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!
Renee
Sooo good! My Granny always loves sausage rolls and I made them for her funeral. Thanks so much for the recipe. She’ll be smiling down tomorrow 🙂
Jackie
Wondering maybe use Italian sausage therefore eliminating need to add seasoning? Oooh and maybe sprinkle shredded provolone? 😁
Ashle
Do you use fresh spices or dried spices for these?
Tornadough Alli
We used dried.
Sydney
I made these sausage rolls for a celebration of life over St. Patrick’s Day weekend as it was Irish/Italian themed. As soon as I set them down, everyone started to dive in and rave about them. It’s the most compliments I’ve ever received on a recipe. They were gone in less than 10 minutes, I kid you not! Thank you! Saving this for repeat makes. Also very easy recipe to follow and easy to assemble & bake.
Gail
Made these several times for family get together. Makes a huge amount but the men usually manage to make them all disappear.
Yvonne
Your recipe looks interesting and plan on making the sauage rolls for the Super Bowl. I grew up in England where these are a staple appetizser made with Sage. Can’t wait to see how they taste with Thyme.
Shannon Peterson
Can I substitute ground turkey breakfast sausage for the pork sausage? All seasonings the same?
Tornadough Alli
I don’t see that being and issue.
Debbie
In the video it shows 18 pieces but the recipe claims it makes 36. Do I need 2 pounds of sausage to make 36 pieces?
Tornadough Alli
Unfortunately the video is wrong and I need to get it fixed. You will need no extra sausage to make 36 pieces. You will be using both sheets of puff pastry cut into 3 sections and each cut into 6 pieces so totaling 36 pieces.
Debbie
Hi, I am making these to take to a party. Will they be just as good warm/room temp? Or should I try to keep them hot?
Tornadough Alli
They will be fine at room temperature/warm as well.
Jenn
These were great and just as an fyi – I did freeze some and then defrosted before I baked them per normal instructions – worked out perfectly!
Lori Sutton
What kind of sausage did you use?
Tornadough Alli
We use breakfast pork sausage.
Tonydecourcy@gmail.com
Love this recipe but need reciipe for honey mustard sauce
Thank u Tony de Courcy
Tornadough Alli
We just use a bottled honey mustard for this.
Isabella Kanieski
Can you make these ahead of time and freeze uncooked?
RHM
Yes, absolutely! You just have to careful about not
refreezing your sausage meat (if it came frozen)
Liz
What would make a good dipping sauce for these?
Tornadough Alli
We really like honey mustard or a spicy mustard for these.
Ang
I’ve been loving your recipe for a couple of years now! Love, love, love them! Thanks! The honey mustard is the perfect dipping sauce!
Jacqueline B
Is the sausage cooked or raw?
Tornadough Alli
Raw
Diane
These are awesome!
Peg Miller
I’m having 14 guests for three days. Trying to get as much done ahead as I can. Is this something I can make ahead of time? Looks yummy!
Tornadough Alli
I have never made them ahead of time unfortunately so I cannot say how they would withstand.
Pat Hayes
Kept in a closed container when cooled they are fine for the next day, maybe two.
Carol Arthur
Fresh breadcrumbs or dry bread crumbs?
Tornadough Alli
Dry, we use the canned ones.
Reina Jones
Hello! This recipe was amazeballs!
RED723
Made these for the Super Bowl and they were a big hit. I served them with Dijon mustard and it was delicious. Do you have any other good suggestions for dipping?
Tornadough Alli
I really love honey mustard with these.