Super easy sausage rolls can be served as fancy fare or hearty game-day grub.
This sausage roll recipe has savory seasoned sausage mixed with eggs, breadcrumbs, and fresh herbs baked into a ready-made puff pastry.
Homemade Sausage Rolls Are Easy To Make!
- Sausage rolls are tender and flavorful with a flaky crust.
- They can be prepared ahead and baked before serving or baked and reheated.
- They’re easy to make, and you can use any sausage.
What’s in Sausage Rolls?
- Puff Pastry: Frozen puff pastry dough is easy to find and bakes beautifully golden and flaky.
- Sausage: Ground pork sausage is juicy and has a lot of flavor. Any variety of sausage can be used—try maple, sage, or hot Italian style for more variety.
- Flavor: Onions and garlic add a savory flavor to these sausage rolls. They can be replaced with ½ teaspoon each of onion powder and garlic powder.
- Egg: 1 egg is added to the meat to help it hold together; the other is used as an egg wash for a glossy golden top.
- Breadcrumbs: Breadcrumbs soak up the juices, keeping the meat flavorful and juicy.
Variations
Add-Ins: Add dried cranberries, chopped celery, chopped water chestnuts, or finely chopped walnuts if you like.
Cheese: Shredded Monterey Jack, Swiss, and parmesan will add cheesy flavor.
Garnish: Sprinkle on some sesame seeds, parsley, or red pepper flakes after brushing them with the egg wash.
How to Make Sausage Rolls
- Saute: Cook onion and garlic in butter until softened according to the recipe below.
- Prepare sausage mixture: Combine sausage, onion mixture, breadcrumbs, and egg.
- Form sausage rolls: Roll out puff pastry sheets and add sausage to form a sausage log.
- Bake: Brush with egg wash and bake.
Cool before serving.
Dipping Sauces
Sausage rolls are so versatile and go with many delicious dips and sauces! Try mustard, ketchup, honey mustard sauce, or a simple sour cream dip. Even a BBQ sauce works in a pinch.
Storing and Reheating Sausage Rolls
Prep ahead: Make sausage rolls up to a day ahead by assembling them and keeping them covered in the refrigerator. Just before baking, brush the egg wash on.
Leftovers: Leftover sausage rolls will keep in the refrigerator for up to 3 days wrapped in plastic wrap or frozen for up to 3 months. The oven or air fryer is best for reheating so they don’t get soggy, or you can pop them under the broiler for a minute or two.
Use leftover sausage filling for stuffed mushrooms or add it to holiday stuffing.
More Favorie Appetizers
Did you enjoy this Sausage Rolls Recipe? Be sure to leave a comment and rating below.
Sausage Rolls
Equipment
Ingredients
- 17.3 ounces puff pastry 1 box
- ½ medium onion diced
- 1 tablespoon salted butter
- 1 clove garlic minced
- 1 pound ground pork sausage
- 2 tablespoons chopped fresh parsley
- ⅛ teaspoon salt
- ⅓ cup seasoned bread crumbs
- 2 large eggs divided
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a medium skillet, cook the onion and butter over medium heat until softened, about 4 minutes. Add the garlic and cook 1 minute more. Cool completely.
- In a medium bowl, add the raw sausage, the cooled onion mixture, bread crumbs, parsley, salt, and one large egg. Mix well.
- Roll each sheet of puff pastry into a 10 x 12-inch rectangle on a lightly floured surface. Cut each in half so you have four 5 x 12-inch rectangles.
- Spoon ¼ of the pork mixture down the length of each sheet of puff pastry.
- Beat the remaining egg in a small bowl.
- Roll the pastry around the sausage to form a log, brushing the edge with egg to seal. Pinch the seam closed.
- Cut each log into 4 pieces, 3 inches long and place seam-side down on the prepared baking sheet.
- Brush each with the remaining egg mixture.
- Bake the sausage rolls for 20 to 22 minutes or until the pastry is golden brown and the filling reaches 165°F.
- Cool 5 minutes before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Breakfast, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made these sausage rolls for Christmas morning breakfast. They were delicious! My son is a picky eater so I used the option of 1/2 teaspoon onion and garlic powder each instead of the real thing and it worked well. I served the rolls with a homemade horseradish sauce. I think next time I’ll try using a spicy/hot ground pork sausage. Thank you and Happy New Year!
So glad you loved them Jay! Horseradish sauce is a great dip!
I made these for Christmas. They were so delicious! The recipe has been request by friends. I’m going to make them again for New Year. You won’t be disappointed!
Tierre, I’m so thrilled they were a hit for Christmas! It’s awesome to hear your friends loved them too. Enjoy making them again for New Year’s!
Can you use crescent roll dough instead of puff pastry?
I haven’t tried this with crescent roll dough so I can’t say for certain but I can’t see why not. You’ll want to ensure the filling reaches 160°F. I’d love to hear how it works for you.
Crescent Roll dough worked great. My oven cooks hot, so only baked for 18 minutes. Husband likes them too.
Thanks for the great recipe!
Thank you for sharing Lisa, I’m sure it’ll be helpful for others!
My family loves these!! Thank you for sharing.
Hi Kristy, I am so happy to hear that you and your family loved these sausage rolls.
Do you cook sausage first
The sausage is not cooked first.
The sausage isn’t cooked ahead?
Hello Linda, the sausage is not cooked ahead. Just make sure that the internal temperature reaches 165F. I hope that helps.
love ❤️
so glad you enjoyed it!