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Appetizer sausage rolls feature a meaty mixture stuffed inside buttery soft puff pastry. An easy crowd-pleasing handheld party appetizer!

Sausage Rolls

Sausage rolls feature a meaty mixture stuffed inside buttery soft puff pastry. An easy crowd-pleasing handheld party appetizer!
Servings: 18 sausage rolls
5 from 1 vote
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

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
  • ⅔ 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. 
  • 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 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. 
  • 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. 
  • 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. 

Notes

Storage Instructions:
  • 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.
Freezer Recipe:
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.