sausage rolls on a plate with a bowl of ketchup to the side

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Why I love this sausage roll recipe

If I’m being completely honest, I had never even heard of a sausage roll until I spent Christmas with my husband’s family. Apparently, they were a thing in Canada, most likely a enduring British tradition that stuck around. They were hearty and delicious, exactly what you want in a holiday food.

Since we can’t spend holidays with both of our families – at least not every year – I’ve been trying to merge our family traditions – through food. We added these sausage rolls to our rotation of childhood foods, which includes Canadian tourtiere and no bake oatmeal cookies.

We’re also starting our own traditions like French mulled wine (from our time in France), Grinch cookies, and fruitcake cookies.

puff pastry sausage rolls on a baking sheet lined with parchment paper

Here’s what you’ll need to make them

How to make puff pastry sausage rolls

Prep. Preheat the oven to 400˚F and line a baking sheet with parchment paper. Make an egg wash by whisking 1 egg with some water. Set aside for later.

Mix the filling. Add the sausage, cornflake crumbs, onion, garlic, all-spice and the remaining egg to a large mixing bowl. Mix them together until they’re evenly combined. Don’t over mix though, or you’ll end up with a tough filling.

Fill the puff pastry. Cut the pastry in half lengthwise and create a thin roll of sausage down the center of each piece. Bring the sides of the pastry in to wrap around the sausage (as pictured), using the egg wash to seal the edge.

Cut and brush. Turn the rolls seam side down and use a sharp knife to cut them into 6 even pieces per roll. Place them onto the prepared baking sheet and use the remaining egg wash to brush coat the tops.

Bake the rolls. Pop them into the oven for 25 – 30 minutes, or until the tops are a beautiful golden brown. Be sure the centers have reached a food safe temperature of 165˚F. 25 – 30 minutes is plenty of time for them to get there, but always double check!

FAQs and tips for making the best homemade sausage rolls

Do you need breadcrumbs in sausage rolls?

You don’t technically need the breadcrumbs (or cornflake crumbs in this case), but the act as a binding agent and they stretch the sausage a little further, giving you more filling.

How long do homemade sausage rolls last?

Cooked them will last in fridge for 3 – 5 days. If you’re serving leftovers or making them ahead of time, I recommend reheating them in the oven to get the best results.

How do you keep sausage rolls crispy?

Make sure you’re baking the sausage roll until they’re brown and crispy, and don’t over do the egg wash. Don’t tent with foil to keep them warm once they’re cooked either, that will lead to condensation and increase the chances of them getting soggy.

What can I use if I don’t have egg wash?

If you don’t want to use egg wash, or if you don’t have enough eggs, you can substitute oil or you milk of choice.

Can I cook sausage rolls the day before a party?

You have two options for making them ahead of time. Either assemble them the day before and cook them the day you’re serving, or cook them completely and reheat in the oven.

closeup of mini sausage rolls on a plate

More appetizer recipes:

What goes well with sausage rolls?

closeup of puff pastry sausage rolls on a plate with a bowl of ketchup

Puff Pastry Sausage Rolls

These mini puff pastry sausage rolls feature flaking crust stuffed with savory pork sausage that’s seasoned to perfection and baked until golden brown. This easy, homemade appetizer recipe is a family favorite around the holidays, but it’s great anytime of year.

  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 2 dozen
  • Category: Appetizers
  • Method: Baking
  • Cuisine: British, American


  • 1 pound pork sausage
  • 1/2 cup corn flake crumbs (or panko breadcrumbs)
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon garlic powder
  • 1/4 – 1/2 teaspoon all-spice (optional)
  • 2 eggs, divided
  • 1 box puff pastry (2 sheets), thawed but still cold


  1. Preheat oven to 400˚F and line a baking sheet with parchment paper.
  2. Open puff pastry sheets and cut in half lengthwise.
  3. In a large bowl, mix the sausage, cornflake crumbs, minced onion, garlic powder, all spice and 1 egg together.
  4. In a separate bowl, make an egg wash by whisking the remaining egg with a few tablespoons of water.
  5. Create a thin line of sausage down the center of each puff pastry half-sheet.
  6. Brush one side with egg wash and roll the pastry around the sausage, letting the egg wash act as a seal.
  7. Cut each roll into 6 equal sections and place on baking sheet. Brush with remaining egg wash.
  8. Bake for 25 – 30 minutes. They should be golden brown on the top and the sausage mixture should be fully cooked.


  • Serving Size: 1 sausage roll
  • Calories: 178
  • Sugar: 0.4 g
  • Sodium: 171.6 mg
  • Fat: 12.1 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 11 g
  • Fiber: 0.3 g
  • Protein: 5.9 g
  • Cholesterol: 34.1 mg

Keywords: dairy free, Christmas, pork, sausage, puff pastry, easy

Last Updated on December 13, 2021 by Melissa Belanger

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