Sausage Rolls

Few appetizers bring as much joy to a gathering as homemade sausage rolls. With their golden, flaky pastry wrapped around a perfectly seasoned sausage filling, they’re the kind of treat people can’t resist reaching for. Easy to make, endlessly versatile, and crowd-pleasing, sausage rolls deserve a spot on every party table.

In my family, these were always a staple at holiday get-togethers. My grandmother would prepare trays of them ahead of time, baking them just before guests arrived so the kitchen filled with that irresistible aroma of buttery puff pastry and savory sausage. They disappeared almost instantly—proof that sometimes, the simplest recipes are the biggest hits.

Whether you’re hosting a game day gathering, planning a potluck, or just craving a hearty snack, this sausage roll recipe is your ticket to flaky, savory goodness.

Why You’ll Love This Recipe

• Simple ingredients: Everything you need is pantry- or freezer-friendly.
• Quick prep: Only 20 minutes of prep time before baking.
• Perfect for entertaining: Makes 36 rolls—plenty for sharing!
• Kid- and adult-approved: Savory, flaky, and perfectly spiced.
• Customizable: Easy to adapt with different meats, seasonings, or cheeses.

Ingredients

• 1 lb pork sausage
• 1 (17.3 oz) 2-pack box puff pastry, thawed
• 2 eggs, divided
• ½ cup breadcrumbs
• 2 tablespoons parsley
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• Pinch of pepper
• 1 tablespoon water

Instructions

Step 1: Prepare the Puff Pastry

Defrost the puff pastry according to package directions. This usually takes about 40 minutes at room temperature, but you can speed it up slightly by leaving the box on the counter while you prepare the filling.

Step 2: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Step 3: Make the Sausage Filling

In a large mixing bowl, combine the sausage, breadcrumbs, 1 egg, parsley, thyme, garlic powder, onion powder, salt, and pepper. Use your hands or a spoon to mix until everything is evenly incorporated. Divide the mixture into six equal portions and set aside.

Step 4: Roll Out the Puff Pastry

On a lightly floured surface, unfold the puff pastry sheets and gently roll them out with a rolling pin. You don’t need them to be much thinner—just enough to create a bit more surface area. Cut each sheet into three long rectangular sections.

Step 5: Assemble the Rolls

Place one portion of the sausage filling down the center of each rectangle, shaping it into a log. Leave about an inch of pastry on either side. Fold the pastry sides over the sausage, pinch to seal, and pat down gently to flatten slightly. Repeat with the remaining sausage and pastry.

Step 6: Slice into Individual Rolls

Cut each long sausage roll into six equal portions, about 2 inches long. Use a sharp knife to pierce the top of each roll twice—this allows steam to escape and keeps the pastry crisp.

Step 7: Egg Wash and Bake

Whisk the remaining egg with 1 tablespoon of water to create an egg wash. Brush the tops of the rolls with this mixture to give them a golden, glossy finish when baked. Arrange the rolls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 20 minutes, or until the pastry is puffed and golden brown.

Step 8: Serve

Let the sausage rolls cool slightly before serving. They’re delicious warm, but they’re just as good at room temperature—perfect for parties and buffets.

Serving Suggestions

Sausage rolls are versatile and can be served in many ways:

• As an appetizer: Pair with dipping sauces like honey mustard, marinara, or ranch.
• As a snack: Pack them in lunchboxes or enjoy as an afternoon pick-me-up.
• For brunch: Serve alongside scrambled eggs, fruit, and coffee.
• At parties: Create a platter with different dipping sauces and fresh veggies for balance.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze unbaked rolls on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding 5–7 minutes to the cook time.
• Reheating: Warm in a 350°F oven for 8–10 minutes until heated through and crispy again.

Pro Tips for Success

• Keep puff pastry cold: Warm pastry can become sticky and difficult to work with. Chill in the fridge if it softens too much.
• Don’t overfill: Too much sausage filling can cause the pastry to burst open during baking.
• Make-ahead friendly: Assemble rolls up to a day in advance and refrigerate until ready to bake.
• Mix up the meat: Try turkey sausage, chicken sausage, or even vegetarian sausage for a lighter version.
• Add cheese: A sprinkle of cheddar or mozzarella inside the roll takes them to the next level.

Variations

• Spicy Sausage Rolls: Add crushed red pepper or cayenne to the filling for extra heat.
• Herb and Cheese Rolls: Mix Parmesan and fresh rosemary into the filling.
• Breakfast Sausage Rolls: Use breakfast sausage and add a touch of maple syrup.
• Vegetarian Version: Substitute plant-based sausage for the pork.
• Mini Party Rolls: Cut the pastry into smaller sections for bite-sized rolls.

Frequently Asked Questions

Can I use homemade pastry instead of puff pastry?
Yes! Homemade rough puff or shortcrust pastry works well, though it will change the texture slightly.

Can I make these ahead of time for a party?
Definitely. Assemble and refrigerate the rolls up to 24 hours in advance, then bake fresh before serving.

What’s the best way to keep them crispy?
Avoid covering them tightly with foil while warm, as steam softens the pastry. Store loosely covered or re-crisp in the oven.

Can I serve them cold?
Yes, they’re delicious cold and make a great picnic or lunchbox snack.

What dipping sauces go best?
Honey mustard, spicy ketchup, barbecue sauce, or garlic aioli all pair beautifully with sausage rolls.

Wrapping It Up

These Sausage Rolls are proof that the simplest recipes can sometimes be the most memorable. With buttery puff pastry, seasoned sausage filling, and a golden-brown finish, they’re an irresistible appetizer, snack, or party treat. Best of all, they’re quick, freezer-friendly, and endlessly customizable.

Whether you’re making them for a holiday spread, game day, or just to satisfy a craving, these rolls will disappear fast—so you might want to double the batch!

Print Pin

Sausage Rolls

Golden, flaky sausage rolls made with puff pastry and savory sausage. Perfect for parties, snacks, or appetizers in just 40 minutes!

Course Appetizer, Bread, Breakfast, Dinner, Lunch

Cuisine American

Keyword Sausage Rolls

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

• 1 lb pork sausage
• 1 17.3 oz 2-pack box puff pastry, thawed
• 2 eggs divided
• ½ cup breadcrumbs
• 2 tablespoons parsley
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• Pinch of pepper
• 1 tablespoon water

Instructions

Step 1: Prepare the Puff Pastry

• Defrost the puff pastry according to package directions. This usually takes about 40 minutes at room temperature, but you can speed it up slightly by leaving the box on the counter while you prepare the filling.

Step 2: Preheat the Oven

• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Step 3: Make the Sausage Filling

• In a large mixing bowl, combine the sausage, breadcrumbs, 1 egg, parsley, thyme, garlic powder, onion powder, salt, and pepper. Use your hands or a spoon to mix until everything is evenly incorporated. Divide the mixture into six equal portions and set aside.

Step 4: Roll Out the Puff Pastry

• On a lightly floured surface, unfold the puff pastry sheets and gently roll them out with a rolling pin. You don’t need them to be much thinner—just enough to create a bit more surface area. Cut each sheet into three long rectangular sections.

Step 5: Assemble the Rolls

• Place one portion of the sausage filling down the center of each rectangle, shaping it into a log. Leave about an inch of pastry on either side. Fold the pastry sides over the sausage, pinch to seal, and pat down gently to flatten slightly. Repeat with the remaining sausage and pastry.

Step 6: Slice into Individual Rolls

• Cut each long sausage roll into six equal portions, about 2 inches long. Use a sharp knife to pierce the top of each roll twice—this allows steam to escape and keeps the pastry crisp.

Step 7: Egg Wash and Bake

• Whisk the remaining egg with 1 tablespoon of water to create an egg wash. Brush the tops of the rolls with this mixture to give them a golden, glossy finish when baked. Arrange the rolls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 20 minutes, or until the pastry is puffed and golden brown.

Step 8: Serve

• Let the sausage rolls cool slightly before serving. They’re delicious warm, but they’re just as good at room temperature—perfect for parties and buffets.