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These easy sausage rolls are a savory pastry that are buttery, flaky, and flavorful. They’re a popular European snack or appetizer made of a mixture of sausage and spices that is rolled up in puff pastry before baking until golden.
They’re great served on their own or with a dip like honey mustard or a beer cheese dip. Pair with other finger food appetizers like pizza pinwheels, homemade pretzels, or crispy chicken wings.
Table of Contents
Why You’ll Love This Recipe
- Easy to Make – Just mix up the sausage, roll in the puff pastry, and bake!
- Simple Ingredients – Using store-bought puff pastry makes this recipe so easy.
- Flaky and Flavorful – The combination of the flaky pastry and flavorful pork sausage can’t be beat!
Ingredients For Puff Pastry Sausage Rolls
Grab some frozen puff pastry, sausage, and a few pantry staples. Here is what you need:
- Puff Pastry – You can find it in the freezer section of your grocery store. Store in your freezer at home, but you’ll need to thaw before using.
- Ground Pork Sausage – Sold in a roll, usually as breakfast sausage.
- Eggs – You’ll use one egg for the sausage mixture and one for the egg wash.
- Breadcrumbs – These are regular soft breadcrumbs, not Panko (although you could use that if it’s all you have).
- Spices/Herbs – Garlic Powder, Onion Powder, Dried Sage, Fresh Parsley, Salt, and Pepper.
- All-Purpose Flour – for rolling out the puff pastry.
How To Make Easy Sausage Rolls
See recipe card below for ingredient quantities and full instructions.
Mix Sausage – In a large bowl, combine the sausage, egg, breadcrumbs, and spices/herbs. Mix gently until well combined. Divide the mixture into 6 equal portions.
Roll Out Puff Pastry – Sprinkle flour onto a flat surface and unfold the puff pastry. Gently roll it with a rolling pin so it becomes thinner. Cut it into three long rectangles. Repeat with the other sheet so you have 6 pieces.
Roll Sausage – Add a portion of the sausage into the center of a piece of pastry. Roll it into a log, the length of the pastry, but leave about an inch on each end. Bring the pastry sides up and over the sausage to form a long roll.
Cut Log – Flip the log over so it is seam side down and brush with the egg wash. Cut the log into 2-inch pieces and add to the lined baking sheet. Repeat with the remaining puff pastry sausage rolls.
Bake – Bake in the preheated oven until the sausage is cooked and the tops are golden brown.
Serve – Serve warm or cold, with mustard for dipping. If you’d like to garnish, fresh parsley adds nice color contrast and visual interest.
Recipe FAQs
The key to rolling up the sausage in the puff pastry is to shape the sausage in a log that is a little shorter in length than the piece of pastry so you can fold the ends over to fully encase the sausage.
Sausage rolls are made from seasoned pork sausage that is wrapped up in flaky puff pastry.
Make sure you’re placing them on a cold baking sheet before baking. If you place them on a warm baking sheet then the pastry will start to soften before baking.
Variations
- Puff Pastry Pockets – Instead of rolling up, you can cut the pastry into circles using a biscuit cutter and sandwich about a tablespoon of the sausage in between. Pinch the edges to seal and brush with the egg wash. Make sure to pierce with a fork so steam can escape when baking.
- Scottish Sausage Rolls – To make the Scottish variation, use ground beef instead of the pork sausage.
- Fresh Herbs – You can add fresh chopped sage, thyme, or other herbs to the sausage mixture.
Storage, Reheating, and Freezing
- Storage – Leftover baked rolls can be stored, covered, in fridge for up to 3 days or in the freezer for up to 4 months. They can be eaten cold or reheated in the oven until warmed.
- Make Ahead – Prep the rolls up to just before baking them. Freeze the unbaked rolls prior to adding the egg wash on a baking sheet before transferring to a freezer container. Freeze for up to 3 months.
- Baking From Frozen – To bake the frozen rolls, thaw them in the fridge overnight then bring to room temperature before brushing with the egg wash and baking.
Helpful Tips
- Damp Hands – If your hands are sticking to the sausage mixture, you can dampen your hands with a little water before shaping the sausage. Just make sure to dry off your hands when you fold over the puff pastry.
- Cutting The Sausage Rolls – If you’re having a hard time cutting the roll into slices, you can pop it in the fridge to chill a little bit before slicing.
- Thawing Puff Pastry – Make sure to thaw the puff pastry according to the package directions.
More Savory Bites
- Jalapeno Poppers
- Grilled Chicken Wings
- Crack Chicken Dip
- Crispy Southwest Air Fryer Egg Rolls
- Cream Cheese Sausage Balls
Sausage Rolls
Ingredients
- 17.3 ounce package puff pastry
- 1 pound ground pork sausage
- 2 eggs divided
- ½ cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh minced parsley
- ½ teaspoon dried sage
- ½ teaspoon kosher salt
- Pinch black pepper
- 2 tablespoons all-purpose flour for rolling out pastry
Instructions
- Defrost puff pastry according to package directions.
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside. In a small bowl, whisk one egg with 2 tablespoons of water. Set aside.
- In a large mixing bowl, combine the sausage, 1 egg, breadcrumbs, garlic powder, onion powder, parsley, sage, salt, and pepper gently with a rubber spatula until the mixture is well combined.
- Divide the sausage mixture into 6 equal portions.
- Sprinkle flour onto a flat surface, like a large cutting board. Unfold and lay out a sheet of puff pastry. Gently roll with a rolling pin so it stretches a little and becomes a little thinner. Cut lengthwise into three equal pieces so you have 3 long rectangles. Repeat with the other sheet.
- Place one portion of the sausage onto the center of one piece of pastry. Roll into a log shape, the length of the pastry, leaving about an inch on each end. Bring the sides up and fold over the sausage to form a long roll. Flip the roll over so the seam is underneath and brush the top with egg wash.
- Cut the log into 2-inch pieces and place onto the parchment lined baking sheet. Repeat with remaining ingredients, placing the sausage rolls about 2-inches apart on the baking sheet.
- Bake in the preheated oven for 18-20 minutes or until the sausage is cooked to 165 degrees F and the tops are golden brown.
- Serve warm or cold, with mustard for dipping.
Notes
- Cutting the Sausage Rolls – If you’re having a hard time cutting the roll into slices, you can pop it in the fridge to chill a little bit before slicing.
- Make sure to thaw the puff pastry according to the package directions.
- Store leftovers in the refrigerator for up to 3 days. Enjoy cold or reheat in the oven.
- Make Ahead – Prep the rolls up to just before baking them. Freeze the unbaked rolls prior to adding the egg wash on a baking sheet before transferring to a freezer container. Freeze for up to 3 months.
- To bake the frozen rolls, thaw them in the fridge overnight then bring to room temperature before brushing with the egg wash and baking.
