Get my Cookbooks! Sausage Rolls
These Sausage Rolls are easy to make with puff pastry and a simple sausage filling. They’re make-head friendly and make the best finger food or holiday appetizer. Dipping options include honey mustard, ketchup, BBQ sauce, chili sauce, and more!
Sausage Rolls
These savory Sausage Rolls are the best finger food around! They’re so easy to make and can be fully assembled up to a day ahead of time! In fact, baking them from a cold state improves the flaky, airy texture of the puff pastry.
What’s even better is that you don’t even have to cook the sausage first. It cooks through right in the oven. How easy is that?! These will definitely be your go-to party appetizer and holiday snack!
Don’t miss my Pro Tips below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Combine the sausage filling in a large bowl. Take half of it and refrigerate the rest until ready to use. Thaw the puff pastry and take out one sheet. Refrigerate the other sheet until ready to use. Cut the sheet into 3 rectangles.
Cut each rectangle twice to make 9 squares. Roll the sausage into links and place it in the middle of each square.
Roll up each square and place it seam-side-down. Cut each one in half. Cover with saran wrap and refrigerate. Repeating with remaining sausage/puff pastry sheet.
Place on a light-colored baking sheet and brush with egg wash. Bake at 400° for 20-25 minutes. Serve with dipping sauce of choice!
Pro Tips
- Puff Pastry: I use Pepperidge Farm Puff Pastry Frozen Pastry Dough Sheets . It comes in 2 sheets, each is a 9 x 9-inch square, which we cut into nine (3 x 3-inch) squares for this recipe.
- Sausage: I highly recommend Jimmy Dean regular sausage for this recipe, it’s delicious. I find it near the bacon and breakfast sausage. They also have a hot variety (which really isn’t very hot).
- 1 tablespoon maple or pancake syrup makes a nice addition to the sausage mixture!
- Be sure to bake these on a light colored baking sheet so that the bottoms don’t burn.
- Dipping sauce options include: Yellow mustard, Dijon mustard, honey mustard, ketchup, chili sauce, jelly, BBQ sauce, and more!
Make Ahead Method
- Method #1: These can be fully assembled 1 day ahead of time. Cover with saran wrap, seal the edges well to prevent air from getting in. When ready to serve, brush with egg wash and bake as outlined.
- Method #2: Assemble and bake. Let cool completely and store in an airtight container until ready to serve. To reheat, bake at 350°F for 10 minutes or until heated through. Serve!
- The first method above is ideal for the freshest results, but these do reheat well after they’ve already been baked.
Storage
- Store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months.
- To reheat: Let them thaw (if frozen) and bake at 350°F for 10 minutes or until heated through.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Baking Sheet– This is the one I use for this recipe, it’s the perfect size and light in color, which ensures the sausage rolls don’t burn on the bottom.
- Silicone Baking Mats– Makes cleanup super easy. Also ideal if you have a dark baking sheet and need to cover it.
- Chef Knife– You’ll want a sharp one to cut these cleanly. A Knife Sharpener helps too.
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Sausage Rolls
Ingredients
- 1 (17.3 oz. box) puff pastry sheets, see notes
- 1 teaspoon olive oil
- 1/3 cup yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb. ground pork sausage, see notes
- ½ cup panko breadcrumbs
- ½ cup cheddar cheese, grated
- 2 eggs, divided
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- 1 tablespoon water or milk
Instructions
- Preheat the oven to 400°F. This can also be done in later steps, after you’ve assembled half of the sausage rolls.
- Thaw the puff pastry according to package instructions, keep it in the wrapper while it thaws to prevent it from drying out.
- Meanwhile, heat the olive oil in a small skillet over medium heat. Add the onions and garlic and soften for 5-7 minutes. Remove and let cool.
- In a large bowl, combine the sausage, cooled onions/garlic, breadcrumbs, cheddar cheese, 1 whisked egg, Dijon, and parsley. Place ½ of the mixture on a plate and divide into 9 portions of the same size. Place the remaining mixture in the fridge until ready to use.
- Take out one puff pastry. Cover the other and place the other in the fridge until ready to use.
- Lay the pastry flat on a cutting board and cut along the 3 creased lines where it was folded. Cut each rectangle twice to make a total of 9 squares. (See process shots above this recipe card.)
- Roll each piece of sausage into a link and place it in the middle of each pastry square. Roll each into a cylinder and place it seam-side-down. Cut each cylinder in half and transfer to a plate. Cover with saran wrap and refrigerate.
- Repeat with remaining pastry sheet/sausage filling. Cover with saran wrap and refrigerate for up to 1 day, or proceed with baking as outlined below.
- Place the sausage rolls on a large light colored, lightly greased baking sheet. (Mine is 11.2 x 15.7-inches.)
- Whisk the remaining egg and combine it with water or milk. Use a pastry brush to brush each sausage roll with the egg wash.
- Bake uncovered for 20-25 minutes, until the tops are golden brown. If baking immediately, they take about 20 minutes. If baking cold from the fridge, they take about 25.
- Remove and serve with dipping sauce of choice, see notes for ideas!
Notes
- Puff Pastry: I use Pepperidge Farm Puff Pastry Frozen Pastry Dough Sheets . It comes in 2 sheets, each is a 9 x 9-inch square, which we cut into nine (3 x 3-inch) squares for this recipe.
- Sausage: I highly recommend Jimmy Dean regular sausage for this recipe, it’s delicious. I find it near the bacon and breakfast sausage. They also have a hot variety (which really isn't very hot).
- 1 tablespoon maple or pancake syrup makes a nice addition to the sausage mixture!
- Be sure to bake these on a light colored baking sheet so that the bottoms don't burn.
- Dipping sauce options include: Yellow mustard, Dijon mustard, honey mustard, ketchup, chili sauce, jelly, BBQ sauce, and more!
Make Ahead Method:
- Method #1: These can be fully assembled 1 day ahead of time. Cover with saran wrap, seal the edges well to prevent air from getting in. When ready to serve, brush with egg wash and bake as outlined.
- Method #2: Assemble and bake. Let cool completely and store in an airtight container until ready to serve. To reheat, bake at 350°F for 10 minutes or until heated through. Serve!
- The first method above is ideal for the freshest results, but these do reheat well after they've already been baked.
Storage:
- Store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months.
- To reheat: Let them thaw (if frozen) and bake at 350°F for 10 minutes or until heated through.
Nutritional information is an estimate and is per sausage roll. This recipe makes 18 rolls.
