🥐 Homemade Sausage Rolls
Golden, flaky, savory, and packed with juicy seasoned sausage filling, these Homemade Sausage Rolls are an easy crowd-pleasing snack or appetizer.
Buttery puff pastry wraps around a flavorful sausage mixture with onion, carrot, garlic, parsley, and warm spices. Finished with an egg wash and sesame seeds, the rolls bake up beautifully crisp and golden on the outside while staying tender and juicy inside.
Perfect for breakfast, lunchboxes, parties, picnics, game days, or an easy family snack.
⏱️ Recipe Information
Prep Time: 20 minutes
Chill Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: About 1 hour
Yield: 12–16 sausage rolls
Difficulty: Easy
Method: Oven-Baked
🛒 Ingredients
For the Sausage Filling
- 500 g sausage meat or minced chicken/beef
- 1 small onion, finely chopped
- 1 small carrot, finely grated
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon breadcrumbs
- 1 egg, divided for filling and egg wash
For Assembly
- 1 packet puff pastry, thawed if frozen
- Sesame seeds, for topping
- A little flour, for rolling if needed
👩🍳 Instructions
1. Prepare the Sausage Filling
Preheat the oven to 200°C / 400°F.
Line a large baking sheet with parchment paper.
Place the sausage meat or minced chicken/beef in a large mixing bowl.
Add the chopped onion, grated carrot, minced garlic, parsley, paprika, black pepper, salt, and breadcrumbs.
Crack the egg into a small bowl and whisk lightly. Add about half of the beaten egg to the meat mixture, reserving the rest for brushing the pastry.
Mix everything together with clean hands or a wooden spoon until evenly combined.
Don’t overmix, as this can make the filling dense.
2. Prepare the Puff Pastry
Lightly flour your work surface if necessary.
Unroll the puff pastry and gently smooth it out.
If using a large sheet of pastry, cut it lengthwise into 2 long rectangles.
The pastry should be wide enough to hold a generous log of filling with enough pastry left to overlap and seal.
3. Add the Sausage Filling
Divide the sausage mixture evenly between the pastry rectangles.
Shape the filling into a long, compact sausage down the center of each pastry strip.
Leave a little space along the edges so the pastry can be sealed properly.
4. Roll the Pastry
Brush one long edge of the pastry lightly with a little of the reserved beaten egg.
Carefully fold the opposite side of the pastry over the sausage filling.
Continue rolling until the pastry completely encloses the filling.
Place each long roll seam-side down on the prepared baking sheet.
Gently press the seam to make sure it stays closed during baking.
5. Chill the Rolls
For the flakiest pastry and cleaner cuts, place the assembled rolls in the refrigerator for 15 minutes.
This also helps the butter in the puff pastry firm up before baking.
6. Cut Into Individual Rolls
Using a sharp knife, cut each long sausage roll into 6–8 pieces, depending on your preferred size.
Arrange the pieces on the baking sheet, leaving about 2–3 cm / 1 inch between each roll.
7. Add the Egg Wash
Brush the tops and exposed pastry edges generously with the remaining beaten egg.
Sprinkle the tops with sesame seeds.
For an extra attractive finish, you can lightly score the top of each roll with a sharp knife without cutting all the way through the pastry.
8. Bake
Place the sausage rolls in the preheated oven.
Bake for 25–30 minutes, or until the pastry is deeply golden, puffed, and crisp and the meat filling is fully cooked.
If the pastry begins browning too quickly before the filling is cooked, loosely cover the rolls with foil for the remaining baking time.
For food safety, the center of the meat filling should reach at least 74°C / 165°F when using poultry or when checking a mixed/meat filling.
9. Cool and Serve
Remove the sausage rolls from the oven and let them rest on the baking sheet for 5 minutes.
Transfer them to a wire rack to cool slightly.
Serve warm or at room temperature with your favorite dipping sauce.
⭐ Chef’s Tips
Keep the pastry cold: Puff pastry works best when it is cold. If it becomes soft or sticky while assembling, refrigerate it for a few minutes.
Grate the carrot finely: Finely grated carrot blends into the filling more evenly and cooks quickly.
Don’t overfill: Too much filling can cause the pastry to split while baking.
Seal the seam well: A light brush of egg helps keep the pastry securely closed.
Chill before baking: This helps the pastry hold its shape and produces better layers.
Use parchment paper: It prevents sticking and makes cleanup much easier.
Check the center: Because the filling contains raw meat, make sure it is completely cooked before serving.
🌶️ Easy Variations
Spicy Sausage Rolls
Add ½–1 teaspoon chili flakes or a pinch of cayenne pepper to the filling.
Cheesy Sausage Rolls
Add ½ cup / 50 g grated cheddar or mozzarella to the sausage mixture.
Herb & Garlic
Increase the parsley and add 1 teaspoon dried Italian herbs for extra flavor.
Chicken Sausage Rolls
Use minced chicken and add ½ teaspoon dried thyme and a little extra garlic.
Curry Sausage Rolls
Replace the paprika with 1 teaspoon mild curry powder for a warmly spiced variation.
Bacon Sausage Rolls
Add 75 g finely chopped cooked bacon to the filling for a smoky, savory flavor.
🥣 Serving Suggestions
Serve these sausage rolls with:
- Tomato ketchup
- Sweet chili sauce
- Barbecue sauce
- Honey mustard
- Garlic aioli
- Spicy mayonnaise
- Mustard
- Tomato relish
They’re especially delicious served warm with a simple dipping sauce on the side.
🧊 Storage
Allow leftover sausage rolls to cool completely before storing.
Place them in an airtight container and refrigerate for up to 3 days.
Reheat in a 180°C / 350°F oven for 8–12 minutes until hot and crisp again.
Avoid microwaving when possible, as it can make the puff pastry soft.
❄️ Freezing
Before Baking
Assemble and cut the sausage rolls, then place them on a parchment-lined tray and freeze until solid.
Transfer them to a freezer-safe container or bag.
They can be baked directly from frozen. Add approximately 10–15 minutes to the baking time.
Brush with egg wash and add sesame seeds immediately before baking.
After Baking
Fully cooled baked sausage rolls can also be frozen for up to 2 months.
Reheat from frozen in a 180°C / 350°F oven until piping hot and crisp.
🥐 Final Result
These Homemade Sausage Rolls are everything a great sausage roll should be: crispy, golden puff pastry wrapped around a juicy, flavorful, perfectly seasoned meat filling.
The onion and carrot add moisture and sweetness, while garlic, parsley, paprika, and black pepper give the filling plenty of savory flavor.
Flaky pastry + juicy sausage filling + golden sesame topping = the perfect homemade snack! 🥐✨