Why I love this sausage roll recipe
I first learned about sausage rolls when I spent Christmas with my husband’s family in Canada. This British-inspired tradition instantly became a favorite, and now I make them for every holiday gathering.
They’re exactly what you want in a party appetizer: flaky puff pastry wrapped around savory, perfectly seasoned pork sausage. They bake up golden brown and crispy, and everyone always asks for the recipe.
Plus, they’re incredibly easy to make with just a handful of ingredients, and you can prep them ahead of time. They’re hearty enough to feel substantial but still work perfectly as finger food.
More appetizer recipes you’ll love: olive oil bread dip / roasted tomatillo salsa / patatas bravas / olive tapenade
Ingredient notes:
- Pork sausage – I use regular ground pork sausage (not breakfast sausage links). You want something with good seasoning already in it. Ground turkey or chicken sausage would work, but I haven’t tested it.
- Corn flake crumbs – These act as a binding agent and help stretch the sausage filling. Panko breadcrumbs work just as well. You could also use regular breadcrumbs, but they are more likely to have hidden dairy ingredients.
- Puff pastry – This recipe uses store-bought frozen puff pastry (like Pepperidge Farm). Make sure it’s thawed but still cold when you work with it. Most dairy free puff pastry is naturally dairy free, but always check the label.
- Eggs – One goes in the filling for binding, and one makes the egg wash for a golden, glossy top. If you want to make these egg free, substitute about 2 tablespoons unsweetened dairy free milk in the filling and brush the tops with melted dairy free butter or oil.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Don’t overmix the filling. Mix the sausage mixture just until everything is evenly combined. Overmixing will make the filling dense and tough.
- Keep the puff pastry cold. If it gets too warm and sticky, pop it back in the fridge for 10 minutes before continuing. Cold pastry puffs up better in the oven.
- Make them ahead. You can assemble these completely and refrigerate them (unbaked) for up to 24 hours before baking. You can also freeze them unbaked for up to 3 months. Bake from frozen, adding 5-10 minutes to the cooking time.
- Storage and reheating. Cooked sausage rolls last in the fridge for 3-5 days. Reheat them in a 350°F oven for 10-15 minutes to get the pastry crispy again. Don’t use the microwave or they’ll get soggy.
- Serve them warm. These are best served fresh from the oven or reheated. If you need to keep them warm for serving, place them on a wire rack over a baking sheet in a 200°F oven (don’t tent with foil or they’ll steam and get soggy).
Frequently asked questions
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.
More holiday recipes: tourtiere (Canadian meat pie) / hot mulled wine / Grinch cookies / fruitcake cookies / no bake oatmeal cookies / pecan snowball cookies
Ingredients
- 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
Instructions
- Prep. Preheat the oven to 400˚F and line a baking sheet with parchment paper. Then, 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 each roll into 6 equal sections. 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!
