Sausage Rolls
Golden, flaky, and filled with savory sausage, these homemade Sausage Rolls are a classic crowd-pleaser. Perfect for parties, potlucks, lunchboxes, or game day, they’re easy to make and incredibly satisfying. Serve warm with mustard or ketchup for dipping!
Ingredients
- 1 lb 450g ground pork sausage (mild or spicy)
- 1 small onion finely diced (optional)
- 1 garlic clove minced
- 1 teaspoon dried thyme or sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 sheets puff pastry thawed
- 1 egg beaten (for egg wash)
- Sesame seeds or poppy seeds optional, for topping
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make filling: In a bowl, combine sausage, onion, garlic, thyme, salt, and pepper. Mix well.
- Prepare pastry: Roll out puff pastry sheets slightly and cut each sheet in half lengthwise, creating 4 long rectangles.
- Assemble rolls: Divide the sausage mixture into 4 portions. Shape each into a log and place down the center of each pastry strip. Fold the pastry over and seal the edge by pressing with a fork.
- Cut and glaze: Cut each log into 4 smaller rolls (total 16 rolls). Place on the prepared baking sheet. Brush tops with beaten egg and sprinkle with sesame or poppy seeds if desired.
- Bake: Bake for 22–25 minutes, or until pastry is golden and sausage is cooked through.
- Cool slightly: Let cool on a wire rack for a few minutes before serving.
Notes
- Make-ahead: Assemble and refrigerate up to 1 day in advance or freeze unbaked for up to 1 month. Bake from frozen, adding 5 extra minutes.
- Dipping sauce ideas: Serve with spicy mustard, ketchup, or a creamy horseradish sauce.
- Variations: Add grated cheese or a bit of Dijon mustard inside the roll for extra flavor.
- Mini sausage rolls: For bite-sized versions, cut into smaller pieces and reduce baking time slightly.