Description
These classic sausage rolls feature savory ground pork sausage, cheddar cheese, and aromatic seasonings wrapped in flaky, golden puff pastry. Perfect as a snack, appetizer, or for parties, these rolls can be made ahead and served with your favorite dipping sauce.
Ingredients
Units
Scale
Sausage Filling
- 1 teaspoon olive oil
- 1/3 cup yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb. ground pork sausage (recommended: Jimmy Dean regular or hot variety)
- 1/2 cup panko breadcrumbs
- 1/2 cup cheddar cheese, grated
- 1 egg, whisked
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
Pastry
- 1 (17.3 oz) box puff pastry sheets (2 sheets, thawed as per instructions)
Egg Wash
- 1 egg
- 1 tablespoon water or milk
Optional Additions
- 1 tablespoon maple or pancake syrup (optional, for increased flavor complexity)
Instructions
- Preheat Oven & Thaw Pastry: Preheat your oven to 400°F. Thaw puff pastry sheets as per the package instructions, keeping them in the wrapper to prevent drying out.
- Sauté Aromatics: Heat olive oil in a small skillet over medium heat. Add diced onions and minced garlic, sautéing until softened for about 5–7 minutes. Remove from heat and let cool.
- Prepare Sausage Mixture: In a large bowl, combine ground pork sausage, cooled onions and garlic, panko breadcrumbs, grated cheddar, 1 whisked egg, Dijon mustard, and dried parsley. If desired, add 1 tablespoon of maple or pancake syrup for added sweetness. Divide the mixture in half, putting one half on a plate (divide it into 9 portions) and refrigerate the other half.
- Prepare Puff Pastry: Take out one sheet of puff pastry (keep the other covered and refrigerated). Lay flat on a cutting board and cut along the 3 creased lines, then cut each rectangle twice more to yield 9 equal squares.
- Shape & Fill Rolls: Roll each portion of sausage into a link, placing it in the center of each pastry square. Roll up each square into a cylinder, seam-side-down, and cut each cylinder in half.
- Chill the Rolls: Place each roll on a plate and cover with plastic wrap. Refrigerate. Repeat the process with the second pastry sheet and remaining sausage mixture.
- Assemble for Baking: Arrange the sausage rolls on a large, light-colored, lightly greased baking sheet (approx. 11.2 x 15.7 inches). Whisk the remaining egg with water or milk, and brush each roll generously with egg wash.
- Bake: Bake uncovered for 20–25 minutes until the tops are golden brown. If baking immediately, check at 20 minutes; if baking rolls straight from the fridge, allow closer to 25 minutes.
- Serve: Remove the sausage rolls from the oven and serve hot with your preferred dipping sauces, such as mustard, ketchup, or BBQ sauce.
Notes
- Puff pastry tip: Use Pepperidge Farm Puff Pastry for best results; each box has 2 sheets, each divided into 9 squares for this recipe.
- Sausage tip: Jimmy Dean regular or hot sausage is recommended for optimal flavor.
- Bake on a light colored sheet to avoid over-browning the bottoms.
- Dipping sauce ideas: Yellow, Dijon, or honey mustard, ketchup, chili sauce, jelly, or BBQ sauce.
- Make ahead: Fully assemble rolls up to 1 day in advance, cover tightly, and refrigerate. Bake fresh for best texture.
- Reheating: Baked and cooled rolls can be reheated at 350°F for about 10 minutes.
- Storage: Store in an airtight container in the fridge for up to 3–4 days, or freeze up to 3 months.
Nutrition
- Serving Size: 1 sausage roll
- Calories: 155
- Sugar: 0.7g
- Sodium: 265mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.4g
- Protein: 5g
- Cholesterol: 26mg
