Flaky Puff Pastry Sausage Rolls

A metal platter piled high with sausage rolls.

Flaky Puff Pastry Sausage Rolls

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 36 sausage rolls.

Course: Appetizer

Cuisine: American

Servings:

Prep Time: 15

Cook Time: 15

Ingredients

Instructions

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 Notes + Tips

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.

Nutrition