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Homemade sausage rolls are surprisingly easy to make and always gone in no time! It’s hard to beat one straight out of the oven.
The dough comes together in one bowl (a must), and the result is perfectly fluffy, soft sausage rolls the whole family will love.
Arrange them in a heart shape, as I have, to mark Valentine’s Day, anniversaries, and other special occasions, or bake them separately for a delicious everyday snack.
Enjoy them warm with your favorite condiment (we love ketchup and mustard), or make them ahead and serve them on game days and at parties.
Why You’ll Love Homemade Sausage Rolls
- Fluffy and delicious.
- Great for lunchboxes, parties, snacks, and on-the-go.
- Makes a beautiful centerpiece.
- Freezer-friendly.
Homemade Sausage Roll Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Water: Lukewarm to activate the yeast.
- Yeast: Either fresh or active dry yeast.
- Sausages: I use uncooked pork frankfurter sausages.
- Butter: Salted butter, preferably. If you only have the unsalted kind, you may need to add a bit more salt.
- Maple syrup: Adds sweetness to the dough. Swap for coconut sugar, cane sugar, molasses, acacia syrup, honey, or omit
- Plain flour: No need to sieve it.
- Egg: Medium-sized. Use an extra egg to egg wash (not pictured).
- Greek yogurt: Or regular plain yogurt.
How to Make Homemade Sausage Rolls
- Prepare the dough: Pour lukewarm water into a large bowl, add the yeast, and mix until dissolved. Then, add the remaining ingredients. Knead by hand or mixer until you have a smooth dough. Leave to rise covered for 1 hour.
- Make the rolls: Roll out the dough into a large circle, cut into 12 pieces, top with the sausage pieces, and arrange into a heart shape. Cover and let it rise for 30 minutes.
- Eggwash: Brush with eggwash or milk.
- Bake for 15 minutes at 180°C (356°F) until golden.
Possible Variations
- Sausages: Use any sausages you like or opt for ham, roast chicken or turkey, spicy chorizo, or tuna.
- Greek yogurt: Try kefir, sour cream, or skyr.
- Filling: Add ketchup, tomato chutney, hot sauce, pesto, grated cheese, mustard, caramelized onions, fig jam, etc.
- Egg wash: Brush with water, milk, or cold coffee.
- Toppings: Sprinkle with black or white sesame seeds, chia seeds, or poppy seeds.
- Flour: Swap or replace some of the flour with tipo 00, bread flour, whole wheat, or gluten-free flour if you prefer.
- Dough: If you are short on time, use frozen crescent or puff pastry instead.
How to Store Leftovers
Keep the rolls in an airtight container at room temperature and enjoy within 1-2 days.
FAQs
No, not at all. Arrange them on a lined baking sheet spaced well apart.
Yes, they are best when freshly baked, cooled, and then frozen. To defrost, take them out the night before and leave in the fridge. If you want to enjoy them warm, reheat in the oven at 100°C fan (212°F) for about 10 minutes.
Add more flour by the tablespoon until you have a soft dough that isn’t too sticky to work with.
Homemade Sausage Rolls
Ingredients
- 50 ml water, lukewarm
- 150 grams Greek yogurt
- 1 egg
- 25 grams fresh yeast
- 50 grams butter, softened
- 2 tablespoons maple syrup
- 2 teaspoons sea salt
- 350 grams plain flour
- 4 pork sausages, 240 grams
Topping
- 1 egg, or milk
- fresh thyme, to garnish
Instructions
- Pour the lukewarm water into a large bowl.
- Add yeast and mix with a fork until dissolved.
- Top with the yogurt and maple syrup, followed by the egg, salt, and melted butter.
- Add the flour bit by bit, kneading in between (you want a slightly sticky dough).
- Knead by hand or using a mixer until smooth.
- Cover the dough. Let it rise for 1 hour.
- Roll the dough out on a floured surface. Roll it into a circle (about 1 cm (¼ inch thick).
- Cut into 12 symmetrical slices.
- Divide the four sausages into 12 pieces, and top the widest outer section of dough with a piece of sausage.
- Tuck in the sides and roll like a croissant.
- Shape the sausage rolls into a heart on a lined baking sheet (or space them out).
- Cover and let the rolls rise again for 30 minutes.
- Preheat the oven to 180°C (356℉).
- Brush the sausage rolls with egg wash or milk.
- Bake for 15 minutes until golden brown.
