Sausage Rolls
Flaky pastry wrapped around seasoned sausage meat and baked until golden brown.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Not every ingredient has a checked price at Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Pork sausagesnot compared | £1.79 | – | – |
| Plain flouruse 250g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Unsalted butterpack 250g · use 125g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 1 | £1.80£0.30 each | £2.40£0.40 each | £1.80£0.30 each |
| Basket total (full packs) | £4.45 | £4.70 | £4.18 |
| Cost of what this recipe uses | £1.35 | £1.55 | £1.50 |
| Per serving | £0.34 | £0.39 | £0.38 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Pork sausages.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 250g plain flour into a large bowl and add a pinch of salt. Cut 125g cold unsalted butter into small cubes, add to the flour, and rub in with fingertips until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces visible. Sprinkle over 4–5 tbsp ice-cold water, mixing with a round-bladed knife until the dough just comes together; avoid overworking.
- Tip the dough onto a lightly floured surface, knead briefly into a smooth ball, flatten to a disc, wrap in cling film and chill for 20 minutes. Meanwhile, preheat the oven to 200°C/180°C fan/gas 6 and line a large baking tray with baking parchment.
- Slit the skins of 400g pork sausages lengthways and squeeze the meat into a bowl, discarding the casings. Season the sausage meat generously with salt and freshly ground black pepper, then mix with a fork until evenly combined; fry a tiny pinch in a hot pan for 30 seconds to taste and adjust seasoning if needed.
- On a floured surface, roll the chilled pastry to a rectangle roughly 30 x 40 cm and 3–4 mm thick. Trim the edges straight, then cut the pastry in half lengthways to give two long strips about 15 cm wide each.
- Divide the sausage meat into two equal portions. With damp hands, roll each portion into a sausage shape the length of the pastry strips, placing one log down the centre of each strip. Brush the long edges of pastry with a little beaten egg, then fold one side over the filling and press the edges to seal; crimp with a fork.
- Turn the rolls seam-side down and cut each long roll into 4 equal pieces (8 rolls total). Arrange on the prepared tray spaced slightly apart, brush the tops with the remaining beaten egg, and snip 2–3 small steam vents in each with scissors.
- Bake in the centre of the oven for 25–30 minutes until the pastry is deep golden brown, crisp, and the filling is piping hot with no pink visible (internal temperature 75°C). Transfer to a wire rack and leave to cool for 10 minutes before serving.
Tips
- Swap half the pork sausages for 200g pork mince mixed with 1 tsp dried sage and 1 grated apple to stretch the meat and lower cost.
- Freeze uncooked assembled rolls on a tray, then bag them; bake from frozen adding 5–7 minutes. Cool leftovers within 1–2 hours, refrigerate up to 2 days, reheat once until steaming hot throughout.
- For meal prep, bake a double batch, cool, portion into containers with salad, and refrigerate for up to 2 days; reheat in a 180°C oven for 10 minutes to keep pastry crisp.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.25kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 125g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).