Sausage Rolls are made from a savory meaty filling wrapped in flaky puff pastry. Crispy, buttery pastry and a flavorful sausage center make these a perfect handheld appetizer for parties, brunch, or breakfast. They also freeze well for easy make-ahead convenience.
Sausage Rolls
These sausage rolls are a tasty twist on classic pigs in a blanket and work well for brunch, breakfast, or as a party snack. They’re simple to make, transport easily, and can be prepared ahead and frozen for later baking.
Ingredients:
You’ll only need a few pantry staples to make these sausage rolls. Exact quantities are listed in the recipe card below.
- Puff pastry – store-bought sheets (crescent dough can be substituted).
- Pork sausage – turkey or another ground sausage is fine if preferred.
- Eggs – one for the filling, one for the egg wash.
- Italian breadcrumbs – plain breadcrumbs can be used and seasoned to taste. Avoid Panko here for texture reasons.
- Fresh herbs – parsley and thyme are used; dried herbs may be substituted but fresh is best.
- Garlic – fresh minced or garlic powder works.
- Onion powder
- Water – for thinning the egg wash.
Supplies:
Gather the following kitchen tools before you start:
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Mixing spoon or spatula
- Rolling pin
- Knife
- Cooking brush
Instructions:
Make the filling. In a large bowl, combine the sausage, 1 egg, breadcrumbs, parsley, thyme, garlic, and onion powder. Mix until everything is evenly distributed.
Prepare the dough. On a clean, lightly floured or nonstick surface, gently roll the puff pastry to slightly thin it. Cut each sheet into three long rectangles so you have six pieces total. If the sheets are pre-folded, cutting along the folds works fine.
Fill the pastry. Spoon small portions of the sausage mixture down the center of each rectangle, leaving about an inch of pastry on each long side. Press the filling into a compact log, bring the pastry edges up and over the filling, and press to seal. Use a fork to crimp the seam.
Slice. With a sharp knife, cut each filled pastry tube into roughly 2-inch slices. Place the rolls on the parchment-lined baking sheet with about an inch between each piece.
Freezer Recipe
Can I make these ahead and freeze them?
Yes. Assemble and slice the rolls, then arrange them on a baking sheet and freeze until firm (a couple of hours). Transfer the firm rolls to a freezer bag and store for up to 3 months.
To bake from frozen, place the frozen rolls on a parchment-lined sheet, brush with egg wash, and bake at 425°F for about 25 minutes or until golden and puffed.
Add an egg wash. Whisk the remaining egg with the water and brush the mixture over the tops of the rolls to promote browning.
Bake. Bake at 425°F for about 15 minutes, or until the pastry is puffed and the tops are golden brown.
Sausage Rolls Recipe
Sausage Rolls
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Mixing spoon or spatula
- Rolling pin
- Knife
- Basting brush
Ingredients
- 1 package puff pastry (2 sheets), defrosted (about 17.3 ounces)
- 1 pound pork sausage
- 2 eggs
- 2/3 cup Italian breadcrumbs
- 1 1/2 tbsp minced fresh parsley
- 1 tsp minced fresh thyme
- 1 1/2 tsp minced garlic
- 1 1/2 tsp onion powder
- 1 tbsp water
Instructions
- Prep. Preheat oven to 425°F and line a baking sheet with parchment paper.
- Make the filling. In a large bowl, mix the sausage, 1 egg, breadcrumbs, parsley, thyme, garlic, and onion powder until combined.
- Prepare the dough. Lightly roll each puff pastry sheet and cut each into three long rectangles.
- Fill the pastry. Place spoonfuls of filling down the center of each rectangle, fold the edges over, and seal with a fork.
- Slice. Cut each tube into 2-inch pieces and arrange on the baking sheet with space between each roll.
- Add an egg wash. Whisk the second egg with water and brush over the tops.
- Bake. Bake 15 minutes or until pastry is puffed and golden brown.
Notes
Storage Instructions:
- To store: After cooling to room temperature, place rolls in an airtight container. Refrigerate up to 4 days or freeze up to 3 months.
- To reheat: Reheat on a parchment-lined baking sheet at 350°F for 10–15 minutes until warmed through; add 5 minutes if reheating from frozen.
Freezer method: Assemble and slice the rolls, freeze them on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen at 425°F for about 25 minutes until golden and puffed.