English puff pastry sausage rolls are a classic appetizer or snack recipe, that are so incredibly easy to make at home! These homemade British sausage rolls are so easy to make at home, that you can easily skip the freezer section version.
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Why You'll Love This Recipe
- Great for entertaining: These sausage rolls are a classic appetizer idea, especially for the holidays. It is easy to scale this recipe up to feed a crowd too.
- Easy to make: You do not need any fancy equipment, ingredients, or techniques to make these sausage rolls. They are fancy but easy to make, even for beginners.
- Kid-friendly: The flavors in these sausage rolls are mild, which makes them kid-friendly!
Ingredient Notes
- Frozen puff pastry: Puff pastry is always best store-bought. The homemade process is far too labor-intensive for the finished product. You can usually find puff pastry sheets in the freezer section of your grocery store.
- Ground pork: Typically, ground pork is not sold with a specific fat content like ground beef. If your store does sell it like that, you will want to choose a higher fat content for this recipe.
- Panko: Panko breadcrumbs are also known as Japanese breadcrumbs. They help to bind the filling together, but you will not find any crunchy texture in the meat filling.
- Dried spices: You will need ground sage, nutmeg, garlic powder, and salt.
- Dijon mustard: Dijon mustard adds a subtle layer of flavor that also seeps into the pastry as it cooks.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Ground pork: You can use ground chicken instead of ground pork if you prefer.
- Panko breadcrumbs: You can use regular, unseasoned breadcrumbs instead of panko.
- Dijon mustard: You can opt for one of these substitutions for Dijon mustard. I recommend using hot English, or grainy mustard.
Variations
- Curry flavor: Add a pinch of curry powder to the sausage filling for some extra depth of flavor.
- Toppings: Top the sausage rolls with sesame seeds for an extra pop of texture and some nuttiness.
- Air fryer: If you are making a small batch of these sausage rolls, you can make them in the air fryer instead of the oven.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Thaw the puff pastry: Take the puff pastry out of the freezer approximately 30 minutes before you are ready to roll the sausage rolls.
Preheat the oven: Preheat the oven to 400°F.
Mix the Sausage Filling
Add the ground pork, egg, panko, and dried seasonings to a large mixing bowl.
Using clean hands, mix the pork mixture until everything is combined and the texture is paste-like.
Transfer to Piping Bag
Transfer the sausage filling to a large freezer bag, or a piping bag if you have one.
Close the top of the bag, and cut the end off of one corner to pipe the sausage meat out.
Prepare the Puff Pastry
Cut each puff pastry sheet in half, horizontally.
Spread Dijon mustard on ⅓ of each puff pastry portion.
Pipe the Sausage Filling
Pipe the sausage filling on top of the Dijon mustard portion of the puff pastry.
Using your fingers, gently flatten the sausage meat.
Seal the Sausage Rolls
Using a pastry brush, brush the clean edge of the puff pastry with egg wash.
Roll and Cut
Fold the puff pastry over the sausage filling, and roll into a log sealing the puff pastry with the egg wash side of the pastry.
Cut each log portion into 8 individual sausage rolls.
Bake the Sausage Rolls
Arrange the sausage rolls onto a sheet tray.
Brush the tops of the rolls with egg wash, and bake at 400°F for 25-30 minutes.
Expert Tips
Thawing puff pastry: Your puff pastry is ready to use when you can easily unfold the pastry, as it usually is folded in thirds. If the pastry trips when you are unfolding it, dab the hole with some water to bring it back together.
Working with puff pastry: It is important to keep the puff pastry cold, otherwise you will not get those flakey layers. If you find the dough is getting soft, put it back in the freezer so chill the butter in the dough.
Using lean pork: If you are using pork is lean with little fat, you will want to add 2 tablespoons of butter to the sausage filling. The fat is important for the sausage flavor and texture.
Make Ahead & Storage
- You can freeze the uncooked sausage rolls if you want to make them ahead of time.
- Prepare the recipe up until brushing the tops of the rolls with egg wash.
- When you are ready to serve, brush the sausage rolls with egg wash out of the freezer, and bake.
Serving Suggestions
- Dips and Sauces: Serve these sausage rolls with any of your favorite sauce or dip recipes. Some of my recommendations are Benihana's mustard sauce, chili garlic sauce, or chimichurri aioli.
- Appetizers: These sausage rolls go perfectly with other delicious appetizers, like stuffed mushrooms neptune, jalapeno cream cheese pinwheels, and spinach and artichoke dip.
More Appetizer Recipes
English Puff Pastry Sausage Rolls
Equipment
Ingredients
- 2 sheets Frozen puff pastry - thawed, 1 lb package
- 1.5 lbs Ground pork
- 2 tablespoon Dijon mustard
- ½ teaspoon Ground sage
- ¼ teaspoon Ground nutmeg
- 2 teaspoon Kosher salt
- 1 teaspoon Garlic powder
- ½ cup Panko breadcrumbs
- 2 tablespoon Salted butter - as needed
- 1 Egg - whisked
Instructions
- Take the puff pastry out of the freezer approximately 30 minutes before you are ready to roll the sausage rolls.2 sheets Frozen puff pastry
- Preheat the oven to 400°F.
- Add the ground pork, egg, panko, and dried seasonings to a large mixing bowl. Using clean hands, mix the pork mixture until everything is combined and the texture is paste-like.1.5 lbs Ground pork, ½ teaspoon Ground sage, ¼ teaspoon Ground nutmeg, 2 teaspoon Kosher salt, 1 teaspoon Garlic powder, ½ cup Panko breadcrumbs
- Transfer the sausage filling to a large freezer bag, or a piping bag. Close the top of the bag, and cut the end off of one corner to pipe the sausage meat out.
- Cut each puff pastry sheet in half, horizontally. Spread Dijon mustard on ⅓ of each puff pastry portion.2 tablespoon Dijon mustard
- Pipe the sausage filling on top of the Dijon mustard portion of the puff pastry. Using your fingers, gently flatten the sausage meat.
- Using a pastry brush, brush the clean edge of the puff pastry with egg wash.1 Egg
- Fold the puff pastry over the sausage filling, and roll into a log sealing the puff pastry with the egg wash side of the pastry. Cut each log portion into 8 individual sausage rolls.
- Arrange the sausage rolls onto a sheet tray. Brush the tops of the rolls with egg wash, and bake for 25-30 minutes.
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