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Sausage Rolls

Sausage rolls are made with seasoned pork sausage wrapped in cold puff pastry and baked until puffed and golden. Cut into three pieces per roll for 12 savory appetizers with crisp pastry and a juicy filling.
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Prep Time 25 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 1 hour
Servings: 12 servings
Course: Appetizer
Cuisine: British
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Make the filling
  • 1 lb pork sausage bulk
  • 0.33 cup breadcrumbs plain dry
  • 0.25 cup yellow onion finely minced
  • 1 tsp Dijon mustard
  • 0.5 tsp dried sage
  • 0.25 tsp black pepper
For assembly
  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed but still cold
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 large rimmed baking sheet

Method
 

Make the filling
  1. In a medium bowl, mix the pork sausage, breadcrumbs, onion, Dijon mustard, sage, and black pepper until evenly combined.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Unfold each pastry sheet and cut it lengthwise into two strips about 5 inches wide, making four strips total.
  4. Divide the sausage mixture into four portions and shape each into a log about 1 inch thick and as long as a pastry strip.
  5. In a small bowl, beat the egg with the water.
  6. Place one sausage log along the long edge of each pastry strip.
  7. Brush the opposite edge with egg wash.
  8. Roll the pastry around the sausage and press the seam to seal.
  9. Cut each roll into three pieces and place them seam-side down on the baking sheet.
  10. Brush the tops with the remaining egg wash and cut two small slits in each roll.
  11. Bake for 25 to 30 minutes, until the pastry is puffed and golden and the sausage reaches 160°F on an instant-read thermometer.
  12. Rest the sausage rolls on the baking sheet for 5 minutes before serving.

Notes

Keep the puff pastry cold while assembling so it bakes up crisp. Refrigerate leftovers for up to 3 days; freeze baked sausage rolls for up to 2 months. For a lighter option, use turkey sausage in place of pork sausage.