Sausage Rolls Recipe |

Sausage Rolls are vital for potlucks, Game Day events, and vacation gatherings. Made with pizza dough and recent sausages. Like grown-up pigs in a blanket!


When I had a houseful of youngsters to feed, I usually made this model of pigs in a blanket: recent sausages wrapped in dough from my native pizzeria, baked till golden and crusty. The children beloved them and when my dad and mom joined us for dinner, they did too.

You should have one recipe that’s virtually as straightforward as ordering pizza, in any case. This is mine.

Sausage RollsMost neighborhood pizza eating places are pleased to promote you freshly made dough, so ask for a ball alongside along with your pizza the subsequent time you’re there. You can even search for balls of dough within the refrigerated sections on the grocery retailer, or if in case you have time, make your personal.

You could make and reduce the sausage hyperlinks prematurely – they go into the dough totally cooked — however I like to recommend utilizing the dough the identical day you purchase it so it doesn’t over-proof.

If you resolve to not make the sausage rolls immediately (or if you wish to plan forward for dinner emergencies), then pat the dough out on a foil-lined baking sheet, cowl it securely, and freeze. The day you need to make the sausage rolls, place the frozen dough within the fridge to thaw for just a few hours, or place on the counter at room temperature in case you want it extra shortly.

Sausage RollsTo make the sausage rolls, roll out the dough and reduce it into strips. One by one, wrap the strips across the sausages, tucking the final bit below the packet so it doesn’t unravel.

The rolls cook dinner shortly, however there’s simply sufficient time to toss collectively a salad to go alongside.

Call them sausage rolls or pigs in a blanket, both means they’re a enjoyable weeknight meal. They’re additionally completely good for a potluck celebration or Game Day buffet. You’ll want some pickles to serve alongside and yellow or brown ballpark-style mustard for dipping. I can inform you from private expertise that Dijon mustard doesn’t fly with most teenagers — grown-ups will most likely prefer it, although!

If you’re sensible, ship one of many teenagers with a driver’s license out to purchase the sausages and dough. That will actually reduce your work in half.

Sausage Rolls Recipe


Store your pizza dough within the fridge proper up till you need to roll it out. Cold dough rolls and cuts extra simply than heat dough for this recipe.


  • 1 1/Four kilos recent pork sausage hyperlinks (about Four normal-sized sausages)
  • 1 tablespoon canola oil
  • 1 pound chilly pizza dough, home made or store-bought
  • 1 giant egg
  • 1 tablespoon water
  • 1/eight teaspoon salt
  • Yellow or brown mustard, to serve
  • Pickles, to serve


1 Broil the sausages: Turn on the broiler and place an oven rack 6-inches under. With a paring knife, prick the sausages throughout. Place them on a broiler pan or in an oven-safe skillet and rub throughout with oil. Rub somewhat olive oil on the pan beneath every sausage, too.

Slide the pan below the broiler and cook dinner for Four minutes per a aspect, or till the sausages are cooked by way of (about eight minutes whole).

Let the sausages cool on a plate lined with paper towels. Cut every sausage into items roughly 1 half to 2-inches lengthy.

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2 Heat the oven at 425°F.

three Roll out the dough: Remove the dough from the fridge and switch it to a frivolously floured floor. Pat it down right into a disk to deflate it, then use a rolling pin to roll it right into a 9-by-12-inch rectangle. Cut 16 strips horizontally, every about 1/Four-inch huge.

Sausage Rolls

Four Wrap the sausages: Line a rimmed baking sheet with parchment paper. Hold a bit of sausage in your hand and wrap a strip of dough round each from high to backside. Tuck the final piece below the roll and set it on the baking sheet. Continue till all of the sausages are rolled.

Sausage Rolls

5 Bake the rolls: In a bowl, whisk the egg, water, and salt. Brush the egg over the tops and sides of all of the rolls. Bake for 25 minutes, rotating the pan midway by way of. When executed, the rolls  needs to be a deep golden-brown on the highest and sides.

Remove from the oven to chill 5 minutes. Serve with mustard and pickles.

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Sheryl Julian

Sheryl Julian is an award-winning author, editor, and meals stylist. She is the previous meals editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her meals sections received Best Newspaper Food Coverage from the Association of Food Journalists in 2015.

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