Sausage Rolls

With an herby, sausage filling wrapped in puff pastry and baked until golden brown and flaky, these crispy Sausage Rolls are always a hit, no matter where you serve them.

Course Appetizer, Breakfast, Snack

Cuisine British, Irish

Prep Time 25

Cook Time 25

Chilling Time 10

Total Time 1

Servings servings (4-5 rolls each)

Calories 281kcal

Author Meggan Hill

Ingredients

1 tablespoon olive oil or vegetable oil
1 small onion finely chopped
1 pound ground pork sausage (see note 1)
1 tablespoon fresh sage leaves minced, or 1/2 teaspoon ground dried
2 large eggs divided
Salt and freshly ground black pepper
all-purpose flour for rolling out pastry dough
1 (17.5-ounce) box frozen puff pastry thawed (2 sheets, see note 2)

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Line two baking sheets with foil or parchment paper and lightly coat with non-stick cooking spray. Set aside.
In a medium skillet over medium-high heat, heat olive oil until shimmering. Add onion and cook, stirring occasionally, until onion begins to lightly brown, about 5 to 7 minutes. Transfer to a medium mixing bowl.
Lightly dust a clean surface with flour. Using a sharp knife, cut each sheet of puff pastry in half to form long strips. Refrigerate pastry until ready to form rolls.
To the bowl with the cooked onion, add uncooked sausage, sage, 1 egg, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mix until well-combined.
Form 1/4 of the sausage mixture into a log shape down the center of one pastry rectangle (lightly dampen hands if sausage mixture becomes sticky or difficult to form). Repeat with remaining sausage and puff pastry.
In a small bowl, whisk 1 egg until beaten. Using a pastry brush, lightly brush the edges of each sheet. Fold the pastry over the sausage filling to form long rolls. Flip the sausage rolls over so they are seam-side-down.
Using a sharp knife, cut rolls into pieces about 1 1/2-inch in size and evenly arrange pieces on prepared baking sheets seam-side down (if rolls are difficult to cut, return to the refrigerator and chill). Brush the top of each roll with egg wash.
Place sheets in oven and bake until rolls become golden brown, about 20 minutes. Rotate sheets after 10 minutes of baking to ensure even coloring on rolls. Serve immediately warm or at room temperature.

Notes

Pork sausage: English Sausage Rolls are typically made with seasoned ground pork sausage, while Scottish Sausage Rolls typically use ground beef. You can use either or a mixture of both.
Puff pastry: Defrost puff pastry overnight in the refrigerator, or defrost at room temperature for no more than 40 minutes (remove any outside packaging).
Yield: This Sausage Roll recipe makes about 28 pieces, enough for 14 snack-size servings (2 pieces each), or 7 meal-sized servings (4 pieces each).
Storage: Store cooled rolls in an airtight container in the refrigerator for up to 4 days. Enjoy chilled or gently warmed in the microwave.

Nutrition