Golden, flaky puff pastry filled with savoury sausage, cheddar cheese, and onion soup mix. These easy homemade sausage rolls are perfect for snacks, lunches, or a simple family dinner.
There's something so good about homemade sausage rolls, especially when they're fresh out of the oven and the pastry is still warm and flaky.
I wanted to try making these at home, and they turned out to be surprisingly easy. Instead of using onion relish or cooking onions separately, I used a packet of onion soup mix to flavour the filling. It's such a simple shortcut, and it works really well with the sausage and cheddar cheese.
The filling comes together in one bowl, and using store-bought puff pastry makes the whole process even easier.
These are great for an afternoon snack, a quick lunch, or an easy dinner with a salad or some veggies on the side. And they're just as good to make ahead and keep in the freezer for another day.
Why You'll Love These Homemade Sausage Rolls
Easy to make: The filling comes together in one bowl, with no need to cook the sausage or onions beforehand.
Flaky, golden pastry: Store-bought puff pastry makes these simple while still giving you that bakery-style finish.
Full of flavour: Onion soup mix adds a savoury onion flavour without any extra prep.
Great for the whole family: Serve them as a snack, lunch, appetizer, or an easy dinner.
Freezer-friendly: Make a batch ahead so you have something homemade ready for another day.
Ingredients You'll Need
You only need a handful of ingredients to make these easy sausage rolls.
Italian pork sausages: I used Italian sausages with the casings removed. The sausage meat makes up the base of the filling.
Panko breadcrumbs: These help bind the sausage mixture together.
Onion soup mix: I used one full packet instead of onion relish. It adds plenty of savoury flavour without needing to chop or cook onions.
Cheddar cheese: Adds a little cheesy flavour to the filling. I like using freshly grated cheddar.
Eggs: One goes into the sausage mixture to help hold everything together, and the other is used to brush the pastry before baking.
Puff pastry: Frozen puff pastry works perfectly. Just make sure it's thawed enough to unfold without cracking.
Black pepper: Adds a little extra seasoning.
Sesame seeds: Optional, but they give the tops a nice finishing touch.
How to Make Easy Homemade Sausage Rolls
Step 1: Prepare the Oven
Preheat your oven to 425°F (220°C), or 400°F (200°C) for a convection oven.
Line one or two baking sheets with parchment paper.
Step 2: Make the Sausage Filling
Remove the sausage meat from its casings and place it in a large mixing bowl.
Add the panko breadcrumbs, onion soup mix, grated cheddar cheese, black pepper, and one egg.
Mix everything together until combined. Try not to overmix the filling.
Step 3: Prepare the Puff Pastry
Lay the thawed puff pastry sheets on a clean surface.
Cut each sheet in half lengthwise to make four long strips.
Divide the sausage filling evenly between the four strips, shaping it into a long log along one edge of each piece of pastry.
Leave a small border so you have room to seal the edges.
Step 4: Roll and Seal
Fold the puff pastry over the sausage filling and press the edges together.
Use a fork to crimp the seams closed.
Step 5: Cut the Sausage Rolls
Cut each long roll into three equal pieces, giving you 12 sausage rolls.
Place them seam-side down on the prepared baking sheets, leaving a little space between each one.
Use a sharp knife to cut a small slit in the top of each roll to allow steam to escape.
Step 6: Add the Egg Wash
Beat the remaining egg in a small bowl.
Brush the tops of the sausage rolls with the egg wash and sprinkle with sesame seeds if using.
Step 7: Bake Until Golden
Bake for approximately 25 minutes, or until the pastry is puffed and golden brown and the sausage filling is cooked through.
For pork sausage filling, the centre should reach 160°F (71°C).
Let the sausage rolls cool for a few minutes before serving.
Tips for the Best Homemade Sausage Rolls
Keep the puff pastry cold. Puff pastry is much easier to work with when it's cool. If it becomes too soft or sticky while you're assembling the rolls, place it in the fridge for a few minutes.
Don't overmix the filling. Mix just until everything is combined so the sausage filling doesn't become too dense.
Seal the edges well. Use a fork to press the seams together firmly so the pastry stays closed while baking.
Skip the extra salt. Onion soup mix is already salty, and Italian sausage is seasoned too. There's no need to add more salt unless you've tasted the cooked filling and feel it needs it.
Bake until golden. The pastry should be nicely puffed and golden brown, not pale or doughy.
What to Serve with Homemade Sausage Rolls
These sausage rolls are delicious on their own, but they're also great with a dipping sauce.
I like keeping things simple with ketchup, but you could also serve them with honey mustard, barbecue sauce, or your favourite dipping sauce.
For an easy family dinner, pair them with a simple green salad, roasted vegetables, or homemade fries.
Can You Make Sausage Rolls Ahead of Time?
Yes! These are a great recipe to prepare ahead.
You can assemble the sausage rolls, place them on a parchment-lined baking sheet, and cover them tightly.
Keep them refrigerated for up to 24 hours before baking.
When you're ready, brush with egg wash and bake as directed.
How to Store and Reheat Sausage Rolls
Refrigerator: Let the cooked sausage rolls cool, then store them in an airtight container in the refrigerator for up to 3 days.
Freezer: Once completely cooled, place the sausage rolls in a freezer-safe container or bag and freeze for up to 3 months.
Reheating: Reheat in the oven or air fryer until heated through and the pastry is crisp again. I prefer this over the microwave because it helps keep the pastry flaky.
Frequently Asked Questions
Can I use a different type of sausage?
Yes. You can use another type of raw pork sausage if you prefer. Just remove the casings before mixing the filling, and keep in mind that the flavour will change depending on the sausage you choose or you could use ground pork but would then need to add extra seasoning.
Do I need to cook the sausage before putting it in the pastry?
No. The raw sausage filling cooks inside the puff pastry while the sausage rolls bake. Just make sure the filling is fully cooked before serving.
Can I make smaller sausage rolls?
Absolutely. You can cut the pastry logs into smaller pieces if you're making these for a party or appetizer platter.
Keep an eye on them while baking, since smaller rolls may cook a little faster.
Can I freeze sausage rolls before baking?
Yes. Assemble and cut the rolls, then freeze them on a baking sheet until firm. Transfer them to a freezer-safe container or bag.
You can bake them from frozen, allowing extra cooking time and checking that the filling is cooked through.
Can I use regular breadcrumbs instead of panko?
Yes, although regular breadcrumbs have a finer texture and may absorb moisture differently. Panko gives the filling a slightly lighter texture.
Easy Homemade Sausage Rolls Recipe
Prep Time: 15 minutes
Cook Time: Approximately 25 minutes
Total Time: Approximately 40 minutes
Servings: 12 sausage rolls
Ingredients:
450 g (1 lb) Italian pork sausages, casings removed
1 cup (60 g) panko breadcrumbs
1 packet dry onion soup mix (I use Knorr dry onion soup mix)
½ cup (60 g) grated cheddar cheese
¼ teaspoon black pepper
2 eggs, divided
2 sheets frozen puff pastry, thawed
1 teaspoon sesame seeds, optional
Ketchup or dipping sauce, for serving
Instructions:
Preheat the oven to 425°F (220°C), or 400°F (200°C) for convection. Line baking sheets with parchment paper.
Remove the sausage meat from the casings and add to a large bowl.
Add the panko breadcrumbs, dry onion soup mix, cheddar cheese, black pepper, and one egg. Mix until combined.
Cut each sheet of puff pastry in half lengthwise to make four strips.
Divide the sausage filling into four portions and shape into logs along one edge of each pastry strip.
Fold the pastry over the filling, press the edges together, and crimp with a fork.
Cut each log into three pieces and place seam-side down on the baking sheets.
Cut a small slit in the top of each roll.
Beat the remaining egg and brush over the pastry. Sprinkle with sesame seeds if desired.
Bake for approximately 25 minutes, until golden and puffed and the sausage filling reaches 160°F (71°C).
Allow to cool slightly before serving with your favourite dipping sauce.
Recipe Notes:
Onion soup mix brands and packet sizes vary. This version uses one full packet; adjust the seasoning if using a particularly large or salty packet.
Keep the pastry chilled until you're ready to assemble.
Avoid overfilling the rolls so the seams stay closed.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheat in the oven or air fryer for the best pastry texture.
A Little Note From My Kitchen
These homemade sausage rolls are one of those recipes that look like they take more effort than they actually do. I love that the filling is so simple to put together, and the onion soup mix makes it even easier.
They're especially good warm from the oven, when the pastry is golden and flaky. My kids love to have them in school lunches or sometime an aftershool snack. I bake double batches and keep them in the freezer, ready warm up in the air fryer for a quick bite! Definitely a recipe on repeat!
