Sausage Rolls
Flaky, buttery puff pastry wrapped around a savory, well-seasoned pork sausage filling. These golden-brown sausage rolls are the ultimate party appetizer or game-day snack, crisp on the outside and juicy within. Ready in under an hour, they disappear fast from any platter.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- saute · ~6 min
Sauté the onion and garlic.
1.Heat the oil in a small pan over medium heat.2.Add the grated onion and cook until softened and translucent (3-4 minutes).3.Add the minced garlic and sauté for 30 seconds until fragrant.4.Remove from heat and let cool completely.TIPCooling the onion mixture is essential — hot onions will melt the puff pastry fat and ruin the flakes. - mix · ~3 min
Make the sausage filling.
1.In a large bowl, combine the raw ground pork, cooled onion-garlic mixture, Dijon mustard, chopped parsley, thyme leaves, salt, pepper, crushed fennel seeds, and smoked paprika.2.Mix gently with your hands until everything is evenly distributed. Do not overwork the meat.TIPOverworking the meat makes the filling dense and tough. Mix just until the seasonings are incorporated. - assemble · ~10 min
Assemble the sausage rolls.
1.Unroll the thawed puff pastry sheets on a lightly floured surface.2.Cut each sheet in half lengthwise, creating 4 long rectangles.3.Divide the sausage mixture into 4 equal portions.4.Shape each portion into a log the length of the pastry strip and place it down the center.5.Brush one long edge of the pastry with water, then fold the other edge over the filling to enclose it. Press the seam firmly to seal.6.Place each log seam-side down and cut into 2 equal pieces, making 8 sausage rolls total.7.Transfer the rolls to the prepared baking sheet, spaced 2 inches apart. - prep · ~2 min
Apply egg wash and score.
1.Brush the top of each sausage roll generously with beaten egg, ensuring full coverage for an even golden color.2.Using a sharp knife, cut 2-3 shallow slashes across the top of each roll to let steam escape during baking.TIPDon't skip the scoring — trapped steam will burst the pastry and make the rolls look messy. - bake · ~25 min
Bake until golden and cooked through.
Bake in the preheated oven for 20-25 minutes, until the pastry is deeply golden brown and puffed. An instant-read thermometer inserted into the filling should read 160°F (71°C).
TIPRotate the baking sheet halfway through for even browning. - rest · ~5 min
Rest before serving.
Remove from oven and let the sausage rolls rest on the baking sheet for 5 minutes. This allows the juices to settle and the pastry to crisp further.
- serve
Slice and serve warm.
Serve the sausage rolls warm on a platter, whole or sliced in half diagonally. Pair with yellow mustard, ketchup, or a simple dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the onion on a box grater so it melts into the meat and adds moisture without chunks.
- 2Chill the assembled rolls for 15 minutes before baking to keep the pastry flaky.
- 3Use a sharp knife to cut the pastry — dull blades compress the layers and hinder puff.
- 4Bake until the internal filling reaches 160°F (71°C) for safe, juicy results.
- 5Make these ahead: freeze unbaked rolls, then bake from frozen, adding 5-7 extra minutes.
- 6Avoid overcrowding the baking sheet — rolls need space for hot air to circulate and crisp.
Adapt it for your goals.
Spicy chorizo-style
Replace the pork with equal parts ground pork and ground chorizo, add 1 tsp chili flakes, and omit the fennel for a smoky, spicy twist.
low oilLow-oil
Use chicken or turkey mince (90% lean) and skip sautéing the onion; instead, mix raw grated onion straight into the meat for a lighter, lower-fat version.
gluten freeGluten-free
Swap standard puff pastry for a gluten-free puff pastry sheet (many supermarkets carry it) and use tamari instead of Worcestershire in any dipping sauce.
Why this is on our healthy list.
Rich in Protein
Ground pork is a high-quality source of complete protein, supporting muscle maintenance and satiety.
Contains Antioxidants
Fresh parsley and thyme supply vitamins A, C, and K, along with antioxidant compounds that help combat oxidative stress.
Provides B Vitamins
Pork is especially rich in thiamine (B1) and B12, essential for energy metabolism and nerve function.
Frequently asked questions
Yes — use 500g of your favorite uncooked sausage meat (casings removed). Adjust salt in the recipe, as pre-seasoned sausage may already be salty.
