Sausage Rolls

A popular British snack, these simple Sausage Rolls have puff pastry that is filled with a sausage mixture and baked.

I’m always on the search for great party appetizers! You can also try my Sausage Stuffed Mushrooms or Bacon and Cream Cheese Crescent Appetizers.

One of my favorite things to do for dinner is an appetizer dinner. You basically skip the main dish and make a few appetizers, instead.

And these Sausage Rolls make the perfect addition to an appetizer dinner.

They are hearty and full of flavor, but also pretty easy to make. Don’t be fooled by the instructions (which sound much more complicated than they actually are).

I also love that these sausage rolls are fancy enough for a party, celebration, or holiday, but they would also be the perfect game day appetizer!

Ingredients

Sausage: I like to use sweet Italian sausage. You can up the spicy factor by using spicy sausage. You can also use bulk sausage instead of links.

Eggs: You’ll need 2 large eggs – one for the filling and one to make a egg wash.

Breadcrumbs: You can use homemade breadcrumbs, but I like store bought better for this recipe just because they are a lot finer.

Worcestershire Sauce: This gives the filling a depth to the flavor.

Tomato Paste: The tomato sauce really sets this recipe apart from others. In fact, I don’t think I’ve seen another sausage roll recipe that uses tomato paste. It brings in a lot of flavor, though, so it is an addition that I really love. If you don’t love the tomato flavor, though, feel free to leave this out.

Puff Pastry: If you are feeling ambitious you can always make your own puff pastry, or you will need one 17.3 oz box, or two sheets of puff pastry.

Sesame Seeds: The sesame seeds are optional, but add a nutty finish.

How to Make Sausage Rolls

Start by mixing together the sausage filling. You’ll need to remove the casings from the sausage and break it up. Then add one of the eggs, the breadcrumbs, Worcestershire sauce and tomato paste. Add salt and pepper, then mix this all together.

Next you are going to form the rolls. You’ll want to do one sheet of puff pastry at a time.

Roll the first sheet out slightly until you have a larger rectangle, about 6 inches wide and 12 inches tall. Cut that into 3 strips. I think this is easiest to just cut along the fold in the dough.

Divide the sausage filling into 6 equal portions, and spread one of those portions down the center of each of the strips of puff pastry. (So you’ll only use half of the sausage filling now – you’ll go back and repeat with the remaining puff pastry and filling.) You can just form this down the center with your hands, or I like to form it into a long snake and place down the center.

Once you have added the sausage, take the remaining egg and beat it with a little bit of water. Use a pastry brush and brush the egg wash down one side of the pastry.

Fold the opposite side over the sausage filling, then take the side with the egg wash and fold it over. The egg wash is acting as the glue to keep it all together. Use your fingers to pinch the dough to keep it from coming undone.

Cut each of those strips into 6 pieces. I like to use my pizza cutter. Place the sausage rolls on a baking sheet lined with parchment paper.

Now repeat this with the second sheet of puff pastry and the remaining sausage filling.

Once your rolls are on the baking sheets, brush them with the egg wash, then sprinkle on the sesame seeds.

Bake until golden brown and cooked through!

Tips and Tricks

• Set the puff pastry out to thaw about 30 minutes before you make these rolls. Take it out of the box, but keep it in the packaging so that it doesn’t dry out.
• Want to make these more of a breakfast or brunch appetizer? Use breakfast sausage instead!
• These make a great make-ahead appetizer, as well. Assemble the sausage rolls just until before you add the egg wash. Place the unbaked rolls on a baking sheet and place it in the freezer until frozen, then you can transfer them to a freezer bag or container. When you are ready to bake them, let them thaw for 30-45 minutes, apply the egg wash, then bake. You may need an extra few minutes to make sure they are baked through.

Frequently Asked Questions

More Appetizer Recipes

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Crockpot BBQ Grape Jelly Meatballs
Baked Brie Recipe with Sun-Dried Tomatoes
Cheeseburger Eggrolls
Crab Stuffed Mushrooms
Cajun Shrimp