Sausage Rolls

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Tasty bites of sweet sausage wrapped in puff pastry. These homemade sausage rolls are make-ahead, crowd-pleasing, game day perfection!

Hut, Hut, Eat!

That’s basically what the Superbowl comes down to for me. Well, not just the food. I enjoy the commercials, filling my name in the winning squares, the craft beers and oh, yeah, the game. Look, a football aficionado I am not, but a connoisseur of Superbowl snacks; that’s my game.

The game, the parties, the food, the drink…the Superbowl is a celebrated day of excess and fun. It’s the day we’re not only allowed, but expected to put forth trays of rich, spicy, bacon-flecked foods wrapped in buttery crusts with sides of gooey, cheesey sauces. We’re supposed to eat too much, drink too much and cheer too loudly. Only one problem: it’s a Sunday night.

I propose that the Monday after the Super Bowl should be a national holiday.  I bet if we looked into the level of productivity in the workplace on the post-Super Bowl Monday, most companies would see a substantial dip versus the average start to the work-week. We’re tired, we’re full, and in the case of die-hard football fans, in mourning until the whole thing kicks off again in August.

Ah, but we can’t let the crushing blow of Monday’s alarm clock squash our good time. Let’s go out swinging. And these sausage rolls pack a wallop. These tasty little bites of sweet Italian sausage mixed with herbs and Parmesan cheese are wrapped in buttery puff pastry, then piled high on plates and served with tangy whole grain mustard.

Sausage rolls have been a staple at every Superbowl party we’ve hosted ten years and counting. In fact, they’re in heavy rotation throughout the entire football season. They’re easy to prepare, freeze well, and are one of the most requested appetizers I make. One catch though: no leftovers!

Let’s make Sausage Rolls

1. Saute the onion and garlic in  olive oil. Set aside to cool.
2. Add the onion and garlic to the sausage.
3. Add the seasonings, herbs, and cheese.
4. Mix well, using your hands.
5. Lightly flour one sheet of puff pastry.
6. Roll slightly, until the sheet is about 16×16 inches.

7. Divide the puff pastry into 3 equal strips using a pizza cutter or sharp knife.
8. Brush the edges with egg wash.
9. Divide the sausage mixture into three equal portions and form into a long strip that reaches end to end of each puff pastry strip.
10. Roll the puff pastry to enclose the sausage and press to seal.
11. Brush with egg wash and sprinkle with seeds.
12. Pop in the freezer for a few mins to set, then use sharp knife to cut each strip into 12 equal pieces.  Bake at 400 degrees for 20-25 mins, until puffed and golden.

Tips for success

• Make sure you cool the onion and garlic to room temperature before mixing with the sausage. 
• I like to roll the dough out with a little flour between two sheets of wax paper to prevent sticking.
• Chilling the long rolls in the freezer before cutting into pieces makes it easier to slice and keep the edges smooth.
• Make-ahead tip: Freeze the cut, unbaked pieces on a cookie sheet in the freezer until solid. Then place them in a freezer ziplock bag for storage. Unbaked pieces will keep for several weeks in the freezer. No need to defrost before baking.

Check out my video to see just how easy it is to make this deliciously impressive appetizer.

5 from 1 vote

Print

Sausage Rolls

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

Tasty bites of sweet sausage wrapped in puff pastry. These homemade sausage rolls are make-ahead, crowd-pleasing, game day perfection!

Course: Appetizer

Cuisine: American

Keyword: sausage rolls

Servings: 6 Servings

Calories: 586 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb sweet Italian sausage, removed from casing
• 1/3 cup Parmesan cheese, grated
• 1 Tbsp fresh parsley, minced
• 2 tsp fresh oregano, minced
• 2 tsp fresh basil, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 sheet puff pastry (from a 17.3 oz package, thawed)
• 1 egg
• 1/4 cup seeds (sesame, poppy, cumin or your favorites for topping)
• *whole grain mustard for serving

Instructions

1. Heat olive oil in a non-stick skillet over med/high heat.

2. Add onion and saute until translucent, about 5 minutes

3. Add minced garlic and continue to cook 2-3 minutes more. Remove from heat and cool to room temperature.

4. In a mixing bowl combine sausage meat, Parmesan cheese, herbs, salt, pepper, onion, and garlic. Using your hands, mix well to combine.

5. Roll out puff pastry sheet on a lightly floured surface or between two sheets of wax paper until about 16 x 16 inches.
6. Using a pizza cutter or a sharp knife, divide the puff pastry into three equal strips.
7. Beat the egg with a couple tablespoons of water and using a pastry brush, brush one long side of each strip with the egg wash.
8. Divide the sausage mixture into three equal portions and form into a long strip that reaches end to end of each puff pastry strip. Roll the puff pastry to enclose the sausage and press to seal.
9. Brush each long roll with egg wash and sprinkle with seeds.
10. Place on a parchment lined sheet tray and place in freezer for about 15 minutes.
11. Preheat oven to 400 degrees and remove from freezer.

12. Using a pizza cutter or sharp knife, divide each log into 12 pieces. Place the pieces back on the lined sheet tray and bake for 20-25 minutes until sausage is fully cooked and puff pastry is golden brown and puffed.

13. Serve warm with a side of whole grain mustard if desired.

Recipe Notes

*Yields 36 pieces.

• Make sure you cool the onion and garlic to room temperature before mixing with the sausage. 
• I like to roll the dough out with a little flour between two sheets of wax paper to prevent sticking.
• Chilling the long rolls in the freezer before cutting into pieces makes it easier to slice and keep the edges smooth.
• Make-ahead tip: Freeze the cut, unbaked pieces on a cookie sheet in the freezer until solid. Then place them in a freezer ziplock bag for storage. Unbaked pieces will keep for several weeks in the freezer. No need to defrost before baking.

 

Nutrition Facts

Sausage Rolls

Amount Per Serving

Calories 586 Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 14g88%

Cholesterol 89mg30%

Sodium 1138mg49%

Potassium 260mg7%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 1g1%

Protein 18g36%

Vitamin A 140IU3%

Vitamin C 4mg5%

Calcium 95mg10%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in February 2016 but was republished with step by step photos and tips in January 2019.