Sausage Rolls Appetizer

Sausage rolls are a classic and crowd-pleasing appetizer perfect for parties, game days, or even a casual snack. These flaky pastries are stuffed with savory sausage filling and baked to golden perfection.

With minimal ingredients and maximum flavor, these rolls are easy to make and always a hit!

Kitchen Equipment Needed

• Baking sheet
• Parchment paper
• Mixing bowl
• Rolling pin
• Pastry brush
• Knife or pastry cutter

Ingredients Overview

• Puff Pastry: The flaky, buttery base that wraps around the filling. Store-bought works well for convenience.
• Sausage: Choose your favorite type of sausage, such as chicken, turkey, or beef, seasoned to taste.
• Seasonings: Enhance the sausage with simple seasonings or add fresh herbs like parsley for a gourmet touch.
• Egg Wash: A beaten egg adds a beautiful golden finish to the pastry.

Ingredients

• 1 package puff pastry, thawed
• 1 lb sausage of choice (chicken, turkey, or beef)
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 egg, beaten
• Optional garnish: sesame seeds or poppy seeds

Instructions

1. Preheat and Prepare:
   • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the Filling:
   • In a mixing bowl, combine the sausage, breadcrumbs, Parmesan (if using), garlic powder, onion powder, smoked paprika, and black pepper. Mix until well incorporated.
3. Prepare the Puff Pastry:
   • Roll out the puff pastry on a lightly floured surface to smooth out any creases. Cut each sheet into 3 or 4 rectangles, depending on the size of the sausage rolls you prefer.
4. Assemble the Rolls:
   • Place a portion of the sausage mixture along one edge of each rectangle, shaping it into a log.
   • Roll the pastry tightly around the sausage, sealing the edges by brushing a little beaten egg along the seam.
   • Repeat with remaining pastry and filling.
5. Cut and Arrange:
   • Slice each roll into bite-sized pieces or keep them larger for a more substantial appetizer. Arrange on the prepared baking sheet, seam-side down.
6. Add Egg Wash and Bake:
   • Brush the tops of the rolls with the beaten egg and sprinkle with sesame seeds or poppy seeds, if desired.
   • Bake for 20–25 minutes, or until the pastry is golden brown and the sausage is cooked through.
7. Serve:
   • Let the sausage rolls cool slightly before serving. Pair with your favorite dipping sauce, like honey mustard, ranch, or marinara.

Recipe Tips

• Ensure the puff pastry stays cold while working to maintain its flakiness. Refrigerate it briefly if it begins to soften too much.
• Experiment with fillings by adding chopped spinach, grated cheese, or caramelized onions.
• Double the batch and freeze unbaked rolls for future use; bake straight from the freezer, adding a few extra minutes to the cooking time.

What to Serve With This Recipe

• Dipping sauces: honey mustard, spicy ketchup, ranch, or garlic aioli.
• Pair with a fresh side salad for a more balanced snack.
• Serve alongside other appetizers like vegetable crudités or cheese and crackers.

Frequently Asked Questions

Q: Can I use pre-cooked sausage?
A: Yes, you can use pre-cooked sausage. Just crumble it finely and mix it with the other filling ingredients before assembling.

Q: Can I make these ahead of time?
A: Absolutely! Assemble and refrigerate unbaked rolls for up to 24 hours or freeze them for later use.

Q: Can I use phyllo dough instead of puff pastry?
A: Yes, but the texture will be different. Phyllo dough creates a crispier, lighter pastry compared to puff pastry’s buttery layers.

Serving Suggestions

Sausage rolls are a versatile appetizer that fits any occasion. Serve them fresh from the oven at your next gathering or pack them for a picnic. They’re also fantastic as a game-day snack or a quick, satisfying treat anytime!

Sausage rolls

a classic and crowd-pleasing appetizer perfect for parties, game days, or even a casual snack. These flaky pastries are stuffed with savory sausage filling and baked to golden perfection. With minimal ingredients and maximum flavor, these rolls are easy to make and always a hit!

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Ingredients Equipment Method

Ingredients

  

• 1 package puff pastry thawed
• 1 lb sausage of choice chicken, turkey, or beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese optional
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 egg beaten
• Optional garnish: sesame seeds or poppy seeds

Equipment

• Kitchen Equipment Needed
• Baking sheet
• Parchment paper
• Mixing bowl
• Rolling Pin
• Pastry brush
• Knife or pastry cutter

Method

 

1. Preheat and Prepare:
2. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
3. Prepare the Filling:
4. In a mixing bowl, combine the sausage, breadcrumbs, Parmesan (if using), garlic powder, onion powder, smoked paprika, and black pepper. Mix until well incorporated.
5. Prepare the Puff Pastry:
6. Roll out the puff pastry on a lightly floured surface to smooth out any creases. Cut each sheet into 3 or 4 rectangles, depending on the size of the sausage rolls you prefer.
7. Assemble the Rolls:
8. Place a portion of the sausage mixture along one edge of each rectangle, shaping it into a log.
9. Roll the pastry tightly around the sausage, sealing the edges by brushing a little beaten egg along the seam.
10. Repeat with remaining pastry and filling.
11. Cut and Arrange:
12. Slice each roll into bite-sized pieces or keep them larger for a more substantial appetizer. Arrange on the prepared baking sheet, seam-side down.
13. Add Egg Wash and Bake:
14. Brush the tops of the rolls with the beaten egg and sprinkle with sesame seeds or poppy seeds, if desired.
15. Bake for 20–25 minutes, or until the pastry is golden brown and the sausage is cooked through.
16. Serve:
17. Let the sausage rolls cool slightly before serving. Pair with your favorite dipping sauce, like honey mustard, ranch, or marinara.
18. Recipe Tips
19. Ensure the puff pastry stays cold while working to maintain its flakiness. Refrigerate it briefly if it begins to soften too much.
20. Experiment with fillings by adding chopped spinach, grated cheese, or caramelized onions.
21. Double the batch and freeze unbaked rolls for future use; bake straight from the freezer, adding a few extra minutes to the cooking time.
22. What to Serve With This Recipe
23. Dipping sauces: honey mustard, spicy ketchup, ranch, or garlic aioli.
24. Pair with a fresh side salad for a more balanced snack.
25. Serve alongside other appetizers like vegetable crudités or cheese and crackers.
26. Frequently Asked Questions
27. Q: Can I use pre-cooked sausage?
28. A: Yes, you can use pre-cooked sausage. Just crumble it finely and mix it with the other filling ingredients before assembling.
29. Q: Can I make these ahead of time?
30. A: Absolutely! Assemble and refrigerate unbaked rolls for up to 24 hours or freeze them for later use.
31. Q: Can I use phyllo dough instead of puff pastry?
32. A: Yes, but the texture will be different. Phyllo dough creates a crispier, lighter pastry compared to puff pastry’s buttery layers.
33. Serving Suggestions
34. Sausage rolls are a versatile appetizer that fits any occasion. Serve them fresh from the oven at your next gathering or pack them for a picnic. They’re also fantastic as a game-day snack or a quick, satisfying treat anytime!