Sausage Rolls Recipe

Golden, flaky, and filled with the most savory sausage mixture, these Sausage Rolls might just become your newest kitchen addiction. With puff pastry that turns crisp and buttery in the oven, and a cheesy, herby, sausage filling that’s pure comfort, this recipe is as easy as it is irresistible. Perfect for busy weeknights, last-minute gatherings, or anytime you crave a hand-held savory snack, these rolls come together in less than an hour and deliver maximum flavor with minimal hassle. Once you realize how simple and fun it is to make classic sausage rolls at home, you’ll never look at the store-bought version the same way again!

Ingredients You’ll Need

• Puff Pastry Sheets
  The secret to that shattering, golden crust. Use store-bought for zero fuss—just thaw before you start working.
• Olive Oil
  Helps the onions and garlic soften gently—don’t rush this step, it’s where the flavor magic begins!
• Yellow Onion
  Finely diced for sweetness and texture in every bite.
• Garlic
  For that irresistible, savory punch. Fresh cloves make a difference here.
• Ground Pork Sausage
  Rich and flavorful—look for a high-quality sausage (like Jimmy Dean). Want to go spicy? Use a hot variety. Even a sage blend works well.
• Panko Breadcrumbs
  Keeps the filling wonderfully light and tender. Regular breadcrumbs work, but panko gives better texture.
• Cheddar Cheese
  Adds a creamy, savory depth that melts into the sausage for extra indulgence.
• Eggs
  One helps bind the filling, and the other creates that shiny golden finish after brushing.
• Dijon Mustard
  Adds a tangy kick and complex flavor; you can swap for yellow mustard if preferred.
• Dried Parsley
  Brings a hint of freshness and color to every bite.
• Water or Milk
  A splash thins out the egg wash, making it easy to paint every roll with color.

Optional: A drizzle of maple syrup in the sausage mixture gives a sweet-savory twist you won’t soon forget.

Variations

• Switch Up the Meat: Don’t feel limited to pork—ground turkey, chicken, or even plant-based sausage can be delicious.
• Go Cheese Crazy: Swap cheddar for mozzarella, Gouda, or pepper jack if you want extra melt or a kick of spice.
• Add Veggies: Finely chopped spinach, bell pepper, or even mushroom can be snuck into the filling for a boost of flavor and nutrition.
• Herb it Up: Try fresh thyme, rosemary, or sage for a more pronounced herbaceous note.
• Sweet & Savory: A spoonful of maple or honey in the mix brings a beautiful contrast to the savory filling.

How to Make Sausage Rolls

Step 1: Prep the Puff Pastry

Let the puff pastry thaw according to package instructions (keep it wrapped so it doesn’t dry out). Meanwhile, preheat your oven to 400°F if you’re baking right away.

Step 2: Sauté the Aromatics

In a small skillet over medium heat, warm a little olive oil and gently soften the diced onion and minced garlic for about 5–7 minutes. Take your time—the gentle caramelization builds flavor. Set aside to cool.

Step 3: Mix the Filling

In a large bowl, combine the ground sausage, cooled onions and garlic, panko breadcrumbs, grated cheese, one whisked egg, Dijon mustard, and dried parsley. Use your hands (yes, really!) to mix until everything is evenly distributed but don’t overwork it.

Step 4: Shape and Fill

Unfold one pastry sheet onto a cutting board, keeping the other chilled until needed. Find the natural creases and cut along them to form three strips, then cut each strip into three squares—nine in total. Divide half your sausage mixture into nine equal logs. Place each log in the center of a pastry square. Wrap the pastry around the sausage and roll into cylinders, sealing the seam at the bottom.

Step 5: Cut & Chill

Cut each cylinder in half so you have two rolls per sausage log, then transfer to a plate. Cover with plastic wrap and refrigerate while you prepare the second pastry sheet and the rest of the filling.

Step 6: Bake to Perfection

Arrange all your rolls on a lightly greased, light-colored baking sheet (prevents burnt bottoms). Whisk your remaining egg with a splash of water or milk, then brush each roll for a glossy crust. Bake uncovered for 20–25 minutes until golden and crisp—20 minutes if baking immediately, closer to 25 if baking from cold.

Step 7: Serve & Enjoy

Let the rolls cool for a few minutes before serving. Break them open to reveal that juicy, melty filling and pair with your favorite dipping sauce.

How to Serve

Serve these sausage rolls piled high on a platter alongside a buffet of dipping sauces: classic yellow mustard, zesty Dijon, honey mustard, smoky barbecue, or even sweet chili sauce. They’re equally at home as a party appetizer, a cozy game night snack, or part of an easy lunch paired with a simple salad. Want to impress for brunch? Serve alongside a soft scrambled egg and some roasted potatoes for a hearty, comforting meal.

Make Ahead and Storage

Storing Leftovers

Keep any extras in an airtight container in the fridge for up to 3–4 days. They keep their flakiness surprisingly well!

Freezing

You’ll love having a stash in the freezer. Simply arrange unbaked rolls on a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake directly from frozen (adding an extra 5–10 minutes to the baking time) or thaw overnight in the fridge before baking.

Reheating

To bring back the crisp, pop chilled or thawed rolls in a 350°F oven for about 10 minutes or until heated through and re-crisped. Microwaving works if you’re in a pinch, but the oven is worth it for best texture.

FAQs

Final Thoughts

If you’ve never made homemade sausage rolls, now’s your moment! The combination of effortless preparation, customizable filling, and guaranteed crowd-pleasing results is simply unbeatable. Invite your favorite people to gather around the kitchen, experiment with different flavors, and savor the crispy, savory magic of these classic rolls. Don’t be surprised when they become a staple in your snack or dinner rotation—they’re just that good!

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