Sausage rolled in puff pastry is a great appetizer that you can make in advance. Great for a dinner party or watching the game. So easy, you’ll never make sausage balls again.
With all the upcoming entertaining, it’s nice to have a no-fail hot appetizer that you can put together in advance and bake once everyone has arrived, easy peasy. Everyone loves sausage balls but these are a little fancier, so much easier and you don’t have to get your hands dirty. The flaky crust makes them hard to resist.
I made a batch on Friday night when some friends came over and froze half before baking. Sunday afternoon, I took them out of the freezer and let them come to room temperature, added the egg wash, and baked. Perfect for Sunday afternoon football. If you want to make them the day you are serving them, just refrigerate until ready to bake. I love no fuss finger food that you can just pop in your mouth.
I’m sure I got this idea from somewhere, but I’m sorry, I can’t remember where. I’ve looked on line and this is such a simple recipe, I think it’s been around for ages. If it’s yours, let me know and I’ll give you credit.
Lisa from Cooking with Curls reached out and identified the recipe. It came as no surprise she has a great blog and love her recipes. Check it out.
Puff Pastry Sausage Rolls
- 2 eggs
- 1 lb sausage
- ¼ cup panko breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 2 tablespoons parsley
- 2 sheets puff pastry
- 1 tablespoon water
- Preheat oven to 425º and line 2 baking sheets with parchment paper.
- Beat one egg in large bowl and add sausage, breadcrumbs, and seasonings. Mix with a fork until combined.
- If using Pepperidge Farms Puff Pastry, unwrap one sheet and cut into thirds along the fold. If using other brands, cut into three long rectangles. Divide sausage mixture into 6 portions and place one section down the middle of a puff pastry strip. Fold over pastry and press seams together. Repeat for all 6 pieces.
- Cut each roll into 6 equal pieces 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. Makes 36.