Homemade Sausage Rolls

This is a quick and easy sausage roll recipe, that makes a lot and packs a punch in flavour! This is great for any occasion like barbecues, birthday parties, quick and easy dinner sides, lunches etc. It’s a crowd-pleaser!

These sausage rolls freeze beautifully, and thaw by lunchtime if taken out first thing in the morning, or better yet the night before, and popped into the fridge, ready to go put in a lunchbox. They taste yummy cold too! They are lovely and moist from the carrot and onion.

Why you’ll love these sausage rolls!

• It’s not overloaded with too much salt, which you’ll find in a lot of bakeries, where you will need to keep going to get a drink of water, as your so thirsty!
• They are beautiful and moist from the grated carrot and onion, on the inside and deliciously crunchy, wrapped in golden puff pastry. Yummo!
• Such an easy dish to make and is so good dunked in tomato sauce (ketchup).
• They’re great as finger food at any gathering.
• This recipe freezes beautifully.

This recipe has been a family favourite for many, many years and is a crowd-pleaser. There’s never any left if taken to a Bbq. Some other favourites that are our go-to if having a bbq:

• Potato Bake
• Fried Rice
• Rissoles

Can you freeze this recipe?

Yep! You sure can. You can either freeze them unbaked, then cook as directed from frozen, for an additional 10-15 minutes. Or you can bake them first, let them cool and freeze them.

Then thaw in the fridge overnight, when needed, and heat for lunch or dinner the next day, or pop into the oven or microwave until hot. They can be frozen in an airtight container, or wrapped in glad wrap and frozen for up to three months.

How long will sausage rolls last?

• If placed in an airtight container, they will last for up to three days in the fridge.
• As above, if placed in the freezer, ideally wrapped in glad wrap first, then in an airtight container, they will last for up to three months.

How can I tell if they are cooked?

The sausage roll mixture inside will be very different ,once cooked. It will be quite a bit more firm, compared to when it is uncooked. You can always cut one in half and check that it is piping hot before you serve them up.

Also once you have cooked them for at least the 20-25 minutes, and the puff pastry has turned a beautiful golden colour, you can be reassured that it’s done.

Tip:

Make sure to drain all of the moisture out of the carrot, before adding it to the rest of the mixture, to be incorporated. You can do this by placing the grated carrot on a couple of pieces of paper towel and squeezing the excess moisture out of it. This will prevent your pastry from going soggy.

How to make this recipe:

• Preheat oven to 200 degrees Celcius.
• Take the puff pastry out of the freezer to start to thaw.
• Line two baking trays with baking paper and set them aside. 
• Mix mince and sausage mince together in a large bowl. Add the breadcrumbs, drained carrot, onion and salt and pepper to the meat mixture and mix together until combined.
• Layout puff pastry on a cutting board, and cut in half with a sharp knife.
• Make an egg wash by adding one egg and a dash of water to a small bowl, then whisking it together with a fork.
• Take out of the oven and cool on a wire rack or serve immediately.

• Step 6: Showing how to roughly divide mince mixture and place it lengthways down the pastry.

• Make an egg wash by adding one egg and a dash of water to a small bowl, then whisking it together with a fork.

• Step 8: Using a pastry brush, run the egg wash down one edge of the pastry,  then fold over the pastry to form a roll. Then brush egg wash over the top of the roll.

• With a sharp knife, cut in half, then halves again, making four sausage rolls per half sheet of puff pastry. Transfer to a baking sheet and sprinkle sesame seeds over rolls.

Step 9: With a sharp knife, cut in half and then halves again, making four sausage rolls per half sheet of puff pastry. Transfer to a baking sheet and sprinkle sesame seeds over rolls.

• Once all assembled, place in the oven and cook for 20-25 minutes, until golden brown and crisp.
• Take out of the oven and cool on a wire rack or serve immediately.

If you want bigger sausage rolls, you could definitely make them longer and not cut each length in fours. They may need a few extra minutes of cooking.

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