Ingredients
Scale
For the Filling:
- 1 pound (450g) ground pork sausage (or sausage links with casings removed)
- ½ small onion, finely diced (about ¼ cup)
- 2 cloves garlic, minced
- ⅓ cup breadcrumbs (plain or panko)
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
For Assembly:
- 2 sheets frozen puff pastry, thawed
- 1 large egg, beaten
- 1 tablespoon water
- Sesame seeds or poppy seeds for topping (optional)
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
- Make the Filling: In a large mixing bowl, combine the sausage meat, diced onion, minced garlic, breadcrumbs, parsley, thyme, salt, pepper, and nutmeg (if using). Mix thoroughly with your hands or a spoon until all ingredients are evenly distributed. Don’t overmix, as this can make the sausage tough.
- Prepare the Pastry: Unfold the thawed puff pastry sheets on a lightly floured surface. If needed, gently roll them out to smooth any creases. Cut each sheet in half lengthwise to create 4 long rectangles total.
- Fill the Pastry: Divide the sausage mixture into 4 equal portions. Shape each portion into a long log and place it along the center of each pastry rectangle, running the length of the pastry. The sausage log should be about 1 inch thick.
- Make the Egg Wash: In a small bowl, whisk together the beaten egg and water until well combined.
- Seal the Rolls: Brush the edges of the pastry with egg wash. Fold the pastry over the sausage filling, bringing the two edges together. Press firmly to seal, then crimp with a fork for a decorative edge and extra security. Make sure the seam is well sealed to prevent bursting during baking.
- Cut & Score: Using a sharp knife, cut each long roll into 4 equal pieces, creating 16 sausage rolls total. Place them seam-side down on the prepared baking sheet, spacing them about 2 inches apart. Cut 2-3 small diagonal slits on top of each roll to allow steam to escape.
- Brush & Top: Brush the tops of all sausage rolls generously with the remaining egg wash. Sprinkle with sesame seeds or poppy seeds if desired.
- Bake: Bake for 18-22 minutes, or until the pastry is puffed, deeply golden brown, and the sausage is cooked through (internal temperature should reach 160°F/71°C). Rotate the baking sheet halfway through for even browning.
- Cool & Serve: Let the sausage rolls cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature with your favorite dipping sauces.
Notes
- Make sure your puff pastry is properly thawed but still cold. Overly warm pastry is difficult to work with and won’t puff as nicely.
- Don’t overfill the pastry or the rolls may burst open during baking.
- The egg wash is essential for that beautiful golden color—don’t skip it!
- These can be assembled up to 24 hours ahead and kept refrigerated until ready to bake.
- For extra flavor, add ½ cup shredded cheddar cheese or 2 tablespoons Dijon mustard to the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 sausage roll
- Calories: 245 kcal
- Sugar: 1g
- Sodium: 385mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg