Sausage Rolls made with store-bought puff pastry, ground meat, and spices. Quick, easy and an absolute crowd-pleaser. You may serve them as a snack, appetizer or even breakfast! Everybody sure loves them.
Do you know what’s the next big thing after the holidays? Super Bowl!
Football is a big thing here in the US. You could just imagine the noise here at home during game days with my son and hubby as they cheer for their favorite team. Yep, they tend to get rowdy most of the time! As for me, well, I’m all here for the food, baby. 😉
Though I’m not a fan of it, I still go all out when it comes to serving the best finger food during this time of the year. And one of our all-time favorite game day food is this Sausage Rolls here. Super EASY, doable, tasty snacks or appetizer guaranteed to please anyone!
What is a Sausage Roll?
If Americans have Pigs in a Blanket, the British and Australians have this epic Sausage Rolls, too. And I must say, they do know their stuff. This dish is a savory snack or appetizer made from sheets of puff pastry, accompanied with a meaty filling made of sausage, onions, garlic, egg, and spices. Bake them right away (or freeze for future use) and pair it with your favorite dipping sauce!
Sausage Roll Ingredients
British sausage rolls are initially the bigger ones, but our Americanized version here is bite-sized that is just absolutely perfect for dipping either with ketchup or this Honey Mustard Sauce in this RECIPE.
Before you get too excited (which I know you are), here’s what you need for this beef sausage roll recipe:
- cooking oil
- onion and garlic
- thyme
- cayenne pepper (adjust based on heat tolerance)
- ground beef or sausage meat
- parsley
- breadcrumbs
- egg
- salt
- smoked paprika
- thawed puff pastry
- another egg to glaze and seal
Can You Make Sausage Rolls the Day Before?
You sure can! Simply assemble them the day before and refrigerate the unbaked rolls in an airtight container in single layers with parchment paper in between layers. Brush them with the egg wash just before baking them.
Can You Freeze Sausage Rolls?
Absolutely! I always have a big batch of these puff pastry sausage rolls stashed in my freezer just in case my craving strikes during ungodly times. To freeze, place them on a baking sheet or pan in a single layer and flash freeze for a couple of hours. When they’re already hard to touch, remove from the sheet/pan and transfer in ziploc packages or in freezer-safe bags and freeze for up to a month. Brush them with egg wash and bake them frozen with additional 7-10 minutes more.
How to Reheat Sausage Rolls?
You may also bake up these rolls and freeze or refrigerate. Just reheat them when ready to serve. To reheat, pop them in a 350 F oven and bake for about 10 minutes straight off from the fridge. Or if they’re baked and frozen, defrost them for an hour at room temperature and heat them up in the oven for 5 minutes.
Other Appetizers To Try
- African Meat Pie
- Chicken Tortilla Pinwheels
- Potato Croquettes
- Crab Rangoon
- Pizza Rolls
- Plantain Chips
More Puff Pastry Recipes to Explore
Now, if you didn’t know, sausage rolls are an Australian thing. So I am going to give you another variation on this. I know you love variety, right? This one is made with Pork and Bacon. Do I hear bacon lovers saying AMEN?! OK, it is the creation of my good friend, Nagi , an amazing food blogger. Her recipes are quick, easy and tasty. Her pictures are another story; they will make you literally want to lick your screen. Check it out Here! Make both and share. Enjoy!
How To Make Sausage Rolls
In a medium saucepan, heat oil and sauté onions, for about a minute then add garlic, thyme, and cayenne pepper. Stir for about another minute or two to let the flavors bloom, be careful to not let it burn.
Place the beef or unseasoned sausage meat, parsley, salt, breadcrumbs, egg, and smoked paprika into a medium bowl, followed by the sautéed ingredients. Thoroughly mix until everything has been fully combined. Divide into four.
Unroll the thawed puff pastry onto a lightly floured board and cut in half lengthways. Spoon ¼ of the sausage mixture and spread along the length of each pastry strip leaving a 1cm edge. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg to secure. Repeat process with the other half sheet. Then proceed and repeat the same procedure with the remaining sheet. If you have only one-pound sheet divide in four. You may let it rest in the fridge for about 10 minutes to make cutting easier.
Use a sharp knife to cut each roll into about 8-10 pieces each or large . In the video I cut the pastry into 6-8 pieces Place on a baking pan or sheet.
If saving the puff pastry for another day .Freeze and when frozen remove and place in zip lock packages. They last about a month. You can bake them frozen but would have to add about 7-10 minutes more. Brush sausage rolls with the remaining egg wash pastry.
Place in a 400F oven and cook for about 20minutes or more depending on the size of the pastry puffs . The top should be golden brown , crisp up and the meat has cooked through. Remove and serve hot or warm or at room temperature. Pair with ketchup, if desired.
Watch How to Make It
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This post was first published in December 2014 and has been updated with new photos, write up and a video.
Sausage Rolls Puff Pastry Recipe
Ingredients
- 1 tablespoon (14ml) cooking oil
- 1 medium onion chopped
- 1 teaspoon (5g) minced garlic
- 1 teaspoon (1g) thyme
- ½ teaspoon (1g) minced cayenne pepper or more
- 1 pound (453.59g) ground beef or sausage meat
- 3 tablespoon (12g) chopped parsley
- 1 teaspoon (5g) salt
- ½ cup (25g) breadcrumbs
- 1 large egg
- ½ teaspoon (1g) smoked paprika
- 1 pound thawed puff pastry
- 1 beaten egg , to glaze and seal
Instructions
- In a medium saucepan, heat oil and sauté onions, for about a minute then add garlic, thyme, and cayenne pepper. Stir for about another minute or two to let the flavors bloom, be careful to not let it burn.
- Place the beef or unseasoned sausage meat, parsley, salt, breadcrumbs, egg, and smoked paprika into a medium bowl, followed by the sautéed ingredients. Thoroughly mix until everything has been fully combined. Divide into two or 4 depending on your puff pastry.
- Unroll the thawed puff pastry onto a lightly floured board.. Spoon one part of the sausage mixture and spread along the length of each pastry strip leaving a 1cm edge. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg to secure. Repeat process with the other half sheet. Then proceed and repeat the same procedure with the remaining sheet. You may let it rest in the fridge for about 10 minutes to make cutting easier.
- Use a sharp knife to cut each roll into about 8 or more pieces each. I cut the ones in the pictures into about 10 pieces each . So 20 pieces in total. While in the video it's cut into about 6 pieces each , totaling about 12 -14 pieces.
- If saving for future use , Place on a baking pan or sheet. Freeze and when frozen remove and place in zip lock packages. They last about a month. You can bake them frozen but would have to add about 7-10 minutes more
- Brush sausage rolls with the remaining egg wash pastry. Place in a 400F oven and cook for about 25-35 minutes until the pastry puffs and crisp up and the meat has cooked through. Remove and serve hot or warm or at room temperature. Pair with ketchup, if desired.
Tips & Notes:
- There are various types of ground meat you can use. You can purchase sausage (pork) meat (unseasoned or seasoned) from your neighborhood market. Or use any ground meat – turkey, chicken, and ground beef. If you buy seasoned sausage do not add any additional salt.
- Puff Pastry is available in the freezer section in most supermarkets in the dessert section.
- It’s best to thaw your frozen puff pastry overnight in the fridge or leave outside at room temperature for about 30 minutes or more , depending on the weather or it as soon as it's pliable and workable.
- If time permits place the pastry in the freezer on a parchment-lined baking sheet to firm up the pastry . This helps the sausage roll stay in shape
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Erin says
These are so yummy! I make them frequently and freeze so we can make a quick snack. I recommend dipping in ketchup and using the Italian sausage over the ground beef! Thanks for the recipe!
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
Lallie says
Absolutely delicious and yummy, family favourite
Imma says
Thank you:) There’s more to come, so stay tuned