If you're looking for a party appetizer that's pretty much guaranteed to be a hit, meet our take on classic English sausage rolls. Each bite is the perfect combination of buttery pastry and juicy sausage. We love to serve this sausage roll recipe with a couple of different dipping sauces, including ketchup, HP Brown Sauce, and honey mustard.
English Sausage Rolls Ingredients
Here's a quick look at what you'll need to make puff pastry sausage rolls.
- Puff Pastry: You'll need one package of thawed puff pastry sheets. Look for this in the freezer aisle next to the frozen fruit and whipped topping.
- Sausage: Our Test Kitchen used one pound of bulk pork sausage for this recipe. You can substitute another type of sausage if you prefer.
- Seasonings: We dressed up the bulk sausage with finely chopped onion, garlic, Worcestershire sauce, and spices. A little salt and pepper rounds things out.
- Egg: A quick brush of egg wash helps the sausage rolls bake up golden-brown and crisp.
Ingredients
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1 (17.3) ounce package frozen puff pastry sheets, thawed according to package directions
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1 pound bulk pork sausage
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1 small yellow onion, finely chopped
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2 large eggs
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2 teaspoons fresh thyme leaves
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1 teaspoon worcestershire sauce
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2 cloves garlic, minced
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1/2 teaspoon black pepper
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1/4 teaspoon salt
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1 large egg, lightly beaten
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2 teaspoons sesame seeds (optional)
Directions
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Preheat oven to 400ºF. Line two baking sheets with parchment paper. On a lightly floured surface, roll out pastry sheets into two 10x12-inch rectangles. Cut in half lengthwise to form four 5x12-inch rectangles.
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In a large bowl combine sausage, onion, one of the eggs, thyme, Worcestershire sauce, garlic, pepper, and salt. Mix well until combined.
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Place one-fourth filling mixture onto middle of one pastry sheet and shape into a long log. Repeat with other pastry sheets and remaining filling. Lightly beat remaining egg; brush long edges of each pastry sheet with egg. Carefully pull each pastry sheet over filling from the other long edge and roll up, pinching the seam to close.
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Using a serrated knife, slice each roll crosswise into three even pieces. Place seam side down on prepared baking sheets. Brush tops and sides of rolls with beaten egg. If using, sprinkle sesame seeds over top.
Test Kitchen Tip: For appetizer size sausage rolls, slice each roll into 10 even pieces before baking. Bake for 18 to 20 minutes.
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Bake until golden brown and cooked through (165°F), 18 to 20 minutes.
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Cool on pans for 5 minutes. Serve warm with desired dipping sauces.
How to Make Sausage Rolls Ahead
Sausage rolls can be made ahead and stored in the freezer, unbaked, for up to two months. Brush with egg wash and bake from frozen about 25 minutes or until cooked through (165°F).
Nutrition Facts (per serving)
| 372 | Calories |
| 27g | Fat |
| 20g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 372.5 | |
| % Daily Value * | |
| Total Fat 27.2g | 35% |
| Saturated Fat 6g | 30% |
| Cholesterol 79mg | 26% |
| Sodium 477.8mg | 21% |
| Total Carbohydrate 20.2g | 7% |
| Dietary Fiber 0.7g | 3% |
| Total Sugars 1.1g | |
| Protein 11.7g | 23% |
| Vitamin D 0.8mcg | 4% |
| Vitamin C 0.7mg | 1% |
| Calcium 18mg | 1% |
| Iron 1.8mg | 10% |
| Potassium 187.9mg | 4% |
| Fatty acids, total trans 0.1g | |
| Vitamin D 32.2IU | |
| Alanine 0.6g | |
| Arginine 0.7g | |
| Ash 1.8g | |
| Aspartic acid 0.9g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 63.3mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.2g | |
| Energy 1558.6kJ | |
| Fluoride, F 0.2mcg | |
| Folate, total 29.6mcg | |
| Glutamic acid 2.4g | |
| Glycine 0.6g | |
| Histidine 0.3g | |
| Isoleucine 0.5g | |
| Leucine 0.9g | |
| Lysine 0.6g | |
| Methionine 0.3g | |
| Magnesium, Mg 15.2mg | |
| Manganese, Mn 0.2mg | |
| Niacin 3.9mg | |
| Phosphorus, P 108.7mg | |
| Pantothenic acid 0.5mg | |
| Phenylalanine 0.5g | |
| Phytosterols 1mg | |
| Proline 0.9g | |
| Retinol 30.6mcg | |
| Selenium, Se 21.8mcg | |
| Serine 0.6g | |
| Theobromine 0mg | |
| Threonine 0.4g | |
| Vitamin E (alpha-tocopherol) 0.7mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.3g | |
| Valine 0.6g | |
| Vitamin A, IU 110.4IU | |
| Vitamin A, RAE 30.9mcg | |
| Vitamin B-12 0.5mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 6.9mcg | |
| Water 36.6g | |
| Zinc, Zn 1.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
