Ingredients (Makes about 6–8 rolls)
For the filling:
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1 lb (450 g) sausage meat (or remove casings from pork sausages)
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1 small onion, finely chopped (optional)
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1 garlic clove, minced
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1 tsp dried thyme or sage (optional)
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1/2 tsp black pepper
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1/4 tsp salt (sausage is usually already seasoned)
For the pastry:
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1 sheet puff pastry (store-bought is easiest)
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1 egg, beaten (for egg wash)
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1 tsp sesame seeds or poppy seeds (optional, for topping)
Instructions
1. Preheat oven:
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Preheat your oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
2. Prepare the filling:
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In a bowl, combine sausage meat, onion, garlic, thyme, salt, and pepper.
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Mix well with your hands or a spoon until evenly combined.
3. Assemble the rolls:
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Roll out puff pastry on a lightly floured surface if needed.
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Cut into rectangles (roughly 3×6 inches each).
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Place a portion of sausage meat along the long edge of each rectangle.
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Roll pastry over the sausage to encase it and pinch edges to seal.
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Place seam side down on the baking sheet.
4. Egg wash & topping:
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Brush the tops of each roll with beaten egg for a golden finish.
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Sprinkle with sesame or poppy seeds if desired.
5. Bake:
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Bake for 20–25 minutes or until pastry is golden and sausage is cooked through.
6. Serve:
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Best served warm with mustard, ketchup, or your favorite dipping sauce.
💡 Tips:
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Don’t overfill the sausage—puff pastry rises best with a moderate amount of filling.
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For extra flavor, add finely chopped herbs, grated cheese, or a dash of Worcestershire sauce to the sausage mixture.
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These can be made ahead and frozen before baking—just brush with egg wash and bake straight from frozen (adding a few extra minutes).
If you want, I can give you a shortcut mini sausage roll version perfect for appetizers or parties—it’s faster and bite-sized.
Do you want me to do that?
