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!
Terri
This was a family favorite! Delicious!
Keli
Just for everyone’s knowledge that says they cannot see the video…try using another browser. I cannot see the video link on Firefox, but I can on Chrome. I have noticed this trend at times when I cannot see videos on recipes. I simply try another browser and it seems to work. 🙂 The recipe is great and my man loves it! I am making it again tonight for NYE.
Monika
Sounds delicious. I am planning on making for Christmas Eve. Do I need to cook the sausage first? And I saw another person mention that they couldn’t find the video and you stated that it was there. I was also not able to find it, just all pictures for pintrest, even the “jump to video” tab brought me to a pintrest picture.
Tornadough Alli
It’s in the recipe card at the bottom after the directions. There probably will be an ad right above it. You do not need to cook the sausage before it will cook with everything else.
Roger
Hello Allison,
Very tasty recipe, thank you for taking the time and the effort to perfect it, much appreciated! I made a double batch and froze half of them for later. I think next time I’ll add some finely ground onion to the recipe for more moisture because at room temperature we found them a little dry, not much, but a little. Also, I used a piping bag to spread the log, with a 1/2″ slot at the end, worked great with less hassle and work!
Once again, thank you……
Jordan
I wish you wouldn’t have deleted the video. I need visualization to really understand the directions.
Tornadough Alli
It’s not deleted it’s both in the post and at the bottom of the recipe card. I just doubled checked.
Jordan
Huh well I don’t see it anywhere. I even press the jump to video button andnit just goes to half a picture and your Instagram tags.
Carol Koch
loved these appetizers. going to make them for my ladies at my next club meeting.
Kimberly
If there are two sheets in the box, and you cut each sheet into three rolls, then why aren’t there 6 rolls? The video shows 3 rolls. I don’t think I would have fit all that sausage in just 3 rolls.
Tornadough Alli
The video was wrong on how they made it, the recipe is right. Unfortunately that is what happens sometimes when you hire out the video portion of a recipe.
Patty Ward
I haven’t tried these yet, but I’m trying them for Super Bowl Sunday. My big sister will be here, and it’s hard to find appetizers she will eat! She hates onions, but likes the taste, hence, the onion powder is good. No peppers , either, so hard to find things she’ll eat!
Laura
I live in Louisiana, so I wanted to change it up a bit. Making these today for an office party, but I substituted Cajun Boudin instead of regular sausage. I’m serving with a Pepper Jelly Vinaigrette for dipping. Fingers crossed on the outcome!!
Tornadough Alli
Sounds delish! I LOVE Boudin, my uncle is from Mississippi and would always bring us up some every summer! I hope it turned out for you!
Hal Mueller (Seattle)
Made these for football game tonight. Super easy, and they evaporated when I served them
One note (I’d never worked with puff pastry before): rolling sideways (making the pastry wider) was especially helpful, giving me more margin for wrapping/dealing.
My team lost though.
Cheryl Mecham
I did this with maple breakfast sausage and scrambled eggs with cheese. Huge hit for my always in a hurry teen!
Kim
These were great and very easy. I added 1 dry packet of ranch dressing for seasoning to the meat mixture before cooking. Yummy!
Debragardiner
Can you freeze these before baking or after. And the best way to freeze
Tornadough Alli
That shouldn’t be an issue.
Stephanie
I added a decent bit of spicy brown mustard along side the sausage before rolling it. My family liked the additional kick.
Deanna
These are easy to make. Come out perfect each time. Taste good even at room temperature. My go to appetizer now!
Lana
Does the sausage not leak grease in the dough while baking? Just wondering
Tornadough Alli
We haven’t ever had an issues with this.
Beck
Terrifically easy! My bake came out more like a shortcrust but I think that is because I have a crummy electric oven that just didn’t get hot enough to perform (I have noticed this with other items). I did make Palmiers with this recipe and they were perfect!!! So, again, I think the sausage rolls need serious heat to lift that flake. Darnit. But, they were still yummy and gone in 10 minutes!
Ms. T
Fabulous recipe! My kiwi husband said he’d never had better! Thank you so much for the recipe. The only thing I added was a bit of poultry seasoning. The fresh rosemary is divine!!
Joanne Viner
First class, as quick as I could make them they got eaten !!!!
Sue
An you freeze unbaked and just bake a few as you need them.