure, then reduce to 375°F to cook the filling through without over-browning.timing425°F then 375°F
- ✓Add 1 tablespoon of cold water to your egg wash to create a glossier, more professional finish that browns evenly at lower temperatures.ingredient1 tablespoon water