Oh my gosh, you HAVE to try these puff pastry sausage rolls! They’re my go-to party lifesaver – crispy, flaky, and packed with savory sausage goodness. I first made them for a last-minute game night years ago when I needed something quick but impressive, and now they’re requested at every gathering. The best part? They look fancy but take barely any effort – just wrap store-bought puff pastry around seasoned sausage, bake until golden, and watch them disappear. That buttery crunch with the juicy filling? Absolute perfection. Whether it’s football Sunday or book club, these little bites never last long!
Why You’ll Love These Puff Pastry Sausage Rolls
Trust me, these sausage rolls will become your new secret weapon in the kitchen. Here’s why:
- Effortless elegance: Store-bought puff pastry does all the work for you – no one will guess how easy they are!
- Crowd-pleasing magic: That irresistible combo of buttery pastry and savory sausage disappears faster than you can say “seconds please!”
- Versatile superstar: Perfect warm from the oven or at room temp, equally happy at fancy parties or casual game nights.
- Customizable canvas: Swap in your favorite sausage or add cheese – they’re practically begging for your personal touch.
Ingredients for Puff Pastry Sausage Rolls
Here’s everything you’ll need to make these irresistible bites – I promise it’s all simple stuff you probably have already! The key is using thawed puff pastry (those frozen sheets are lifesavers) and good-quality sausage. Let me walk you through:
- 1 (17.3 oz) box puff pastry – that’s 2 sheets, thawed but still cold (trust me, warm pastry is a nightmare to work with!)
- 1 lb ground sausage – pork gives classic flavor, but turkey or chicken work great too
- 1/3 cup breadcrumbs – keeps the filling juicy without making it soggy
- 1/4 cup finely diced onion – tiny pieces so they cook through
- 1 tsp garlic powder – my secret flavor booster
- 1/2 tsp each black pepper & dried thyme – thyme’s optional but adds lovely depth
- 1 egg + 1 tbsp water – for that gorgeous golden shine
- Ketchup for dipping – because some traditions are sacred!
See? Nothing fancy – just pantry staples ready to transform into something magical!
How to Make Puff Pastry Sausage Rolls
Okay, let’s get rolling! (Pun totally intended.) These sausage rolls come together in three simple steps – I’ll walk you through each one so yours turn out perfectly golden and delicious every time.
Step 1: Prepare the Filling
First, grab a big bowl and plop in your ground sausage. Now here’s my trick – add the breadcrumbs, diced onion, garlic powder, pepper, and thyme right on top. Dig in with your hands (yes, get messy!) and mix until everything’s evenly distributed. You’ll know it’s ready when the mixture holds together when pressed but still feels moist. Pro tip: If it seems too wet, add a sprinkle more breadcrumbs. Too dry? A teaspoon of water fixes it right up!
Step 2: Assemble the Rolls
Lightly flour your counter and unfold one puff pastry sheet – keep the other chilled until needed. Roll it just enough to smooth any creases, then cut lengthwise into three strips. Spoon a generous line of filling down the center of each strip – about the thickness of your thumb. Now the fun part: fold one long edge over the filling, brush the other edge with water, then roll to seal completely. Flip seam-side down and cut into 1½-inch pieces (kitchen shears work great for this!). Repeat with remaining pastry and filling.
Step 3: Bake to Perfection
Arrange your little sausage soldiers on a parchment-lined baking sheet about an inch apart. Whisk that egg with water and brush generously over each one – this gives them that gorgeous golden shine! Pop them into a 400°F oven for 18-22 minutes. You’ll know they’re done when they’re puffed like little pillows and deep golden brown. That heavenly buttery smell? That’s your cue they’re ready to devour!
Tips for the Best Puff Pastry Sausage Rolls
After making hundreds of these babies (seriously, my friends won’t stop requesting them!), I’ve picked up some foolproof tricks:
- Keep everything cold: Warm pastry tears easily – work quickly and pop it back in the fridge if it gets sticky.
- Score the tops: Light knife slashes let steam escape so they puff evenly without bursting at the seams.
- Egg wash magic: Don’t skip it! That golden shine makes them look bakery-worthy.
- Space them out: Crowded rolls steam instead of crisp – give them breathing room on the pan.
Follow these simple tips, and you’ll be the puff pastry queen (or king!) in no time.
Ingredient Substitutions & Variations
One of my favorite things about these sausage rolls is how easily you can mix them up! Here are some delicious twists I’ve tried:
- Meat swaps: Turkey or chicken sausage work beautifully – just add an extra pinch of seasoning for flavor.
- Gluten-free: Use gluten-free puff pastry and swap breadcrumbs for crushed gluten-free crackers.
- Flavor boosters: Stir in grated cheddar, chopped apples, or a dash of hot sauce to the filling.
- Vegetarian version: Try plant-based sausage crumbles mixed with sautéed mushrooms for umami goodness.
The possibilities are endless – make them your own!
Serving and Storing Puff Pastry Sausage Rolls
Oh, serve these beauties warm if you can – that first bite of crispy pastry giving way to juicy sausage is pure bliss! A little dish of ketchup on the side is classic, but honey mustard or spicy mayo make fun dips too. Leftovers? They’ll keep in the fridge for 3 days (if they last that long!). Just pop them in a 350°F oven for 5-7 minutes to bring back that perfect crispness. Freeze unbaked rolls on a tray first, then transfer to bags for up to 3 months – bake straight from frozen, adding a few extra minutes. Game day just got way more delicious!
Nutritional Information
Here’s the nutritional breakdown per serving – but remember, these values are estimates and may vary based on your specific ingredients. Always check your product labels if you’re tracking closely!
FAQs About Puff Pastry Sausage Rolls
Can I freeze puff pastry sausage rolls? Absolutely! Freeze them unbaked on a tray first, then transfer to bags for up to 3 months. No thawing needed – just add 3-5 extra minutes when baking from frozen. Perfect for stocking your freezer with easy party appetizers!
What’s the best sausage for sausage rolls? I love classic pork sausage for authentic flavor, but turkey or chicken sausage work great too. Just avoid super lean varieties – you want that juicy fat content to keep the filling moist.
Can I make these ahead for parties? You bet! Assemble them the day before and refrigerate covered. Brush with egg wash right before baking. They’ll puff up beautifully and stay crisp – no one will know you didn’t slave away all morning!
Why did my pastry tear? Usually means it got too warm. Work quickly with cold pastry, and if it gets sticky, pop it back in the fridge for 10 minutes. A little flour on your rolling pin helps too!
What else can I serve with sausage rolls? While ketchup’s traditional, try honey mustard, chutney, or even a quick cheese sauce for dipping. For game day snacks, pair them with other finger foods like wings or veggie sticks!
Rate This Recipe
Did you make these puff pastry sausage rolls? I’d love to hear how they turned out! Drop a comment below or give this recipe a star rating – your feedback helps other home cooks discover this tasty treat.
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Irresistible Puff Pastry Sausage Rolls in Just 3 Easy Steps
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
Mini sausage rolls made with puff pastry and seasoned ground sausage, perfect for parties or snacks.
Ingredients
- 1 (17.3 oz) box puff pastry (2 sheets), thawed
- 1 lb ground sausage (pork, turkey, or chicken)
- 1/3 cup breadcrumbs
- 1/4 cup finely diced onion
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1 egg (for egg wash)
- 1 tablespoon water
- Ketchup, for dipping
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, mix ground sausage, breadcrumbs, onion, garlic powder, pepper, and thyme until combined.
- Lightly flour a surface and roll each puff pastry sheet into an even rectangle. Cut each sheet into 3 long strips.
- Spoon a line of sausage filling down the center of each strip.
- Roll pastry over the filling and pinch the seam to seal. Place seam-side down.
- Cut each long roll into 1 1/2–2 inch pieces and arrange on the baking sheet.
- Whisk egg with water and brush over each piece. (Optional: score the tops lightly with a knife.)
- Bake 18–22 minutes, until puffed and deep golden brown.
- Cool 5 minutes and serve warm with ketchup for dipping.
Notes
- Use any type of ground sausage you prefer.
- Thaw puff pastry according to package instructions.
- For crispier rolls, bake a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg