Sausage Rolls
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5.0
3 reviews
Excellent
Sausage Rolls
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These delicious Sausage Rolls are easy to make with puff pastry and a simple sausage filling. They make the best finger food and holiday appetizer and they're make-ahead friendly!
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Ingredients
- 1 (17.3 oz. box) puff pastry sheets see notes
- 1 teaspoon olive oil
- 1/3 cup yellow onion finely diced
- 3 cloves garlic minced
- 1 lb. ground pork sausage see notes
- ½ cup panko breadcrumbs
- ½ cup cheddar cheese grated
- 2 eggs divided
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- 1 tablespoon water or milk
Instructions
- Preheat the oven to 400°F. This can also be done in later steps, after you’ve assembled half of the sausage rolls.
- Thaw the puff pastry according to package instructions, keep it in the wrapper while it thaws to prevent it from drying out.
- Meanwhile, heat the olive oil in a small skillet over medium heat. Add the onions and garlic and soften for 5-7 minutes. Remove and let cool.
- In a large bowl, combine the sausage, cooled onions/garlic, breadcrumbs, cheddar cheese, 1 whisked egg, Dijon, and parsley. Place ½ of the mixture on a plate and divide into 9 portions of the same size. Place the remaining mixture in the fridge until ready to use.
- Take out one puff pastry. Cover the other and place the other in the fridge until ready to use.
- Lay the pastry flat on a cutting board and cut along the 3 creased lines where it was folded. Cut each rectangle twice to make a total of 9 squares. (See process shots above this recipe card.)
- Roll each piece of sausage into a link and place it in the middle of each pastry square. Roll each into a cylinder and place it seam-side-down. Cut each cylinder in half and transfer to a plate. Cover with saran wrap and refrigerate.
- Repeat with remaining pastry sheet/sausage filling. Cover with saran wrap and refrigerate for up to 1 day, or proceed with baking as outlined below.
- Place the sausage rolls on a large light colored, lightly greased baking sheet. (Mine is 11.2 x 15.7-inches.)
- Whisk the remaining egg and combine it with water or milk. Use a pastry brush to brush each sausage roll with the egg wash.
- Bake uncovered for 20-25 minutes, until the tops are golden brown. If baking immediately, they take about 20 minutes. If baking cold from the fridge, they take about 25.
- Remove and serve with dipping sauce of choice, see notes for ideas!
Notes
- Pro Tips:
- Make Ahead Method:
- Storage:
- Nutritional information is an estimate and is per sausage roll. This recipe makes 18 rolls.
- Puff Pastry: I use Pepperidge Farm Puff Pastry Frozen Pastry Dough Sheets . It comes in 2 sheets, each is a 9 x 9-inch square, which we cut into nine (3 x 3-inch) squares for this recipe.
- Sausage: I highly recommend Jimmy Dean regular sausage for this recipe, it’s delicious. I find it near the bacon and breakfast sausage. They also have a hot variety (which really isn't very hot).
- 1 tablespoon maple or pancake syrup makes a nice addition to the sausage mixture!
- Be sure to bake these on a light colored baking sheet so that the bottoms don't burn.
- Dipping sauce options include: Yellow mustard, Dijon mustard, honey mustard, ketchup, chili sauce, jelly, BBQ sauce, and more!
- Method #1: These can be fully assembled 1 day ahead of time. Cover with saran wrap, seal the edges well to prevent air from getting in. When ready to serve, brush with egg wash and bake as outlined.
- Method #2: Assemble and bake. Let cool completely and store in an airtight container until ready to serve. To reheat, bake at 350°F for 10 minutes or until heated through. Serve!
- The first method above is ideal for the freshest results, but these do reheat well after they've already been baked.
- Store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months.
- To reheat: Let them thaw (if frozen) and bake at 350°F for 10 minutes or until heated through.
Nutrition Information
Show Details
Calories
257kcal
(13%)
Carbohydrates
14g
(5%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
39mg
(13%)
Sodium
271mg
(11%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
77IU
(2%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Sausage Rolls
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 271mg | 11% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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