Sausage Rolls showcase a savory meat mixture wrapped in buttery, flaky puff pastry. Crispy on the outside and juicy inside, these handheld bites are simple to make and always a hit at parties.
Sausage Rolls
These sausage rolls work equally well for brunch or breakfast and are a fun twist on pigs in a blanket. They’re easy to prepare ahead of time and freeze, making them a convenient option for entertaining or quick snacks.
Ingredients:
These ingredients are straightforward and easy to find. Exact measurements are in the recipe card below.
- Puff pastry – store-bought sheets; crescent roll dough can substitute.
- Pork sausage – turkey sausage works as a leaner option.
- Eggs – one for the filling and one for the egg wash.
- Italian breadcrumbs – plain breadcrumbs can be used and seasoned to taste; avoid Panko for this recipe.
- Herbs – fresh parsley and thyme are recommended, though dried herbs may be used.
- Garlic – fresh minced garlic or garlic powder.
- Onion powder
- Water – used to thin the egg wash.
Supplies:
Have these tools ready before you begin.
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Mixing spoon or spatula
- Rolling pin
- Knife
- Cooking brush
Instructions:
Make the filling. In a large bowl, combine the sausage, 1 egg, breadcrumbs, parsley, thyme, garlic, and onion powder. Mix until the ingredients are evenly distributed and the mixture holds together.
Prepare the dough. On a lightly floured or non-stick surface, roll each sheet of puff pastry gently to thin it slightly. Cut each sheet into three long rectangles (you should have six rectangles if your package contains two sheets). If the dough is folded from packaging, you can cut along the fold lines.
Fill the pastry dough. Spoon small portions of the sausage mixture down the center of each rectangle, leaving about an inch of pastry on each side. Press the filling into a long log, fold the pastry over to enclose it, and pinch the seam with a fork to seal.
Slice. Using a sharp knife, cut each stuffed pastry log into 2-inch pieces. Place the rolls on a parchment-lined baking sheet, leaving about an inch between each piece for even puffing.
Freezer Recipe
Can I make this ahead and freeze?
Yes. Prepare the sausage rolls up to the slicing step. Arrange the slices on a baking sheet and freeze for a couple of hours until firm. Transfer the frozen pieces to a freezer bag and store for up to 3 months.
To bake from frozen, place the rolls on a parchment-lined sheet, brush with egg wash, and bake at 425°F for about 25 minutes or until golden and puffed.
Add an egg wash. Whisk the remaining egg with the tablespoon of water and brush the mixture over the tops of the sausage rolls for a glossy, golden finish.
Bake. Bake at 425°F for about 15 minutes, or until the pastry is puffed and golden brown on top.
More Appetizer Recipes
Ham and Egg Cups
Cranberry Pecan Goat Cheese Balls
Stuffed Mini Peppers
Ham and Pickle Roll Ups
Sausage Rolls Recipe
Sausage Rolls
Equipment
-
baking sheet
-
Parchment Paper
-
Mixing bowl
-
Measuring cups and spoons
-
Mixing spoon or spatula
-
Rolling Pin
-
Knife
-
Basting Brush
Ingredients
- 1 package of puff pastry (2 sheets), defrosted per package instructions (about 17.3 ounces)
- 1 pound pork sausage
- 2 Eggs
- ⅔ cup Italian breadcrumbs
- 1½ tablespoons minced fresh parsley
- 1 teaspoon minced fresh thyme
- 1½ teaspoons minced garlic
- 1½ teaspoons onion powder
- 1 tablespoon water (for egg wash)
Instructions
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Prep. Preheat the oven to 425°F and line a baking sheet with parchment paper.
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Make the filling. In a large bowl, mix the sausage, 1 egg, breadcrumbs, parsley, thyme, garlic, and onion powder until combined.
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Prepare the dough. Roll the pastry slightly thinner and cut each sheet into three long rectangles.
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Fill the pastry. Place the sausage filling down the center of each rectangle, fold the pastry over, and seal the edges with a fork.
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Slice. Cut the filled logs into 2-inch slices and arrange them on the prepared sheet with space between each.
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Egg wash. Whisk the remaining egg with water and brush over the tops.
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Bake. Bake for about 15 minutes, until the pastry is puffed and golden.
Notes
- To store. Once cooled to room temperature, seal in an airtight container. Refrigerate up to 4 days or freeze up to 3 months.
- To reheat. Reheat on a parchment-lined baking sheet at 350°F for 10–15 minutes until warm. Add about 5 minutes if reheating from frozen.
Freezer Recipe:
Prepare the recipe through the slicing step. Freeze the slices on a sheet for a few hours, then transfer to a freezer bag. Bake from frozen at 425°F for about 25 minutes, or until golden and puffed.