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Sausage Rolls Recipe

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.

Sausage Rolls on a plate
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If you read the comments about this recipe (at the bottom of this page) left by our viewers you will see that a couple of them suggest mixing in some extra ingredients into the sausage meat. An excellent idea but don't add too much.

A touch of relish or a small amount of spice can do wonders in livening up these delicious sausage rolls. So read the comments first or maybe add some special ingredient to make this YOUR sausage rolls recipe.



55g / 2oz cooking margarine (e.g. Stork)

55g / 2oz lard or refined cooking fat (e.g. Cookeen)

220g / 8oz plain flour


250g / 9oz good quality sausage meat (see Cook's Notes) or four chunky sausages.

1 lightly whisked egg.

Ingredients for short crust Sausage Rolls
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Ingredients for Sausage Rolls

Nutrition information per Sausage Roll

PREPARATION TIME: 30 minutes (plus 30 minutes in the fridge)
COOKING TIME: 25 minutes
SERVINGS: 12 sausage rolls
EQUIPMENT: A medium sized non-stick baking tin, a rolling pin, a brush to coat the pastry edges with milk - not absolutely necessary.


Measure out the cooking margarine and fat, cut into small pieces and leave to one side for 10 minutes until they have warmed up a bit from the fridge. It is possible to use margarine and fat straight from the fridge but it makes mixing it with the flour is more difficult.


In our recipe we have used Cooking margarine and lard. It is quite possible to simply use Cooking margarine or a mix of butter and 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.

Instead of making the short crust pastry yourself, you can use ready rolled shortcrust pastry. It does save time but it's nowhere as satisfyng as making it yourself.

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. Note that the video shows the pastry being made with 85g lard, 85g of cooking margarine and 340g of plain flour rather than the 55g / 55g / 220g mixture we mention specify on this page. The amounts mentioned on this page will be sufficient for the Sausage Rolls.


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.

We were astonished though when we visited Sainsbury's in very late October to pick up the ingredients for this recipe. We looked for sausage meat and found none. When we asked where it was we were told they did not stock it at this time of year because it was seasonal! If you end up in this situation then buy sausages instead, skin them and use their sausage meat. Choose thick sausages because they are far easier and quicker to skin compared to small thin ones.

Another alternative is to make your own. A basic recipe would be 250g of pork mince, 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 some minced bacon or finely chopped apple.

One question we are frequently asked is why does pastry need to be rested in the refrigerator (fridge) before rolling it out?, The reason is that flour contains gluten which is very elastic. If you try and roll out pastry without letting it rest it will tend to be too elastic and difficult to roll out. In fact some chefs let pastry rest in the fridge, roll it out and then let it rest again before a final rolling. This ensures that the pastry will not shrink when it is cooked.



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.

Cooking margarine and lard for shortcrust oastry
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Cooking margarine and lard


Gently rub the flour, and margarine / lard together with your fingers rather than you hands, lifting them and letting the mix drop back into the bowl. This will help more air into the mixture and stop it becoming too warm..

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.

Crumbled short crust pastry mix
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Crumbled short crust pastry mixture


Add three tablespoons of water to the bowl and use a fork or knife to start mixing the water into the fat and flour. Do this for three or four minutes to mix the water into the pastry fully. Then use your hands to gently gather the mix together into a ball.

If it won't hold together add another half tablespoon of water but definitely no more. The mix is of the correct consistency when it is in a ball and can collect all the odd bits around the bowl into one single ball. If you watch the video earlier on in this page, it explains the process well.

Raw short crust pastry in a ball
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Shortcrust pastry before going into fridge


Wrap the pastry ball 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. See Advice for Sausage Rolls section above for the reason behind resting pastry in the fridge.

Turn the oven on, setting it to 200°C / Fan 180°C / 400°F / Gas 6.


Divide the pastry mix into three roughly equal parts. Dust the work surface liberally with flour to prevent the pastry sticking to the surface.

With your hands, pat out one portion of the pastry into a tube shape. Roll out the pastry (with a rolling pin) to just larger than 30cm / 1ft long by 10cm / 4in wide. Do the same with the other two portions of pastry. Complete accuracy is not important.

Rolled ouy pastry
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Pastry rolled out


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. The sausage meat rolls out best on top of the rolled out pastry because it does not stick and you can get the size spot on.


Place each strip of sausage roll on a strip of pastry. The pastry should be just a bit longer than the sausage meat. Brush some milk or egg along the edges of the pastry. If you don't have a brush just dip your fingers in the milk and run them round the edges. The purpose of this is to help the edges and ends stick together.


Roll the pastry round the sausage once, making sure it is a reasonably tight fit. 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.

Trim off the unfilled end bits.

Filled sausage rolls
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Use a knife to cut each of the strips of sausage roll into the length you prefer. We cut each of ours into four.

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 egg or milk to give them a golden brown colour when cooked.

Sausage rolls ready to be cooked
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Sausage rolls ready to be cooked


Lightly grease the non-stick baking tray , place the sausage rolls on it and put it in the middle of the pre-heated oven (see above for temperature) for 20 to 25 minutes or until the pastry is light golden brown.

Do not open the door until at least 18 minutes has passed. Sausage rolls can be eaten hot or cold. They reheat very well either in a conventional oven or a microwave.

Cooked sausage rolls
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Cooked Sausage Rolls

18 RATINGS GIVEN - AVERAGE 4.5 star rating
4 star rating
20 September 2015
From: Julie
I used ready made sausages and added fennel seeds and a grated apple some mustard powder and a dash of balsamic vinegar. Egg washed and sprinkled with sesame seeds. Even my very fussy daughter ate them.
5 star rating
10 April 2013
From: Elle
Fantastic, very good recipe with sensible techniques and a perfect step by step plan on how to do it! Finally! There was nothing at all on the internet till I came across this! Well done, your a lifesaver! x x x
5 star rating
28 September 2010
From: CheyenneJade
Very Good, Very Helpful... Best and easiest cooking website I've used so far... thank you! xx
5 star rating
11 October 2010
From: SophieJane
5 star rating
27 November 2010
From: Dawn
Made some sausage rolls last night and there edible so can't be bad.
5 star rating
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
5 star rating
10 November 2011
From: Not Given
Thx a lot your a life saver.
5 star rating
25 November 2011
From: Jean
It was so easy, at work they loved them asked when I was making some more, thanks yum yum
3 star rating
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 star rating
5 December 2011
From: Mr T
It was yummy in my tummy.
5 star rating
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!
5 star rating
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!
5 star rating
23 December 2011
From: Janny
5 star rating
11 April 2012
From: Wendy Bee
Thanks for the pastry recipe. I usually buy frozen puff pastry, but will try your recipe instead. In the past, I`ve added cheese to the sausage before I roll it up. I`ve bought all kinds of different brands of sausage meat, but the one we like best is Wall Mart brand, and I fry for about 5 minutes til its brown on the top and still pink inside to drain off a bit of the fat before I add it to the pastry.
5 star rating
27 November 2012
From: Not given
just wonderful!!!!!!!!!!!!!!!!!
3 star rating
6 January 2013
From: Fiona
First time with this recipe easy to follow and turned out well.
5 star rating
28 March 2013
From: Kat
I meant to comment ages ago - I had never made sausage rolls before, used this recipe late one evening to enter the sausage rolls into a competition and next day won the title of 'Lincolnshire champion sausage roll maker'!! My mum (who had practised her recipe for ages) couldn't believe it! Thanks for an awesome recipe.
COMMENT: Wow!! That's really impressive, glad the judges thought you were the best in the whole of Lincolnshire.

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