Cold or hot these sausage rolls taste delicious. Less than an hour to prepare and cook, the pastry will fill your kitchen with a delicious aroma as they cook in the oven.

Our step by step pictures lead you through the process to make it all so simple.

KEY POINTS

INGREDIENTS
The basic ingredients are shown in the recipe picture below. Note that we show the shortcrust pastry already made. The ingredients and the method for making shortcrust pastry are fully shown below with lots of helpful pictures and advice.

SHORT CRUST PASTRY INGREDIENTS
The basic ingredients for the Shortcrust pastry are twice the amount of flour to fat. The recipe below will be enough to make 12 mince pies with a bit left over for error.

COOK'S NOTES
In our recipe we have used Cooking margarine and cooking fat / lard. It is quite possible to simply use Cooking margarine or a mix of butter and fat / lard. We have found our mixture produces the best shortcrust pastry. Whatever is used the proportions of fat to flour should be maintained - twice the weight of flour to that of the fat.

The quality of sausage meat varies considerably depending on where you buy it and how much you are willing to pay. Without a doubt your local butcher is the best source of good quality sausage meat. Our butcher simply grinds some good quality pork and then blends it with onions, herbs and his own special ingredients.

But you can also make you own. A basic recipe would be 250g of pork, quarter of an onion very finely chopped, two teaspoons of finely chopped sage (plus a few other herbs if you have them) plus a good helping of salt and pepper. Experiment by adding somed minced bacon or finely chopped apple.

Step by step pictures on making the shortcrust pastry are shown in this recipe but you can also view our video below for a practical demonstration.

The only other ingredients required are 250g (10 oz) of sausage meat and a splash of milk.

CLICK ANY PICTURE BELOW TO ENLARGE IT

Add the margarine and cooking fat to a large bowl (cut into lumps) and sieve in the flour. Do this from as high as possible to incorporate air into the flour as it falls. Incorporating air into the mixture will give you a lighter and better shortcrust pastry.

Gently rub the flour, and margarine / lard together with your hands lifting them and letting the mix drop back into the bowl. This will help more air into the mixture. The mixture should end up as small crumbs although some larger bits may be present. Don't overdo this stage, it should only take two or three minutes.

Wrap the mix in cling film and place it in the fridge for 30 minutes to 'rest'. After it has rested for 30 minutes it is ready to be rolled out.

Turn the oven on, setting it to 200°C / 400°F / Gas 6.

Divide the sausage meat into three roughly equal portions. With your hands, roll one portion of the sausage meat into a tube shape about 25cm (one foot long). Do the same with the other two portions.

Roll the pastry round the sausage once. Trim the pastry as shown in the picture. Note that we have left a flat bit of pastry attached. Now roll the rube onto the flat bit so that no seam is visible from the top. This will also stop the meat oozing out from the pastry.

Use a knife to cut each of the strips of sausage roll into the length you prefer. We cut each of ours into three. Use a knife to cut a few small ridges in the top of each sausage roll, this makes them look more attractive when cooked. Brush the top of the sausage rolls with a little milk to give the a golden brown colour when cooked.

Lightly grease the baking tray, place the sausage rolls on it and put it in the middle of a pre-heated oven (200°C / 400°F / Gas 6) for 25 minutes or until the pastry is light golden brown. Do not open the door until at least 20 minutes has passed.

Sausage rolls can be eaten hot or cold. They reheat very well either in a conventional oven or a microwave.

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13 RATINGS GIVEN - AVERAGE

From: Tiffany 20 January 2010

Thank u for the sausage roll recipe. I used it and make sausage roll in school.

From: Andrew 30 January 2010

A Brit living in Norway - great to make some British soul food - the children loved them, good recipe, well explained with good photos.

From: Not known 3 February 2010

Great to see lots of expats hogging the stoves!! I am a brit living in Mexico for 10 yrs now, I get my sausage meat made for me at local butchers, 300 gram back bacon, 700 gram lean pork, and the very best sage you can find (I add to taste). Get butcher to grind it all up nice'n'fine.. Yumm.. Then, following the steps on here they turned out bloody lovely!!

From: Lilian 6 February 2010

Thank you for putting this sausage roll recipe up. Like Anne on 18 Dec I too have been making sausage rolls in shortcrust pastry for more than 40 years and like her - I too never know how long to cook them! Suggestion for Hayley in USA and anyone else having a problem with second-rate sausage meat - for several years I have substituted minced (ground) pork to which I have added finely chopped onion, finely chopped sage leaves and black pepper. Some horseradish sauce gives a good flavour too. Have also occasionally mixed in some chopped cooking apple. Quantities - sorry - I just guess so different every time!

From: Darvina 18 February 2010

I live in Singapore and I am trying to make my own sausage meat. Can someone advice me if I can add breadcrumbs, eggs, mix herbs to ground pork?

From: Shannon Coombs 19 March 2010

Thanks, this really helped me and my sausage rolls tasted lovely and everyone loved them. Thnx for helping.

From: Jillian 3 April 2010

I have made a version of sausage rolls for years. I make my own pastry too, then roll my pastry like you would for a pie crust, slice it in strips. I mix brand name quality pork sausages together, sage, regular, and hot, then put bite size pieces  of the sausage on the pastry strips, roll the sausage inside the pastry and cut them into bite size pieces. Put them on a cooling racks on a baking sheet then  brush the tops with heavy cream or egg whites and sprinkle poppy seeds on top. The poppy seeds add a great taste and presentation, and the pastry is flaky. Cook them at 375 until slightly golden in color. Baking on a rack allow the pastry to be flaky and not absorb a lot of grease.

From: Connior 27 April 2010

Nice.

From: Babu 29 April 2010

I liked the way you have put it. Thanks.

From: Charlie 26 May 2010

I have made sausage rolls from links for years but tried Italian and ground pork and like your recipe much better. However it does have a hot taste so use one fourth pound Italian and 2 pounds regular sausage. Bake 1 hour, it makes sixteen four inch rolls.

From: Fred T 3 August 2010

Sausage: Course grind 2 pounds pork shoulder, half pound belly fat, cup of breadcrumbs, cup of water, tsp of dry sage black & white pepper. Mix, regrind/mince, let stand for 10 mins so crumbs rehydrate. Crumbs and water are important for taste and texture.

From: Khadijah 17 August 2010

omg it was lovely. When I did it I used it for a skul project and ma teacher said i needed to teach her how to make it. Soo nice. Cut story short I got 99%.

	28 September 2010	From: CheyenneJade
Very Good, Very Helpful... Best and easiest cooking website I've used so far... thank you! xx

	11 October 2010	From: SophieJane
AMAZING I NEEDED THIS SITE !

	27 November 2010	From: Dawn
Made some sausage rolls last night and there edible so can't be bad.

	1 December 2010	From: Molly Haskins
Thank u thank u thank u!!! ure website really helped me!!! I tried one of the sausage rolls i made and they were as delicious as u said they were going to be, ure the best!!!

Not Given	28 October 2011	From: Bob Maidstone
Never made sausage rolls before and your recipe is spot on thank you....yum yum

	10 November 2011	From: Not Given
Thx a lot your a life saver.

	25 November 2011	From: Jean
It was so easy, at work they loved them asked when I was making some more, thanks yum yum

	29 November 2011	From: Nikki
I have just made loads of sausage rolls, however I add a scraping of a sweet onion relish before I add the meat. It gives them a little extra something. 5 December 2011 From: Mr T It was yummy in my tummy. 23 December 2011 From: Lynne Just like my mam used to make and very delicious! She used to use a metal pie plate and put the rolls on like spokes on a wheel, to drain the fat. I used parchment paper on the cookie sheet, and it worked the same way! Thanks so much! 19 December 2011 From: Katherine I won a local show using this recipe! I'd only ever made sausage rolls once before. Thanks so much - awesome! 23 December 2011 From: Janny I HAVE LIVED IN US FOR 21 YRS AND HAVE NOT STOPPED MAKING SAUSAGE ROLLS I ADD CHOPPED BELL PEPPERS , ONION AND JALAPENOS,  VERY GOOD

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