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English Puff Pastry Sausage Rolls

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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American, British
Keyword: british sausage rolls, English puff pastry sausage rolls, english sausage rolls, puff pastry sausage rolls, sausage rolls
Servings: 8 Servings
Calories: 613kcal
Author: Sunena

Ingredients

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.

Video

Notes

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.

Nutrition

Calories: 613kcal | Carbohydrates: 31g | Protein: 20g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 881mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg
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