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Savory puff pastry sausage rolls are deliciously addicting and ready in under 30 minutes. They make a tasty breakfast or appetizer!
Breakfast, Dinner, or Appetizer!
If you like sausage like we do, then you need to try this recipe! Mixed with delicious seasonings like basil, oregano, and thyme, these sausage rolls are exploding with flavor.
The soft puff pastry hugging the sausage is a delicious savory combination and makes a perfect addition to breakfast or dinner. They also make yummy bite-sized party appetizers!
If you’ve ever had puff pastry sausage rolls from an English bakery, then you know how good they are. We just had to learn how to make our own! This is a quicker (10 minute prep) and smaller version, but they are just as good.
WHY WE LOVE IT:
- For any occasion. These make a great breakfast food, like our homemade Breakfast Sausage, or a tasty appetizer like our Sausage Stuffed Jalapeños.
- In under 30 minutes. The steps are simple (and so are the ingredients). There’s only about 10 minutes of hands-on work required!
- Flaky crust. The puff pastry is so flaky, and filled with that savory sausage it’s one addictive bite!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 15 minutes
- 1½ pounds ground pork sausage – use mild sausage or hot pork sausage
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- 17 ounces frozen puff pastry, thawed – Use Pie Crust instead of puff pastry. It will be more flaky than puffy, but still quite delicious.
- 2 eggs, beaten
- poppy seeds, optional – or sprinkle the tops with paprika or shredded cheese
- optional ingredients – Add bell peppers, onion, or cheese to the pork. Use a sweet or savory spread on the puff pastry dough such as apricot jelly or red pepper jelly then add pork.
- optional dipping sauces – classic ketchup, spicy ketchup, Honey Mustard, or spicy mayo
How to Make sausage rolls
- FILLING. In a large bowl mix 1½ pounds pork sausage, 1 teaspoon basil,1 teaspoon oregano, and 1 teaspoon thyme, until all the seasonings are evenly distributed. Add salt and pepper to taste. Divide the meat mixture into 6 equal portions and set aside.
- DOUGH. On a floured surface, unfold 17-ounce puff pastry sheets and gently roll it out to slightly thin it. Cut it into 3 long rectangle sections
- ASSEMBLE. Spread 2 portions of the sausage mixture down the center of each section leaving an inch or so of pastry on either side.
- Bring the sides together, pinch to seal, and pat down slightly. Repeat with the remaining sausage and dough. Turn over (seam side down) and use a sharp knife to cut each “log” into 6 equal portions about 2 inches long.
- BAKE. Cut slits into each piece, brush the top with 2 beaten eggs, and sprinkle on sesame seeds. Place on a baking sheet lined with parchment paper, about one inch apart.
- Bake at 375°F for 17-19 minutes, or until golden brown and the meat is cooked.
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Puff Pastry Sausage Rolls
Ingredients
- 1½ pound pork sausage
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- 17 ounces frozen puff pastry, thawed
- 2 eggs, beaten
- poppy seeds
Instructions
- In a large bowl, mix sausage, basil, oregano, and thyme, until all the seasonings are evenly distributed. Add salt and pepper to taste.
- Divide the meat mixture into 6 equal portions and set aside.
- On a floured surface, unfold the pastry dough and gently roll it out to slightly thin. Cut it into 3 long rectangle sections
- Place sausage down the center of each section leaving an inch or so of pastry on either side. (The meat mixture was divided to help spread it evenly. Add two meat portions to each pastry rectangle.)
- Bring the sides together, pinch to seal, and pat down slightly. Repeat with the remaining sausage and dough. Turn over (seam side down) and cut each "log" into 6 equal portions about 2 inches long.
- Cut slits into each piece, brush the top with egg, and sprinkle on sesame seeds.
- Place on a baking sheet, about one inch apart. Bake at 375°F for 17-19 minutes, or until golden brown and the meat is cooked.
- Serve warm or cold, and ENJOY!
Video
Notes
- Fridge. Prepare as directed, but instead of baking, cover them with plastic wrap and store them in the fridge for 1-2 days. Bake as directed in the recipe.
- Freezer. Freeze the sausage pieces for 2-3 hours before placing them together in a freezer Ziploc and freezing for up to 2 months. Bake straight from the freezer at 375°F for 25-30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Fridge. Prepare as directed, but instead of baking, cover them with plastic wrap and store them in the fridge for 1-2 days. Bake as directed in the recipe.
Freezer. Freeze the sausage pieces for 2-3 hours before placing them together in a freezer Ziploc and freezing for up to 2 months. Bake straight from the freezer at 375°F for 25-30 minutes.
Turn the oven to 200°F or use your oven’s warm setting. Place the puff pastry in a single layer on a baking sheet and keep them in the oven for about 20-30 minutes. Loosely cover with tin foil to keep them from drying out.
Store leftovers in an airtight container and refrigerate for 3-4 days or freeze for up to 3 months. Reheat individual servings in the microwave or toaster oven. If reheating several at once, then use the oven set at 350°F for 10-12 minutes or, if frozen, 20-25 minutes.
These were so easy and flavorful. i didn’t expect to like them as much as I did. Would recommend!
I like these for any occasion! Especially for breakfast and appetizers.
What type of pork sausage ? Breakfast sausage ? Or just a roll of pork sausage like from Aldi ?
Yep, a roll of pork sausage is great!
These sound wonderful but I want to make sure if I cook the sausage before I put it in the wraps? If not how do you keep the grease from making them soggy? Thanks so much! Happy Thanksgiving
These were very easy and tasted great! A bit different from the sausage balls or pinwheels. I had peach preserves-so used those as I constructed the uncooked rolls. Also Cooked for 20-21 min. To insure meat was cooked through.
You are correct-difficult to decide which sauce we liked the best-pepper jelly or honey mustard!
Fabulous! I make them all the time. Didn’t have poppy seeds so I just lightly sprinkled course black pepper. My husband loved them.
That works 🙂 Glad you like it! Thank you!
These are ok. They end up greasy and some of the dough will be mushy. I made them two ways; one as directed rolling with sausage at end and also by spreading sausage all over the. Rolling. Spreading was better although overall still greasy. Could also use more flavor, maybe cheese too.
If you freeze do you need to thaw before baking? Sweet italian saUsage sounds like it would work well with this.
I HAVE MADE THESE AND JUST PUT THEM IN THE FREEZER. HOW LONG DO I HAVE TO DEFROST THEM BEFORE SERVING?
I have not tried freezing them, then baking. You could get them out the night before & just stick them in the fridge or just baking them frozen. You may need to add a little more time to the baking. I hope that helps & hope they turn out.
They look sooo good!! Have to try it for dinner, my family will love it!
Thank you for all the goos recepies.
You are so welcome!! They are so good and hope you’ll like them too!! Thank you!