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Puff Pastry Sausage Rolls

Puff Pastry Sausage Rolls are just about the easiest fancy snack or brunch item on the planet! Imagine savory sausage tucked inside flaky, buttery puff pastry and baked until golden brown. They’re delish as an appetizer, or as a part of a leisurely weekend breakfast.

Puff pastry sausage rolls on a square plate.

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Sausage Rolls are just about the tastiest and easiest appetizer out there! I love serving them as a St. Patrick’s Day appetizer, as finger food at parties, or on a charcuterie board. They’re so light and flaky and buttery and irresistible!

The best part of Sausage Rolls is that they’re made with just a handful of ingredients. Store-bought puff pastry does all the hard work, and buying good quality sausage will make these sausage bites so easy and tasty.

What Are Sausage Rolls?

Sausage rolls are simple: they are savory sausage stuffed inside puff pastry. They’re a French invention, but they gained in popularity in London in the early 1800s. They were a cheap street food at the time, and soon became a staple on pub menus. You’ll also find them in Irish pubs, and Canadian breakfast restaurants will also serve them, if you’re lucky. You can buy them frozen and bake them at home, but they’re so much tastier when you make them from scratch!

A horizontal image of Sausage Rolls on a square plate.

What you’ll love about Puff PAStry Sausage Rolls


  • You only need a handful of ingredients!
  • They’re perfect as a snack, appetizer, or even serve them with brunch!
  • They’re so crazy good!

Ingredients

  • Puff Pastry – 1 Sheet; thawed in the fridge overnight.
  • Sausage – Bulk sausage or sausages with the casings removed.
  • Garlic powder
  • Onion powder
  • Parsley – Fresh; chopped.
  • Egg – To glaze the tops of your Sausage Rolls.
Sausage rolls ingredients labeled.

How To Make The Best Sausage Rolls

  1. Prepare a baking sheet by lining it with parchment paper.
  2. Remove the sausage from the casing if necessary, and mix it with the garlic powder, onion powder, and chopped parsley.
  3. Lay the sheet of puff pastry out in front of you and add the sausage on top of the pastry, along one edge. Make a long snake of sausage, running the length of the pastry. The sausage should be about 1-inch in diameter.
  4. Roll the puff pastry up and over the top of the sausage meat and keep rolling so that the seams overlap.
  5. Cut the rest of the sheet of puff pastry away and set aside for a moment.
  6. Gently press the long sausage-filled puff pastry tube to seal the bottom edges. Transfer the puff pastry tube carefully to the prepared baking sheet.
  7. Repeat with the remaining sausage and pastry.
  8. Freeze the puff pastry tubes for about 20 minutes. You don’t want to freeze them solid, just firm them up so they’re easier to cut.
  9. Preheat your oven to 425-F.
  10. Whisk the egg in a bowl until well mixed and brush the egg over the top of the hardened – but not frozen – puff pastry tubes.
  11. Cut the puff pastry tubes into 1/2 to 1-inch thick bites and stand the sausage rolls up on the baking sheet. Leave some room between them. Press them down gently to stay standing if necessary.
  12. Bake the sausage rolls in a 425-F oven for about 15 minutes or until they’re puffed and golden brown.
  13. Serve hot and enjoy!
St. patrick's Day snack board.
A snack board loaded with appetizers.

Chef Jenn’s Tips

  • Keep your puff pastry in the fridge until the last minute. It is much easier to work with if it is very cold.
  • Use good quality sausage that’s not too fatty. I like Oktoberfest or even breakfast sausage.
  • This sausage roll recipe makes about 2-dozen rolls. It’s easy to double.

Recommended

Make It A Meal

I love serving Sausage Rolls along with other breakfast eats like smoked back bacon and scrambled eggs. A traditional Canadian breakfast features: sausage rolls, peameal bacon, scrambled eggs, toast, and baked beans. Or, serve these tasty bites along with other appetizers like Spinach and Brie Dip, Roasted Tomatillo Salsa and chips, or Smoked Chex Mix. Or, add these tasty bites to a colossal Football Charcuterie Board and score a touchdown with your guests!

Storage

Store any leftover Sausage Rolls in the fridge for 3-4 days. Or, freeze them in an airtight container for up to a month. You can reheat them in a 350-F oven until heated through, or in a 325-F airfryer.

Step By Step Process

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Puff pastry sausage rolls on a square plate.
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4.41 from 54 votes

Puff Pastry Sausage Rolls

Flaky, buttery, and filled with savory sausage, these super simple Sausage Rolls are the perfect finger food, but they're also great for breakfast or brunch!
Course Appetizers, Breakfast
Cuisine American, European
Keyword brunch, puff pastry, sauasge, sausage rolls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 467kcal
Author Chef Jenn

Ingredients

  • 1 sheet puff pastry
  • 1 pound bulk sausage breakfast sausage or your favorite
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 egg whisked

Instructions

  • Prepare a baking sheet by lining it with parchment paper.
  • Remove the sausage from the casing if necessary, and mix it with the garlic powder, onion powder, and chopped parsley.
  • Lay the sheet of puff pastry out in front of you and add the sausage on top of the pastry, along one edge. Make a long snake of sausage, running the length of the pastry. The sausage should be about 1-inch in diameter.
  • Roll the puff pastry up and over the top of the sausage meat and keep rolling so that the seams overlap.
  • Cut the rest of the sheet of puff pastry away and set aside for a moment.
  • Gently press the long sausage-filled puff pastry tube to seal the bottom edges. Transfer the puff pastry tube carefully to the prepared baking sheet.
  • Repeat with the remaining sausage and pastry.
  • Freeze the puff pastry tubes for about 20 minutes. You don't want to freeze them solid, just firm them up so they're easier to cut.
  • Preheat your oven to 425-F.
  • Whisk the egg in a bowl until well mixed and brush the egg over the top of the hardened – but not frozen – puff pastry tubes.
  • Cut the puff pastry tubes into 1/2 to 1-inch thick bites and stand the sausage rolls up on the baking sheet. Leave some room between them. Press them down gently to stay standing if necessary.
  • Bake the sausage rolls in a 425-F oven for about 15 minutes or until they're puffed and golden brown.
  • Serve hot and enjoy!

Notes

Chef Jenn’s Tips

  • Keep your puff pastry in the fridge until the last minute. It is much easier to work with if it is very cold.
  • Use good quality sausage that’s not too fatty. I like Oktoberfest or even breakfast sausage.
  • This sausage roll recipe makes about 2-dozen rolls. It’s easy to double.

Nutrition

Serving: 4rolls | Calories: 467kcal | Carbohydrates: 19g | Protein: 15g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 594mg | Potassium: 231mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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