Photo of Homemade sausage rolls by WW

Homemade sausage rolls

Points® value
Total Time
50 min
20 min
30 min
Our homemade sausage rolls have had an extreme makeover, yet still taste divine. Perfect to take along to a picnic or on a day out.



1 medium, finely chopped

Lean Pork Mince (10% fat), raw

300 g

Breadcrumbs, fresh

160 g, fresh


5 g, seeds, ground (optional)

Thyme, Fresh

1 sprig(s), chopped

Ready Rolled Puff Pastry Sheets

275 g

Skimmed Milk

60 ml


200 g, (mixed salad leaves), tossed with fat-free dressing


1 pinch, and freshly ground black pepper


  1. Preheat the oven to 220ºC, fan 200ºC, gas mark 7. Line a large baking tray with baking paper.
  2. Combine the onion, mince, breadcrumbs, fennel seeds, thyme and 3 tbsp milk in a bowl. Season well with salt and pepper. Mix with clean hands until well combined.
  3. Cut the pastry sheet in half. Cut each half into 3, making 6 rectangles per sheet. Use a rolling pin to roll each rectangle of pastry widthwise, an extra 1.5cm. Repeat with remaining pastry. Brush the borders of the pastry with the remaining milk. Shape sausage meat into logs and place on the edge of each pastry rectangle. Carefully roll up. Seal the ends well to stop meat escaping. Place rolls seam-side down on the baking tray. Brush pastry tops with a little more milk.
  4. Bake for 30-35 minutes, rotating the tray, or until golden brown and crisp underneath. Serve warm with a green salad.


The sausage roll filling can be made up to 1 day in advance and stored in an airtight container in the fridge. If you don't like fennel, which has an aniseed taste, then simply omit it. The sausage rolls will still taste great!