amazing party sausage rolls- 30 minute recipe

I make these easy sausage rolls often – they’re one of those reliable, crowd-pleasing recipes that never let me down. Whether I’m heading out to a picnic, hosting a party, or just looking for something warm and satisfying to share with friends and family, these sausage rolls always go down a treat. There’s something so comforting about the combination of golden, flaky pastry and savoury sausage filling – simple, hearty, and irresistibly moreish.

One of the best things about this recipe is how quick and fuss-free it is. You can have everything prepped and ready for the oven in less than 30 minutes, which makes it perfect for busy days or last-minute entertaining. The cooking time is flexible too – depending on your oven, they’ll need anywhere from 10 to 30 minutes to bake until beautifully puffed and golden brown. In under an hour, you’ll have 16 delicious, bite-sized sausage rolls ready to serve. They’re equally good warm or at room temperature, which makes them perfect for buffets, lunchboxes, or as part of a grazing platter.

Another reason I love this recipe is how easy it is to adapt. Feel free to experiment with flavours and make them your own. I often add a handful of finely chopped fresh herbs like thyme, rosemary, or sage to the sausage meat for extra depth. A pinch of chilli flakes brings a lovely gentle heat, while crushed fennel seeds add a slightly sweet, aromatic note that pairs beautifully with pork. You can even mix in a little grated apple, caramelised onion, or mustard for something a bit different. If you’re cooking for vegetarians, you can easily swap the sausage filling for a plant-based alternative and still get fantastic results.

Once baked, these sausage rolls look impressive but are wonderfully unfussy. The pastry turns golden and crisp, encasing the juicy, well-seasoned filling. Arrange them on a platter and watch how quickly they vanish – they’re the kind of treat people can’t resist going back for “just one more.” Whether you’re making them for a family picnic, a festive party, or simply to enjoy with an afternoon cup of tea, these easy sausage rolls are always a welcome addition. Simple, satisfying, and endlessly adaptable, they’re a little reminder that the best recipes don’t have to be complicated to be delicious.

Party sausage rolls- ingredient list!
500g (1 pound, 2 ounces) of prepared puff pastry
To dust, use ordinary flour.
One beaten free-range egg
Cut eight herbaceous sausages in half (the best you can afford).
freshly ground black pepper and salt
a little bunch of fresh thyme leaves

Party sausage rolls- step by step instruction guide!

Step 1
I make these easy sausage rolls often – they’re always a hit at parties or picnics. Preheat the oven to 200°C (180°C Fan) / Gas 6 and you’ll have them ready in under 30 minutes, with just 10–30 minutes of baking for 16 golden, flaky pieces. They’re wonderfully simple to make yet always impressive. Feel free to add your own twist – herbs like thyme or rosemary, a pinch of chilli flakes, or some fennel seeds all work beautifully. Quick, tasty, and endlessly adaptable, these sausage rolls are perfect for any occasion.

Step 2
Roll the pastry out on a floured surface to a rectangle about 48x32cm/19x12½in. For sausage rolls, the dough should be slightly puffed but not overly so, so pounding it with a rolling pin lessens how much it puffs up. Puff pastry is constructed of fine layers and typically requires extreme delicacy.

Step 3
Cut the large pastry rectangle in half lengthways to create two long, even strips. Next, take each of these smaller rectangles and carefully slice them into eight equal sections. Try to keep your cuts as straight and even as possible so that all the pieces bake uniformly. When finished, you should have a total of sixteen smaller pastry rectangles, all roughly the same size and shape.

Step 4
Cut the large rectangle in half lengthways to create two long, even strips. Once you have these smaller rectangles, carefully slice each one into eight equal sections, making sure your cuts are as straight and consistent as possible. When you’re finished, you should have a total of sixteen neat, evenly sized rectangles ready for the next step. Brush one short end of each pastry rectangle lightly with a little of the beaten egg—this will help seal the rolls as they bake. At the opposite end, place a piece of sausage, positioning it neatly along the edge of the pastry. Season the sausage generously with a pinch of salt and a little freshly ground black pepper, then scatter a few thyme leaves over the top for added flavor. Carefully roll the pastry around the sausage, starting from the sausage end and finishing at the egg-washed edge, pressing gently to seal the join. Repeat this process with the remaining sausages until all are securely wrapped in pastry.

Step 5
To solidify the pastry, place the sausage rolls in the refrigerator for 20 minutes. After the pastry is set, take the sausage rolls out of the refrigerator and use a fork to puncture the tops or a sharp knife to score them for decorating. Use the remaining beaten egg to give it a thorough brushing. Bake until the pastry is crisp and golden-brown, 25 to 30 minutes. Before serving, take it out of the oven and let it cool a little. You can eat these cold, but they taste great right out of the oven.

party sausage rolls - recipe tips!

Here are some tips to ensure your sausage rolls wow's every party guest!

If you want to vary the flavor, you can swap the thyme leaves for chopped sage, parsley, or rosemary—each herb brings its own unique aroma and taste to the sausage rolls. After brushing the pastry with beaten egg, you can also decorate the tops with a pinch of extra herbs or a few fennel seeds to give them a visually appealing finish and a subtle added flavor. For an extra layer of taste, try spreading a thin layer of red onion marmalade or mustard onto the pastry before placing the sausage pieces on top—this adds a sweet or tangy note that complements the meat beautifully.

To ensure that the sausage stays neatly encased during baking and doesn’t escape from the pastry, it’s a good idea to slip the sausage out of its skin before wrapping it. This simple step helps maintain the shape of the rolls and guarantees a tidy, professional-looking result.