Savory Sausage Rolls
Flaky puff pastry wrapped around savory sausage and baked golden—an easy, crowd-pleasing British snack.
These savory sausage rolls are a classic British snack—crispy, golden puff pastry wrapped around seasoned sausage and baked until flaky and irresistible. They’re wonderfully simple to make and a fantastic option for parties, game days, or anytime you want an easy handheld bite.
You can use your favorite fresh sausage or make your own filling with ground pork and pantry spices. They bake up beautifully, store well, and disappear fast, so consider making a double batch!
What You’ll Like About This Dish
Simple ingredients. Just puff pastry, sausage, and an egg wash—easy and accessible.
Perfect texture. Crisp, flaky pastry contrasts with juicy, seasoned sausage.
Great for sharing. Ideal for parties, snacks, and make-ahead appetizers.
Ingredient Notes
- Puff pastry: Store-bought works perfectly; thaw until pliable.
- Sausage: Use fresh bulk sausage or homemade seasoned pork.
- Egg wash: Helps the pastry brown and shine.
- Sesame seeds: Optional, but add a nice finishing touch.
- Spices (if making homemade sausage): Typical blends include sage, thyme, pepper, and garlic.
Steps to Make Savory Sausage Rolls
- Thaw the puff pastry and cut or roll into rectangular pieces.
- Prepare the sausage or mix a homemade filling.
- Shape the sausage into long cylinders.
- Place each sausage log on a pastry piece and roll to enclose it.
- Chill the assembled rolls until firm.
- Heat the oven and prepare the egg wash.
- Brush the rolls with egg wash and cut into pieces.
- Sprinkle with sesame seeds if desired.
- Bake until the pastries are puffed and golden brown.
- Serve warm with ketchup, aioli, or dipping sauce.
Tips for Savory Sausage Rolls
- Chill the rolls before cutting—this keeps the pastry neat and prevents smearing.
- Use a sharp knife to cut clean, even pieces.
- Don’t overfill; too much sausage can cause bursting.
- Serve with your favorite dips for variety.
Recipe Variations
- Herbed pork filling. Add sage, thyme, garlic, and onion powder to ground pork.
- Spicy sausage rolls. Mix in red pepper flakes or use hot sausage.
- Cheesy version. Add a thin strip of cheddar inside each roll.
- Apple-sausage. Add a bit of finely diced apple for sweetness.
- Mustard glaze. Brush the tops with Dijon mustard before baking.
Serving Suggestions
- Serve with ketchup, mustard, or aioli.
- Pair with a simple salad or slaw.
- Add to brunch boards, appetizer platters, or holiday spreads.
- Garnish with fresh herbs for color.
How to Store Sausage Rolls
Refrigerate: Store in a sealed container for up to 3 days.
Freeze: Freeze unbaked rolls on a tray, then bag; bake from frozen, adding extra time.
Reheat: Warm in a 350°F oven until crisp and heated through.
Savory Sausage Rolls
Ingredients
- puff pastry dough, frozen, thawed, about 1 pound, 1 large or 2 small sheets
- 1 to 1 1/4 pounds sausage, fresh, or homemade sausage (see below)
- 1 large egg , whisked with 1 tablespoon cream or milk
- Sesame seeds, optional
Instructions
- Thaw the puff pastry sheets following package directions. Separate the pastry into 3 or 4 rectangular pieces. Each piece should be about 4 to 5 inches x 7 to 8 inches. Depending on the brand of puff pastry, the pieces might have to be rolled out to size on a lightly floured surface.
- If you are making homemade sausage, combine the ground pork with the herbs and spices. Mix until thoroughly blended.
- Separate the sausage into 3 or 4 equal portions (depending on the puff pastry pieces) and roll to form a cylinder the length of each dough portion. Lay the sausage cylinder on the dough, dab a little water along the long edge, and roll it up to encase the sausage roll. Place the roll, seam side down, on a large baking sheet lined with parchment paper. Repeat with the remaining pork sausage mixture and pastry.
- Refrigerate for 1 hour or put the baking sheet in the freezer until firm.
- Heat the oven to 400 F.
- Mix the egg with the milk or cream.
- Brush the rolls lightly with the egg wash mixture and then cut them into 1-inch pieces. If desired, sprinkle with sesame seeds.
- Arrange the sausage rolls on the parchment paper-lined baking sheet and bake for 25 to 30 minutes, or until golden brown.
- Serve them with ketchup or aioli. Or make a spicy Sriracha ketchup with about 1 tablespoon of Sriracha sauce to each 1/4 cup of ketchup.
Notes
- 1 to 1 1/4 pounds ground pork
- 2 tablespoons chopped parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon salt
- dash cayenne pepper
- dash allspice
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
