Easy shortcrust pastry sausage rolls made with ready-rolled shortcrust pastry. A British favourite, ideal for picnics, packed lunches or a quick supper served with baked beans.
With just five ingredients and around 20–25 minutes from start to finish, you’ll have juicy pork sausage meat wrapped in crisp, buttery shortcrust pastry.
This shortcrust version is much like puff pastry sausage rolls—only the pastry changes. Using good-quality shop-bought pastry saves time, but you can use homemade shortcrust if you prefer.
👩🍳 If you enjoy pastry recipes, try cheese and bacon turnovers next.
✔️ Why you’ll love this recipe!
- Quick and easy using ready-rolled pastry.
- Only five ingredients.
- Ready to eat in under 30 minutes.
- Freezer-friendly for make-ahead meals.
- Portable and perfect for traditional British picnics.
🛒 Ingredient notes
Sausage meat – Use good-quality pork sausages (ideally high pork content) and squeeze out the filling, or buy ready-made sausage meat.
Dry stuffing – A stuffing mix adds flavour and helps retain moisture as the fat renders. Sage & onion works well, but any variety is fine.
Apple sauce – A little apple sauce balances the pork with sweetness and enhances the flavour.
Shortcrust pastry – Ready-rolled shortcrust pastry makes assembly quick and tidy. Homemade shortcrust is fine if you prefer to make your own.
Egg – A beaten egg brushed over the pastry gives a glossy, golden finish. Milk will work but won’t be as shiny.
🔪 How to make sausage rolls with shortcrust pastry
Follow these simple steps to assemble and bake the sausage rolls.
The full recipe card with ingredient quantities and timings is at the bottom of the post
One: Mix the sausage meat, dry stuffing mix and apple sauce together in a large bowl until well combined.
Two: Lay the ready-rolled shortcrust pastry on its backing paper and cut it in half horizontally to make two long rectangles.
Three: Divide the meat mixture between the two pastry strips, placing it in a long log down the centre of each strip. Using your hands gives the best control.
Four: Brush beaten egg along the top and bottom pastry edges. Fold the top edge over to meet the bottom edge and press to seal.
Use a fork to press the edges firmly, then cut into individual rolls with a sharp knife. Make a small slit on top of each roll and brush with more egg. Bake until golden and crisp.
💡 Tip: Line the baking tray with non-stick parchment paper to prevent sticking.
Top Tips
- If using ready-rolled pastry, keep it on its wax paper and cut on top of that—no need to flour the board.
- If rolling out block or homemade pastry, dust the surface lightly with plain flour and roll to about 0.25 cm thickness.
- Work with chilled pastry: remove it from the fridge five minutes before starting so it’s pliable but still cool.
- For a smoother filling, pulse the sausage meat, stuffing and apple sauce briefly in a food processor.
🍴 Serving suggestions
These sausage rolls are great on a buffet or picnic spread. Serve with breadsticks and dips, or include them with other picnic treats and cakes.
You can also make large sausage rolls as a main course and serve with baked beans, fries or a simple salad.
📖 Variations
- Make mini rolls by cutting the long rolls into smaller pieces—ideal for parties.
- Replace apple sauce with Branston pickle or caramelised onion chutney for a tangy twist.
- Stir grated cheddar into the sausage mixture for a cheesy filling.
- Add onion or garlic powder to boost the flavour.
- Brush with egg and sprinkle sesame or poppy seeds before baking.
- For a vegetarian version, use a plant-based sausage filling.
🥡 Storage
Sausage rolls are best eaten fresh from the oven, but they keep well.
Store: Cool completely, place in an airtight container and keep in the fridge for up to 3 days.
Reheat: Reheat in a hot oven or air fryer to restore crispness. Avoid the microwave if you want to keep the pastry crisp.
Freeze: Freeze baked or unbaked sausage rolls. For unbaked, skip the egg wash, freeze on a tray for a couple of hours, then transfer to a freezer bag for up to 3 months. Bake from frozen—apply egg wash before baking.
❓ Frequently asked questions
Brush the pastry with a beaten egg before baking. The egg wash helps the pastry crisp and develop a glossy, golden finish.
Line the baking sheet with non-stick parchment paper or baking paper to prevent sticking.
An egg wash is a beaten whole egg, sometimes mixed with a splash of milk. It seals pastry edges and gives a shiny, golden surface when baked.
Yes — shortcrust gives a firmer, crumbly texture compared with puff pastry but works very well.
😋 More recipes you might like
- Apple and blackberry turnovers
- Baked halloumi fries
- Cheese and bacon turnovers
- Puff pastry sausage rolls
- Nutella puff pastry swirls
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Recipe
Easy Shortcrust Pastry Sausage Rolls
Ingredients
- 320 g shortcrust pastry sheet, ready rolled
- 400 g sausage meat
- 2 tablespoons apple sauce
- 80 g dry stuffing mix (sage & onion recommended)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 220°C (200°C fan / Gas 7).
- Combine the sausage meat, dry stuffing mix and apple sauce in a large bowl and mix well.
- Lay the ready-rolled pastry on its backing paper and cut it in half horizontally to make two long rectangles.
- Divide the meat mixture evenly between the two pastry strips, placing it in the middle of each strip.
- Brush beaten egg along the top and bottom edges, fold the top edge over to meet the bottom and press to seal, creating two long rolls.
- Press the edges with a fork, cut into individual rolls, make a small slit on top of each and brush with more egg. Bake for about 15 minutes until golden and cooked through.
Notes
- Make mini sausage rolls by slicing the long rolls smaller for party bites.
- Swap apple sauce for Branston pickle or caramelised onion chutney.
- Add grated cheddar or extra seasonings such as onion or garlic powder.
Nutrition:
The nutrition values are approximate and will vary depending on ingredient brands and portion sizes.
Nutritional Information (Approximate)
Carbohydrates: 12 g |
Protein: 6 g |
Fat: 9 g