Puff Pastry Sausage Rolls – makes these for your next party

Who wouldn’t love some meat wrapped in pastry? Wrapping meat in pastry is an age old tradition. The Sausage Roll has been around for years and is a favorite in the UK. This is a version of the popular sausage roll using Puff Pastry. These Puff Pastry Sausage rolls are a frequent in my winter teas but are also great for game day or holiday parties. Easy to make, you will want to have these on hand for all your occasions.

In an afternoon teas, these would be part of the first course, the savories. The savory portion of a tea has small items that are salty or spicy in nature, generally finger sandwiches, small appetizer-size morsels. The menu is endless of what you can prepare for the portion of your tea and the Puff Pastry Sausage Roll is one of my favorite savories. There are many recipes but this is one that I have used for years. It is a slightly spicy sausage that is encased in puff pastry. Looks impressive but is very easy to do. I like to serve these with a Honey Dijon Mustard Sauce.

Products that you will need are puff pastry, sausage, egg, spices, bread crumbs and parsley. Honey and Dijon mustard are combined together for an easy dipping sauce.

If you have not worked with puff pastry before, not to worry. This is a very forgiving product and you can have fun with it. Take your puff pastry out of the freezer or refrigerator and let it thaw a little, but not completely to room temperature. The puff pastry will come with two sheets. Unwrap and open up the sheets while you prepare the sausage mixture.

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The spices you will need are dry mustard, onion powder, garlic powder, and parsley. Take you sausage and combine with the spices, bread crumbs, parsley and egg. Mix together and set aside.

A note about the sausage mixture. I like to have a slightly spicy sausage mixture in these rolls but it can depend on your guests tastes. I generally will use a mixture of pork sausage with Italian sausage. I have even used Sweet Italian Brats and just remove from the casing. The important thing is to have the amount of the sausage needed – 1 pound. But have fun with the variety.

Now to assemble the rolls…take one sheet of puff pastry and fold open. This will create three panels of pastry. On a lightly floured surface, cut down the creases creating three panels of pastry. Roll the panels to approximately 12 inches in length. You do not need to increase the width of the pastry.

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Take the sausage and divide it into 6 portions. Take one portion and create a long roll of sausage the length of the puff pastry.

Roll the puff pastry around the sausage, overlapping the edge and pressing slightly to seal the seam. Repeat with the remaining sausage and puff pastry panels. Cut the sausage rolls into 2 inch portions. You should get 6 portions out of each roll. This recipe makes 36 sausage rolls.

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To bake the rolls, line a baking sheet with parchment paper or use a silicon pad (I prefer the parchment paper for these rolls – it creates a nice browning). Lay the rolls out . If you are baking immediately, you will want 12 rolls per sheet which allows the puff pastry to slightly expand in the cooking process. Top the rolls with an egg wash to have a nice browning. Place in a preheated 425 oven for 15-20 minutes.

If you are freezing, lay out the rolls in a single layer – you can put them close together. Once frozen, transfer to a storage container. If using them for a tea, you can take out only those that you need. If you are going to share them at a holiday function, you can bake the whole batch. In either case, these are a delicious and versatile savory that is always eaten in any setting.

Products used for this recipe. Click on the image for more information:

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