Sausage Rolls are made with seasoned Italian sausage, fresh herbs and shallot wrapped in buttery puff pastry and baked until golden and crisp. Easy to make ahead and freezer friendly, they’re a great appetizer for parties, holidays and game day.
What are Sausage Rolls?
Sausage rolls are a popular British and Australian snack made with seasoned sausage meat wrapped in flaky puff pastry and baked until golden. You’ll find them in bakeries, cafes, and pubs. Unlike pigs in a blanket, which typically use whole sausages or hot dogs, sausage rolls are made with ground sausage meat wrapped in pastry.
Choosing the Sausage
The sausage brings most of the flavour, so choose one you enjoy. I use local Calgary company Spolumbo’s spicy Italian sausage for a little heat, but mild Italian works just as well. Since the sausage is already seasoned, fresh parsley, shallot and breadcrumbs are all you need to round out the filling.
Working with Puff Pastry
Keep puff pastry cold until you’re ready to use it and lightly flour your work surface to prevent sticking. If the pastry becomes soft or sticky, return it to the fridge for 5–10 minutes. Chilling the assembled rolls before cutting firms up the pastry and filling, making them easier to slice cleanly.
Make Ahead and Freeze
Assemble and cut the sausage rolls, then freeze them in a single layer before transferring to a freezer-safe container or bag. Bake straight from frozen, brushing with egg wash first and adding three–five minutes to the baking time.
What to Serve with Sausage Rolls
Serve sausage rolls warm with Dijon or grainy mustard, HP Sauce, chutney, ketchup, or honey mustard. They are also entirely delicious without the sauce! For a larger spread, add them to a platter with cheese, pickles, olives and other savoury bites.
Add these to the menu
- Smoked Stuffed Mushroom Stuffed Potato
- Mini Salad in Toast Cups
- Buffalo Chicken and Bacon Dip
- Mini Cheese Balls
- Arugula and Prosciutto Crostini
If you made this recipe tag Wanda Baker on Instagram and comment below!
Ingredients
- 2 Italian style sausages (250 g), casings removed
- 1/4 cup panko or seasoned breadcrumbs
- 1/3 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup shallot, minced
- 2 eggs, divided
- 1 pkg (400 g) puff pastry, thawed and chilled
- all-purpose flour for rolling
- 1 tbsp water
Instructions
- Line a baking sheet with parchment paper; set aside.
- Crack 1 egg into a bowl and beat until frothy. Add sausage, panko, parsley and shallot; mix until combined.
- On a lightly floured surface, roll the puff pastry into a 10 x 10½–inch rectangle. Cut lengthwise into three 3½–inch strips.
- Divide the sausage mixture into three portions and spoon down the centre of each pastry strip. Dab one long edge with water, fold the pastry over the filling, and press to seal.
- Transfer rolls seam-side down to the sheet and freeze until firm, 10–15 minutes.
- Cut each roll into 8 pieces and space 1 inch apart.
- Whisk the remaining egg with 1 Tbsp water: brush over the tops.
- Bake at 425°F until puffed and golden,15–20 minutes. Let cool slightly before serving.
Leave a Reply