Every party needs that one snack that vanishes within ten minutes. These sausage rolls are it.
Golden, flaky puff pastry. Savory, juicy sausage filling. One bite, and you’ll never buy frozen again.
Step-by-Step Instructions
Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly flour your counter and roll out the puff pastry slightly if needed.
Form the Logs
In a bowl, mix sausage meat with breadcrumbs and any optional seasonings.
Shape the meat into a long log, about 1 inch thick, the same length as your pastry sheet.
Place the log along one long edge of the pastry.
Roll and Seal
Brush the opposite edge of the pastry with egg wash.
Roll the pastry tightly over the sausage log. Seal the edge down.
Repeat if using multiple pastry sheets.
Cut and Bake
Slice the log into 1.5-inch pieces (about 12 rolls).
Place seam-side down on the baking sheet.
Brush tops with egg wash. Sprinkle with seeds if using.
Bake for 18–20 minutes until golden brown and puffed.
Summary
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 12 rolls
Difficulty: Easy
Storage Notes
How to Store:
- Fridge: Store in an airtight container for up to 3 days. Reheat in oven at 350°F for 5–7 minutes (not microwave—soggy pastry is sadness).
- Freezer (unbaked): Freeze assembled, uncut rolls on a tray, then transfer to a bag. Bake from frozen, adding 5–7 minutes.
- Freezer (baked): Freeze baked rolls for up to 1 month. Reheat directly from frozen at 350°F for 10 minutes.
Pro Tip:
Serve with mustard, ketchup, or spicy chutney. These are also breakfast heroes.
