Classic Puff Pastry Sausage Rolls are a quintessential savory pastry, beloved for their flaky, buttery crust and flavorful sausage filling. These rolls are surprisingly easy to make using store-bought puff pastry, yet they deliver a gourmet taste and satisfying texture. The rich and savory sausage meat, often seasoned with herbs and spices, is snugly wrapped in layers of golden-brown puff pastry that puff up beautifully during baking, creating a delightful contrast between the crispy exterior and the juicy interior. Perfect as an appetizer, a snack, or even a light meal, sausage rolls are a hit at parties, gatherings, or simply enjoyed fresh from the oven. Their portable nature also makes them ideal for picnics or lunchboxes. The simple elegance of a well-made sausage roll lies in the quality of the ingredients and the magic of puff pastry. The aroma that fills your kitchen as these bake is wonderfully savory and buttery, making it hard to resist taking a bite as soon as they’re cool enough.
Ingredients:
- 1 pound (about 450g) sausage meat (pork sausage is traditional, but you can use beef, chicken, or vegetarian sausage)
- 1 sheet (about 13-14 ounces) frozen puff pastry, thawed according to package directions
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon black pepper
- Pinch of salt (taste sausage before adding more)
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk or water (for egg wash)
- Optional: 1 tablespoon chopped fresh parsley or other herbs
- Optional: Breadcrumbs (if your sausage meat is very moist)
Equipment:
- Baking sheet
- Parchment paper
- Cutting board
- Sharp knife
- Small skillet
- Mixing bowl
- Fork
- Pastry brush
Instructions:
1. Prepare the Sausage Filling:
In a small skillet over medium heat, cook the finely chopped onion until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
In a mixing bowl, combine the sausage meat, cooked onion and garlic, dried thyme, dried sage, black pepper, and salt (if needed). If using, add the chopped fresh parsley. Mix everything thoroughly with your hands or a spoon until well combined. If the sausage meat seems very moist, you can add a tablespoon or two of breadcrumbs to help absorb some of the excess moisture.
2. Prepare the Puff Pastry:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unfold the thawed puff pastry sheet on a lightly floured surface. Depending on the size of your pastry sheet and desired size of the sausage rolls, you might need to cut it in half or into thirds. For a standard size, cutting it in half lengthwise (along the fold line) usually works well. You should end up with two long rectangles.
3. Assemble the Sausage Rolls:
Divide the sausage mixture evenly between the pastry rectangles. Shape the sausage meat into a long log along one of the long edges of each pastry rectangle, leaving about a 1-inch border on all sides.
Carefully roll the pastry over the sausage filling, ensuring a tight seal. Trim any excess pastry.
Press the edges of the pastry together with a fork to seal the seam and the ends. This will help prevent the filling from escaping during baking and create a decorative crimped edge.
4. Prepare the Egg Wash:
In a small bowl, whisk together the beaten egg and milk or water to create an egg wash.
5. Brush with Egg Wash:
Place the assembled sausage rolls seam-side down on the prepared baking sheet. Using a pastry brush, generously brush the tops and sides of the sausage rolls with the egg wash. This will give them a beautiful golden-brown color and a glossy finish.
You can also add decorative slits or score marks on the top of the pastry with a sharp knife. This allows steam to escape during baking and can enhance their appearance.
6. Bake the Sausage Rolls:
Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown, puffed up, and the sausage filling is cooked through. The internal temperature of the sausage should reach 165°F (74°C).
7. Cool Slightly and Serve:
Once baked, remove the sausage rolls from the oven and let them cool on the baking sheet for a few minutes before transferring them to a serving platter. They are best served warm.
Enjoy these classic Puff Pastry Sausage Rolls as a delicious appetizer, snack, or light meal! They are perfect on their own or can be served with your favorite dipping sauces like ketchup, mustard, or a chutney.
Tips and Variations:
- Sausage Variety: Experiment with different types of sausage meat for varied flavors, such as Italian sausage, chorizo, or even vegetarian sausage.
- Herb Variations: Feel free to add other herbs to the sausage filling, such as rosemary, marjoram, or savory.
- Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne pepper to the sausage mixture for a bit of heat.
- Cheese Filling: For extra indulgence, you can add a layer of grated cheese (like cheddar or Gruyère) on top of the sausage meat before rolling up the pastry.
- Apple or Onion Chutney: A layer of apple or onion chutney spread on the pastry before adding the sausage can add a sweet and tangy element.
- Different Shapes: Get creative with the shapes! You can make smaller bite-sized rolls or cut the pastry into squares and fold them over the sausage filling to make triangles or rectangles.
- Make Ahead: You can assemble the sausage rolls ahead of time, place them on a baking sheet lined with parchment paper, cover them loosely with plastic wrap, and refrigerate them for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if they are cold.
- Freezing: Cooked sausage rolls can be frozen. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. To reheat, bake them in a preheated oven at 350°F (175°C) until heated through and crispy.
Enjoy making and sharing these delightful Puff Pastry Sausage Rolls! They are a timeless classic for a reason.