Flaky puff pastry, juicy pork sausage, herbs, and breadcrumbs—these easy sausage rolls are crispy, golden, and impossible to resist.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, so… funny thing. I didn’t plan to fall in love with sausage rolls. Like, at all. In fact, I used to think they were kind of, well… basic? (Don’t judge me yet.) But one random, gloomy Saturday when I couldn’t be bothered to make anything fancy—because who has the energy sometimes, right?—I whipped up what I thought was just a “let’s see if this works” snack.
Let me tell you. From that very first bite? Game over.
I barely managed to grab one before my family swooped in like it was a Black Friday sale. They vanished. Poof. Gone. And now, sausage rolls are officially the thing. You know that thing every family suddenly demands on game day, movie night, lazy Sunday… or honestly, whenever? Yep. These. And if you’re thinking “No way they’re that good,” oh friend… just wait.
Why You’ll Love This Sausage Rolls Recipe?
Let’s be honest here. Some recipes just work. They hit that sweet spot of easy and impressive. Sausage rolls? They are those recipes.
First off, buttery puff pastry. Enough said, right? Then you’ve got that savory, herby sausage center that somehow manages to be juicy without being greasy (thank you breadcrumbs). It’s comfort food but with a bit of flair. Not fussy. Not trying too hard. Just simple, golden, flaky goodness.
And they’re versatile! Throw them on a brunch table, serve ‘em as party snacks, or eat them straight off the tray while standing in the kitchen. (No shame. I’ve done it. More than once.) They freeze beautifully too, which means future you will thank past you for stocking up.
Plus—total bonus—you can make them your own. Like spicy? Go bold. Feeling fancy? Add cheese. These sausage rolls are like the little black dress of appetizers. They work everywhere.
Ingredient Notes:
Alright, let’s have a quick chat about what you’ll need. Nothing fancy, pinky swear.
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Pork Sausage: The star. I usually go for mild, but you do you. Spicy, sweet, whatever fits your mood.
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Puff Pastry: Store-bought all the way. Homemade puff pastry? Not today, thanks.
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Eggs: One’s for binding, the other makes ‘em pretty. Simple stuff.
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Breadcrumbs: These little lifesavers soak up extra juices. No soggy pastry drama here.
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Fresh Parsley + Thyme: Adds that fresh and fancy without being extra touch.
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Seasonings: Garlic powder, onion powder, salt, pepper. Classic, cozy vibes.
See? No unicorn dust or hard-to-find ingredients. Just good, solid staples.
How To Make Sausage Rolls?
Ready to roll? (Yep, I went there.) This is where the magic happens—and trust me, it’s easier than you think.
Step 1: Crank up the heat.
Preheat your oven to 425°F. You want it nice and hot so that pastry can puff up like it’s living its best life.
Step 2: Mix up the filling.
In a big ol’ bowl, toss together the pork sausage, breadcrumbs, one beaten egg, parsley, thyme, and all those cozy seasonings. Use your hands. It’s the best way. (Bonus: oddly therapeutic.)
Step 3: Prep the pastry.
Unroll your puff pastry sheets and roll them out just a little thinner. Not paper-thin, just… slimmer. You know.
Step 4: Fill it up.
Spoon that sausage mixture right down the middle. Not too much though. Think generous but not greedy.
Step 5: Fold and seal.
Gently fold the pastry over the filling and pinch to seal. You don’t need perfection here—messy still tastes amazing.
Step 6: Slice and vent.
Cut each log into smaller rolls, about 2 inches each. Then, give each one a little vent slit on top. Let them breathe.
Step 7: Make ‘em pretty.
Mix the second egg with a splash of water and brush it all over the tops. This makes them golden and irresistible.
Step 8: Bake until beautiful.
Pop them in the oven for about 20 minutes. When they’re puffed and golden brown, they’re ready. Try to let them cool… but no judgment if you burn your tongue taste-testing.
Want To Save This Recipe?
Storage Options:
Got leftovers? (Unlikely… but let’s pretend.)
Toss them in an airtight container and they’ll hang out happily in the fridge for about 3 days. When you’re ready, reheat them in the oven so they crisp up again. Skip the microwave unless you love soggy pastry. (Nope. Me neither.)
Freezing? Totally works. Freeze them unbaked or baked. Just bake straight from frozen if raw, adding a few extra minutes, or reheat the baked ones straight from the freezer. Easy peasy.
Variations and Substitutions:
Here’s where you can get creative. Sausage rolls don’t judge.
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Different Sausages: Swap pork for turkey, chicken, or even vegan sausage.
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Cheese, please!: Mix some shredded cheddar or mozzarella into the filling. Trust me.
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Spice it up: Add chili flakes or hot sauce to the filling if you’re into heat.
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Herb switcheroo: Basil, rosemary… whatever’s in the fridge.
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Gluten-Free Option: Use gluten-free puff pastry and you’re set.
See? Totally customizable. Like your favorite playlist.
What to Serve with Sausage Rolls?
Honestly, sausage rolls are stars on their own, but if you’re looking to create a vibe…
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Dips: Ketchup, mustard, honey mustard… or go wild with garlic aioli.
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Fresh Salad: Something crisp to cut through that buttery pastry.
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Soup: Yep, they love hanging out with a cozy tomato soup.
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Party Board: Cheese, crackers, olives… let sausage rolls be the MVP.
No wrong answers here. Serve with whatever makes you happy.
Frequently Asked Questions:
Can I make them ahead?
Totally. Prep up to the egg wash, cover, and refrigerate overnight. Then bake fresh. So easy.
Why are my sausage rolls soggy?
Could be too much filling or underbaking. Try venting better or using slightly leaner sausage.
Can I freeze them?
Yep. Once baked and cooled, freeze them. Reheat straight from frozen at 350°F. Still crispy, still delicious.
And there you have it. Sausage rolls that are easy, flaky, and dangerously addictive. Seriously, I dare you to stop at one. Go ahead, make them, and tell me—were they devoured faster than you expected? Drop a comment and let’s chat about how they turned out. Can’t wait to hear your sausage roll story.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sausage Rolls
Ingredients
- 1 pound of pork sausage
- 1 17.3 ounces 2 packs of puff pastry
- 2 eggs divided
- 1/2 cup of breadcrumbs
- 2 tablespoons of fresh parsley
- 1 teaspoon of thyme
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of salt
- A pinch of pepper
- 1 tablespoon of water
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl combine the pork sausage, breadcrumbs, one beaten egg, fresh parsley, thyme, garlic powder, onion powder, salt and a pinch of pepper. Make sure to mix everything
- On a surface gently roll out the puff pastry sheets until they become slightly thinner.
- Cut each sheet into three rectangles.
- Place the sausage mixture in the center of each pastry rectangle leaving an inch of pastry on either side.
- Fold the pastry over the sausage mixture. Seal the edges by pinching them. Gently press down.
- Cut each filled "log" into six portions that are approximately 2 inches long. Use a knife to create venting holes on top of each roll.
- Arrange the sausage rolls on a baking sheet lined with parchment paper.
- In a bowl whisk together the remaining egg and water. Brush this mixture, over the tops of the sausage rolls.
- Bake in your preheated oven, for around 20 minutes. Until the pastry turns brown and puffs up nicely.
- Allow them to cool slightly before serving. Enjoy these delicious Sausage Rolls!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
