Homemade Savory Sausage Rolls (Printable)

Flaky golden pastry wraps seasoned sausage filling, perfect for parties or casual snacking.

# What You Need:

→ Sausage Filling

01 - 14 oz good-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 puff pastry sheet (all-butter), thawed if frozen

→ Assembly

10 - 1 large egg, beaten (for egg wash)
11 - 1 tbsp sesame seeds or poppy seeds (optional)

# Directions:

01 - Set the oven to 400°F and line a baking tray with parchment paper.
02 - Combine sausage meat, onion, garlic, parsley, thyme, black pepper, nutmeg, and salt in a mixing bowl. Mix thoroughly until evenly incorporated.
03 - Unroll the puff pastry onto a lightly floured surface. Slice the sheet lengthwise to form two long strips.
04 - Divide the sausage mixture into two equal portions. Shape each portion into a long log and align it along the edge of each pastry strip.
05 - Brush the exposed pastry edge with beaten egg. Roll the pastry tightly over the sausage logs, sealing the edges underneath.
06 - Using a sharp knife, slice each roll into 12 even pieces. Arrange the mini rolls on the prepared tray with the seam side down.
07 - Brush the tops with beaten egg and optionally sprinkle with sesame or poppy seeds.
08 - Bake in the preheated oven for 20 to 25 minutes until golden brown and cooked through.
09 - Allow to cool slightly before serving. Enjoy warm or at room temperature.

# Expert Suggestions:

01 -
  • They disappear faster than you can make them, which means everyone secretly wants the recipe.
  • The flaky puff pastry does most of the work, so you look like a culinary genius with minimal effort.
  • You can make them ahead and freeze them, then bake straight from frozen when unexpected guests show up.
  • They taste just as good at room temperature, making them perfect for lunchboxes or road trips.
02 -
  • Keep the pastry cold until you're ready to use it—warm pastry doesn't puff properly and can turn greasy.
  • Don't overfill the logs or the pastry won't seal, and you'll end up with filling oozing out in the oven.
  • Use a sharp knife to cut the rolls cleanly—a dull blade squashes the pastry and ruins the layers.
03 -
  • Chill the assembled rolls in the fridge for 15 minutes before baking—it helps the pastry puff up beautifully.
  • If your sausage meat is very lean, add a tablespoon of breadcrumbs to help it hold together and stay moist.
  • Always taste a tiny bit of the raw filling (yes, really) to check the seasoning before you roll everything up.
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