These golden, flaky sausage rolls are a perfect blend of savory sausage and buttery pastry, ready in just an hour. The crisp, golden crust gives way to a juicy, flavorful filling that’s both comforting and indulgent.
With a prep time of 20 minutes and a bake time of 40 minutes, they’re ideal for a quick yet impressive snack or party appetizer.
The aroma of freshly baked pastry and seasoned sausage will fill your kitchen, promising a treat that’s as satisfying to smell as it is to eat.
Each bite offers a delightful contrast of textures—crunchy on the outside, tender and savory within. Whether served warm or at room temperature, these sausage rolls are sure to become a favorite for any occasion.
Ingredients for Perfect Sausage Rolls
- 1 pound (16 oz/450 g) ground sausage meat (use your favorite variety)
- 1 large egg (for binding the filling)
- 1 small onion, finely diced (yellow or white onion works best)
- ¾ cup (1¼ oz/35 g) fresh breadcrumbs (or substitute with panko for extra crunch)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon pepper (freshly ground preferred)
- 1 recipe Easy Puff Pastry (store-bought or homemade)
- Egg wash (1 egg beaten with 1 tablespoon water, for brushing)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the sausage, egg, onion, breadcrumbs, salt, and pepper until well combined. Set aside.
- On a lightly-floured surface, roll out the puff pastry into a roughly 12 x 14-inch (30 x 35 cm) rectangle.
- Cut the pastry sheet in half lengthwise to create two 6 x 14-inch (15 x 35 cm) strips of dough.
- Divide the sausage filling in half. For each pastry strip, shape half of the filling into a log that runs the length of the dough.
- Brush the edges of the pastry with egg wash to help seal the rolls.
- Wrap the dough over the filling, shaping it into a log. Trim any excess pastry and press the edges with a fork to seal.
- Poke small holes in the top of the pastry with a fork for ventilation.
- Cut each log into 1½-inch (4 cm) pieces and place them seam-side down on the prepared baking sheet. You should get about 20 sausage rolls.
- Brush the tops with egg wash for a golden finish.
- Bake for 35-40 minutes, or until the rolls are puffed and golden brown.
- Let cool for 15 minutes before serving. Store leftovers in a covered container in the refrigerator for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your sausage rolls with a variety of dipping sauces! Try classic mustard or ketchup for a traditional touch. For a tangy twist, mix mayonnaise with a squeeze of lemon juice and a pinch of garlic powder. If you’re feeling adventurous, whip up a quick apple chutney or spicy sriracha mayo for a flavor boost.
Serve It Up: Creative Serving Suggestions
These sausage rolls are perfect for parties, picnics, or a cozy snack. Arrange them on a platter with fresh herbs like parsley or chives for a pop of color.
Pair them with a side of pickles or a crisp green salad for a balanced meal. They’re also great as part of a brunch spread alongside quiches and pastries.
Keep It Fresh: Storage and Reheating Tips
Store leftover sausage rolls in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. For a quick fix, use the air fryer at 350°F (175°C) for 5-7 minutes to restore their crispiness.
Mix It Up: Recipe Variations to Try
Customize your sausage rolls by swapping out the filling! Use ground chicken or turkey for a lighter option, or add grated cheese and chopped herbs for extra flavor. For a vegetarian twist, try a mix of mushrooms, lentils, and spices. You can also experiment with different pastry types, like phyllo dough or whole wheat puff pastry.
Quick Tips: Time-Saving Hacks
Save time by using store-bought puff pastry instead of making your own. Prep the filling the night before and store it in the fridge for a quicker assembly. If you’re short on time, skip the egg wash and simply brush the pastry with milk for a golden finish. These small tweaks can make this recipe even more convenient!
Sausage Roll Recipe
Ingredients
- 1 pound ground sausage meat
- 1 large egg
- 1 small onion finely diced
- ¾ cup fresh breadcrumbs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 recipe Easy Puff Pastry
- Egg wash
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the sausage, egg, onion, breadcrumbs, salt and pepper. Set aside.
- On a lightly-floured surface, roll out the puff pastry into roughly a 12 x 14-inch (30 x 35 cm) rectangle.
- Cut the pastry sheet in half lengthwise so that you have two 6 x 14-inch (15 x 35 cm) strips of dough.
- Divide the sausage filling mixture in half. For each piece of dough, form half of the filling into a log that runs the length of the rectangles. Brush the edges of the pastry with egg wash.
- Wrap the dough over the filling and shape into a log. Trim the pastry a little to tidy up the edge and press with a fork to seal. With the fork piece so holes in the top of the pastry.
- Cut each log into pieces, about 1½-inches (4 cm) long at the seam side and place on your prepared baking sheet. You will yield around 20 sausage rolls.
- Brush with the egg wash and bake for 35-40 minutes, until puffed and golden brown.
- Let cool for 15 minutes before serving. Store leftovers in a covered container in the refrigerator for up to 3 days.
