If you want an appetizer that looks like you fussed for hours but secretly comes together in almost no time, sausage rolls are your new best friend. And hey, nobody has to know how easy they really are.
These savory little parcels are made from a seasoned sausage mixture wrapped in puff pastry and baked until the pastry puffs and the tops turn golden.
They are the kind of party food that disappears fast. Sausage rolls are filling, meaty, and seasoned with just the right amount of spice, which makes them a dependable hit with a crowd.
The seasoning stays mild enough that children enjoy them too, but there is still plenty of flavor, so nobody at the table feels like they are eating something bland.
Think of them as a twist on a traditional British savory pastry. The idea is simple: sausage and spices get wrapped in pastry and baked.
You can make them longer or shorter depending on what you prefer, which makes them flexible for game day, a birthday spread, or a holiday table.
If you want to see how the traditional version comes together, a classic sausage rolls recipe is a useful reference point, while this version keeps everything quick and approachable. This recipe comes from the original sausage rolls recipe.
They are ideal finger food. Small enough to eat with one hand while you are holding a drink, sturdy enough to hold their shape on a platter, and easy to make in a big batch when you need to feed a crowd.
Serve them warm and set out a few dipping sauces. The sauces can be bold or mild, and honey mustard is a favorite pairing because sausage and mustard meld together so well.
The seasoning is mild, but it still delivers real flavor, which is exactly why these rolls work so well for a crowd that includes kids and adults.
Here is the part that matters most: you need not be intimidated at all. Puff pastry has a way of making a recipe look fancy, complicated, or classy, and it can seem like it will take all afternoon. It does not. Once the pastry is defrosted, the whole thing is mostly a matter of mixing, wrapping, cutting, and baking.
If you enjoy recipes where puff pastry does the heavy lifting, you will find plenty of inspiration in these 23 easy puff pastry appetizers. They follow the same style of cooking: a short ingredient list, a simple method, and a result that looks far more impressive than the effort involved.
One more thing before we get to the details. Because the filling is mild, these rolls play well with almost any party menu. They sit happily next to chips and dip, a cheese board, or a big bowl of soup.
And if you are feeding a mix of kids and adults, this is the rare appetizer that keeps both groups happy without you having to make two separate things.
The ingredient list is short, and everything on it is easy to find at a regular grocery store. Here is what goes into the filling, the pastry, and the egg wash:
Pork sausage, 1 lb, the main flavor of the filling
Puff pastry, one 17.3 oz box that contains 2 sheets
Eggs, 2 total, divided, one for the filling and one for the egg wash
Breadcrumbs, 1/2 cup, to help bind the filling
Parsley, 2 tablespoons
Thyme, 1 teaspoon
Garlic powder, 1 teaspoon
Onion powder, 1 teaspoon
Salt, 1/2 teaspoon
Pepper, a pinch
Water, 1 tablespoon, whisked with the egg for the wash
Now, let us talk about the puff pastry for a second, because that is usually the ingredient that makes people nervous. Puff pastry can make a recipe seem fancy, difficult, or classy.
It can also make a recipe seem like it will take a long time. None of that is true here. You buy it frozen, you defrost it following the package directions, and you unfold it when you are ready to build the rolls.
The breadcrumbs are the quiet helper in this recipe. They mix into the sausage with the egg and the seasonings, and they help the filling hold together instead of crumbling apart when you cut the rolls into portions.
The seasoning blend is deliberately gentle. Parsley and thyme bring a savory herbal note, garlic powder and onion powder add depth, and the salt and pepper round everything out. It is mild, but it is not boring, which is exactly why these work so well for a mixed crowd of eaters.
This is the part where everything comes together, and it moves quickly once you start. Read through the steps once before you begin so you are not scrambling, then work through them in order.
Defrost the puff pastry according to the package directions.
Preheat the oven to 425 degrees.
Line a large baking sheet with parchment paper and set it aside.
In a bowl, mix together the sausage, breadcrumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt, and pepper.
Section the sausage mixture into 6 equal portions and set them aside.
On a floured surface, unfold the pastry dough and gently roll it out a little so it gets slightly thinner, then cut it into 3 long rectangle sections.
Place sausage down the center of each section, leaving about an inch of pastry on either side.
Bring the sides together, pinch to seal, and pat down slightly. Repeat with the remaining sausage and dough.
Cut each log into 6 equal portions about 2 inches long, then pierce the top of each one twice with a knife to create venting holes.
Place the sausage rolls 2 inches apart on the prepared baking sheet.
In a small bowl, whisk together the remaining egg and the water, brush it on the tops of the rolls, and bake for about 20 minutes, until the pastry is puffed and the tops are golden.
A few small details make the biggest difference. Dividing the filling into 6 equal portions before you start means each log gets the same amount, so every roll bakes at the same rate.
Rolling the pastry a little thinner than it comes in the box gives you a better balance of pastry and filling, and it helps the rolls hold together when you cut them.
Leaving about an inch of pastry on either side of the sausage gives you enough dough to fold over and pinch shut. If the seam does not seal well, the filling can escape during baking, so take a second to press it closed firmly.
Spacing the rolls 2 inches apart matters too. Puff pastry expands as it bakes, and rolls that are crowded together will puff into each other instead of rising freely. The egg wash is the finishing touch that gives the tops their shine and their deep golden color.
Bake for about 20 minutes, until the pastry is puffed and the tops are golden. Ovens vary, so use that golden color as your signal rather than relying on the clock alone.
Ingredients
The measured ingredient list for the rolls, exactly as the recipe card gives it:
1 lb pork sausage
1 box puff pastry, 17.3 oz, 2 pack
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
A pinch of pepper
1 tablespoon water
One egg goes into the filling with the sausage, breadcrumbs, and seasonings. The second egg is whisked with the water and brushed over the tops before baking, which is why the recipe lists the eggs as divided.
Instructions
The recipe card instruction that matters most for a clean finish is this: cut each log into 6 equal portions about 2 inches long, then pierce the top 2 times with a knife to create venting holes.
Even portions mean even baking, so every roll in the batch finishes at roughly the same time. The small vents let steam escape as the pastry puffs, which helps keep the tops from turning soggy. Do this before the rolls go into the oven, and pierce straight down through the pastry without pushing all the way into the filling.
After that, it is just a matter of brushing on the egg wash and baking. Place the rolls 2 inches apart on the prepared baking sheet so they have room to expand, then bake until puffed and golden.
Recipe details
Here are the numbers at a glance.
Course: Appetizer
Cuisine: American
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 36 rolls
Nutrition is given per roll, which is handy when you are planning how many to make for a party.
Nutrient
Amount per roll
Calories
86 kcal
Carbohydrates
4 g
Protein
3 g
Fat
6 g
Saturated fat
2 g
Cholesterol
18 mg
Sodium
144 mg
Potassium
44 mg
Fiber
1 g
Sugar
1 g
Vitamin A
44 IU
Vitamin C
1 mg
Calcium
6 mg
Iron
1 mg
Serve them warm from the oven, straight off the parchment, with honey mustard or whatever dipping sauce your crowd loves.
Whether you are feeding a room full of hungry kids, a table of friends watching the game, or a holiday gathering that needs one more easy nibble, these sausage rolls earn their spot on the platter. Give them a try, and enjoy how simple they really are.
FAQs
What is the difference between sausage rolls and pigs in a blanket?
Sausage rolls are made by wrapping seasoned ground pork sausage in puff pastry and baking it until golden. Pigs in a blanket typically wrap small hot dogs or cocktail sausages in a soft dough. This recipe uses 1 pound of pork sausage and puff pastry to make 36 savory appetizer rolls.
Can you freeze sausage rolls before baking?
Yes, you can freeze unbaked sausage rolls. Assemble the rolls, place them on a tray so they are not touching, and freeze until firm, then transfer them to a freezer bag. Bake from frozen at 425°F, adding extra time until the pastry is golden and the center reaches 160°F. This makes them a convenient make-ahead party appetizer.
How long do you bake sausage rolls and at what temperature?
Bake the sausage rolls in an oven preheated to 425°F for about 20 minutes, until the puff pastry is puffed and the tops are golden. Because the filling contains raw pork, check that the center reaches 160°F. If the tops brown too quickly, cover the rolls loosely with foil and continue baking until done.
How do you keep puff pastry from getting soggy?
Thaw the puff pastry according to the package directions and work on a lightly floured surface without over-rolling so it keeps its flaky layers. Mix 1/2 cup of breadcrumbs into the sausage filling to absorb moisture, and cut venting slashes in the tops so steam can escape during baking. Bake on a parchment-lined sheet at 425°F until the pastry is puffed and golden.
Sausage Rolls If you want an appetizer that looks like you fussed for hours but secretly comes together in almost no time, sausage rolls are your new best friend. And hey, nobody has to know how easy they really are.
Total Time:40 min
Yield:36 rolls 1x
Ingredients
Scale
1 lb pork sausage 1 17.3 oz box puff pastry 2 eggs, divided 1/2 cup breadcrumbs 2 Tbsp parsley 1 tsp thyme 1 tsp garlic powder 1 tsp onion powder 1/2 tsp salt 1 pinch pepper 1 tbsp water
Instructions
1-Defrost puff pastry according to package directions: Defrost puff pastry according to package directions. 2-Preheat oven to 425 degrees: Preheat oven to 425 degrees. 3-Line a large baking sheet with parchment: Line a large baking sheet with parchment paper, set aside. 4-In bowl mix together sausage, bread crumbs,: In bowl mix together sausage, bread crumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt and pepper. 5-Section off into 6 equal portions and: Section off into 6 equal portions and set aside. 6-On a floured surface unfold your pastry: On a floured surface unfold your pastry dough and gently roll out a little bit so it gets a little thinner then cut into 3 long rectangle sections. 7-Place sausage down the center of each: Place sausage down the center of each section leaving an inch or so of pastry on either side. 8-Bring sides together and pinch to seal: Bring sides together and pinch to seal and pat down slightly, repeat with remaining sausage and dough. 9-Cut easy “log” 6 equal portions about: Cut easy “log” 6 equal portions about 2″ long and then pierce the top with a knife 2 times to create venting holes. 10-Place sausage rolls 2 inches apart on: Place sausage rolls 2 inches apart on prepared baking sheet. 11-In a small bowl whisk together egg: In a small bowl whisk together egg and water and then brush on tops of the sausage rolls and bake in oven for about 20 minutes until pastry is puffed and tops are golden.
Last Step:
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