My recipe for Easy Three Ingredient Sausage Rolls is exactly what it says on the tin. These are “supper-size” Sausage Rolls which use only THREE ingredients to make them.
Lincolnshire Sausage Rolls
Perfect for the Thanksgiving, Christmas or Party Buffet Table
You’ll need a pack of ready made puff pastry, sausages, and an egg – that’s it, I told you they were easy!
You can’t use any good quality high-meat content sausages you have locally, but as I live in Lincolnshire, I love using our local bangers which are seasoned with sage.
They can be baked from frozen or after they’ve defrosted. They are fine if frozen after cooking too, just reheat in a low oven, or in an air fryer as I often do.
Subsitutions and Notes
- Use any high meat content local sausages. Pork sausages are best.
- In place of an egg to glaze them, use milk.
- Make them smaller for buffets and for small children – cut each strip into 3 and you will get a yield of 12 smaller sausage rolls in total.
- For veggie sausage rolls, use Quorn or Linda McCartney vegetarian sausages. No need to skin them.
More Sausage Recipes on Lavender & Lovage
- Sausage and Onion Puff Pastry Pie
- Easy Cheesy Puff Pastry Sausage Rolls
- Pork Sausage and Orange Terrine (Gluten Free)
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Recipe for Easy Three Ingredient Sausage Rolls
- 1 x 320g ready-rolled puff pastry sheet
- 1 x 400g packet high-meat content sausages (I used Lincolnshire sausages)
- 1 free-range egg, beaten
1. Pre-heat oven to 220C/Fan 200C/400F/Gas mark 7. Line a large baking tray with grease-proof baking paper.
2. Skin the sausages.
3. Divide the puff pastry sheet into 4 sections.
4. Place each sausage in the middle of each pastry strip, you’ll need to cut some of the sausages so they fit each pastry strip. Brush each side of the pastry with the beaten egg and fold the pastry over to seal. Crimp the edge with a fork to seal the sausage rolls.
5. Cut each sausage filled pastry strip into 2, to make 8 sausage rolls in total.
6. Place the sausage rolls on to the prepared baking tray. Using a very sharp knife, or kitchen scissors, make several slits on top of the sausage rolls.
7. Brush the sausage rolls with the beaten egg.
8. Bake in the centre of the pre-heated oven for 20 minutes until the pastry has puffed up and the sausage rolls are golden brown.
Use any high meat content local sausages. Pork sausages are best.
In place of an egg for glaze them, use milk.
Make them smaller for buffets and for small children - cut each strip into 3 and you will get a yield of 12 smaller sausage rolls in total.
For veggie sausage rolls, use Quorn or Linda McCartney vegetarian sausages. No need to skin them.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 168Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 74mgSodium 123mgCarbohydrates 2gFiber 0gSugar 0gProtein 16g