Description
This classic Sausage Rolls recipe features a savory pork sausage filling wrapped in flaky puff pastry, enhanced with fresh herbs and a golden egg wash. Perfect as a snack, appetizer, or party treat, these sausage rolls are baked to crisp, golden perfection in just 45 minutes.
Ingredients
Scale
Pastry
- 1 package puff pastry (contains 2 sheets, 17.3 ounces), defrosted
Filling
- 1 pound pork sausage
- â…” cup Italian breadcrumbs
- 1½ tablespoons minced fresh parsley
- 1 teaspoon minced fresh thyme
- 1½ teaspoons minced garlic
- 1½ teaspoons onion powder
- 2 eggs, divided
- 1 tablespoon water
Instructions
- Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the filling: In a large bowl, combine the pork sausage, 1 egg, Italian breadcrumbs, parsley, thyme, garlic, and onion powder. Mix thoroughly until the ingredients are well incorporated for even flavor in every bite.
- Prepare the dough: Place the defrosted puff pastry sheets on a clean non-stick surface. Roll each sheet out lightly to make them slightly thinner. Cut each sheet into 3 equal long rectangles, resulting in a total of 6 rectangles. If the dough was folded, use the fold lines as guides for cutting.
- Fill the pastry dough: Take small spoonfuls of the sausage mixture and arrange them in the center of each piece of dough, creating a line, while leaving about an inch of pastry on either side. Mold the mixture into a long string along the center. Bring the edges of the dough up and over the sausage, then use a fork to pinch and seal the seam, encasing the sausage completely.
- Slice: Using a sharp knife, cut each sealed sausage roll log into approximately 2-inch slices. Arrange all the sausage rolls seam-side down on your lined baking sheet, spacing them about an inch apart.
- Add an egg wash: In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush this mixture generously over the tops of the sausage rolls to promote a glossy and golden finish during baking.
- Bake: Transfer the baking sheet to the preheated oven. Bake for 15 minutes, or until the pastry puffs up and the sausage rolls are golden brown on top. Remove from the oven and let cool slightly before serving.
Notes
- Make sure the puff pastry is well thawed before working with it to prevent cracking.
- Use fresh herbs for the best flavor but dried can be substituted if necessary, adjust quantities to taste.
- You can prepare the sausage filling in advance and refrigerate it for up to 24 hours before assembling.
- For an extra golden finish, add a second coat of egg wash halfway through baking.
- The sausage rolls can be frozen before baking; bake from frozen adding a few extra minutes to cooking time.
