Sausage Rolls Recipe

These tasty sausage rolls are buttery puff pasty stuffed with browned sausage, onion, a touch of Dijon mustard, and parsley. They are brushed with egg wash and baked to golden perfection.

Course Appetizer

Cuisine British

Keyword british sausage rolls, how to make make sausage rolls, sausage roll recipe, what is a sausage roll

Prep Time 20

Cook Time 30

Total Time 50

Servings rolls

Calories 186kcal

Author Beth Pierce

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.

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