Sausage Rolls
Sausage rolls are one of those appetizers that vanish from the tray before anything else. A seasoned sausage filling gets wrapped in puff pastry, then baked until the outside is puffed and golden and the middle is savory and juicy.
The result is a warm, filling bite that works just as well at a birthday party as it does on a game day table.
Think of this recipe as a friendly twist on the traditional British savory pastry. The classic idea stays the same: seasoned meat, pastry, and a hot oven.
The shortcut is store bought puff pastry, which means you can go from mixing bowl to baking sheet in a handful of simple steps. The rolls are flexible too.
Shape them longer for a more substantial portion, or shorter for a true bite size piece, depending on how you plan to serve them.
Why they work for a party
- One batch makes 36 rolls, so they feed a crowd.
- They are hand held finger food, which means no plates and no forks.
- The seasoning is mild enough that children enjoy them, yet still flavorful for adults.
- You can make them long or short to suit the occasion.
- They pair with almost any dipping sauce, from a bold mustard to a mild honey mustard.
Dipping sauces are where you can have some fun. A sharp mustard, a smoky barbecue sauce, or a simple tomato dip all work well.
The original recipe names honey mustard as a favorite pairing, and the sweet and tangy contrast makes sense against the savory pork. If children are at the table, keep the dip mild.
For an adult crowd, a hotter mustard or a chili sauce adds a nice kick.
These rolls are also a smart choice to bring to a gathering because they are a little different from the usual chips and dip. They tend to get people talking, and they are a friendly way to introduce guests to a new favorite.
With 36 rolls in one batch, there is enough to go around even when the guest list grows.
If you like this style of hand held food, two more rolls from the same kitchen are worth a look. Sausage Egg and Cheese Breakfast Roll Ups take the same idea in a breakfast direction, and Prosciutto Wrapped Baked Brie Rolls add a more elegant option for a party platter.
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WHAT INGREDIENTS DO YOU NEED?
The shopping list is short, and most of it may already be in your kitchen. Here is what the recipe calls for.
- Pork sausage. One pound of loose pork sausage is the base of the filling.
- Puff pastry. One 17.3 ounce box that contains two packs of pastry.
- Eggs. Two, divided. One goes into the filling and one becomes the egg wash.
- Breadcrumbs. Half a cup, mixed through the sausage to help the filling hold together.
- Parsley. Two tablespoons for a fresh, green note.
- Thyme. One teaspoon.
- Garlic powder. One teaspoon.
- Onion powder. One teaspoon.
- Salt and pepper. Half a teaspoon of salt and a pinch of pepper.
- Water. One tablespoon, whisked with the second egg for the wash.
That is the whole list. No unusual spices, no special equipment, and nothing that requires a trip to a specialty store.
Do not let the puff pastry scare you off. Food made with puff pastry often looks fancy, difficult, or time consuming, and this recipe is genuinely simple. The pastry does most of the work. You roll it a little thinner, add the filling, seal the edges, and bake. That is the entire technique.
The seasoning level is deliberately mild. Garlic powder, onion powder, thyme, and parsley give the sausage plenty of flavor without heat, which is one reason these rolls go over well with children as well as adults.
HOW DO YOU MAKE PUFF PASTRY SAUSAGE ROLLS?
Start with the pastry, because it needs time to thaw. Defrost the puff pastry according to the package directions. Stiff, cold pastry cracks when you unfold it, so give it the time the box suggests. While it thaws, preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
Next, make the filling. In a bowl, combine the sausage, breadcrumbs, one of the eggs, the thyme, parsley, onion powder, garlic powder, salt, and pepper. Mix until the seasonings are evenly spread through the meat. Divide the mixture into 6 equal portions and set them aside.
Now build the rolls. Lightly flour your work surface, unfold the pastry dough, and roll it gently so it becomes a little thinner. Cut it into 3 long rectangle sections. Place one portion of sausage down the center of each section, leaving about an inch of pastry on either side.
Bring the two long sides of the pastry together over the filling, pinch the seam to seal it, and pat the log down slightly so it sits flat. Repeat with the remaining sausage and dough.
Cut each log into 6 equal portions, about 2 inches long. Then pierce the top of every piece twice with a knife to create venting holes. Those small vents let steam escape while the rolls bake, which helps the pastry stay crisp.
Arrange the rolls on the prepared baking sheet, spacing them about 2 inches apart. In a small bowl, whisk the remaining egg with the water, then brush the wash over the tops. The egg wash is what gives the pastry its shine and its deep golden color.
Bake for about 20 minutes, until the pastry is puffed and the tops are golden. Ovens run hot or cool, so check near the end of the time and look for pastry that is dry, flaky, and evenly colored.
Quick reference
- Oven temperature: 425 degrees F
- Filling portions: 6 equal parts
- Pastry sections: 3 long rectangles
- Border of pastry on each side: about 1 inch
- Pieces per log: 6, about 2 inches long
- Vents per roll: 2
- Spacing on the baking sheet: 2 inches
- Bake time: about 20 minutes
You can change the shape if you prefer. Longer rolls give a bigger portion and a more substantial bite, while shorter rolls fit better on a mixed appetizer table where guests are grazing. If you change the size a lot, watch the color of the pastry rather than relying only on the clock.
Ingredients
These are the measured amounts used in the recipe card, which makes 36 rolls. Keep the eggs divided as listed, because one egg goes into the sausage filling and the other is used for the egg wash that is brushed on before baking.
| Ingredient | Amount |
|---|---|
| Pork sausage | 1 lb |
| Puff pastry | 1 box, 17.3 oz, 2 pack |
| Eggs, divided | 2 |
| Breadcrumbs | 1/2 cup |
| Parsley | 2 Tbs |
| Thyme | 1 tsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Salt | 1/2 tsp |
| Pepper | 1 pinch |
| Water | 1 tbs |
The water is not part of the filling. It is whisked with the second egg to thin the wash slightly so it brushes on evenly. Loose pork sausage is the straightforward choice here, since the meat is mixed with the breadcrumbs and seasonings before it is wrapped.
Instructions
The recipe card keeps the final shaping step front and center. Once the sausage filling is wrapped and sealed inside the pastry, cut each log into 6 equal portions, about 2 inches long. Then pierce the top of every piece twice with a knife to create venting holes.
Here is the full order of steps in short form:
- Defrost the puff pastry according to the package directions.
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
- Mix the sausage, breadcrumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt, and pepper in a bowl.
- Divide the mixture into 6 equal portions.
- On a floured surface, roll the pastry a little thinner and cut it into 3 long rectangle sections.
- Place the sausage down the center of each section, leaving about an inch of pastry on either side.
- Bring the sides together, pinch to seal, and pat down slightly.
- Cut each log into 6 equal portions about 2 inches long and pierce each top twice.
- Space the rolls 2 inches apart on the prepared baking sheet.
- Whisk the remaining egg with the water, brush the tops, and bake for about 20 minutes until the pastry is puffed and golden.
Recipe details
The recipe card lists the timing and the yield for one batch. Prep work, which covers mixing the filling and wrapping the pastry, takes about 20 minutes. Baking takes another 20 minutes, and the two together match the listed total of 40 minutes. One batch yields 36 rolls, counted as 36 servings.
| Detail | Value |
|---|---|
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Yield | 36 rolls |
| Category | Appetizer |
| Cuisine | American |
Nutrition information is given per serving, which works out to one roll.
| Nutrient | Per serving |
|---|---|
| Calories | 86 kcal |
| Carbohydrates | 4 g |
| Protein | 3 g |
| Fat | 6 g |
| Saturated fat | 2 g |
| Cholesterol | 18 mg |
| Sodium | 144 mg |
| Fiber | 1 g |
| Sugar | 1 g |
The original recipe is clear that these numbers are estimates. The author states that they are not a nutritionist or a dietitian, and that values can shift depending on the brands you use. If you track calories or specific nutrients closely, run your own ingredient list through the online calculator you trust.
This article follows the original sausage rolls recipe for the ingredients, quantities, method, and nutrition figures.
Give them a try the next time you need an appetizer that feels a little more special than a bowl of chips. They are simple enough to put together on a weeknight, and one batch of 36 means there is plenty to share at a party.
See the additional source.
FAQs
How long do you bake sausage rolls and at what temperature?
Bake the sausage rolls in a preheated 425°F oven for about 20 minutes, until the pastry is puffed and the tops are golden. This recipe makes 36 rolls and bakes them on a parchment-lined sheet. For the best texture, brush the tops with an egg wash before baking.
Can you freeze unbaked sausage rolls?
Yes, unbaked sausage rolls freeze well. Arrange them on a parchment-lined tray, freeze until firm, then transfer them to a zip-top bag. When ready to bake, you can cook them directly from frozen, adding a few extra minutes to the baking time.
What do you serve with sausage rolls?
Sausage rolls pair well with honey mustard, Dijon mustard, ketchup, ranch, marinara, or spicy sriracha mayo. They also work alongside other party foods like stuffed mushrooms, meatballs, and deviled eggs. Honey mustard is a particularly popular choice with this recipe.
What are sausage rolls made of?
Sausage rolls are made by wrapping seasoned sausage meat in pastry and baking it until golden. This easy recipe uses 1 lb of pork sausage, puff pastry, breadcrumbs, egg, parsley, thyme, garlic powder, onion powder, salt, and pepper. The rolls are cut into small pieces and baked as a hand-held appetizer.
Sausage Rolls
- Total Time: 40 min
- Yield: 36 rolls 1x
Description
Sausage Rolls Sausage rolls are one of those appetizers that vanish from the tray before anything else. A seasoned sausage filling gets wrapped in puff pastry, then baked until the outside is puffed and golden and the middle is savory and juicy.
Ingredients
1 lb pork sausage
1 box puff pastry, 17.3 oz 2 pack
2 eggs, divided
1/2 cup breadcrumbs
2 Tbs parsley
1 tsp thyme
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 pinch pepper
1 tbs water
Instructions
1-Defrost puff pastry according to package directions: Defrost puff pastry according to package directions.
2-Preheat oven to 425 degrees: Preheat oven to 425 degrees.
3-Line a large baking sheet with parchment: Line a large baking sheet with parchment paper, set aside.
4-In bowl mix together sausage, bread crumbs,: In bowl mix together sausage, bread crumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt and pepper.
5-Section off into 6 equal portions and: Section off into 6 equal portions and set aside.
6-On a floured surface unfold your pastry: On a floured surface unfold your pastry dough and gently roll out a little bit so it gets a little thinner then cut into 3 long rectangle sections.
7-Place sausage down the center of each: Place sausage down the center of each section leaving an inch or so of pastry on either side.
8-Bring sides together and pinch to seal: Bring sides together and pinch to seal and pat down slightly, repeat with remaining sausage and dough.
9-Cut easy “log” 6 equal portions about: Cut easy “log” 6 equal portions about 2″ long and then pierce the top with a knife 2 times to create venting holes.
10-Place sausage rolls 2 inches apart on: Place sausage rolls 2 inches apart on prepared baking sheet.
11-In a small bowl whisk together egg: In a small bowl whisk together egg and water and then brush on tops of the sausage rolls and bake in oven for about 20 minutes until pastry is puffed and tops are golden.
- Prep Time: 20 min
- Cook Time: 20 min
- Method: bake
Nutrition
- Calories: 86kcal
- Sugar: 1g
- Sodium: 144mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg
Keywords: Sausage Rolls