Easy, filling and perfect for parties these Sausage Rolls are savory, meaty and full of just the right amount of spices that they are a hit among party guests!
You guys know how much I love my appetizers right? Like seriously in love with them. I’ve stated so many times that we could build meals off of those hand-held treats and do so a lot of the time.
Everyone likes al little variety in their lives and this Sausage Roll Recipe is one that I love bringing to get togethers, no only because they are tasty but they literally feed a crowd.
Easy sausage rolls are a twist traditional savory British pastry that can be served longer or shorter depending on your preference. They are made from a mixture of sausage and spices that we wrap in puff pastry and bake up until nice and golden.
These are the perfect finger foods and they are really enjoyed by children as well. I know sometimes certain spices can make kids shy away from things, but these were mild but still had really good flavor.
Now we love dipping sauces with these and you can really go bold or mild, but our favorite has always been honey mustard. Something with the sausage and mustard really meld well together and make them the perfect pairing!
WHAT INGREDIENTS DO YOU NEED?
- Pork sausage
- Puff pastry
- Breadcrumbs
- Thyme
- Parsley
- Onion powder
- Garlic powder
- Salt
- Pepper
- Eggs
- Water
These are one dish that you need not be intimidated by at all! I’m one of those people that likes to make things that look complicated but surprise people when they realize that it is completely easy peasy!
These sausage rolls are one of those appetizers that people will think are fancy and take a long time to make. Whenever people cook with puff pastry if always seems like there is some kind of cliche behind it like it is a difficult or classy kinda dish.
Hey, if people think I’m making difficult and classy things than thats awesome, makes me feel little better about my cooking ability because most of the time its super easy, but shhhh don’t tell anyone my secret.
HOW DO YOU MAKE PUFF PASTRY SAUSAGE ROLLS?
- Defrost puff pastry according to package directions.
- Preheat oven to 425 degrees.
- Line a large baking sheet with parchment paper, set aside.
- In bowl mix together sausage, bread crumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt and pepper.
- Section off into 6 equal portions and set aside.
- On a floured surface unfold your pastry dough and gently roll out a little bit so it gets a little thinner then cut into 3 long rectangle sections.
- Place sausage down the center of each section leaving an inch or so of pastry on either side.
- Bring sides together and pinch to seal and pat down slightly, repeat with remaining sausage and dough.
- Cut easy “log” 6 equal portions about 2″ long and then pierce the top with a knife 2 times to create venting holes.
- Place sausage rolls 2 inches apart on prepared baking sheet.
- In a small bowl whisk together egg and water and then brush on tops of the sausage rolls and bake in oven for about 20 minutes until pastry is puffed and tops are golden.
These are such a fun appetizer that a lot of people don’t even know about, so I’m the one who loves bringing sometimes different but addicting dishes to places. It always gets people talking and I love having people find new recipes they love!
If you like this recipe you might also like:
Sausage Rolls
Ingredients
- 1 lb pork sausage
- 1 17.3 oz 2 pack box puff pastry
- 2 eggs divided
- 1/2 cup breadcrumbs
- 2 Tbs parsley
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- Pinch of pepper
- 1 tbs Water
Instructions
- Defrost puff pastry according to package directions.
- Preheat oven to 425 degrees.
- Line a large baking sheet with parchment paper, set aside.
- In bowl mix together sausage, bread crumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt and pepper.
- Section off into 6 equal portions and set aside.
- On a floured surface unfold your pastry dough and gently roll out a little bit so it gets a little thinner then cut into 3 long rectangle sections.
- Place sausage down the center of each section leaving an inch or so of pastry on either side.
- Bring sides together and pinch to seal and pat down slightly, repeat with remaining sausage and dough.
- Cut easy "log" 6 equal portions about 2" long and then pierce the top with a knife 2 times to create venting holes.
- Place sausage rolls 2 inches apart on prepared baking sheet.
- In a small bowl whisk together egg and water and then brush on tops of the sausage rolls and bake in oven for about 20 minutes until pastry is puffed and tops are golden.
Video
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
PIN IT FOR LATER!
Pat
These look scrumptious! Can’t wait to make a batch, but I’m unsure about some of the seasonings. You don’t specify whether parsley and thyme are fresh or dried. I’ll use fresh in either case, but it will affect the measurements, of course. Thanks for your help,
Tornadough Alli
It would be dried in this recipe but yes use fresh if you’d like!
Rosanna
What am I missing when you say to section the pork into 6 equal parts, but only cut the dough into 3 rectangles? Sorry I’m not understanding it. Thanks
Tornadough Alli
There are 2 sheets of puff pastry in the box. You cut those each into 3 sections making 6 sections which matches the 6 portions of sausage. Hope that helps.
Brandi
I don’t eat pork so i used turkey sausage and only had Italian bread crumbs….and they still turned out AMAZING!!!! Can not thank you enough for this recipe! Easy to make and feel and look so fancy and tastes incredible!
Paige
When you say two eggs divided, is that separating the egg whites from the yolk?
Tornadough Alli
Nope it means that one egg goes in the sausage mixture and one egg is used for for brushing over the puff pastry.
Heather Hartley
Any thoughts on freezing ahead of time for a party? I live four hours away from where I am hosting a bridal shower. Freeze, thaw and reheat in the oven?
Tornadough Alli
I don’t think that should be a problem. I haven’t tried it, but I would make sure that your sausage would be defrosted as good as possible before baking to make sure that the meat is fully cooked 🙂
Kelly
Hi sausage rolls are heavenly … I’m from the UK i keep hearing about crescent rools can someone tell me what they are i found a perfect recipe not ago using refrigerated biscuit in tin again no idea what they are I checked thr supermarkets we dont sell them ?? Thankyou for sausage roll recipe a big favourite with my 6 children and hubbie 😁
Tornadough Alli
So happy you liked the sausage rolls. So I’m not sure if crescent rolls or biscuits are just an American thing but we find them in the refrigerated section at our local grocery store or Walmart if you have one of them. Otherwise I know you can make homemade crescent rolls if you just google a recipe, then you would be able to use them.
linda Ann paganucci
What brand of pork sausage do you use?
Tornadough Alli
We use regular just breakfast pork sausage like jimmy dean in the 1lb chubs.
Astrid Marr
I’m. Going to make these….do you precook the sausage first????
Tornadough Alli
You do not pre-cook the sausage for this one, it will cook well when baked I the oven 🙂
Lydia
I was planning to make it for breakfast tomorrow, but my husband and son finished these off for dinner. Thanks for this great recipe! Much love from Bali.
Tornadough Alli
Lol dont you love it when that happens! So happy you all enjoyed them!
hannah
How much water do you mix with the egg
Tornadough Alli
About 1 Tbs, I will add that into the post, thanks!
Jeanette
These do work with crescent rolls. That’s how I have always made my sausage balls and they turn out perfect. I can’t wait to try them with the puff pastry. I’m making these for a St. Patrick’s Day potluck.
Marisa
Hi these look amazing, but do I cut them before cooking or after? Thx
Tornadough Alli
You cut them before you bake 🙂
Maureen
Can you post your recipe for the dipping sauce?
Tornadough Alli
We actually just use Sweet Baby Rays honey mustard. So no special sauce required for this recipe. If you want a really good honey mustard to use you can check out the one used in this recipe that we love: https://www.iheartnaptime.net/garlic-parmesan-pigs-blanket-2/
Steph Giesbrecht
I have made these sausage rolls over 5 times and they work perfectly every single time. THANK YOUUU!!! This recipe makes me so happy “)
Tornadough Alli
Yay, this makes ME so happy! I’m so glad that you like them!
Grandma Rosie
You can use cresent rolls easily just bake as directed in the package
‘
Jenna
I have never felt the need to leave a review on a blog recipe but these sausage rolls turned out so amazing I just had to. My husband is english living in America and sausage rolls from Greggs were a MUST every time I visited him. Both him and I LOVED how these turned out, they taste just like they do in England. This recipe will be a new Christmas tradition for us, thank you!!
Tornadough Alli
Jenna, that is so awesome to hear! And I love knowing that they taste like the original, that is amazing! So happy that you both loved them and are going to make this a tradition, makes my heart happy! Thank you so much! Merry Christmas!
Cierra
Could you sprinkle some cheese in with the mixture? Or do you think it would make too much excess oil? They look delish! Making tomorrow for Christmas eve!
Tornadough Alli
I’ve never tried it but I am a big advocate for adding cheese to any and all things. I say go ahead, it probably will add some more grease but I don’t think it should make too much of a difference.
Cierra
Im back from last year! Just to let you know adding cheese is the bomb.com!! Tweaking a bit, but this was a big hit last year! Thanks for helping start a new traditional christmas even staple in our home! Merry Christmas!🎄💗
Shawnis
Are you supposed to use both sheets of dough in the package (18 finished rolls per sheet), or just one sheet of dough? The recipe says that it makes 24 rolls, so I’m confused.
Thanks!
Tornadough Alli
The recipe calculated itself wrong its both sheets of dough! I will update for you!
Pamela Watson
Going to try this recipe this christmas thanks
Armand Eusanio
How well do these travel once they are cooked? Can they be served at room temperature?
Tornadough Alli
They should travel just fine. They are good eaten room temp or warmed. If you want you can stick them in the oven on a warming setting before serving.