sausage rolls on a plate

Besides the British savory pies in South Africa, sausage rolls were also a tea-time treat! This recipe is so simple, yet it is honestly a crowd pleaser.  How can anyone go wrong with puff pastry and tasty sausage?  I recall bringing sausage rolls over to a party one year.  I forgot it was a pot-luck dinner and an hour before the party, I was scrambling to make something.  So I rummaged through the freezer and found some puff pastry and frozen ground pork.  I transformed the frozen ground pork into sausage and decided to add a bit of frozen chili that was in my freezer.  Not too much, but just enough to give it a bite.

This recipe is fail-proof so the sausage rolls looked delicious.  It wasn't until I got to the party that I decided to sample my own creation.  Wow!  It was amazingly spicy!  I realized that I had cut up a frozen habanero chili!  Thankfully, there were a group of chili-holics at the party and we devoured these sausage rolls.


I use puff pastry for this recipe.  See my Puff pastry to the rescue post.

The sheets of puff pastry are usually 8" (20 cm) in width.  I cut it in half to make 2 long rolls.

Puff pastry cut in half

You can use any type of sausage:  turkey, chicken, pork or beef.  These days, supermarkets sell ready made sausage meat without the casing in the meat section.  They come in all different flavors.  If you don't want to make your own sausage, this is definitely an option.  You can always add your own extra seasonings to the meat such as fennel (the distinctive taste in Italian sausage) or cayenne pepper chili for a bite.  Make sure you taste the chili before adding it into the meat!

If you are making your own sausage, use a coarse ground meat with a 80% lean:fat ratio.  If you have very lean ground meat in your freezer that does not have sufficient fat which helps make the sausage moist, add a teaspoon of olive oil.

My sausage recipe has a range of salt and garlic powder.  You can start with the minimum amount.  In order to test the taste of your sausage, take a teaspoon of the sausage and microwave if for about 20 seconds and taste it.  You can then add additional seasonings accordingly.  This avoids ruining an entire batch of sausage rolls. 


Place your sausage in the center of your puff pastry.

Sausage in center of puff pastry

Gently pull the edges of the puff pastry so that it more than covers half the sausage.

Pull puff pastry over half of sausage

Place egg wash on the leftover puff pastry section and roll it over to close.  Press down to seal.

Rolled over sausage roll

Brush the entire roll with egg wash before cutting so that you don't seal the sides of each roll to allow for the dough to expand.

Because some sausage may have more fat than others, I like to cut the tops of the sausage rolls so that the excess fat can escape.  I also place the rolls on a rack with holes so that the sausage rolls are not baking in the fat...just a little healthier!

sausage rolls ready for baking
baked sausage rolls

This recipe will make 12 rolls.  These are great to freeze and just pop them into the oven when needed.  To freeze the rolls, it is easier to place the long roll onto plastic wrap on a baking tray, brush egg wash onto the roll, cut and snip.  Place the tray into the freezer until the roll is frozen.  Once the roll is frozen, simply roll up the plastic wrap and store in the freezer.

Prepping sausage rolls for freezing

Prepping sausage rolls for freezing

Frozen sausage rolls

Frozen sausage rolls

sausage rolls on a plate


Michelle Sam
These sausage rolls are super easy to make with puff pastry and ground sausage.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Australian, British, South African
Servings 12 pieces
Calories 240 kcal


  • 454 grams sausage
  • 260 grams puff pastry

Egg Wash

  • 1 large egg
  • 1 Tbsp water


  • Preheat over to 375° Fahrenheit (190° Celcius)
  • Make egg wash by mixing the egg and water together.
  • Cut large sheet of puff pastry into 2 rectangles with a 4" (10 cm) width.
  • Place sausage down the center of each pastry.
  • Pull and roll the edge of one side of the pastry over the sausage.
  • Brush egg wash on the remaining side and pull over the sausage to seal.
  • Roll the long sausage roll over so that the seam is at the bottom.
  • Brush the top with egg wash.
  • Cut the long sausage roll into 6 pieces or the size of your choice.
  • Place on a rack on a baking tray to allow the excess fat to dip into the tray.
  • Snip the tops of the sausage rolls to further allow fat to be released from the rolls.
  • Bake for 20 minutes until sausage rolls are golden brown.
  • Serve warm.


This recipe uses 1/2 package of puff pastry  and makes 12 rolls.  Extra rolls can be frozen for future use.


Serving: 2piecesCalories: 240kcalCarbohydrates: 10gProtein: 8gFat: 19gSaturated Fat: 6gCholesterol: 43mgSodium: 301mgPotassium: 113mgFiber: 1gSugar: 1gVitamin A: 51IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Keyword American sausage, puff pastry, Sausage rolls
Tried this recipe?Let me know how it was or if you have any questions or suggestions!
I want to see!Follow @Sammywongskitchen on Instagram or Facebook, snap a photo and tag it #sammywongskitchen
Pork sausage


Michelle Sam
Easy Sausage recipe made from ground meat.
No ratings yet
Prep Time 5 minutes
Marinate 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 1 pound
Calories 1220 kcal


  • 454 grams ground meat pork, beef, chicken with 80% lean:fat ratio.
  • 1 Tbsp fennel seed
  • ½-1 tsp sea salt depending on taste
  • 1 tsp red pepper flakes optional
  • ½-1 tsp garlic powder depending on taste
  • 1 tsp olive oil When using extra lean ground meat like turkey


  • In a bowl, mix together all the ingredients
  • Let rest for at least 30 minutes to marinate
  • To taste your sausage, microwave a teaspoon of the meat for 30 seconds and add additional seasoning accordingly.


Ground meat should be 80% lean:fat, unless you prefer a drier sausage.  The nutritional value is for 1 pound of meat.


Serving: 1lbCalories: 1220kcalCarbohydrates: 5gProtein: 79gFat: 96gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 43gTrans Fat: 6gCholesterol: 322mgSodium: 1506mgPotassium: 1385mgFiber: 3gSugar: 1gVitamin A: 601IUVitamin C: 1mgCalcium: 162mgIron: 10mgNet Carbohydrates: 2g
Keyword American sausage, Italian Sausage, Sausage
Tried this recipe?Let me know how it was or if you have any questions or suggestions!
I want to see!Follow @Sammywongskitchen on Instagram or Facebook, snap a photo and tag it #sammywongskitchen

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