Easy Homemade Sausage Rolls (Bakery-style)
Servings: 12
Calories: 331kcal
These Easy Homemade Sausage Rolls (Bakery-style) are a minimal-ingredient, easy sausage roll recipe made in one bowl with puff pastry, pork sausage meat and store-bought onion relish. They’re freezer-friendly, perfect for lunchboxes, snacks or entertaining, and taste just as good warm or cold the next day.
Ingredients
- 450 g good-quality Italian pork sausages
- 60 g panko breadcrumbs
- 90 g store-bought caramelied onion relish, plus extra to serve
- 60 g freshly grated cheddar
- ¼ tsp freshly cracked black pepper
- 2 eggs
- 2 sheets frozen puff pastry, just thawed
- 1 tsp sesame seeds, to sprinkle
- ½ tsp sea salt flakes, to sprinkle
- Tomato ketchup, to serve
Instructions
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Line a metal baking tray (not glass or ceramic) with baking (parchment) paper (you may need two trays).
- Make the filling – Remove the sausages from their casings and place them in a large bowl. Add the breadcrumbs, onion relish, cheese, pepper and one of the eggs (reserve the other for brushing). Use your hands to mix until just combined.
- Prepare the pastry – Cut each pastry sheet in half lengthways. Divide the filling into four long logs. Place one log of filling along the edge of each pastry strip, leaving a 1 cm (½ inch) border.
- Fold and seal – Fold the pastry over the filling to enclose. Press to seal, then use a fork to crimp the edge.
- Slice and vent – Cut each log into three pieces. Use a sharp knife to make small slits along the top of each roll (this lets steam escape and stops the cheese leaking out).
- Egg wash and season – Whisk the remaining egg and brush generously over the tops. Sprinkle the sausage rolls with sesame seeds and sea salt.
- Bake – Place on the prepared tray(s), leaving space between each roll. Bake for 25 minutes, rotating halfway if using two trays, until puffed and deep golden. (See note 1 for air fryer method.)
- Serve – Serve immediately with extra caramelised onion relish and ketchup.
Notes
Note 1 – Air fryer method Cook in a preheated air fryer at 180°C (350°F) for 12–15 minutes (depending on size), or until golden and cooked through. Lightly spray with olive oil before cooking. Arrange in a single layer and cook in batches so the air can circulate properly.
Make Ahead
Assemble and slice the sausage rolls, cover and refrigerate for up to 24 hours, or freeze in a single layer until solid, then transfer to an airtight container for up to 3 months. Bake at 220°C (425°F) (200°C/400°F fan-forced) as per the recipe, brushing with egg and seasoning before baking. Add 10–15 minutes to the cooking time if baking from frozen.Leftovers
Refrigerate cooked sausage rolls in an airtight container for up to 3 days, freeze for up to 3 months. Reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven or air fryer until hot and crisp.Recipe source
Thank you to Jessica Brook for your help developing this recipe.Nutrition Facts
Easy Homemade Sausage Rolls (Bakery-style)
Amount per Serving
Calories
331
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
50
%
Trans Fat
0.003
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
61
mg
20
%
Sodium
519
mg
23
%
Potassium
147
mg
4
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
10
g
20
%
Vitamin A
90
IU
2
%
Vitamin C
1
mg
1
%
Calcium
62
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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