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Sausage Rolls feature a meaty mixture stuffed inside buttery soft puff pastry. Each bite gets better and better, making these an easy crowd-pleasing handheld party appetizer!
Sausage Rolls
Sausage rolls can also be enjoyed at brunch or breakfast. A fun twist on pigs in a blanket, one of everyone’s favorite snacks! Best of all, they can be made ahead of time and frozen for the future!
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Ingredients:
You won’t need much to make these easy sausage rolls. Here’s a list of ingredients for you. You’ll find the exact measurements in the recipe card below.
- Puff pastry – Store-bought puff pastry dough. Crescent roll dough will also do the trick.
- Pork sausage – Feel free to use turkey sausage instead.
- Eggs
- Italian breadcrumbs – You could use plain breadcrumbs instead and season them yourself (or not). I do not recommend using Panko breadcrumbs here.
- Herbs – I used fresh parsley and fresh thyme. You can use dried herbs here but fresh is always best.
- Garlic – Garlic powder will also do the trick.
- Onion powder
- Water
Supplies:
Here’s a kitchen inventory list for you. Make sure you have the following supplies before you get started.
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Mixing spoon or spatula
- Rolling pin
- Knife
- Cooking brush
Instructions:
Make the filling. In a large bowl, mix together the sausage, 1 egg, breadcrumbs, parsley, thyme, garlic, and onion powder until well incorporated.
Prepare the dough. On a clean non-stick flat surface, roll the puff pastry dough out a bit so that it is slightly thinner than before. Cut each sheet of dough into 3 long rectangles (you should end up with 6 rectangles total). If your dough was originally folded in the package, you can just cut along the fold lines.
Fill the pastry dough. Place small spoonfuls of the sausage mixture in the center of the puff pastry sheets, leaving an inch of pastry on either side. Pack it together to make one long string of sausage filling Bring the ends of the dough together and use a fork to pinch and seal the sausage inside of the dough.
Slice. Cut each sausage-filled dough tube into 2-inch slices with a sharp knife. Arrange the sausage rolls on the prepared baking tray lined with parchment paper with about an inch of space between each.
Freezer Recipe
Can I make this ahead of time and freeze it?
Totally! Follow the recipe up until the point that the sausage rolls are sliced. Before brushing them with egg wash, arrange them on a baking sheet and pop the baking sheet in the freezer for a couple of hours to firm up. Once firm, seal them in a freezer bag and store them in the freezer for up to 3 months.
When you are ready to enjoy, arrange the frozen sausage rolls on a baking sheet lined with parchment paper, brush them with egg wash just as you normally would, and bake at 425°F for 25 minutes or until golden brown and puffy.
Add an egg wash. Whisk together the second egg and the water and brush the mixture over the top of the sausage rolls.
Bake. Bake for 15 minutes or until the pastry is puffed and the tops of the sausage rolls are golden brown.
More Appetizer Recipes
Sausage Rolls Recipe
Sausage Rolls
Equipment
- baking sheet
- Parchment Paper
- Mixing bowl
- Measuring cups and spoons
- Mixing spoon or spatula
- Rolling Pin
- Knife
- Basting Brush
Ingredients
- 1 package of puff pastry (it should contain 2 sheets of pastry dough), defrosted according to the package’s instructions (17.3 ounces)
- 1 pound pork sausage
- 2 Eggs
- â…” cup Italian breadcrumbs
- 1½ tablespoons minced fresh parsley
- 1 teaspoon minced fresh thyme
- 1½ teaspoons minced garlic
- 1½ teaspoons onion powder
- 1 tablespoon water
Instructions
- Prep. Preheat the oven to 425°F and line a baking sheet with parchment paper.Â
- Make the filling. In a large bowl, mix together the sausage, 1 egg, breadcrumbs, parsley, thyme, garlic, and onion powder until well incorporated.Â
- Prepare the dough. On a clean non-stick flat surface, roll the pastry dough out a bit so that it is slightly thinner than before. Cut each sheet of dough into 3 long rectangles (you should end up with 6 rectangles total). If your dough was originally folded in the package, you can just cut along the fold lines.
- Fill the pastry dough. Place small spoonfuls of the sausage mixture in the center of each piece of dough, leaving an inch of pastry on either side. Pack it together to make one long string of sausage filling Bring the ends of the dough together and use a fork to pinch and seal the sausage inside of the dough.Â
- Slice. Cut each sausage-filled dough tube into 2-inch slices. Arrange the sausage rolls on the prepared baking sheet with about an inch of space between each.Â
- Add an egg wash. Whisk together the second egg and the water and brush the mixture over the top of the sausage rolls.Â
- Bake. Bake for 15 minutes or until the pastry is puffed and the tops of the sausage rolls are golden brown.Â
Notes
- To store. Once the sausage rolls have cooled to room temperature, seal them in an airtight container. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Arrange the sausage rolls on a baking sheet lined with parchment paper and bake at 350°F for 10-15 minutes or until warm. If the sausage rolls are frozen, give them an extra 5 minutes in the oven.
