Puff Pastry Sausage Rolls are a classic appetizer that never fails to impress, with just a few simple ingredients needed to achieve the flaky crunchy crust and rich sausage filling.
For parties, this is one of the easiest finger foods to make. They disappear quickly because they’re so hard to resist. We make them frequently, for get togethers, game nights, and potlucks.
Add this to your list of party appetizers to make your friends glad they know you.
Ingredients You’ll Need
- Pork Sausage – Variations like turkey or chicken sausage can also be used as a lighter option.
- Puff Pastry – Purchase pre-made puff pastry sheets from the freezer/fridge section of the grocery store for convenience. Alternatively, you can make your own puff pastry from scratch if preferred.
- Seasonings – Parsley, thyme, onion powder, garlic powder, salt, pepper
- Eggs – Beat eggs with a small amount of water to create an egg wash, which adds shine and helps seal the pastry.
Equipment Needed
- Mixing bowl
- Cutting board
- Baking sheet
Tips for Making Puff Pastry Sausage Rolls
- Ensure that the puff pastry remains chilled until ready to use to prevent it from becoming too soft and difficult to work with. Similarly, refrigerate the sausage mixture if preparing it in advance to maintain its texture.
- Properly seal the edges of the puff pastry around the sausage filling to prevent any leakage during baking. Press firmly and use a fork to crimp the edges for a secure seal.
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Puff Pastry Sausage Rolls
Ingredients
- 1 box puff pastry 2 sheets
- 1 egg
- 1 pound (454 g) pork sausage
- 1/4 cup (27 g) breadcrumbs
- 2 tablespoons (8 g) parsley chopped
- 1 teaspoon (2 g) thyme
- 1 teaspoon (2 g) onion powder
- 1 teaspoon (3 g) garlic powder
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
Instructions
- Preheat oven to 425° F (220°C). Line a baking sheet with parchment paper.
- Defrost the puff pastry, if needed, and unfold it onto a floured surface. Cut each pastry sheet into three pieces on the fold lines.
- Whisk an egg in a large bowl. Add sausage, breadcrumbs, parsley, thyme, onion and garlic powders, salt and pepper. Mix together until fully combined.
- Divide the sausage mixture into 6 balls. Roll each sausage ball into a long rope and place it down the center of each piece of puff pastry. Roll the dough over the sausage and secure the seam. Turn the rolls seam-side down on a cutting board.
- Beat the remaining egg in a bowl with the water. Brush the egg wash onto the rolls with a pastry brush. Cut the rolls into 6 to 8 pieces each. Place the pieces on the baking sheet.
- Bake for 15 to 20 minutes, until puffed and golden brown. Serve hot.
Equipment Needed
- Mixing bowl
- Cutting board
Notes
- Ensure that the puff pastry remains chilled until ready to use to prevent it from becoming too soft and difficult to work with. Similarly, refrigerate the sausage mixture if preparing it in advance to maintain its texture.
- Properly seal the edges of the puff pastry around the sausage filling to prevent any leakage during baking. Press firmly and use a fork to crimp the edges for a secure seal.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.