Sausage Rolls
Flaky puff pastry wrapped around a well-seasoned pork sausage filling, baked until golden and glossy — an easy, make-ahead appetizer that's always the first thing to disappear from the party table.
- 1 lb pork sausage
- 1 (17.3 oz) box puff pastry (2 sheets)
- 2 eggs, divided
- 1/2 cup breadcrumbs
- 2 tablespoons parsley
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- Pinch of pepper
- 1 tablespoon water
- Take the puff pastry out of the freezer and let it thaw according to the package directions, usually about 40 minutes at room temperature, until it's pliable enough to unfold without cracking. Cold, stiff pastry tends to crack right along the fold lines, so it's worth being patient here.
- Preheat your oven to 425°F (220°C). A fully hot oven is what gives puff pastry its signature rise and shatter-crisp layers, so make sure it's up to temperature before the rolls go in.
- Line a large baking sheet with parchment paper and set it aside — this keeps the pastry from sticking and makes cleanup easy once any rendered fat has pooled underneath the rolls.
- In a large bowl, combine the pork sausage, breadcrumbs, one of the eggs, thyme, parsley, onion powder, garlic powder, salt, and pepper. Mix with your hands or a sturdy spoon just until everything is evenly distributed; overmixing can make the filling dense, so stop as soon as you no longer see streaks of egg or loose breadcrumbs.
- Divide the seasoned sausage mixture into 6 equal portions and set them aside. Pre-measuring the portions now makes the assembly step go much faster, since you won't be eyeballing amounts while the pastry sits out.
- On a lightly floured surface, unfold the pastry sheets and roll each one out gently, just enough to thin it slightly and smooth over the fold lines. Cut each sheet into 3 long rectangles, giving you 6 rectangles total between the two sheets.
- Shape one portion of the sausage mixture into a log down the center of each pastry rectangle, leaving about an inch of bare pastry along both long edges — that border is what you'll use to seal the roll shut in the next step.
- Bring the two long edges of pastry up and over the sausage log, pressing them together to seal, then pat the seam down gently so the roll holds its shape. Repeat with the remaining sausage portions and pastry rectangles until all 6 logs are formed.
- Cut each log into 6 even pieces, about 2 inches long, giving you 36 individual sausage rolls. Use the tip of a knife to pierce the top of each roll twice; these small vents let steam escape as they bake so the pastry puffs evenly instead of splitting open.
- Arrange the sausage rolls on the prepared baking sheet, spacing them about 2 inches apart so hot air can circulate and every side crisps up evenly rather than steaming.
- In a small bowl, whisk together the remaining egg and the water to make an egg wash, then brush it evenly over the top of each roll — this is what gives the pastry its deep golden color and glossy sheen. Bake for about 20 minutes, until the pastry is fully puffed and golden brown all over.
Chef's Note: Sausage rolls are a beloved party staple across Britain, Ireland, and Australia, prized for the way flaky, buttery puff pastry contrasts with a well-seasoned, savory pork filling. Cutting the dough into individual portions before shaping keeps the assembly moving quickly, and piercing vent holes in the top of each roll is a small but important step — it lets steam escape so the pastry puffs upward in even layers instead of splitting open along the sides.
These freeze beautifully either baked or unbaked, which makes them an excellent make-ahead option for parties: assemble and cut the rolls, freeze them in a single layer on a tray, then transfer to a bag and bake straight from frozen, adding a few extra minutes to the bake time. For a flavor twist, try folding a spoonful of grated sharp cheddar or a teaspoon of Dijon mustard into the sausage mixture before shaping.
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