Rich, meaty and gloriously flaky, this easy sausage roll recipe is everything you’d want from a moreish picnic snack. Once you’ve cooked your sausage rolls in the air fryer, you’ll never go back to the oven. Guaranteed perfectly crisp, flaky pastry every time.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Ingredients
400 g sausage meat
2 tsp. dried sage
Pinch chilli flakes
2 garlic cloves, crushed
320 g sheet ready-rolled puff pastry
1 Tbsp. Dijon mustard
1 medium egg, beaten
Directions
Step 1In a bowl, mix the sausage meat, sage, chilli, garlic and plenty of seasoning. Unroll the sheet of pastry, with a long edge facing towards you, and brush over the mustard.
Step 2Shape the sausage meat in a line along the long pastry edge closest to you, leaving a 5cm gap to the edge. Fold the larger side of the pastry over the meat towards you and press the edges to seal, then crimp with a fork. Trim to neaten. Slice into 8 even portions and cut a few slits into the top of each portion. Arrange on a baking tray and chill for 1hr.
Step 3Preheat the air fryer to 180°C. Brush the sausage rolls with a little beaten egg. Arrange in the air fryer basket spacing a little apart and cook for 20min, in batches if needed, until deep golden and cooked through.
Cooked and cooled sausage rolls will keep in an airtight container in the fridge for 3 days.
For a twist, you could add some caramelised red onion to your sausage meat mix: Heat 1tsp oil in a medium pan over medium heat and cook 1 red onion for 15min, stirring occasionally, until softened. Add in 1tbsp balsamic vinegar and 1/2tbsp caster sugar and stir until the sugar dissolves. Cook for 4min, or until onions become sticky and caramelised. Empty into a large bowl; cool.
Sprinkle over some nigella or sesame seeds before cooking, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
