When you unroll the pastry and tuck in spicy, herby sausage, your kitchen fills with a rich, savory aroma that feels instantly comforting and so tempting, you will want to keep grabbing more.
Make a batch on a lazy weekend afternoon or wrap them up for school lunches and picnic spreads because they travel well and satisfy hungry mouths without much fuss.
SaveI first perfected these on weeknights when I needed a quick appetizer that looked impressive but was simple to pull off, and my friends still ask for the recipe every time I bring them to a party.
Sausage Rolls Recipe
Ingredients
Sausage filling
Assembly
Instructions
- Cook the sausage filling
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft and translucent, about 3 to 4 minutes. Stir in minced garlic and cook for another minute. Add ground sausage, breaking it up with a spoon, and cook until no longer pink. Season with thyme, rosemary, smoked paprika, pepper, and soy sauce. Cook until browned and any excess fat has rendered, about 5 to 7 minutes. Remove from heat and let the mixture cool briefly.
- Preheat oven and prepare surface
Position a rack in the center of your oven and preheat to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Roll out the puff pastry
On a lightly floured surface, roll out one sheet of puff pastry to a large rectangle about 12 by 16 inches, keeping the shape even so the rolls cook consistently.
- Spread the sausage mixture
Spoon the cooled sausage mixture onto the center of the pastry sheet, spreading it into a long strip about 3 inches wide, leaving a 1-inch border on all sides to allow the pastry to seal.
- Brush edges and roll up
Brush the 1-inch pastry border on the long sides and one short end with beaten egg mixed with water. Starting from the long side with the egg wash, tightly roll the pastry around the sausage filling, forming a solid log. Pinch the seam and ends to seal.
- Cut into portions
Trim the ends if uneven, then slice the log into 12 equal pieces, about 1 to 1 and a quarter inches thick, so each roll bakes up evenly.
- Shape and egg wash
Place each slice cut side down on the prepared baking sheet with the seam underneath. Gently press to flatten if needed, then brush the tops generously with the beaten egg mixture and sprinkle with parsley or sesame seeds for color.
- Bake until golden
Bake in the preheated oven for 18 to 22 minutes, until the pastry is deeply golden brown and puffed. Rotate the pan halfway through for even browning, and listen for a crisp, hollow sound when tapped.
- Cool slightly before serving
Let the sausage rolls rest on the baking sheet for 5 minutes before transferring them to a wire rack. This helps the filling set and makes them easier to handle.
- Serve and enjoy
Serve the sausage rolls warm with a simple side salad, chutney, or your favorite dipping sauce for a satisfying snack or party appetizer.
Substitutions and variations
- Use ground beef or turkey for a slightly different flavor and leaner option.
- Swap puff pastry for rough puff if you prefer a more irregular, rustic look.
- Add a pinch of cayenne if you like the filling to be spicier.
- Make them gluten-free by using a gluten-free puff pastry and ensuring sausage is gluten-free.
Chloe's tips
- Keep the pastry cold before baking so it puffs up nicely instead of turning greasy.
- For extra flavor, chill the shaped rolls for 15 minutes before baking.
- Reheat in a hot oven for a few minutes to restore crispness if they soften while sitting.
How to store it
- Store cooled rolls in an airtight container at room temperature for up to 1 day.
- Refrigerate for up to 3 days and reheat in a 350°F oven until warmed through.
- Freeze baked or unbaked rolls; wrap tightly and use within 1 month for best texture.
Serving suggestions
Slice in half to show the juicy sausage center and serve with these easy pairings.
- Crisp lettuce leaves for a handheld bite
- Dijon mustard or grainy mustard
- Tomato ch chutney or barbecue sauce
- Pickled onions or gherkins
Frequently asked questions
Can I make these in advance?
Yes, you can assemble and refrigerate the unbaked rolls for up to 24 hours; add a few extra minutes to the bake time to ensure they heat through and stay crisp.
Why is my pastry not puffing up?
Overworking the dough, excess moisture from the filling, or an oven that is not hot enough can prevent puffing; ensure the oven is fully preheated and avoid letting raw filling touch the pastry before baking.
Can I freeze raw sausage rolls?
Absolutely; place the shaped rolls on a tray to freeze solid, then wrap them in cling film and foil. Bake from frozen, adding 5 to 10 minutes to the cook time until golden and hot.
What is the best sausage to use?
Use a flavorful pork sausage with herbs, but you can also mix in a little bacon or grated cheese into the filling for extra richness.
Let's get cooking!
These sausage rolls are such a crowd pleaser, and once you master the simple steps you will feel confident making them again and again for any casual gathering or weeknight treat.
