Move over pigs in a blanket, these Easy Sausage Rolls With Puff Pastry are my absolute favorite party appetizer! With just 4 simple ingredients, you can whip up buttery, flaky golden rolls wrapped around savory sausage in no time. They are always a massive hit whenever I make them for gatherings, game days, or a fun weekend lunch.
No party is really a party without a great spread of appetizers! While my family loves my Pull-Apart Pigs in a Blanket, these homemade sausage rolls have officially taken top spot as our go-to party bite. They pair wonderfully on a platter alongside other crowd favorites like Sausage Balls, Deviled Eggs, and a bowl of Corn Dip Recipe.
Table of contents
Key Ingredients & Substitutions
- Puff Pastry: Store-bought frozen puff pastry is the secret to getting that light, flaky, bakery-style crust with minimal effort. Be sure to thaw it in the fridge so it stays cold and easy to handle!
- Breakfast Sausage: Use your favorite bulk breakfast sausage or ground pork sausage. Sage, maple, or hot sausage all work great depending on the flavor profile you want.
- Egg & Water: A quick egg wash (one egg beaten with a splash of water) seals the pastry edges tightly and gives the tops that gorgeous, shiny golden-brown finish.
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Sausage Rolls
Making these sausage rolls is surprisingly simple! Just assemble, slice, and bake until golden brown and puffy.
- Thaw your puff pastry, lightly flour your work surface, and unfold both sheets. Cut each sheet along the fold lines to create 6 long rectangles.
- Divide the sausage evenly into 6 portions. Roll each portion into a log and place it along the edge of each pastry rectangle, about 1 inch from the border.
- Whisk together the egg and a splash of water. Brush the egg wash along the far edge of the pastry dough to act as a glue. Tightly roll the pastry over the sausage log toward the egg-washed edge.
- Gently press the seam to seal, then roll so the seam is facing down on your work surface. Using a sharp knife or bench scraper, slice each long roll into equal 2-inch pieces.
- Arrange the rolls seam-side down on a parchment-lined baking sheet. Brush the tops with egg wash.
- Bake at 400°F for 30 to 35 minutes until golden brown and puffed.
See the recipe card below for the full recipe.
👉 Sky's Tips
- Keep the Dough Cold: Puff pastry is much easier to work with when it's chill. If your dough gets too soft or sticky while assembling, pop it back in the fridge for 10 minutes before slicing and baking.
- Bake Seam-Side Down: Placing the seam directly onto the parchment paper keeps the rolls from popping open while baking in the oven.
- Add a Sesame Seed Topping: For an extra bakery-style touch, sprinkle white or black sesame seeds over the egg wash right before they go into the oven!
If you tried this Easy Corn Dip recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
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📖 Recipe
Easy Sausage Rolls with Puff Pastry
Ingredients
- 1 package frozen puff pastry 2 sheets, thawed
- 1 pound bulk breakfast sausage or your favorite kind
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Lightly flour your work surface, unfold both sheets of thawed puff pastry, and cut along the fold lines of each sheet to create 6 equal rectangles.
- Divide the sausage into 6 equal portions. Shape each portion into a long sausage log and place it onto the dough, about 1 inch from the long edge.
- In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash along the opposite long edge of the pastry.
- Roll the dough tightly over the sausage log toward the egg-washed edge. Tuck the dough underneath and press gently to seal. Position the log seam-side down.
- Using a sharp knife or bench scraper, cut each log into equal 2-inch pieces. Arrange the rolls seam-side down on your prepared baking sheet.
- Brush the tops of all the rolls with the remaining egg wash (and sprinkle with sesame seeds if using).
- Bake for 30 to 35 minutes, or until the pastry is puffed and golden brown, and the sausage is cooked through. Enjoy!
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