sausage roll

Sausage Rolls

Seasoned ground sausage is wrapped in buttery puff pastry and baked until golden brown and crisp. The sausage remains juicy inside, while the flaky pastry provides contrast in texture, creating a savory, hand-held pastry with rich, meaty flavor.

During baking, the pastry puffs evenly and browns, sealing in the sausage juices. Gentle handling during assembly ensures uniform rolls and consistent cooking. The preparation emphasizes quality sausage, proper seasoning, and careful baking to produce a classic, savory sausage roll with flaky exterior and flavorful filling.

Print Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 30 minutes
Total Time: 1 hour 15 minutes
Sausage
Servings: 4

Equipment

  • baking pan
  • parchment paper

Ingredients

  • 2 sheets frozen pastry dough, (Pepperidge Farm)
  • 1 lb. 80/20 ground pork
  • ½ onion, very finely diced
  • 2 cloves garlic, crushed
  • ¼ cup bread crumbs
  • 1 ½ Tbsp. dijon mustard
  • 1 Tbsp. chopped fresh sage (or ½ Tbsp. dried sage)
  • 1 tsp. dried thyme
  • ½ tsp. black pepper
  • ½ tsp. salt
  • ½ tsp. paprika
  • 2 eggs, beaten

Instructions 

Sausage

  • Sauté the onions in 2 Tbsp. olive oil.
  • Set the onions aside to cool.
  • Mix the pork, onions, and seasonings in a large bowl.
  • Separate the pork into four portions, roll them out into sausages, and wrap with cling film. Twist the ends of the cling film to tighten the sausage shapes.
  • Chill the sausage meat in the refrigerator for 30-60 minutes.

Pastry

  • Following the directions on the package, take the pastry dough out of the freezer to thaw for 30-40 minutes.
  • Preheat the oven to 375°F.
  • Roll out the dough sheets and cut to form four separate sheets, approx. 10-12 inches on each side.
  • Place a piece of unwrapped meat blend on a pastry sheet, stretching and shaping the sausage near the close edge of the pastry.
  • Apply an egg wash to the far edge of the exposed pastry sheet.
  • Roll the pastry and sausage forward until the near edge overlaps the far edge.
  • Press down edges close to sausage and trim off the excess pastry dough, leaving about ¾ to 1 inch of dough on the seam.
  • Using a fork, press down along the edge to completely seal the seam.
  • Repeat the process for the remaining three sausages.
  • Place the four sausage rolls on a large baking pan lined with parchment.
  • Brush egg wash all over the outside of the pastry dough.
  • Bake for 30 to 35 minutes at 375°F.
  • Remove from the oven and transfer to a cooling rack before serving.