WHAT INGREDIENTS DO YOU NEED?
Golden, flaky rolls that are easy to hold, easy to share, and perfect for parties, game day, and buffet tables are a wonderful place to start. These sausage rolls come together with simple ingredients, clear steps, and a result that looks special without feeling stressful.
If you want a crowd pleasing appetizer that feeds a lot of people from one batch, this is a friendly choice for home cooks and party hosts alike.
You do not need a long list of unusual ingredients. The filling is built from pork sausage, breadcrumbs, one egg, thyme, parsley, onion powder, garlic powder, salt, and pepper.
Puff pastry wraps that savory mixture, and a second egg whisked with water brushes over the tops before baking. That short list is part of the appeal.
You can see everything you need at a glance, and you can follow each step in order without guessing.
Puff pastry can look fancy, difficult, or classy at first glance, and it can seem time consuming. In practice, this recipe keeps it simple.
Defrost the pastry according to the package directions, unfold it on a floured surface, roll it gently until it is slightly thinner, and cut it into long rectangles. Once you have done that first sheet, the rest follows the same easy pattern.
The sausage brings the savory, meaty flavor, while the seasonings keep it mild and balanced. Thyme, parsley, onion powder, and garlic powder season the mixture without making it hot or sharp, and the recipe describes the result as mild flavored finger food that children can enjoy as well.
Breadcrumbs and one egg join the sausage in the bowl, and the second egg and water make the wash that helps the tops turn golden in the oven.
If you enjoy sausage in the morning too, Sausage egg breakfast rolls is another idea to keep in mind for a different meal. For this party version, though, keep the focus on the simple filling, the flaky pastry, and the golden finish.
Make the rolls about 2 inches long for easy finger food, or make them longer or shorter if you prefer a different size for your table.
The yield is generous. One batch makes 36 rolls, so a single tray can cover a buffet table, a game day spread, or a family gathering without a second round of mixing and shaping.
Because the rolls are made to be eaten by hand, they are easy to serve on a platter, easy to pass around a room, and easy for guests to enjoy while they talk.
Keep the seasoning as listed if you want that mild, balanced flavor, and let guests choose their own dipping sauce at the table.
Jump To
HOW DO YOU MAKE PUFF PASTRY SAUSAGE ROLLS?
Start by defrosting the puff pastry according to the package directions. Heat the oven to 425 degrees, and line a large baking sheet with parchment paper. Set the sheet aside while you mix the filling, so everything is ready when the rolls are shaped.
In a bowl, mix together the pork sausage, breadcrumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt, and pepper. Stir until the seasonings are spread through the sausage, then divide the mixture into 6 equal portions and set them aside. Equal portions help each log have a similar amount of filling, and that makes the finished rolls more even.
On a floured surface, unfold the pastry dough and roll it gently a little bit so it gets slightly thinner. Cut it into 3 long rectangle sections. Place sausage down the center of each section, leaving about an inch of pastry on either side.
Bring the sides together, pinch to seal, and pat down slightly. Repeat with the remaining sausage and dough until you have formed the logs.
Cut each log into 6 equal portions about 2 inches long. Pierce the top of each piece 2 times with a knife to create venting holes.
Those small vents let steam escape while the rolls bake, and they help the pastry stay puffed and crisp on top.
Place the sausage rolls 2 inches apart on the prepared baking sheet, so air can move around them and the pastry can puff without sticking to its neighbors.
In a small bowl, whisk together the remaining egg and the water. Brush that mixture over the tops of the sausage rolls. Bake in the oven for about 20 minutes, until the pastry is puffed and the tops are golden.
That golden color is your guide. When the rolls look puffed and golden all over, they are ready to come out and cool just enough to serve warm.
Take care with the shaping, and the rest of the recipe stays straightforward. Roll the pastry only a little thinner, so it still has room to puff in the oven.
Leave that inch of pastry on either side, pinch firmly to seal, and pat the log down slightly before you cut it. A neat log cuts more cleanly, and clean cuts help each roll hold its shape on the sheet.
Keep the filling as listed, and do not add wet or heavy extras that could soften the pastry. The listed mixture is already seasoned, already moist enough from the sausage and egg, and already balanced for a crisp, golden finish.
If a roll looks uneven, a gentle pat and a firm pinch are enough to tidy it before baking. You do not need special tools or fancy steps to get a good result here.
Serve the rolls warm from the oven, on their own or with a dipping sauce. Honey mustard is a favorite pairing here, because sausage and mustard flavors work well together.
Marinara, ranch, or sweet chili are also simple options if you want a bold choice for some guests and a mild choice for others. For another sausage idea at a different meal, Air fryer chicken sausage and veggies is worth a look.
These rolls disappear first at many parties, so make a double batch if you can.
Ingredients
You need 11 ingredients in total. One egg goes into the filling, and the second egg is whisked with water for the wash.
Keep the list close while you work, and check off each item as you add it to the bowl or the baking sheet. The seasonings are simple pantry items, and the puff pastry does most of the work of making the rolls look special.
Nothing on this list needs a special shop or a complicated preparation step, which is why the recipe feels so approachable for a first time cook.
- 1 lb pork sausage
- 1 box puff pastry, 17.3 oz, 2 pack
- 2 eggs, divided
- 1/2 cup breadcrumbs
- 2 tablespoons parsley
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- Pinch of pepper
- 1 tablespoon water
Instructions
Follow the steps in order, from defrosting the pastry to brushing the tops before baking. The cutting and venting step is easy to miss, so give it a moment of care before the rolls go into the oven. Each step builds on the last one.
The filling must be mixed and divided before the pastry is cut, and the rolls must be spaced on the sheet before the egg wash is brushed over the tops.
- Defrost puff pastry according to package directions.
- Preheat oven to 425 degrees.
- Line a large baking sheet with parchment paper, set aside.
- In bowl mix together sausage, bread crumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt and pepper.
- Section off into 6 equal portions and set aside.
- On a floured surface unfold your pastry dough and gently roll out a little bit so it gets a little thinner then cut into 3 long rectangle sections.
- Place sausage down the center of each section leaving an inch or so of pastry on either side.
- Bring sides together and pinch to seal and pat down slightly, repeat with remaining sausage and dough.
- Cut each log into 6 equal portions about 2 inches long and then pierce the top with a knife 2 times to create venting holes.
- Place sausage rolls 2 inches apart on prepared baking sheet.
- In a small bowl whisk together egg and water and then brush on tops of the sausage rolls and bake in oven for about 20 minutes until pastry is puffed and tops are golden.
Recipe details
This recipe makes 36 rolls, with 1 roll counted as 1 serving. Preparation takes 20 minutes, cooking takes 20 minutes, and the total time is 40 minutes. The main method is baking, at 425 degrees, until the pastry is puffed and golden.
This version follows the original sausage rolls recipe. Keep the quantities, the 425 degree oven, the 20 minute bake, and the 36 roll yield the same when you make it, so the result stays true to the recipe.
For 1 serving, the source nutrition is 86 calories, 4 grams of carbohydrates, 3 grams of protein, 6 grams of fat, 2 grams of saturated fat, 1 gram of fiber, 1 gram of sugar, 144 milligrams of sodium, and 18 milligrams of cholesterol.
Keep the oven at 425 degrees, keep the rolls 2 inches apart, and bake for about 20 minutes until the pastry is puffed and golden.
| Detail | Amount |
|---|---|
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Servings | 36 rolls |
| Oven temperature | 425 degrees |
| Bake time | About 20 minutes |
FAQs
How do you make sausage rolls with puff pastry?
Thaw the puff pastry as directed, mix 1 pound of pork sausage with breadcrumbs, 1 egg, and the seasonings, and shape the filling into logs inside the pastry. Seal the edges, cut each log into 6 pieces about 2 inches long, pierce each top twice, and brush with an egg whisked with water. Bake at 425 degrees for about 20 minutes, until the pastry is puffed and golden. The recipe makes 36 rolls in 40 minutes total, including 20 minutes of preparation.
What sausage is best for sausage rolls?
Bulk pork sausage is the best choice for this recipe because it is already seasoned and has enough fat to stay moist while baking. Use 1 pound for 36 rolls, and if you buy links, remove the meat from the casings for a smooth, even filling. Mild pork sausage keeps the rolls friendly for children and mixed crowds. For a bolder flavor, choose a spicier sausage or add sage or fennel seed without changing the basic method.
How do you keep sausage rolls from getting soggy?
Keep the puff pastry cold until shaping, work quickly, and return shaped rolls to the refrigerator if the kitchen is warm. Pierce the top of each roll twice so steam can escape, and space the rolls 2 inches apart on a parchment lined sheet. Bake in a fully preheated 425 degree oven until the pastry is puffed, golden, and firm underneath. Let the rolls rest briefly after baking so the filling firms up and steam does not soften the crust.
Can you freeze sausage rolls before baking?
Yes, shaped unbaked sausage rolls can be frozen for later baking. Freeze them first on a tray so they do not stick together, then pack them for storage once solid. Bake them straight from frozen, allowing extra time beyond the usual 20 minutes at 425 degrees until they are hot throughout and crisp. Do not rely on the standard time alone, since frozen rolls need longer to heat through and brown.
Sausage Rolls
WHAT INGREDIENTS DO YOU NEED? Golden, flaky rolls that are easy to hold, easy to share, and perfect for parties, game day, and buffet tables are a wonderful place to start.
- Total Time: 40 min
- Yield: 36 rolls 1x
Ingredients
Ingredients
1 lb pork sausage
1 17.3 oz 2 pack box puff pastry
2 eggs, divided
1/2 cup breadcrumbs
2 Tbs parsley
1 tsp thyme
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
Pinch pepper
1 tbs water
Instructions
Instructions
1-Defrost puff pastry according to package directions: Defrost puff pastry according to package directions.
2-Preheat oven to 425 degrees: Preheat oven to 425 degrees.
3-Line a large baking sheet with parchment: Line a large baking sheet with parchment paper, set aside.
4-In bowl mix together sausage, bread crumbs,: In bowl mix together sausage, bread crumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt and pepper.
5-Section off into 6 equal portions and: Section off into 6 equal portions and set aside.
6-On a floured surface unfold your pastry: On a floured surface unfold your pastry dough and gently roll out a little bit so it gets a little thinner then cut into 3 long rectangle sections.
7-Place sausage down the center of each: Place sausage down the center of each section leaving an inch or so of pastry on either side.
8-Bring sides together and pinch to seal: Bring sides together and pinch to seal and pat down slightly, repeat with remaining sausage and dough.
9-Cut easy “log” 6 equal portions about: Cut easy “log” 6 equal portions about 2″ long and then pierce the top with a knife 2 times to create venting holes.
10-Place sausage rolls 2 inches apart on: Place sausage rolls 2 inches apart on prepared baking sheet.
11-In a small bowl whisk together egg: In a small bowl whisk together egg and water and then brush on tops of the sausage rolls and bake in oven for about 20 minutes until pastry is puffed and tops are golden.
- Prep Time: 20 min
- Cook Time: 20 min
- Method: bake
Nutrition
- Serving Size: 1 serving
- Calories: 86 kcal
- Sugar: 1 g
- Sodium: 144 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 18 mg
