Try these amazing Sausage Rolls, which are easy to make using store-bought frozen puff pastry, ground sausage, and a handful of other common pantry ingredients. They are perfect for breakfast, brunch, and as an easy appetizer.
Easy Sausage Rolls Made With Puff Pastry
These easy sausage rolls are one of our favorites, and we enjoy them often as an appetizer, lunch, or snack. The ready-to-bake puff pastry dough makes them incredibly easy and delicious. I love to serve these warm, mouthwatering rolls with my homemade honey mustard sauce or comeback sauce. If you like this recipe using puff pastry, try pigs in a blanket, pizza-stuffed crescent rolls, cold veggie pizza, and apple turnovers.
Ingredients for Sausage Rolls
Helpful Tips
- It takes puff pastry about forty-five minutes to thaw, so plan accordingly. I like to thaw it right before baking to ensure the best rise from 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 often to check on these. I try not to open it if at all possible. Puff pastry must stay in a constant oven temperature to rise properly.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat on a baking sheet in the oven at 350 degrees for 7-8 minutes or until warm.
Frequently Asked Questions
Puff Pastry is a frozen, ready-made pastry dough that is buttery, flaky, and light. It makes delicious strudel dough and is easy to work with. The butter is worked inside the dough, which is folded and rolled out multiple times before freezing, creating light, delicious layers.
Frozen puff pastry can be found in the freezer section of most grocery stores. It is usually next to the pastry shells and frozen pie crusts. When properly stored, frozen puff pastry will last about 6-8 months in the freezer. You can thaw it in the refrigerator overnight, but I always get the best rise out of puff pastry when thawed about 45 minutes before use.
Other spices to add to the sausage mixture are thyme, sage, garlic powder, or onion powder. Before baking, you can also sprinkle the tops of the sausage rolls with sesame seeds.
More Appetizer Recipes
Sausage Rolls Recipe
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.
Nutrition
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Pamela Stuckey
These are hands down the BEST!!!!
Sonia Seivwright
My daughter and I love Sausage rolls. Delicious recipe.
abzstylz
This looks so yummy, and perfect for small bits for a family gathering! I look forward to trying this recipe 🙂
Sienna
These look so good! I’d love to make these as an appetizer for NYE I have a feeling they’ll be a huge hit!! (Especially if I serve them along side your yummy cheese straws!)
Peter Drake
How many eggs are we using l am a bit confused
Beth Pierce
2 …. 1 egg plus 1 yolk goes in the sausage mixture. The other egg white is mixed with a little bit of water and is used as egg wash.