Quick and Easy Sausage Rolls with just 3 ingredients – puff pastry sheet, sausages, and a sweet or savory jam/jelly/spread. You can customize these easily with your favorite flavor pairings, and they can be made ahead and frozen for later too. Perfect for holiday entertaining, as an appetizer or as a brunch or lunch snack!
I adore sausage rolls, especially pork sausage rolls. But living in the US, if I want sausage rolls, I have to make them myself. I’ve shared my recipe for gourmet caramelized apple and fennel pork sausage rolls on the blog before. Well seasoned ground pork filling mixed with caramelized apple and roasted fennel spice and then wrapped in a buttery, flaky puff pastry… you can see why I love sausage rolls!
But if you’re looking to make a ridiculously easy, super quick, yet delicious as ever version of sausage rolls – then this is the recipe for you. These Easy Sausage Rolls with just 3 ingredients come together quickly and freeze really well. So you can make a batch (or two or three) and then freeze them for later, and get them ready for whenever those sausage roll cravings hit (yes, they are a real thing), or when you suddenly find yourself with company and want to whip up a quick appetizer/snack. Plus, they taste just like gourmet pork sausage rolls.
Here are the shortcuts that you can take to make these quick, easy sausage rolls.
Shortcut 1 – Store-bought puff pastry. This is a no brainer. While homemade puff pastry is superior in taste, store-bought puff pastry is a worthy time saver. But if you’re interested in making quick and easy homemade rough puff pastry, I’ve got a delicious recipe for that right here.
Shortcut 2 – Store-bought sausages. I’m not talking about hot dogs here. I’m talking the real deal, beautifully seasoned ground meat that comes in casings. You can use your favorite flavor – pork sausages, chicken sausages, lamb sausages, or beef sausages. As long as they are not pre-cooked sausages, they will work for these easy sausage rolls.
If you do use pre-cooked sausages, these will be called pigs in a blanket in the US. In the UK however, a pig in a blanket is sausage wrapped in bacon. The difference between pigs in a blanket (in North America) and sausage rolls is the sausage that you use. Pre-cooked hot dogs for pigs in a blanket, and unprocessed sausages or ground meat for sausage rolls.
Shortcut 3 – store-bought savory or sweet jam or jelly. I prefer to use a fruity, sweet and savory spread with some heat. But a lovely caramelized onion spread, or red pepper jelly works well for more gourmet sausage rolls too. If you’re making these easy sausage rolls for kids, or adults who don’t like it spicy, you can use a sweet spread like apricot, berry, fig or quince. Something that will complement the savory flavors of your sausage filling.
For these easy sausage rolls, I’ll be using apricot and pork sausages, and a blood orange and chili spread. I love this combination because the chili adds a nice kick, and the apricot and orange provide a nice sweet and sour balance to the pork.
Another great pairing for Thanksgiving and Christmas would be use turkey sausages (or pork sausages) with cranberry relish or sauce!
OR, how about beef sausages with a fruity BBQ sauce?
Or lamb sausages with a mint and chili jelly?
Pork or chicken sausages with apple or this mango jalapeno jam?
Or chicken and basil sausages with this bourbon tomato jam?
The combinations are endless and you can be really creative with those flavor pairings. Just make sure to use some flavorful sausages for these easy sausage rolls. I’ve used regular pork brats for these before and those work really well too!
Now that I’ve suggested some ways in which you can customize these easy sausage rolls, let me show you how easy it is to make them!
Once you thaw out the puff pastry, place it on a lightly floured surface. Cut it in half. Spread your favorite spread on the pastry sheet. Cut and carefully peel off the casing while keeping the sausage whole. Place the sausage (without the casing) on the puff pastry sheet along one long edge (see recipe video). I needed 1 1/2 sausages for one half of the puff pastry sheet. So it’ll be 3 sausages for the whole puff pastry sheet to create 2 sausage roll “logs”.
Each log can then be cut into 3 – 4 (for larger sausage rolls), or 6 (for mini sausage rolls). At this stage, these pork sausage rolls can be frozen. Place each sausage roll on a sheet pan, cover tightly with plastic wrap and freeze. Once frozen, you can transfer them into air-tight containers and freeze again until needed.
You will of course need to adjust the cooking time in the oven depending on whether you bake them fresh or from frozen (all information available in the recipe).
Whichever flavor combination you use, I guarantee these easy sausage rolls are perfect for holiday entertaining! Use gourmet sausages and flavors for fancy sausage rolls, but keep it simple for a quick and easy snack for kids and adults.
CLICK TO PLAY THE STEP BY STEP RECIPE VIDEO
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Easy Sausage Rolls
Ingredients:
- 2 puff pastry sheets thawed
- ½ cup spicy fruit relish (I used blood orange and chili spread), see notes for more options
- 6 pork sausages seasoned (chicken or beef will work too)
- Water
- Egg wash optional
Instructions:
EASY SAUSAGE ROLLS
- Preheat oven to 375°F and line a baking tray with parchment paper. Set it aside.
- Place the puff pastry sheet on a lightly floured surface. Roll it out a little to extend the sheet, but don't make it too thin).
- Cut the pastry sheet in half. Set aside one half of the pastry sheet.
- Spread about 1 ½ tbsp of the spicy fruit relish/spread closer to one edge of the puff pastry sheet (length-wise). You may need more depending on the relish that you're using.
- Using a paper towel, blot the sausages to remove any excess moisture. Cut and carefully remove the casing from the sausages. Place the sausage filling along the pastry sheet (on top of the relish).
- Brush the other end of the pastry sheet with water. Tightly roll the sausage roll toward the end that you brushed with water. Pinch the edge to seal. Turn this sausage roll "log" over so that the seam-side is facing down, and cut the sausage rolls with a sharp knife - 6 portions (see recipe video).
- Place the sausage rolls on the prepared parchment paper lined baking tray. Brush the top with egg wash (optional) and make 2 slits on top. Repeat with the rest of the puff pastry.
- Bake in the oven for 20 - 25 minutes, until the puff pastry is golden brown and puffed up, and the sausage is cooked through.
- Remove from the oven, and let them cool down slightly. Serve warm with dipping sauce or tomato sauce.
FROZEN INSTRUCTIONS
- Cut the prepared sausage rolls into 6 portions. Make 2 slits on top and place the sausage rolls on the prepared baking sheet.
- Cover the baking sheet with plastic wrap and place in the freezer. Once the sausage rolls are frozen, transfer them into an air-tight container and freeze again until needed.
- When ready to bake, preheat oven to 375°F. Place the frozen sausage rolls on a parchment paper lined baking sheet. Brush the tops with an egg wash (optional) and bake in preheated oven for 30 - 35 minutes, until the pastry is puffed up and golden brown.
Tips & Tricks
Any breakfast fruit jelly (for a sweeter option)
Sweet and spicy strawberry relish
Tomato relish or chutney
Mango relish or chutney
Cranberry sauce or relish
Caramelized onion spread
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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Mary says
I’m just going to try this recipe today,so will let you know how it goes.Thank You for posting this.
Kathy Jones says
I loved this recipe.
Paul says
I can’t wait to try this recipe. Thank you.
Harley says
So I made puff pastry according to your instructions – does a full recipe of puff make 4 logs?
And what size should I roll them out to?
Thanks!
Dini says
Hi Harley
Usually store bought puff pastry (pepperidge farm is what I used here), weighs 1.1 lbs per 2 sheets (which is four rolls).
My puff pastry recipe produces about 1.5 lbs. However, it might be hard to roll out the puff pastry to a perfect square. It should make four rolls, but there will be some extra depending on how the dough it rolled out.
Hope that helps!
Theresa Bashall says
Sounds wonderful! Thinking of making these for my husband’s 70th. Can I fully cook, freeze and reheat them if I defrost for a few hours before?
Dini says
Hi Theresa!
You can absolutely bake them and freeze them. But when you defrost them, the pastry will be soggy.
Usually what I do, is I make them, cut them into the size I want, and then freeze them (in a single layer to avoid them sticking to each other).
I would then bake them before I need it, so that they will be nice and warm, crispy and flaky when I serve them.
Alternatively, you can bake and freeze them. Let it thaw out, but reheat the rolls in the oven (lower temperature) and serve them too.
I hope that helps!
Theresa Bashall says
Thanks. I wasn’t sure if my venue had an oven as well as pie warmers but it does. So I think I’ll freeze raw and bake fresh. Thanks heaps
Liz says
Seem like using ground sausage would be easier than sausage in casings that you have to remove. Recipe sounds very tasty.
Niamh Corrigan says
Gonna try this on Sunday! Thanks
LA says
Just made these for the first time and went really well! Can you suggest any similar recipes that are as easy with such great results!
Loveth says
I love this recipe
Arlene says
Can you freeze after cooking
Dini says
Hi Arlene
Sure. I do freeze my leftovers, but I do find that freshly baked tastes better. Once you freeze after cooking, the puff pastry will be less flaky. There’s also a chance of the sausage filling drying out when baked twice.
I hope that helps!
Suzanne says
Can you leave the casing on sausages
Dini says
Hi Suzanne
I prefer not to because it will be more like pigs in a blanket with the casings.
Also the flavor of the spread will not be able to mix with the meat as easily with the casings on too!
Suzanne douglas says
Yummy
MikePike says
What temperature do we bake it in???
Dini says
Hi MikePike
These are baked at 375°F.
Jilly says
Nice! Used beef with orange marmalade sauce in pastry
Rosaroo says
Can you prepare them and leave them sitting in the fridge for a few hours or overnight before baking them or does the pastry go hard?
Dini says
Hi Rosaroo
If you keep them uncovered the pastry will dry out. Lay out the unbaked pastries on a baking tray (with space between each, so they won’t stick) and cover the tray with plastic wrap. They should keep for a few hours in the refrigerator. I wouldn’t recommend keeping them overnight as the pastry can get soggy, soaking up the sauce / liquid.
Paul says
A “pig in blanket” is a sausage wrapped in bacon. They are made using raw ingredients and then baked. It is nothing to do with cooked sausages.
Dini says
Hi Paul,
Yes, in the UK, a pig in a blanket is sausage wrapped in bacon. However, in the US and many other parts of the world, a pig in a blanket refers to cooked sausage wrapped in pastry (typically) or sometimes bacon. I have simply used the most common usage of these terms here, but like many types of food, there are regional differences in terminology when it comes to these too.
Adele Williams says
And in Queensland, Australia, a pig in a blanket is a sausage wrapped in a slice of bread.
lalalaa says
Not sure where you’re from, but in the USA “pig in blanket” is a little hotdog wrapped dough. The rolls in this recipe are very much like the Dutch sausage rolls I grew up with (Saucijzenbroodje).
Though I’ve never heard of the little treat you mention, it sounds pretty yummy 😉
Larry says
What temp for fresh not frozen?
Dini says
Hi Larry
Do you mean what temperature to bake the sausage rolls?
It would be the same temperature, but it will bake in a shorter time. Keep an eye on the sausage rolls and they should be done when the pastry is puffed up and golden.
betty says
Hi there,
Looking forward to trying this recipe, but would like to freeze them. Can I bake them beforehand or should I freeze them unbaked. Thanks!
Dini says
Hi Betty!
You can freeze them either way. I prefer to freeze them before baking it, but I make sure it’s wrapped well to prevent freezer burns. Hope that helps!
Cheryl Plumpton says
This is the same way as I make mine at home, my 2 kids and hubby love them, I make a batch of 12 and they are all gone before they even get chance to cool down.
Beth says
OMG! This is so smart – almost like a quick sausage wellington! And I love the jam idea. I am totally going to make this!
Renee Goerger says
These are absolutely delicious and so very easy to make! Thanks for the recipe!
Sarah says
These were delicious and so easy to make! I went crazy buying different jams/spreads but ended up deciding on a balsamic onion jam with spicy Italian sausages. These would be a great brunch item too. Will definitely make often!
Dini says
Thanks so much for letting me know Sarah. Yum, balsamic onion jam with spicy Italian sausages sounds fantastic! And yes, we have this for brunch quite regularly too! 🙂
cakespy says
DANG these look good.