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Sausage Rolls

Sausage rolls with flaky puff pastry and a herby pork filling—baked until deep golden and cooked through to 160°F. Shaped into bite-size pieces, slit on top, and finished with sesame seeds for extra crunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Appetizer, Snack
Cuisine: British
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry sheets
  • 2 puff pastry sheets thawed
Pork sausage filling
  • 1 lb pork sausage meat
  • 1 onion small, finely grated
  • 1 garlic clove, minced
  • 0.5 cup fresh breadcrumbs
  • 1 tbsp fresh sage chopped
  • 1 tsp fresh thyme leaves
  • 0.5 tsp black pepper
  • 1 large egg beaten
Topping and serving
  • 1 tbsp sesame seeds
  • 1 whole grain mustard for serving

Equipment

  • 2 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400F and line two baking sheets with parchment for easy release and crisp bottoms.
Make the sausage filling
  1. Mix the pork sausage meat, onion, garlic, fresh breadcrumbs, fresh sage, fresh thyme leaves, and black pepper until combined.
Shape the sausage rolls
  1. Cut each puff pastry sheet in half lengthwise, then pipe or shape a log of filling down the center of each strip.
  2. Brush one edge of each strip with beaten large egg, fold pastry over the filling, and press to seal using a fork.
  3. Cut each filled log into 6 pieces, place seam-side down on the lined baking sheets, and keep them spaced out.
Top and bake
  1. Brush the tops with beaten large egg, sprinkle with sesame seeds, and cut a small slit in each roll to vent steam.
  2. Bake for 22–25 minutes at 400F until deep golden and the sausage reaches 160F in the center.
Serve
  1. Serve warm with whole grain mustard.

Notes

For best sealing, press the fork marks firmly along the seam so the puff pastry doesn’t burst while baking. Store leftovers in an airtight container in the fridge for up to 3 days and reheat at 350F until hot. Freezing is yes: freeze baked rolls cooled to room temperature for up to 2 months; reheat from frozen at 350F until crisp. For a lighter option, use turkey sausage meat instead of pork sausage meat to reduce fat while keeping the same herby filling.