Few things disappear faster from a party table than a tray of warm sausage rolls — crisp, buttery pastry wrapped around well-seasoned sausage meat. Simple to make and always a crowd-pleaser.

Ingredients

500 g sausage meat (or sausages, skins removed)
1 small onion, finely chopped
1 tsp dried thyme
1 sheet puff pastry
1 egg, beaten
Salt and pepper, to taste

Instructions

Mix the sausage meat with the onion, thyme, salt and pepper.
Roll out the puff pastry and shape the sausage mixture into a log along one edge.
Roll the pastry around the filling to enclose it, sealing the edge with a little beaten egg.
Cut into individual rolls and brush the tops with beaten egg.
Bake at 200°C (400°F) for 20-25 minutes until golden and crisp.

Best served warm, though they’re just as delicious at room temperature the next day.

About This Recipe

Sausage Rolls is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

Prep time: 25 minutes (plus rising)
Cook time: 35 minutes
Total time: Around 2 hours with proving
Serves: 8-10 slices
Difficulty: Intermediate

Tips for the Best Results

Let the dough prove somewhere warm and draught-free until it has clearly doubled in size.
Weigh the flour rather than using cups for a reliable, repeatable Sausage Rolls.
Don’t rush the second rise; patience here is what gives an open, tender crumb.
Cool the loaf fully on a rack before slicing so the interior sets properly.

Serving Suggestions

Enjoy the Sausage Rolls slightly warm or at room temperature. It is lovely on its own, with butter and jam, or as the base of a simple breakfast or afternoon treat.

Storage

Store in a paper bag or bread box at room temperature for two to three days. For longer keeping, slice and freeze, then toast straight from frozen.