Puff Pastry Sausage Rolls

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Puff Pastry Sausage Rolls are a perennial favorite and a must-have appetizer at any gathering. Everyone loves the flaky crunchy crust and rich sausage filling, plus it’s a great food pairing with beer.

Looking for more great appetizers? You might like this Irresistible Baked Fontina Dip, Bacon-Wrapped Tater Tots with Sriracha Honey Glaze or these Bacon-Wrapped Jalapeno Poppers.

Puff Pastry Sausage Roll

Sausage rolls come in many different variations and we love them all, but this recipe keeps it easy by using puff pastry and a quick mix of sausage and seasonings for the filling.

That means you can mix up this appetizer in no time and have it baked and ready to eat in just 20 minutes. It’ll definitely become a go-to appetizer once you see how easy it is to prepare.

What Ingredients You’ll Need

  • Pork sausage
  • Puff pastry
  • Parsley
  • Thyme
  • Onion powder
  • Garlic powder
  • Salt
  • Pepper
  • Eggs
  • Water

How to Make Puff Pastry Sausage Rolls

Start by preheating oven to 425 degrees F (220C). Line a baking sheet with parchment paper or a silicon mat.

For the puff pastry, you’ll need two rolls of pastry. It’s usually sold in one box with two rolls. Defrost the puff pastry, if needed, and fold it out onto a lightly floured surface.

Cut each pastry sheet into three strips on the fold lines.

Puff Pastry Sausage Roll

Whisk an egg in a large bowl. Add the sausage, breadcrumbs, parsley, thyme, onion and garlic powders, salt and pepper. Mix together until fully combined.

Divide the sausage mixture into 6 balls. Roll each sausage ball into a long rope and place it down the center of each piece of puff pastry. Roll the dough over the sausage and secure the seam by pressing it together. Make sure not to squish the rolls down. It should still be in a roll shape.

Turn the rolls seam-side down on a cutting board. 

Beat the remaining egg in a bowl with the water. Brush the egg wash onto the rolls with a pastry brush. Cut the rolls into 6 to 8 pieces each. Place the pieces on the baking sheet.

Bake for 15 to 20 minutes, until puffed and golden brown. Serve hot.

Can I Freeze Sausage Rolls?

Yes, you can freeze these sausage rolls, either before or after they’ve been baked. For the freshest outcome, I always freeze them before baking, so I can take them out whenever the need arises and bake them up. The results are the same as if you’d cooked them without freezing.

Puff Pastry Sausage Roll

If you’re going to go this route, don’t add the egg wash before freezing. You can add it just before baking instead. Bake them as you would according to the instructions. They’ll need a few more minutes when being baked from frozen.

If you want to freeze left overs, just place the (completely cooled) rolls in a freezer bag or container. If you have a vacuum sealer and can take the air out of the bag before freezing, that’s even better. When you’re ready to reheat them, put them in the oven at 400 degrees F for about 10 minutes, or until heated through.

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Puff Pastry Sausage Roll
Yield: 6 Servings

Puff Pastry Sausage Rolls

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Puff Pastry Sausage Rolls are a perennial favorite and a must-have appetizer at any gathering. Everyone loves the flaky crunchy crust and rich sausage filling, plus it's a great food pairing with beer.

Ingredients

For the rolls

  • 2 sheets puff pastry (1 box)
  • 1 large egg
  • 1 lb pork sausage
  • 1/4 cup breadcrumbs
  • 2 tbsp parsley, chopped
  • 1 tsp thyme
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

For the egg wash

  • 1 egg
  • 1 tbsp water

Instructions

  1. Preheat oven to 425 degrees F (220C). Line a baking sheet with parchment paper.
  2. Defrost the puff pastry, if needed, and unfold it onto a floured surface. Cut each pastry sheet into three pieces on the fold lines.
  3. Whisk an egg in a large bowl. Add sausage, breadcrumbs, parsley, thyme, onion and garlic powders, salt and pepper. Mix together until fully combined.
  4. Divide the sausage mixture into 6 balls. Roll each sausage ball into a long rope and place it down the center of each piece of puff pastry. Roll the dough over the sausage and secure the seam. Turn the rolls seam-side down on a cutting board. 
  5. Beat the remaining egg in a bowl with the water. Brush the egg wash onto the rolls with a pastry brush. Cut the rolls into 6 to 8 pieces each. Place the pieces on the baking sheet.
  6. Bake for 15 to 20 minutes, until puffed and golden brown. Serve hot.
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Puff Pastry Sausage Roll

5 thoughts on “Puff Pastry Sausage Rolls

  1. Lisa Lotts says:

    These sausage rolls are a great appetizer for parties and get togethers. Love them with a cocktail, but they go quick. I usually need a double batch.

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