Homemade Savory Sausage Rolls (Printable)

Flaky pastry encasing seasoned sausage filling for tasty, bite-sized snacks ideal for any occasion.

# Ingredient List:

→ Sausage Filling

01 - 14 oz good-quality pork sausage meat
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp dried thyme
06 - ½ tsp ground black pepper
07 - ¼ tsp ground nutmeg
08 - ½ tsp salt

→ Pastry

09 - 11 oz ready-rolled all-butter puff pastry sheet, thawed if frozen

→ Assembly

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

# How-To Steps:

01 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - Combine pork sausage, onion, garlic, parsley, thyme, black pepper, nutmeg, and salt in a bowl. Mix until thoroughly blended.
03 - Unroll the puff pastry on a lightly floured surface. Cut lengthwise into two equal strips.
04 - Divide the sausage mixture in two. Shape each portion into a long log and place it along one edge of each pastry strip.
05 - Brush the exposed pastry edge with beaten egg. Roll the pastry tightly over the sausage, sealing the edge underneath.
06 - Using a sharp knife, cut each long roll into 12 equal pieces. Arrange seam-side down on the lined baking tray.
07 - Brush tops with remaining beaten egg and sprinkle with sesame or poppy seeds, if desired.
08 - Bake in the preheated oven for 20 to 25 minutes until the pastry is golden brown and filling is cooked through.
09 - Allow to cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • They disappear faster than you can say second batch, and everyone asks for the recipe.
  • You can prep them in the morning, chill them, and bake right before guests arrive.
  • The flaky pastry and savory filling hit that perfect balance between fancy and comforting.
  • They taste even better than the bakery version because you control the seasoning and the quality of the meat.
02 -
  • If your pastry starts to soften while you work, pop it back in the fridge for 10 minutes or it won't puff properly.
  • Don't skip the egg wash, it's what makes the difference between pale pastry and that gorgeous golden shell.
  • Cut with a sharp knife in one clean motion instead of sawing, or you'll squish the filling out the sides.
03 -
  • Use all-butter puff pastry if you can find it, the flavor and texture are noticeably better.
  • If the sausage meat is too sticky to shape, wet your hands slightly before rolling it into logs.
  • Let the rolls rest for 5 minutes after baking so the filling sets and they're easier to pick up without falling apart.
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