Puff Pastry Sausage Rolls – Flaky, golden puff pastry hugging savory pork sausage delivers a quick and easy crowd-pleaser. Serve them as a snack, appetizer, or even breakfast. Guaranteed to please!
And they’re a year-round specialty because you know what the next big thing is after the holidays? Super Bowl! And there’s always something coming right after that begs for an appetizer tray.
Football is huge here in the US. You can imagine the noise here at home during game days with my son and hubby as they cheer for their favorite team. Yep, but it’s all about the food for me. 😉
One of our favorite appetizers is homemade sausage rolls. Super easy and tasty snacks guaranteed to please anyone!
Content…What Are Sausage Rolls? |
What Are Puff Pastry Sausage Rolls?
Sausage rolls are a European specialty. While Americans have pigs in a blanket, the British have taken sausage roll recipes over the top. This recipe for sausage rolls using puff pastry makes a great addition to any charcuterie board.
The Ingredient List
- Aromatics – Sauteed onion and garlic with thyme and cayenne sauteed in a little oil provide the flavor base.
- Meat – Bulk sausage (pork, beef, or chicken) is classic. DIY sausage is an economical option. 😉
- Filling – Parsley, salt, breadcrumbs, an egg, and smoked paprika add more flavor to the sausage and hold it all together.
- Pastry Dough – Premade, light, and tender puff pastry makes melt-in-your-mouth goodness. Then, an egg wash makes it gorgeous.
How to Make Sausage Rolls
- Saute – 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 for the flavors to bloom (careful not to let it burn). (Photo 1)
- Meat – Mix sausage or ground beef, parsley, salt, breadcrumbs, egg, and smoked paprika in a medium bowl with the sautéed ingredients. Mix until thoroughly combined. Divide into 2 or 4 portions, depending on the size of your puff pastry sheets. (Photos 2-3)
- Assemble – Unroll the thawed puff pastry onto a lightly floured board. Spoon one part of the sausage mixture and spread along the length of each strip, leaving about ¼-½ inch for the edge. Tightly roll the pastry around the sausage mixture and brush the edges with beaten egg to secure. (Photos 4-5)
- Rest – Repeat the process with the remaining sheet(s). Let it rest in the fridge for about 10 minutes to make cutting easier. (Photos 6-7)
- Slice – Use a sharp knife to cut each roll into about 8 or more pieces. I cut the ones in the pictures into 10 pieces for 20 sausage rolls, while in the video, I cut them into 6 for 12 rolls.
- Bake – Brush sausage rolls with the remaining egg wash. Bake in a preheated 400℉ (205℃) oven for about 30 minutes until the pastry puffs and the meat cooks through. Remove and serve hot, warm, or at room temperature. Pair with ketchup if desired. (Photo 8)
Recipe Notes
- Gluten-free puff pastry works fine if any of your guests are gluten-free.
- Breakfast sausage is my usual choice, but you can use your favorite bulk sausage. As long as the sausage is uncooked, you can cut the casing or squeeze the sausage out of it.
- Make it even faster by replacing the sauteed onion and garlic with onion and garlic powder.
Make Ahead and Storage
Assemble sausage rolls the day before and refrigerate them in an airtight container in single layers with parchment paper between them. Brush them with the egg wash just before baking them.
Place the puff pastry sausage rolls on a baking sheet in a single layer to freeze. When solid, remove and place in freezer ziplock bags; they’ll stay good for a month or two. If baking them straight from frozen, add 7-10 minutes to the oven time.
You could also bake and freeze or refrigerate them for a day or two. Heat them in a preheated oven (350℉/180℃) or air fryer for about 10 minutes.
What to Dip Puff Pastry Sausage Rolls In
Honey mustard dressing, BBQ sauce, remoulade, and peri peri sauce are good dipping sauces. Try samosas, kachumbari, and jerk chicken wings to complete an appetizer or snack food table,
More Puff Pastry Recipes to Explore
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”n6gqELqX” upload-date=”Tue Aug 07 2018 11:48:32 GMT+0000 (Coordinated Universal Time)” name=”Beef Sausage Rolls (Puff Pastry)” description=”Beef sausage rolls made with puff pastry – Quick, Easy and a Crowd Pleaser . Great as a snack, appetizer or Breakfast .”]
This post was first published in December 2014 and has been updated with new photos, tips, and a video
Puff Pastry Sausage Rolls
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Ingredients
- 1 tablespoon (15ml) cooking oil
- 1 medium onion, chopped
- 1 teaspoon (5g) minced garlic
- 1 teaspoon (1g) thyme
- ½ teaspoon (1g) or more minced cayenne
- 1 pound (450g) ground beef or sausage
- 3 tablespoons (12g) chopped parsley
- 1 teaspoon (5g) salt
- ½ cup (25g) breadcrumbs
- 1 large egg
- ½ teaspoon (1g) smoked paprika
- 1 1-pound package puff pastry, thawed
- 1 beaten egg for sealing and egg wash
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 for the flavors to bloom (careful not to let it burn).
- Place sausage or ground beef, parsley, salt, breadcrumbs, egg, and smoked paprika into a medium bowl, followed by the sautéed ingredients. Mix until thoroughly combined. Divide into 2 or 4 portions, depending on the size of your puff pastry sheets.
- Unroll the thawed puff pastry onto a lightly floured board. Spoon one part of the sausage mixture and spread along the length of each strip, leaving about ¼-½ inch for the edge. Tightly roll the pastry around the sausage mixture and brush the edges with beaten egg to secure. Repeat the process with the remaining sheet(s). 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. I cut the ones in the pictures into about 10 pieces each for 20 pieces in total, while in the video, I cut them into 6 pieces each, totaling 12 pieces.
- Place the rolls on a baking pan or sheet if saving for later. Freeze, and when frozen, remove and place in freezer ziplock bags. They last about a month. You can bake them frozen but add 7-10 minutes more baking time.
- Brush sausage rolls with the remaining egg wash. Place in a 400℉ (205℃) oven and bake for 25-35 minutes until the pastry puffs and the meat cooks through. Remove and serve hot, warm, or at room temperature. Pair with ketchup if desired.
Tips & Notes:
- You can use various types of ground meat, such as pork, turkey, chicken, or ground beef. If you buy pre-seasoned sausage, don’t add 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 it at room temperature for about 30 minutes or until it’s pliable.
- If time permits, place the pastry in the freezer on a parchment-lined baking sheet for about 10 minutes to firm it up. That helps the sausage roll stay in shape.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
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