Oven-baked until flaky and crispy, these homemade puff pastry sausage rolls are so much better than the basic boxed version. Raw sausage filling is seasoned with garlic and onion powder and dry mustard, and then wrapped in puff pastry and baked until puffed and golden broken (about 15 minutes). A terrific make-ahead appetizer, this recipe yields 72 sausage rolls.
With all the upcoming entertaining, it’s nice to have no-fail party appetizer ideas that you can put together in advance and bake once everyone has arrived, easy peasy. Everyone loves cheddar sausage balls, but when you want something flaky and a little fancier, puff pastry sausage rolls are just the thing.
They are bite sized, so easy to pop in your mouth, no fork required. The flaky crust makes these savory puff pastry appetizers hard to resist. If you prefer a puff pastry recipe with less meat, try some spinach puff pastry pinwheels, or go vegetarian and make some mushroom logs.
When you’re having friends over there’s nothing better than a make-ahead party appetizer. These are reminiscent of pigs-in-a-blanket but so much better. The breakfast sausage combined with a few extra seasonings go perfectly with the flaky puff pastry.
Homemade sausage rolls with puff pastry are popular in Britain but they are more like a sandwich or a meat pie that you would eat as a meal. I think a bite sized version is much better, more buttery puff pastry! You can also make puff pastry sausage rolls with apples for a more filling appetizer that’s still not as big as a meat pie.
This puff pastry appetizer recipe makes 72 bite sized rolls, add it to your menu when you’re having a large gathering. You can easily half the recipe and only use one sheet of puff pastry and a half a pound of sausage, or, do what I typically do, freeze half of them for later.
These savory puff pastry appetizers are perfect for Sunday afternoon football but still fancy enough for a cocktail party. If you want to make them the day you’re serving them, just refrigerate until ready to bake. I love no fuss finger food that you can just pop in your mouth.
So many reasons you’ll want to make this puff pastry appetizer recipe
- They’re a flaky melt in your mouth appetizer
- Easy to prepare
- You can make in advance
- They freeze well
- Great finger food
- Casual enough for hanging out with friends
- Fancy enough for a cocktail party
- The recipe makes a lot but you can easily half it
What you’ll need for sausage rolls
Puff pastry – Dufour is my favorite brand because it uses butter, but any brand will work. You will need two sheets of puff pastry.
Breakfast sausage – this can be found next to the bacon in most grocery stores or in the meat department. Sometimes it’s called country sausage. You can also use ground pork.
Panko breadcrumbs – this holds it together when it cooks.
Eggs – one for the sausage mixture to help bind things together and one to brush on top to make it golden brown.
Seasonings – onion powder, garlic powder, dry mustard and fresh parsley.
Quick and easy directions for homemade sausage rolls with puff pastry
Step 1 – create the filling
Combine the sausage with the seasonings, bread crumbs and an egg. It’s easiest to just mix this with your hands.
Step 2 – cut the pastry
Cut each puff pastry sheet into 3 long rectangles and fill with the sausage mixture.
Step 3 – make a roll
Fold the pastry over onto itself and pinch the edges shut. Cut each roll into 12 pieces and brush with an egg wash.
Step 4 – bake
Bake until golden brown. Or you can freeze before adding the egg wash.
These savory puff pastry appetizers are best warm but still delicious at room temperature. Try serving them with honey mustard, the sausage with the slightly sweet mustard is scrumptious.
Sausage roll FAQs
Are sausage rolls best hot or cold?
Sausage rolls are amazing whether eaten hot or at room temperature. Try serving them with a little honey mustard.
What to serve with sausage puff pastry rolls?
This puff pastry appetizer recipe is one of those party foods that will go well with so many other appetizers. Perfect alongside a charcuterie tray, or with chips and peach salsa.
Why do you add an egg wash to the top of the puff pastry?
An egg wash is what gives the puff pastry a pretty shine. Otherwise it will look dull.
Adapted from Cooking with Curls
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How to Make Flaky Puff Pastry Sausage Rolls
- 2 eggs
- 1 lb breakfast sausage
- ¼ cup panko breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 2 tablespoons fresh parsley
- 2 sheets puff pastry
- 1 tablespoon water
- Preheat oven to 425º and line 2 baking sheets with parchment paper.
- Slightly beat one egg with a fork in a large bowl. Add sausage, panko, onion powder, garlic powder, dry mustard and parsley and mix together with a fork or your hands.
- Roll out the sheet of puff pastry and cut each sheet of puff pastry into three long strips, so that you have a total of 6 strips of puff pastry.
- Divide sausage mixture into 6 portions and place the sausage mixture down the length of each puff pastry strip. Fold the strips over so that you have a long tube and press the seams together.
- Cut each roll into 12 equal pieces about 1 inch long and place on prepared baking sheets. (You can freeze at this point)
- Mix remaining egg with one tablespoon of water and brush on the top of each piece.
- Bake for 15-20 minutes, until puffed and golden brown. Remove and place on paper towels to absorb any grease from the sausage. Let cool slightly and serve warm.
Barbara’s Tips + Notes
- You can use breakfast sausage or ground pork.
- If you want to freeze before baking, place on a cookie sheet and place freeze. Once frozen, remove to an airtight container. Remove while still frozen and place on a cookie sheet to thaw before baking.
- These are great served with honey mustard.
- You can substitute 1 teaspoon of dried parsley for fresh.