Sausage Rolls
These delicious Sausage Rolls are easy to make with puff pastry and a simple sausage filling. They make the best finger food and holiday appetizer and they're make-ahead friendly!
Servings: 18 Sausage Rolls
Calories: 257kcal
Ingredients
- 1 (17.3 oz. box) puff pastry sheets see notes
- 1 teaspoon olive oil
- 1/3 cup yellow onion finely diced
- 3 cloves garlic minced
- 1 lb. ground pork sausage see notes
- ½ cup panko breadcrumbs
- ½ cup cheddar cheese grated
- 2 eggs divided
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- 1 tablespoon water or milk
Instructions
- Preheat the oven to 400°F. This can also be done in later steps, after you’ve assembled half of the sausage rolls.
- Thaw the puff pastry according to package instructions, keep it in the wrapper while it thaws to prevent it from drying out.
- Meanwhile, heat the olive oil in a small skillet over medium heat. Add the onions and garlic and soften for 5-7 minutes. Remove and let cool.
- In a large bowl, combine the sausage, cooled onions/garlic, breadcrumbs, cheddar cheese, 1 whisked egg, Dijon, and parsley. Place ½ of the mixture on a plate and divide into 9 portions of the same size. Place the remaining mixture in the fridge until ready to use.
- Take out one puff pastry. Cover the other and place the other in the fridge until ready to use.
- Lay the pastry flat on a cutting board and cut along the 3 creased lines where it was folded. Cut each rectangle twice to make a total of 9 squares. (See process shots above this recipe card.)
- Roll each piece of sausage into a link and place it in the middle of each pastry square. Roll each into a cylinder and place it seam-side-down. Cut each cylinder in half and transfer to a plate. Cover with saran wrap and refrigerate.
- Repeat with remaining pastry sheet/sausage filling. Cover with saran wrap and refrigerate for up to 1 day, or proceed with baking as outlined below.
- Place the sausage rolls on a large light colored, lightly greased baking sheet. (Mine is 11.2 x 15.7-inches.)
- Whisk the remaining egg and combine it with water or milk. Use a pastry brush to brush each sausage roll with the egg wash.
- Bake uncovered for 20-25 minutes, until the tops are golden brown. If baking immediately, they take about 20 minutes. If baking cold from the fridge, they take about 25.
- Remove and serve with dipping sauce of choice, see notes for ideas!
Notes
Pro Tips:
Make Ahead Method:
Storage:
Nutritional information is an estimate and is per sausage roll. This recipe makes 18 rolls.
- Puff Pastry: I use Pepperidge Farm Puff Pastry Frozen Pastry Dough Sheets . It comes in 2 sheets, each is a 9 x 9-inch square, which we cut into nine (3 x 3-inch) squares for this recipe.
- Sausage: I highly recommend Jimmy Dean regular sausage for this recipe, it’s delicious. I find it near the bacon and breakfast sausage. They also have a hot variety (which really isn't very hot).
- 1 tablespoon maple or pancake syrup makes a nice addition to the sausage mixture!
- Be sure to bake these on a light colored baking sheet so that the bottoms don't burn.
- Dipping sauce options include: Yellow mustard, Dijon mustard, honey mustard, ketchup, chili sauce, jelly, BBQ sauce, and more!
Make Ahead Method:
- Method #1: These can be fully assembled 1 day ahead of time. Cover with saran wrap, seal the edges well to prevent air from getting in. When ready to serve, brush with egg wash and bake as outlined.
- Method #2: Assemble and bake. Let cool completely and store in an airtight container until ready to serve. To reheat, bake at 350°F for 10 minutes or until heated through. Serve!
- The first method above is ideal for the freshest results, but these do reheat well after they've already been baked.
Storage:
- Store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months.
- To reheat: Let them thaw (if frozen) and bake at 350°F for 10 minutes or until heated through.
Nutritional information is an estimate and is per sausage roll. This recipe makes 18 rolls.
Nutrition
Calories: 257kcal | Carbohydrates: 14g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 271mg | Potassium: 98mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg