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Shortcrust pastry sausage rolls.
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5 from 6 votes

Easy Shortcrust Pastry Sausage Rolls

An easy shortcrust pastry sausage roll recipe using store-bought shortcrust pastry! A British classic and perfect for picnics, lunch boxes, and finger buffets.
Course Snack
Cuisine British
Keyword sausage rolls with shortcrust pastry, shortcrust pastry sausage rolls
Prep Time 8 minutes
Cook Time 13 minutes
Total Time 21 minutes
Servings 16
Calories 149kcal
Author Beth Sachs

Ingredients

  • 320 g Shortcrust Pastry Sheet ready rolled
  • 400 g Sausage Meat
  • 2 tablespoon Apple Sauce
  • 80 g Dry Stuffing Mix I use sage and onion
  • 1 Egg beaten

Instructions

  • Preheat the oven to 220°c (200 fan/ Gas 7)
  • Put the sausage meat, dry stuffing mix, and apple sauce in a large bowl and give it a good mix.
    400 g Sausage Meat, 2 tablespoon Apple Sauce, 80 g Dry Stuffing Mix
  • Lay the ready-rolled shortcrust pastry sheet on a large cutting board and cut it in half horizontally.
    320 g Shortcrust Pastry Sheet
  • Distribute the sausage meat mixture evenly between the two long rectangular pieces of pastry, positioning it in the middle (see photo below). I find using my hands is the best way to do this.
  •  Brush the beaten egg on the top and bottom edges of each piece of pastry with a pastry brush, and fold the top long edge over so it meets the bottom edge on each piece. You should be left with two long rolls.
    1 Egg
  • Use a fork to press down the pastry to secure it in place, then cut into sausage rolls with a sharp knife.
  • Cut a slit in the top of each roll and brush with more egg wash. Bake in the oven for 15 minutes until golden.

Notes

Expert Tips:
  • If using ready-rolled shortcrust pastry there is no need to flour the board. Just cut the pastry in half horizontally, on the waxy paper it comes with.
  • If you're using homemade shortcrust pastry, or block shortcrust pastry, lightly flour the work surface with plain flour before rolling it out with a rolling pin to a thickness of about 0.25cm.
  • The pastry should be chilled, so take it out of the fridge just 5 minutes before starting the recipe. Don't let it hang around too long to get warm.
 
Variations:
  • Make mini sausage rolls. Simply follow my recipe for puff pastry mini sausage rolls and swap the puff pastry for shortcrust pastry! These are great for kids parties.
  • Swap the apple sauce for Branston pickle or caramelised red onion chutney.
  • Add a handful of grated cheddar cheese to the sausage meat mix.
  • Add onion powder or garlic powder to the sausage meat filling for extra flavour.
  • Sprinkle the top of each sausage roll with sesame seeds or poppy seeds before baking. They will stick to the egg wash.
 
Storage:
To Store: Place the cooled sausage rolls in an airtight container and store them in the fridge for up to 3 days.
To Reheat: Sausage rolls can be eaten cold, but I like to reheat them in a hot oven or air fryer. I don't like microwaving them as the pastry goes soggy.
To Freeze: You can freeze the sausage rolls either baked or unbaked. If freezing them unbaked, leave off the egg wash and open freeze them on a baking sheet for 2 hours. Pop them into freezer bags and stash in your freezer for up to 3 months. Bake in a hot oven straight from frozen (but don't forget to egg wash them first).
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Shortcrust Pastry Sausage Rolls
Amount per Serving
Calories
149
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
28
mg
9
%
Sodium
 
283
mg
12
%
Potassium
 
86
mg
2
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
50
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
8
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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