Puff Pastry Sausage Rolls – Simply Meat Smoking

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There’s something magical about the combination of buttery, flaky pastry and savory sausage filling that makes these Puff Pastry Sausage Rolls completely irresistible. I’ve been making these for years, and they never fail to disappear within minutes at any gathering. Whether you’re hosting a cozy dinner party or need something easy to pack for lunch, these golden parcels of goodness are precisely what you need.

With just a handful of ingredients and about 30 minutes of your time, you can create these bakery-worthy sausage rolls right in your kitchen. The beauty of this recipe lies in its simplicity – no complicated techniques or hard-to-find ingredients required.

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What I love most about this recipe is how it transforms simple ingredients into something that feels special. The puff pastry creates those beautiful, crispy layers while keeping the seasoned sausage filling perfectly moist inside. Plus, they’re incredibly versatile – serve them warm as an appetizer, pack them cold for picnics, or enjoy them any time you’re craving comfort food.

I’ve perfected this recipe over countless batches, and I’m excited to share all my tips for getting that perfect golden crust and flavorful filling every time. Whether you’re new to working with puff pastry or you’re a seasoned baker, these sausage rolls are foolproof and endlessly satisfying to make.

What You’ll Need to Cook

• Ground Pork Sausage: Opt for a high-quality ground pork sausage with a good fat content for the juiciest results. Look for sausage with at least 15-20% fat to prevent the filling from drying out during baking. Italian sausage works well, or you can use breakfast sausage for a milder flavor.
• Puff Pastry: Frozen puff pastry is the key to achieving those beautiful, flaky layers without the time-intensive process of making it from scratch. Thaw the pastry in the refrigerator overnight or at room temperature for about 30 minutes. The pastry should be pliable but still cold when you work with it. Avoid over-handling to maintain those delicate layers.
• Breadcrumbs
• Onion: A finely diced onion adds sweetness and moisture to the sausage filling. You could also use a shallot.
• Dried Sage
• Garlic, Minced
• Black Pepper
• Salt
• Egg, Beaten (For Egg Wash)

Ingredient Substitutes

Ground Turkey for Pork Sausage: Replace with ground turkey mixed with 1 tablespoon of olive oil and extra seasonings. The result will be lighter but may lack some of the rich flavor that pork provides.

Phyllo Dough for Puff Pastry: Use 6-8 sheets of phyllo dough, brushing each layer with melted butter. This creates a crispier, more delicate texture but requires more careful handling during preparation.

How to Make Puff Pastry Sausage Rolls

Step 1: Prepare the Sausage Mixture

In a large mixing bowl, combine the ground pork sausage with breadcrumbs, finely diced onion, minced garlic, dried sage, black pepper, and salt.

Use your hands to mix everything together thoroughly, but don’t overwork the mixture as this can make the filling tough. The breadcrumbs will help bind the ingredients while absorbing any excess moisture during cooking. The mixture should hold together when squeezed but not be overly compact.

Step 2: Prepare the Puff Pastry

On a lightly floured surface, carefully unfold the thawed puff pastry sheets. Roll each sheet gently to smooth out any creases and create an even thickness.

Cut each sheet lengthwise into three equal strips, giving you six strips total. The pastry should be cool to the touch but pliable enough to work with easily.

Step 3: Assemble the Rolls

Divide your sausage mixture into six equal portions, one for each pastry strip. Using your hands, shape each portion into a log that runs along the length of the pastry strip, leaving about half an inch of pastry on each side. The sausage log should be roughly the same thickness throughout to ensure even cooking.

Step 4: Wrap and Seal

Brush one long edge of each pastry strip with beaten egg, then carefully wrap the pastry around the sausage filling. Press the seam firmly to seal, ensuring that no air pockets are trapped inside.

The egg wash acts as glue to keep the pastry sealed during baking and will also give the finished rolls a beautiful golden color.

Step 5: Cut and Bake

Using a sharp knife, cut each long roll into 2-inch pieces, giving you about 12 individual sausage rolls. Place them seam-side down on parchment-lined baking sheets, leaving space between each roll for expansion.

Brush the tops with the remaining egg wash and bake at 400°F for 20-25 minutes until golden brown and the internal temperature reaches 160°F.

How To Store Leftovers and Reheat

Allow the sausage rolls to cool completely at room temperature for about 30 minutes before storing. This prevents condensation from forming inside the storage container, which could make the pastry soggy.

Store cooled sausage rolls in an airtight container in the refrigerator for up to 4 days. Layer them carefully with parchment paper between rows to prevent sticking. For longer storage, wrap individual rolls in plastic wrap and freeze them in a freezer-safe container for up to 3 months.

To reheat refrigerated rolls, preheat your oven to 350°F and place the rolls on a baking sheet. Heat for 8-10 minutes, until warmed through and the pastry has become crisp again. For frozen rolls, thaw overnight in the refrigerator before reheating, or add an extra 5-7 minutes to the reheating time if cooking from frozen.

Avoid microwaving sausage rolls as this will make the pastry soggy and lose its appealing texture. The oven method ensures the pastry stays crispy while heating the filling evenly throughout.

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Smoke On!

Charlie

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