Super easy sausage rolls can be served as fancy fare or hearty game-day grub.
This sausage roll recipe has savory seasoned sausage mixed with eggs, breadcrumbs, and fresh herbs baked into a ready-made puff pastry.
- Sausage rolls are tender and flavorful with a flaky crust.
- They can be prepared ahead and baked before serving or baked and reheated.
- They’re easy to make, and you can use any sausage.
What’s in Sausage Rolls?
- Puff Pastry: Frozen puff pastry dough is easy to find and bakes beautifully golden and flaky.
- Sausage: Ground pork sausage is juicy and has a lot of flavor. Any variety of sausage can be used—try maple, sage, or hot Italian style for more variety.
- Flavor: Onions and garlic add a savory flavor to these sausage rolls. They can be replaced with ½ teaspoon each of onion powder and garlic powder.
- Egg: 1 egg is added to the meat to help it hold together; the other is used as an egg wash for a glossy golden top.
- Breadcrumbs: Breadcrumbs soak up the juices, keeping the meat flavorful and juicy.
Variations
Add-Ins: Add dried cranberries, chopped celery, chopped water chestnuts, or finely chopped walnuts if you like.
Cheese: Shredded Monterey Jack, Swiss, and parmesan will add cheesy flavor.
Garnish: Sprinkle on some sesame seeds, parsley, or red pepper flakes after brushing them with the egg wash.
How to Make Sausage Rolls
- Saute: Cook onion and garlic in butter until softened according to the recipe below.
- Prepare sausage mixture: Combine sausage, onion mixture, breadcrumbs, and egg.
- Form sausage rolls: Roll out puff pastry sheets and add sausage to form a sausage log.
- Bake: Brush with egg wash and bake.
Cool before serving.
Dipping Sauces
Sausage rolls are so versatile and go with many delicious dips and sauces! Try mustard, ketchup, honey mustard sauce, or a simple sour cream dip. Even a BBQ sauce works in a pinch.
Storing and Reheating Sausage Rolls
Prep ahead: Make sausage rolls up to a day ahead by assembling them and keeping them covered in the refrigerator. Just before baking, brush the egg wash on.
Leftovers: Leftover sausage rolls will keep in the refrigerator for up to 3 days wrapped in plastic wrap or frozen for up to 3 months. The oven or air fryer is best for reheating so they don’t get soggy, or you can pop them under the broiler for a minute or two.
Use leftover sausage filling for stuffed mushrooms or add it to holiday stuffing.
More Favorie Appetizers
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Sausage Rolls
Buttery, flaky pastries filled with a juicy, flavorful sausage center.
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Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and set aside.
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In a medium skillet, cook the onion and butter over medium heat until softened, about 4 minutes. Add the garlic and cook 1 minute more. Cool completely.
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In a medium bowl, add sausage, the cooled onion mixture, bread crumbs, parsley, salt, and one large egg. Mix well.
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Roll each sheet of puff pastry into a 10 x 12-inch rectangle on a lightly floured surface. Cut each in half so you have four 5 x 12-inch rectangles.
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Spoon ¼ of the pork mixture down the length of each sheet of puff pastry.
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Beat the remaining egg in a small bowl.
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Roll the pastry around the sausage to form a log, brushing the edge with egg to seal. Pinch the seam closed.
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Cut each log into 4 pieces, 3 inches long and place seam-side down on the prepared baking sheet.
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Brush each with the remaining egg mixture.
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Bake the sausage rolls for 20 to 22 minutes or until the pastry is golden brown and the filling reaches 165°F.
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Cool 5 minutes before serving.
Leftovers will keep in an airtight container in the refrigerator for 3 days and in the freezer for 3 months.Â
Calories: 282 | Carbohydrates: 16g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 305mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Breakfast, Party Food
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