A popular British snack, these simple Sausage Rolls have puff pastry that is filled with a sausage mixture and baked.
I’m always on the search for great party appetizers! You can also try my Sausage Stuffed Mushrooms or Bacon and Cream Cheese Crescent Appetizers.
One of my favorite things to do for dinner is an appetizer dinner. You basically skip the main dish and make a few appetizers, instead.
And these Sausage Rolls make the perfect addition to an appetizer dinner.
They are hearty and full of flavor, but also pretty easy to make. Don’t be fooled by the instructions (which sound much more complicated than they actually are).
I also love that these sausage rolls are fancy enough for a party, celebration, or holiday, but they would also be the perfect game day appetizer!
Ingredients
Sausage: I like to use sweet Italian sausage. You can up the spicy factor by using spicy sausage. You can also use bulk sausage instead of links.
Eggs: You’ll need 2 large eggs – one for the filling and one to make a egg wash.
Breadcrumbs: You can use homemade breadcrumbs, but I like store bought better for this recipe just because they are a lot finer.
Worcestershire Sauce: This gives the filling a depth to the flavor.
Tomato Paste: The tomato sauce really sets this recipe apart from others. In fact, I don’t think I’ve seen another sausage roll recipe that uses tomato paste. It brings in a lot of flavor, though, so it is an addition that I really love. If you don’t love the tomato flavor, though, feel free to leave this out.
Puff Pastry: If you are feeling ambitious you can always make your own puff pastry, or you will need one 17.3 oz box, or two sheets of puff pastry.
Sesame Seeds: The sesame seeds are optional, but add a nutty finish.
How to Make Sausage Rolls
Start by mixing together the sausage filling. You’ll need to remove the casings from the sausage and break it up. Then add one of the eggs, the breadcrumbs, Worcestershire sauce and tomato paste. Add salt and pepper, then mix this all together.
Next you are going to form the rolls. You’ll want to do one sheet of puff pastry at a time.
Roll the first sheet out slightly until you have a larger rectangle, about 6 inches wide and 12 inches tall. Cut that into 3 strips. I think this is easiest to just cut along the fold in the dough.
Divide the sausage filling into 6 equal portions, and spread one of those portions down the center of each of the strips of puff pastry. (So you’ll only use half of the sausage filling now – you’ll go back and repeat with the remaining puff pastry and filling.) You can just form this down the center with your hands, or I like to form it into a long snake and place down the center.
Once you have added the sausage, take the remaining egg and beat it with a little bit of water. Use a pastry brush and brush the egg wash down one side of the pastry.
Fold the opposite side over the sausage filling, then take the side with the egg wash and fold it over. The egg wash is acting as the glue to keep it all together. Use your fingers to pinch the dough to keep it from coming undone.
Cut each of those strips into 6 pieces. I like to use my pizza cutter. Place the sausage rolls on a baking sheet lined with parchment paper.
Now repeat this with the second sheet of puff pastry and the remaining sausage filling.
Once your rolls are on the baking sheets, brush them with the egg wash, then sprinkle on the sesame seeds.
Bake until golden brown and cooked through!
Tips and Tricks
- Set the puff pastry out to thaw about 30 minutes before you make these rolls. Take it out of the box, but keep it in the packaging so that it doesn’t dry out.
- Want to make these more of a breakfast or brunch appetizer? Use breakfast sausage instead!
- These make a great make-ahead appetizer, as well. Assemble the sausage rolls just until before you add the egg wash. Place the unbaked rolls on a baking sheet and place it in the freezer until frozen, then you can transfer them to a freezer bag or container. When you are ready to bake them, let them thaw for 30-45 minutes, apply the egg wash, then bake. You may need an extra few minutes to make sure they are baked through.
Frequently Asked Questions
While sausage rolls are very popular in the UK, they actually originated in France. They then became popular in London in the 1800s. Today they are still a popular British snack.
I have eaten them as both! Cut small, like I have here in this recipe, they make the perfect appetizer. But you can always make them bigger and turn them into a meal. Just adjust cook times, if they are larger they will need more time to cook through.
These are so packed with flavor that I usually just serve them plain, but many people like to dip them in ketchup or honey mustard.
More Appetizer Recipes
Stuffed Pizza Rolls
Crockpot BBQ Grape Jelly Meatballs
Baked Brie Recipe with Sun-Dried Tomatoes
Cheeseburger Eggrolls
Crab Stuffed Mushrooms
Cajun Shrimp
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Sausage Rolls
Ingredients
- 1 pound sweet Italian sausage
- 2 eggs divided
- 1/2 cup plain breadcrumbs
- 3 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- Salt and pepper
- 2 sheets puff pastry (1 full 17.3 oz box), thawed
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.
- Remove the casings from the sausage and place the sausage in a large bowl, breaking it up with your fingers. Add one of the eggs, the breadcrumbs, Worcestershire sauce, and tomato paste. Season with salt and pepper. Mix until fully combined, but try not to over-mix. Roughly divide the mixture into 6 equal portions.
- Working with one sheet of puff pastry at a time, lay a sheet down on a lightly floured surface. Use a rolling pin to roll the sheet slightly larger, about 6 inches by 12 inches. Cut the sheet into 3 strips. (I just cut along the 3 fold lines that were in the puff pastry from being folded.)
- Take one-sixth of the sausage mixture and form it into a long snake shape and place it down the middle of one of the strips of puff pastry. Repeat with the other two sections.
- Take your remaining egg and place it in a small bowl. Add a small splash of water (about 1 teaspoon) and whisk until it is all completely combined.
- Brush the egg wash down one of the long sides of the puff pastry strips. Take the other side and fold it over the top of the sausage mixture. Take the side with the egg wash and fold it up and over the other side of the pastry, using the egg as the glue to completely cover the sausage filling. Use your fingers to pinch any edges together that may come apart. Repeat with the other two sections.
- Cut each of these into 6 smaller rolls. (I like to use a pizza cutter.) Place on one of the prepared baking sheet.
- Repeat with the remaining sheet of puff pastry and the remaining sausage filling.
- Using the remaining egg wash, brush the top of each of the sausage rolls, then sprinkle with some of the sesame seeds.
- Bake, one sheet at time, until the rolls are golden brown and cooked through, about 20 minutes.
- Serve warm or at room temperature.
Mary at My New 30 says
Oh my gosh, these look so delicious!!
Katerina says
My boyfriend just looked over my shoulder and said “ohhh those look good”. So I think I am going to be making them soon.
Rosie says
Oh yummy I can smell and taste those wonderful sausage rolls from here!! I have such a weakness for warm sausage rolls and yours look so delish 🙂
Rosie x
eatme_delicious says
Ooo yum I’d like to try making these with veggie sausages!
Maria says
Oh these sausage rolls look delish..my sister had a craving for sausage rolls during her pregnancy ;o)
Maria
x
hot garlic says
This is like the National Food of this country. It is like Utah’s Jello!