Sausage Rolls Recipe brings flaky puff pastry, juicy seasoned sausage, and a golden, buttery bite in every piece. It suits busy cooks, game day crowds, and hungry kids, and it takes about 35 minutes from start to finish. I baked my first batch during a Sunday football marathon and needed a second tray after the neighbors caught a whiff.
Why You Should Try This Easy Sausage Rolls Recipe
This Easy Sausage Rolls Recipe gives you bakery-worthy results with supermarket shortcuts. Puff pastry does the heavy lifting while seasoned sausage packs rich, savory flavor. The rolls travel well, please picky eaters, and vanish from party platters.
You can mix the filling in minutes and bake the rolls straight on a parchment-lined sheet. No special skills, no fuss, just crisp layers and tender centers. You can scale the batch for a crowd or stash a tray in the freezer for future snacking.
Ingredients You’ll Need
- Puff pastry: 1 sheet pre-rolled, thawed in the fridge (8 to 10 ounces). Dufour gives the richest flavor; Pepperidge Farm still puffs nicely and costs less.
- Sausage: 12 ounces pork sausage meat or bulk breakfast sausage. Use mild, hot, or herbed; if you have links, remove the casings.
- Panko breadcrumbs: 1/4 cup, or use crushed buttery crackers for a thriftier binder.
- Dijon mustard: 1 tablespoon, optional, for tang.
- Worcestershire sauce: 1 teaspoon for depth.
- Onion: 1 small, finely grated, or use 1 teaspoon onion powder as a pantry shortcut.
- Garlic: 1 small clove, grated, or 1/2 teaspoon garlic powder as a pantry shortcut.
- Smoked paprika: 1/2 teaspoon, or use sweet paprika.
- Dried sage or thyme: 1/2 teaspoon.
- Kosher salt: 1/2 teaspoon.
- Black pepper: 1/4 teaspoon.
- Egg wash: 1 large egg beaten with 1 teaspoon water.
- Toppings: Sesame or poppy seeds, optional.
- Dips: Brown mustard, ketchup, hot honey, or mango chutney.
Equipment:
- Baking sheet and parchment paper
- Mixing bowl and spoon
- Sharp knife or bench scraper
- Pastry brush
- Instant-read thermometer, optional
How to Make Sausage Rolls
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
- Heat the oven to 400°F. Line a baking sheet with parchment.
- Mix the filling: In a bowl, combine sausage, panko, Dijon, Worcestershire, grated onion, garlic, paprika, sage, salt, and pepper until the mixture looks uniform.
- Prep the pastry: Unfold the puff pastry on a lightly floured surface. If it looks sticky, dust it with a tiny bit of flour.
- Form the log: Shape the sausage mixture into a long even log that runs along one long edge of the pastry, about 1 inch from the edge.
- Seal: Brush the far edge of the pastry with a little egg wash. Roll the pastry over the sausage to enclose it, then press the seam to seal. Place the seam side down.
- Portion: Brush the top with more egg wash. Sprinkle seeds if you like. Cut the log into 12 to 16 pieces for party bites or 6 larger rolls for lunch.
- Vent: Use a sharp knife to make a small slit on top of each piece. This step lets steam escape and keeps the pastry crisp.
- Bake: Arrange the pieces on the lined sheet, spacing them out. Bake for 22 to 25 minutes until the pastry turns deep golden and the sausage hits 165°F in the center.
- Rest: Let the rolls rest for 5 minutes so the juices settle and the pastry stays crisp.
- Serve: Plate them warm with your favorite dips. Try a swipe of brown mustard or a drizzle of hot honey.
Tips & Tricks
- Keep the pastry cold so it puffs high and stays flaky.
- Grate the onion on the small holes to add flavor without big chunks.
- Use panko or crushed crackers to lock in moisture and keep the filling tender.
- Don’t overstuff; a slim, even log cooks through faster and stays neat.
- Slice with a sharp knife or bench scraper for clean edges.
- Vent each piece with a quick slit to prevent soggy spots.
- Bake on parchment to avoid sticking and to simplify cleanup.
- Air fryer option: 375°F for 10 to 12 minutes, working in batches.
- Flavor swaps: Add chopped parsley, fennel seed, or a pinch of chili flakes.
- Glaze twist: Mix a teaspoon of maple syrup into the egg wash for a glossy, lightly sweet finish.
What to Serve with Sausage Rolls
Serve these golden bites with a trio of dips like spicy brown mustard, ketchup, and mango chutney. Add a crunchy side salad, a simple slaw, or a pile of pickles for contrast. For drinks, pour cold lager, dry cider, or iced tea. For brunch, tuck a roll next to soft scrambled eggs and fresh fruit.
Make-Ahead and Storage
Chill the unbaked, cut rolls on a sheet pan, cover, and refrigerate for up to 24 hours. Freeze unbaked pieces on a tray until firm, then bag them for up to 2 months; bake from frozen at 400°F and add 3 to 5 minutes. Store baked rolls in an airtight container in the fridge for up to 4 days, or freeze for 2 months. Reheat in a 375°F oven for 8 to 12 minutes or in an air fryer at 350°F for 5 to 7 minutes to restore crisp layers.
Nutrition Information
- Serving size: 1 mini roll out of 16
- Calories: about 140
- Fat: 10 g
- Saturated fat: 4 g
- Carbohydrates: 9 g
- Protein: 5 g
- Sodium: 260 mg
- Sugar: 0 g
- Fiber: 0 g
These numbers are estimates and vary based on brand and size.
Easy Sausage Rolls Recipe
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and cut into rectangles.
- Place sausage meat on each rectangle and roll up.
- Brush the edges with beaten egg to seal.
- Place rolls on a baking tray and brush the tops with egg.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before serving.