Very quick and very easy sausage rolls

My friends ask me for this recipe more than any other. I can’t believe it’s taken me this long to type it out here once and for all to save myself typing it out every single time someone asks. Idiot. Anyway, I make these rolls for most parties and gatherings and they always disappear rapidly.

As far as I’m concerned, there are 3 roads you can go down when making sausage rolls. The first involves the most effort and that is to go and buy sausage meat and season it entirely yourself with onion, herbs, spices, whatever (I sometimes use chunks of soaked, dried apricot). The second is to cheat and squeeze the meat from a pack of really good sausages and do nothing else except wrap it in the pastry and the third is the same but with a bit of pimping here and there according to my mood on the day.

This time I used the meat from 6 sausages and felt very strongly that the absolutely essential thing to do was to add more onion and so grated in half a small white one. You could add an extra herb if you’ve chosen quite a plain sausage – sage or thyme are both good choices. The sausage meat is obviously already seasoned so you don’t need to add any salt or pepper. Clearly you’ll need to buy your puff pastry if you want this to be quick and to be honest I’ve never been arsed to make my own anyway.

Probably a 30 minute job from start to scoff. People will love you.

Very quick and very easy sausage rolls

500g sausages (this was 6 sausages but it depends on the size of your er, sausage)
1 x 375g packet ready-rolled puff pastry
1 egg, beaten
Any pimpage your heart desires – onion, herbs, spices etc. (if you’re unsure you might want to fry off a teaspoon of the meat to test it)

Preheat the oven to 220C

Squeeze the meat out of the sausages, into a bowl. If you are using extra herbs or onion, add them now too. If adding onion, you will need to grate it, otherwise it won’t cook properly. Mix very well with your hands.

Open your pastry out onto a lightly floured surface. If it’s pre-rolled then you’ll just need to roll it a little thinner (same rectangular shape) until it is about the thickness of a 2p coin. Cut it lengthways into 4 strips. Divide your meat into 4 balls then use each of the balls to make a long sausage along each strip of pastry.

Brush one edge of each strip with the beaten egg then fold each roll over and seal it as best you can. Turn it over to make sure it is well sealed. Turn it back over and cut into 1 inch lengths. I like to snip the top of each roll with scissors but it’s not necessary. Brush each roll with more beaten egg then put them on a baking tray (you can lightly grease it but don’t panic if you forget, they won’t stick too badly) and bake for 20 minutes or until golden.

If you’re not serving them on the day you made them, reheat them in the oven for 5 minutes, otherwise they will be soft.

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27 thoughts on “Very quick and very easy sausage rolls

  1. Oded Yinon,

    You are the type of person who everyone hates to see on comments boards!
    If you can’t play nice then keep your thoughts to yourself because no-one wants to hear it. Also learn to spell if you are going to write long idiotic posts, its makes you look even more stupid!!

    Helen,

    Thank you for your recipe. Its exactly what it says on the tin, quick, easy, delicious sausage rolls! I added a couple of bits too. I tried chorizo and monterey jack cheese and also a red pepper and Lebanese spice version. Pretty yummy. Anyways thanks again 5* post, very helpful.

    Kitt

  2. What a w*****r Just like that other w****r Jamie Oliver: Bosh bosh everything with bloody garlick and -‘Bosh bosh’ throw the vegies in and lay the meat on top= blackened -carbonised inedible vegies!
    If you are going to make real sausage rolls then do it right:
    Mince belly pork with a little bit of smoked bacon- perhaps some shoulder?
    Then add some dried -two day old bread, Mix with salt, lots of pepper, some herbs- parsoley, mace cinnamon , a dash- big one- or two of Worcester sauce, a very little tomato pure-or sauce. and even some very finely chopped/ grated onion.
    There you have a superb, basic, sausage roll mixture. to which you can add such as finely chopped button mushrooms or—–weoll anything you like. But if you want quality DON’T use British sausage meat. Because it’s all utter crap.
    Go along to ””’ on the high street and buy their execerable junk and feed it to the pigeons.-If you hate pigeons, that is!

    1. This recipe is just an alternative for people who want a very quick recipe. I’ve made plenty of ‘proper’ sausage rolls, thanks. I have not done anything wrong, and I certainly don’t go around insulting people I don’t know, or calling them ‘wankers’. You need to calm down and find some manners.

  3. GOSH!
    Thank so much! made them for a work buffet and sold out within 10 minutes.
    I followed your reciepe and also tried Pesto type and a cheese type with the sauage meat!
    thank you!!!
    love a sausage roll monster!

  4. This looks lovely. I like that you added upfront an estimation of the time it would take. And also how little ingredients it takes to make it! I think I’ll do it! :D Thanks!

  5. Is this a good ideas for a school function garage sale? I am not a very good cook and cant do anything complicated… is there a version of this that is extremely simple? Are they simple enough to eat with just a napkin or do they need plates??

    sincerely,
    needs some help ( its this saturday)- Jenni

    1. Hi Jenni, use ready rolled puff pastry, then roll it out just a little thinner. Take a pack of your favourite sausages and squeeze out the meat into a bowl then just make them as per the recipe. That’s the simplest way. They’re so easy you can’t go wrong.

  6. Just wanted to say, thanks heaps for sharing, this is exactly what i was looking for as I bought some Italian sausages that arent that tasty and have puff pastry in the freezer. Also, I love the way you wrote it… very entertaining!!! Thanks again, off to cook my first batch.

  7. Home made sausage rolls are just the ultimate party fodder aren’t they? Sometimes I put apple and sage in mine just for something a little different but the appeal of the basic sausage roll, nothing fancy, holds strong.

  8. Another option, if you are mixing your own herbs and spices in, is to mix in some curry spices.

    When we were kids, at Infants school, the school would do fetes whereby parents were asked to cook something and bring it along to sell. My mum would make her Indianised sausage rolls, simply mixing in her selection of spices into the sausage meat. They would always sell out first, and people would ask, the next year, if she could do them again. She would explain that they were easy to make but no-one else ever tried!

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