Sausage Rolls

Sausage Rolls are a flavorful classic British dish, easily made into an appetizer. These savory sausage and puff pastry bites are party ready in 30 minutes.

Just like Sausage Balls, these easy appetizer bites are full of flavor, yet so simple to make. You can quickly whip up a batch of Sausage Rolls while your main Holiday Dishes are resting or baking.

Sausage Rolls in Puff Pastry on baking sheet

SAUSAGE ROLLS

Whether its meat pies, pasties, or Sausage Rolls, all over the world you can find versions of the simple, yet delicious combination of ground meat and buttery pastry.

Meat and bread make a hearty snack, perfect for walking around with. The puff pastry snugly keeps everything contained until you are ready to take a bite, and, unlike a sandwich, there’s no danger of that delicious filling falling out the bottom.

While they traditionally are made large enough to be a quick lunch, we like making them into smaller, bite-sized portions for appetizers. They are perfect game day snacks, especially served with a dipping sauce like Honey Mustard or a simple Spicy Brown Mustard.

These Sausage Rolls can be eaten cold or warm, so if you make them larger you can use them for school lunches, road trips, and picnics. They would make a delicious, savory option for a Christmas brunch or work potluck.

The buttery pastry, spices, and meat in this recipe give a lot of flavor without an expensive list of ingredients. If you aren’t a fan of sausage, use ground pork and add your favorite seasonings for more flavor.

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HOW TO MAKE SAUSAGE ROLLS

  • Preheat oven to 350 degrees.
  • Remove puff pastry from freezer and allow to defrost until bendable.
  • Mix sausage with salt, pepper and paprika,
  • Cut the puff pastry into three rectangles (along the fold lines).
  • Spoon sausage mixture into the middle.
  • Roll gently then pinch the puff pastry closed.
  • Cut into 2″ pieces and place seam side down onto greased baking sheet.
  • Brush with egg white.
  • Season with salt and pepper.
  • Bake for 18-20 minutes.

Sheet Pan with Sausage Rolls

FLAVOR VARIATIONS

  • Scottish: Scottish Sausage Rolls use ground beef instead of pork sausage meat. Flavor your meat with coriander and nutmeg instead of paprika, and use breadcrumbs to give it a heartier filling.
  • Italian: Make Italian Sausage Rolls by using Italian sausage, mozzarella, leaving out paprika, and adding some oregano and fennel. Serve with a side of Marinara for dipping. 
  • Cream Cheese: Like our Sausage Crescent Squares, cream cheese will add a cream rich flavor to every bite, pairing perfectly with the savory pastry and sausage.
  • Veggies: You can make these a bit heartier by adding sautéed vegetables like onions, bell peppers, mushrooms, zucchini. Drain the veggies before adding, so they don’t release too much liquid and make the puff pastry soggy.

Sausage Roll in hand

FREQUENTLY ASKED QUESTIONS

  • What are Sausage Rolls made of? Traditionally Sausage Rolls are tubes of ground sausage meat and wrapped in a puff pastry. Different regions of UK may alter the spices and flavorings, or even the type of meat.
  • What are Sausage Rolls called in America? America calls the Sausage Roll… a sausage roll or a puff dog. Brits take their Sausage Rolls seriously so what ever you do, don’t call it a more interesting hot dog.
  • What goes well with Sausage Rolls? If you are making these a main, serve with Mashed Potatoes and peas for a British inspired meal. For an appetizer, serve with dipping sauces and dijon mustard.
  • Can I make sausage rolls the day before? Yes. You can either bake them and freeze until you are ready to use, up to 3 months in advance. Assemble and refrigerate up to 2 days before baking.

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HOW TO SERVE AND STORE:

  • Serve: They can be served cold or warm. Do not leave uncovered more than 2 hours at room temperature.
  • Store: Keep sealed up in the fridge for up to a week, use parchment paper to prevent them from sticking together.
  • Freeze: Flash freeze on a baking sheet lined with parchment paper before transferring to a bag or container for up to 3 months.

Bite taken from Sausage Rolls

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Sausage Rolls

Sausage Rolls are a flavorful classic British dish, easily made into an appetizer. These savory sausage and puff pastry bites are party ready in 30 minutes.
Yield 24 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine British
Author Sabrina Snyder

Ingredients
 

  • 1 pound pork sausage
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 teaspoon paprika
  • 1 package frozen puff pastry , (17.3 ounces)
  • 1 large egg white

Instructions

  • Preheat oven to 350 degrees.
  • Remove puff pastry from freezer and allow to defrost until bendable.
  • Mix sausage with salt, pepper and paprika,
  • Cut the puff pastry into three rectangles (along the fold lines).
  • Spoon sausage mixture into the middle.
  • Roll gently then pinch the puff pastry closed.
  • Cut into 2" pieces and place seam side down onto greased baking sheet.
  • Brush with egg white.
  • Season with salt and pepper.
  • Bake for 18-20 minutes.

Nutrition

Calories: 259kcal | Carbohydrates: 20g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 259mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Keyword: Sausage Rolls

Puff Pastry Sausage Rolls collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. They may have originated from the uk but australians have perfected them! And NEVER eat them cold! Would you eat a hamburger cold????

  2. I love how quick and easy these rolls can be made. Just what you need when you are in a rush and need to fix something quickly.

  3. Sabrina, these look great, I’m going to make them for my bowling league Christmas party.

    Question: ( I’m not trying to be nitpicky here)
    Do you mean cut the puff pastry into RECTANGLES rather than triangles?

    The puff pastry I get (“Pepperidge Farms”” unfolds into 3 long rectangular sections .

    I can’t figure how to cut triangles “along the fold lines”.