Homemade Savory Sausage Rolls (Print Version)

Flaky pastry enveloping seasoned pork sausage for a golden, bite-sized savory treat.

# What You'll Need:

→ Sausage Filling

01 - 14 oz high-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, for topping)

# How to Prepare:

01 - Set the oven to 400°F and line a baking tray with parchment paper.
02 - In a mixing bowl, thoroughly blend the pork sausage, onion, garlic, parsley, thyme, black pepper, nutmeg, and salt.
03 - Unroll the puff pastry on a lightly floured surface and cut lengthwise into two equal strips.
04 - Divide the sausage mixture into two portions. 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, then roll the pastry tightly over the sausage, sealing the edge underneath.
06 - Cut each roll into 12 even pieces using a sharp knife. Arrange the mini rolls seam-side down on the prepared tray.
07 - Brush the tops with beaten egg and optionally sprinkle with sesame or poppy seeds.
08 - Bake for 20 to 25 minutes until the pastry is golden and the sausage is fully cooked.
09 - Allow to cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • The pastry puffs into golden, crispy layers that crackle when you bite in.
  • The filling is savory, herby, and just rich enough without feeling heavy.
  • You can prep them ahead and bake right before guests arrive.
  • They taste impressive but come together in under an hour.
02 -
  • Do not overfill the pastry or it will burst open in the oven and leak everywhere.
  • Make sure the pastry stays cold until you bake it, or it will not puff up properly.
  • Cut with a sharp knife in one clean motion so the edges do not squash and seal shut.
03 -
  • Use a pizza cutter to slice the rolls quickly and cleanly without squashing the pastry.
  • Let the filled pastry rest in the fridge for 10 minutes before cutting if it feels too soft.
  • Brush egg wash gently so you do not deflate the pastry layers.
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