Puff Pastry Sausage Rolls
User Reviews
4.9
Puff Pastry Sausage Rolls
Description
This recipe prepares sausage rolls by seasoning pork sausage with dried basil, oregano, thyme, salt, and pepper. The seasoned meat is divided evenly and arranged lengthwise onto rolled-out puff pastry sheets. The pastry edges are sealed around the filling, then the logs are cut into individual rolls. Each roll is topped with slits, brushed with beaten egg, and sprinkled with poppy seeds to add texture and enhance browning.
Baked at 375°F until bubbling and golden, the pastry crisps while the sausage cooks through, creating a contrast of flaky, buttery dough and juicy, herb-scented meat. These can be served warm as finger food or cold from the refrigerator. The recipe's versatility extends to make-ahead and freezing options for convenient preparation. It’s well-suited for snacks, lunchboxes, or party trays.
Notes include tips for prepping ahead, refrigerating or freezing leftovers, and reheating methods to preserve the crust and filling texture.
Ingredients
- 1½ pound pork sausage
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- salt to taste
- black pepper to taste
- 17 ounces puff pastry thawed, frozen
- 2 egg beaten
- poppy seeds
Instructions
- In a large bowl, mix sausage, basil, oregano, and thyme, until all the seasonings are evenly distributed. Add salt and pepper to taste.
- Divide the meat mixture into 6 equal portions and set aside.
- On a floured surface, unfold the pastry dough and gently roll it out to slightly thin. Cut it into 3 long rectangle sections
- Place sausage down the center of each section leaving an inch or so of pastry on either side. (The meat mixture was divided to help spread it evenly. Add two meat portions to each pastry rectangle.)
- Bring the sides together, pinch to seal, and pat down slightly. Repeat with the remaining sausage and dough. Turn over (seam side down) and cut each "log" into 6 equal portions about 2 inches long.
- Cut slits into each piece, brush the top with egg, and sprinkle on sesame seeds.
- Place on a baking sheet, about one inch apart. Bake at 375°F for 17-19 minutes, or until golden brown and the meat is cooked.
- Serve warm or cold, and ENJOY!
Notes
- Prepare sausage and pastry ahead for easy assembly later or freeze the finished rolls for up to two months.
- Store leftovers in an airtight container; refrigerate up to 3-4 days or freeze up to 3 months.
- Reheat single rolls in a microwave or toaster oven; for multiple rolls, use a 350°F oven for 10-12 minutes from refrigerated or 20-25 minutes from frozen.
- If you prepare the sausage logs in advance, cover and refrigerate them for 1-2 days before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36pieces
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 157mg | 7% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
