5 from 15 votes
Sausage Rolls
Sausage Rolls feature seasoned ground pork sausage mixed with cooked onions and sage, wrapped in puff pastry and baked until golden. The combination of savory sausage filling and flaky pastry crust creates a satisfying savory snack or light meal. The recipe produces multiple servings suitable for sharing or preparing in advance.
Prep Time
25 mins
Cook Time
25 mins
Additional Time
10 mins
Total Time
1 hr
Servings:
6
servings (4-5 rolls each)
Calories:
281 kcal
Course:
Breakfast, Appetizer, Snacks
Cuisine:
British, Irish
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 small onion finely chopped
- 1 pound ground pork sausage (see note 1)
- 1 tablespoon sage minced, or 1/2 teaspoon ground dried, fresh leaves
- 2 large egg divided
- salt freshly ground
- black pepper freshly ground
- all-purpose flour for rolling out pastry dough
- 1 (17.5-ounce) box puff pastry thawed (2 sheets, see note 2, frozen
Instructions
- Preheat oven to 400 degrees. Line two baking sheets with foil or parchment paper and lightly coat with non-stick cooking spray. Set aside.
- In a medium skillet over medium-high heat, heat olive oil until shimmering. Add onion and cook, stirring occasionally, until onion begins to lightly brown, about 5 to 7 minutes. Transfer to a medium mixing bowl.
- Lightly dust a clean surface with flour. Using a sharp knife, cut each sheet of puff pastry in half to form long strips. Refrigerate pastry until ready to form rolls.
- To the bowl with the cooked onion, add uncooked sausage, sage, 1 egg, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mix until well-combined.
- Form 1/4 of the sausage mixture into a log shape down the center of one pastry rectangle (lightly dampen hands if sausage mixture becomes sticky or difficult to form). Repeat with remaining sausage and puff pastry.
- In a small bowl, whisk 1 egg until beaten. Using a pastry brush, lightly brush the edges of each sheet. Fold the pastry over the sausage filling to form long rolls. Flip the sausage rolls over so they are seam-side-down.
- Using a sharp knife, cut rolls into pieces about 1 1/2-inch in size and evenly arrange pieces on prepared baking sheets seam-side down (if rolls are difficult to cut, return to the refrigerator and chill). Brush the top of each roll with egg wash.
- Place sheets in oven and bake until rolls become golden brown, about 20 minutes. Rotate sheets after 10 minutes of baking to ensure even coloring on rolls. Serve immediately warm or at room temperature.
Cup of Yum
Notes
- Use seasoned ground pork sausage typical for English style; ground beef or blends can be substituted.
- Defrost puff pastry overnight in the refrigerator or briefly at room temperature (under 40 minutes) before use.
- This recipe makes about 28 sausage roll pieces, serving 14 as snacks or 7 as meals.
- Store leftover rolls in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving.
Nutrition Information
Serving
4 rolls
Calories
281kcal
(14%)
Carbohydrates
1g
(0%)
Protein
14g
(28%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.2g
(10%)
Cholesterol
116mg
(39%)
Sodium
505mg
(21%)
Potassium
232mg
(5%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
147IU
(3%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings (4-5 rolls each)
Amount Per Serving
Calories 281
% Daily Value*
| Serving | 4 rolls | |
| Calories | 281kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 116mg | 39% |
| Sodium | 505mg | 21% |
| Potassium | 232mg | 5% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.