Homemade Savory Sausage Rolls (Printable version)

Flaky pastry encases a flavorful sausage filling, ideal for entertaining or casual bites.

# What You'll Need:

→ Sausage Filling

01 - 14 oz (400 g) premium pork sausage meat
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon dried thyme
06 - ½ teaspoon ground black pepper
07 - ¼ teaspoon ground nutmeg
08 - ½ teaspoon salt

→ Pastry

09 - 11 oz (320 g) ready-rolled all-butter puff pastry sheet, thawed if frozen

→ Assembly

10 - 1 large egg, beaten (for egg wash)
11 - 1 tablespoon sesame seeds or poppy seeds (optional, for topping)

# Directions:

01 - Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - In a mixing bowl, thoroughly blend sausage meat, onion, garlic, parsley, thyme, black pepper, nutmeg, and salt until uniform.
03 - Unroll puff pastry onto a lightly floured surface and cut lengthwise into two equal strips.
04 - Divide sausage mixture into two portions; shape each into a long log and place along edge of each pastry strip.
05 - Brush exposed pastry edge with beaten egg, then roll tightly over sausage to encase filling, sealing seam beneath.
06 - Using a sharp knife, slice each roll into 12 equal pieces and position them seam-side down on the tray.
07 - Brush tops with remaining beaten egg and optionally sprinkle with sesame or poppy seeds.
08 - Bake for 20 to 25 minutes until pastries are golden brown and cooked through.
09 - Allow to cool slightly before serving warm or at room temperature.

# Expert Tips:

01 -
  • They taste like you spent hours in the kitchen, but the whole process takes less than an hour.
  • Everyone from toddlers to grandparents reaches for seconds without hesitation.
  • You can freeze them unbaked and pull out exactly as many as you need.
02 -
  • If your pastry gets too warm while you're working, pop it in the fridge for five minutes or it will tear when you roll it.
  • Don't skip the egg wash on the seam, or your rolls might unravel in the oven and lose their shape.
  • Cut with a swift, confident motion instead of sawing back and forth to keep the layers intact.
03 -
  • Use a pizza cutter instead of a knife to slice the rolls cleanly without squashing the pastry.
  • Let the baked rolls rest for five minutes before serving so the filling firms up and doesn't spill out.
  • If you're making a large batch, bake them in two trays on different racks and swap their positions halfway through for even browning.
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