Sausage Rolls

These amazing Sausage Rolls are made easy using ready to bake 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.

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 for a few minutes stirring frequently.  Remove from the heat and drain any excess grease. Stir in the breadcrumbs, Dijon mustard and parsley.  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 cool water.  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 egg wash.

Next cut the rolls into 1 – 1 1/2 inch segments. Now carefully lift them using the flat side of your knife and place them on parchment paper covered baking sheets.  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

• If possible use an all natural 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 bread crumbs 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.

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.

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