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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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizers, Breakfast
Cuisine: American, European
Keyword: brunch, puff pastry, sauasge, sausage rolls
Servings: 6 servings
Calories: 467kcal
Author: Chef Jenn


  • 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


  • 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!


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.


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