Sausage Roll

Sausage Rolls

One of my daughter’s all time favorite lunch is sausage rolls. They are really easy and fast to make. I also use the same pastry to make Cornish Pasties. I will have to do that recipe next time I do a roast.

Sausage Roll

I use weights when I make this dough as it is more accurate but I did put down the cup measurements. I learned the trick of grating frozen butter in from Chef Michael Smith’s Show on Food Network. It makes it a lot easier. I still end up cutting it in as well.

For the water the least amount you can use the better as long as you end up with a loosely held together ball. Sitting for an hour will allow the flour to fully absorb the water.

I just use frozen sausages I buy in a bulk box. That is why some look a little cooked. I had to microwave then to defrost and as usual that resulted in a little cooking as well.

I roll out half the dough because that fits on my surface and is quicker than rolling out 8 individual pieces. I brush the bottom half to make in stick together when I roll it up. When I am making normal sized one I run my fingers along and it is pretty easy to feel where the sausages end.

I love using parchment paper to keep things from sticking or making a mess. I also brush the tops of the sausage rolls with milk to help them brown.

Sausage Rolls
Prep time
Cook time
Total time
Whole Wheat Sausage Rolls
Recipe type: Snack
Serves: 8
  • ½ cup Hard Margarine (110g)
  • 1½ Cups Whole Wheat Flour (220g)
  • ½ to ¾ Cup ColdWater
  • 8 Sausages Thawed
  • Some Milk for Brushing
  • Some Flour for rolling
  1. Measure the Flour in to a bowl.
  2. I keep my Margarine in the freezer which makes the cutting in step simple. I grate the frozen butter straight in. I then cut it into the flour but it takes a lot less work.
  3. For the water you want the smallest amount for it to form into a ball. I start out with ½ cup and cut that in. I add more if needed until it looks like the picture below.
  4. Put into a zip lock bag and let rest of an hour in the fridge.
  5. Divide in half and roll out until it is 4 sausages wide.
  6. Lay out the sausages as shown and brush the bottom half with some milk.
  7. Roll up. Seal up the seam with your fingers.
  8. Here I cut it into site sized ones. You can also find the gap with you finger and cut into normal sized ones.
  9. Bake at 400 for 25 minutes

Sausage Rolls Step by Step

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