These amazing Sausage Rolls are made easily using store-bought frozen puff pastry, ground sausage, and a handful of other common pantry ingredients. They are perfect for breakfast, brunch and as an easy appetizer.
These easy rolls are one of our favorites, and we enjoy them as an appetizer, lunch, or snack. I love to serve these at my shindigs with Fried Zucchini and Warm Bean Dip. Ready-to-bake puff pastry dough makes them so incredibly easy and delicious. I love to serve these warm mouthwatering rolls with my homemade Honey Mustard Sauce. If you like this recipe, try my pigs in a blanket or my pizza stuffed crescent rolls.
How to make Sausage Rolls
First, remove the puff pastry from the fridge and let sit for about 10 to 15 minutes before you start the recipe. Next, brown your sausage, breaking it up as it cooks. When the sausage is almost completely browned, add the onions and cook until soft, stirring frequently. Reduce the heat and add the garlic, cooking for 1 minute while stirring. Remove from the heat and drain any excess grease. Stir in the breadcrumbs, Dijon mustard, parsley, salt, and pepper. Now let it sit for about 20 minutes to cool.
Once cooled, stir the egg and egg yolk into the sausage mixture. Beat the remaining egg white with 1/2 tablespoon of cool water in a small bowl. Carefully lay your puff pastry sheets on a lightly floured surface. Now using a pizza cutter, cut the sheets in half. Using a small spoon or your clean hands, make a line of the sausage mixture down the length of the puff pastry, leaving about 1 inch on each side. Brush the length of the pastry (that you are going to fold towards) with egg wash. Now carefully bring the dough up and over the sausage mixture and fold down to seal the pastry puff with the spot that you just brushed. Now brush the top and sides of the rolls with the remaining egg wash.
Next, with a sharp knife, cut the rolls into 1 – 1 1/2-inch equal portions. Now carefully lift them using the flat side of your knife and place them on a parchment paper-covered baking tray seam side down. Finally, bake for about 20 minutes. I personally like these best served hot out of the oven, but they are pretty tasty at room temperature too.
Helpful tips for making Sausage Rolls
- For optimal taste, use a nitrate-free bulk pork sausage with little or no seasonings added.
- It takes puff pastry about forty-five minutes to thaw, so plan accordingly. I like to thaw right before baking to ensure the best rise out of my puff pastry.
- Do not unfold the puff pastry until it has thawed.
- I like to use fresh unseasoned breadcrumbs, but on short notice, I have used panko breadcrumbs, and honestly, I can not tell the difference.
- Other spices to add to the sausage mixture are thyme, sage, garlic powder, or onion powder. You can also sprinkle the tops of the sausage rolls with sesame seeds before baking.
- Resist the urge to open the oven door too wide or too often to check on these. I try not to open it if at all possible. Puff pastry needs to be baked in a very hot oven in order to rise properly.
- Cover your baking sheets with parchment paper as it promotes even baking and browning on a nonstick surface with easy cleanup.
- Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven.
Where can I find frozen puff pastry?
Frozen puff pastry can be found in the freezer section of most grocery stores. It is usually next to the pastry shells and frozen pie crusts. When properly stored, frozen puff pastry will last about 6-8 months in the freezer. You can thaw it in the refrigerator overnight, but I always get the best rise out of puff pastry when thawed about 45 minutes prior to use.
Other appetizers you will love!
Sausage Rolls Recipe
Ingredients
- 2 frozen puff pastry sheets 17.3 ounces
- 1 lb ground pork sausage
- 1/2 onion finely chopped
- 1/2 cup breadcrumbs
- 1 tablespoon Dijon mustard
- 1 tablespoons dried parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 eggs
- 1/2 tablespoon cold water
Instructions
- Remove puff pastry from the freezer and thaw for 15 minutes prior to starting this recipe.
- Preheat oven to 400 degrees. Cover a baking sheet with parchment paper.
- Brown the sausage in a large skillet over medium heat. When almost fully browned, add the onion and cook until soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly. Remove from heat and drain any excess grease. Stir in breadcrumbs, Dijon mustard, parsley, salt, and pepper. Allow the mixture to cool for 15 minutes. Stir in the egg and egg yolk. Mix the remaining egg white with water in a separate bowl.
- Lay puff pastry sheets on a lightly floured surface. Using a pizza cutter, cut the sheets in half. Make a line of the sausage mixture down the length of the pastry puff, leaving about 1 inch on both sides. Brush the length of the pastry that you are going to fold with egg wash. Bring the dough up and over the sausage mixture. Fold down to seal the puff pastry. Brush tops and sides with egg wash.
- Cut into equal sections that are about 1 - 1 1/2 inches wide. Bake for 18-20 minutes or until golden brown.
Notes
- For optimal taste, use a nitrate-free bulk pork sausage with little or no seasonings added.
- It takes puff pastry about forty-five minutes to thaw, so plan accordingly. I like to thaw right before baking to ensure the best rise out of my puff pastry.
- Do not unfold the puff pastry until it has thawed.
- I like to use fresh unseasoned breadcrumbs, but on short notice, I have used panko breadcrumbs, and honestly, I can not tell the difference.
- Resist the urge to open the oven door too wide or too often to check on these. I try not to open it if at all possible. Puff pastry needs to bake in a very hot oven in order to rise properly.
- Cover your baking sheets with parchment paper as it promotes even baking and browning on a nonstick surface with easy cleanup.
Nutrition
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Pamela Stuckey
These are hands down the BEST!!!!
Sonia Seivwright
My daughter and I love Sausage rolls. Delicious recipe.
abzstylz
This looks so yummy, and perfect for small bits for a family gathering! I look forward to trying this recipe 🙂
Sienna
These look so good! I’d love to make these as an appetizer for NYE I have a feeling they’ll be a huge hit!! (Especially if I serve them along side your yummy cheese straws!)
Peter Drake
How many eggs are we using l am a bit confused
Beth Pierce
2 …. 1 egg plus 1 yolk goes in the sausage mixture. The other egg white is mixed with a little bit of water and is used as egg wash.
Michelle
These sound delicious! I know my husband will love these!
Marie-Charlotte Chatelain
Perfect filling to pastry ratio! Cannot wait to try your recipe – the filling also sounds especially flavorful!
Jamie
I love recipes using puff pastry and this is no exception! This was such a delicious, tasty appetizer for my family. Thank you!
Jeannette
I LOVE how these use ready-made puff pastry. It makes it super easy and perfect for parties!
Julia
I love how simple this recipe is and it’s so perfect as a finger food for Netflix night. Delicious with the dipping sauce !
Emily Liao
Everyone loved the sausage rolls! Especially the kids.
Tara
I love how you made these sausage rolls using puff pastry sheets! Such wonderful flavors paired with that flaky crust. Yum!
Shashi at SavorySpin
Oh heavens – puff pastry and sausage is a hard combo for me to resist! This is snacking at it’s finest!
Chichi
This looks so gorgeous and the filling is yummy. My family will love it.
Cathy
What a delicious little appetizer! Can’t wait to make it again!
Sara Welch
Tried these with dinner last night and they were a hit all around the table! Fun to make and hands down delicious, indeed!
Kevin
Loved these! Cannot wait to make them again!
Toni
My kids can’t stop eating these! Such an amazing appetizer!
Erin
These amazing Sausage Rolls are sound delicious! Dangerously good…
Ellen
Adding these to my next Brunch menu!
Beth Pierce
Thanks Ellen! Enjoy!!
Kerri
These are some of our favorites! Cannot wait to make these again!