Homemade savory sausage rolls (Printable)

Flaky pastry enveloping seasoned sausage filling creates perfect bite-sized snacks for any occasion.

# What You Need:

→ Sausage Filling

01 - 14 oz pork sausage meat
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp dried thyme
06 - 1/2 tsp ground black pepper
07 - 1/4 tsp ground nutmeg
08 - 1/2 tsp salt

→ Pastry

09 - 11 oz ready-rolled puff pastry sheet (all-butter recommended), thawed if frozen

→ Assembly

10 - 1 large egg, beaten (for egg wash)
11 - 1 tbsp sesame seeds or poppy seeds (optional, for topping)

# How-To:

01 - Set the oven temperature to 400°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, combine pork sausage meat, diced onion, minced garlic, chopped parsley, dried thyme, black pepper, nutmeg, and salt. Mix until evenly incorporated.
03 - Unroll the puff pastry sheet on a lightly floured surface. Slice it lengthwise into two long strips.
04 - Divide the sausage filling into two equal portions. Form each into a long log and place along the edge of each pastry strip.
05 - Brush the exposed pastry edge with beaten egg. Roll the pastry tightly over the sausage logs, sealing the edges underneath.
06 - With a sharp knife, cut each long roll into 12 equal pieces. Position the mini rolls seam-side down on the prepared tray.
07 - Brush the tops with more beaten egg and optionally sprinkle with sesame or poppy seeds.
08 - Place in the oven and bake for 20 to 25 minutes until golden brown and fully cooked.
09 - Allow the rolls to cool slightly before serving warm or at room temperature.

# Insider Tips:

01 -
  • They taste like you spent hours in the kitchen, but the whole thing takes under an hour from start to finish.
  • The flaky, buttery pastry contrasts perfectly with the savory, herbed sausage filling.
  • They work hot, warm, or cold, so you can prep them ahead and serve them whenever.
  • Everyone from kids to adults reaches for seconds without hesitation.
02 -
  • Keep the puff pastry cold until you're ready to use it, or it won't puff properly and can turn greasy.
  • Don't skip the egg wash, it's what gives the rolls that glossy, professional finish.
  • If the sausage mixture feels too wet, it can make the pastry soggy, so avoid adding extra liquid ingredients.
03 -
  • Use a sharp knife and wipe it clean between cuts to keep the edges of each roll neat and prevent the pastry from tearing.
  • If you want extra flaky pastry, chill the assembled rolls in the fridge for 15 minutes before baking.
  • Taste your sausage meat before you start, some brands are heavily seasoned and you may need to adjust the salt and spices accordingly.
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