Sausage Rolls

There’s just something so comforting about savory pastries, isn’t there? For me, these Sausage Rolls instantly bring back memories of cozy weekend brunches and easy appetizers that disappear in a flash. They’re one of those recipes that feels fancy, but is secretly super simple to make, and they always get rave reviews. Plus, who can resist that golden, flaky crust combined with perfectly seasoned sausage?

Why You’ll Love These Sausage Rolls

• They’re incredibly easy to make, even for beginner bakers.
• The flaky puff pastry pairs perfectly with the savory, spiced sausage.
• They’re fantastic for breakfast, brunch, appetizers, or even a light lunch.
• You only need a few simple ingredients to create something truly delicious.

Ingredients You’ll Need

• Pork Sausage: This is the star of the show! I recommend using a good quality ground pork sausage. You could also use a mild or hot Italian sausage if you like a little extra kick.
• Puff Pastry: The secret to that amazing flaky crust! Make sure it’s fully defrosted according to the package directions before you start. It should be pliable but still cold.
• Eggs: One egg goes into the sausage mixture to help bind it, and the other, mixed with water, creates that beautiful golden-brown wash on top.
• Breadcrumbs: These help absorb some of the moisture from the sausage and give the filling a lovely texture. Plain breadcrumbs work best.
• Parsley, Thyme, Garlic Powder, Onion Powder, Salt, and Pepper: This blend of seasonings gives the sausage its delicious flavor. Feel free to adjust to your taste!

How to Make Sausage Rolls Step by Step

First things first, you’ll want to get your puff pastry defrosting. Trust me, planning ahead here makes everything smoother! While that’s happening, go ahead and preheat your oven to a nice hot 425 degrees F, and line a baking sheet with parchment paper. This makes cleanup a breeze.

Now for the fun part – the filling! In a big bowl, combine your pork sausage with one egg, breadcrumbs, parsley, thyme, garlic powder, onion powder, salt, and a pinch of pepper. Get in there with your hands and mix it all together until it’s well combined. This is where the magic happens and all those flavors come together!

Once your pastry is ready, gently roll it out a little thinner on a lightly floured surface. Then, cut it into three long rectangles. Divide your seasoned sausage mixture into six equal portions. Place a portion of sausage down the center of each pastry rectangle, leaving a little space on the sides. Bring the pastry sides together over the sausage and pinch them to seal, then pat them down gently. Don’t worry if it’s not perfect; homemade is always best! Cut each long log into six smaller, about 2-inch long, pieces. Pierce the top of each one twice with a knife for venting. Place them on your prepared baking sheet, spaced about 2 inches apart. Whisk the remaining egg with a tablespoon of water and brush this egg wash over the tops of your sausage rolls. Pop them into the hot oven for about 20 minutes, or until they’re beautifully puffed and golden brown. Enjoy!

My Top Tips for Success

• I always make sure my puff pastry is properly defrosted but still cold. This helps it puff up beautifully.
• Don’t overmix the sausage filling. Just combine until everything is incorporated to keep it tender.
• Trust me on this one: use parchment paper! It prevents sticking and makes cleanup so much easier.
• When sealing the pastry, really pinch it together firmly to prevent the sausage from escaping during baking.
• Give your sausage rolls enough space on the baking sheet so they can crisp up evenly.

Common Mistakes to Avoid

• Not defrosting puff pastry properly: If it’s too cold, it will crack when you try to unfold and roll it. If it’s too warm, it will be sticky and hard to handle. Defrost according to package directions for best results.
• Overfilling the pastry: This can make it hard to seal and cause the pastry to burst during baking. Leave about an inch of pastry on each side of the sausage.
• Forgetting to vent the pastry: The small knife slits allow steam to escape, which helps the pastry puff up and prevents it from becoming soggy.
• Baking at too low a temperature: Puff pastry needs a hot oven to achieve its signature flaky layers. Stick to the 425°F temperature.

How to Store Sausage Rolls

• Room Temperature: Cool completely and store in an airtight container for up to 1 day.
• Refrigerator: Store cooled sausage rolls in an airtight container for up to 3-4 days. Reheat gently in the oven or air fryer.
• Freezer (Baked): Cool completely, then freeze in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag or container for up to 1 month. Reheat from frozen in a 350°F oven until warmed through and crisp.
• Freezer (Unbaked): Assemble the rolls, but do not egg wash. Freeze on a baking sheet until solid, then transfer to a freezer-safe bag. When ready to bake, egg wash and bake from frozen at 400°F for 25-30 minutes, or until golden and cooked through.

Frequently Asked Questions

Can I use a different type of sausage?

Yes, absolutely! You can experiment with mild or hot Italian sausage, or even a chicken or turkey sausage for a different flavor profile.

Do I need to flour my surface for rolling the pastry?

A light dusting of flour helps prevent the pastry from sticking. Just don’t use too much, or it can make the pastry tough.

What if my puff pastry cracks when I unfold it?

This usually means it’s still too cold. Let it sit at room temperature for another 5-10 minutes, then try again. You can also gently press cracks together to seal them.

Can I make these ahead of time?

Yes, you can assemble the sausage rolls and refrigerate them for a few hours before baking. You can also freeze them unbaked for longer storage.

How do I know when the Sausage Rolls are done?

They should be beautifully golden brown and puffed up, and the internal temperature of the sausage should reach 160°F.

I hope these Sausage Rolls bring as much joy to your kitchen as they do to mine. They’re such a crowd-pleaser and so simple to whip up. If you give them a try, I’d absolutely love to hear how they turned out for you!

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