Wrapped in a puff pastry and baked to flaky and golden deliciousness, these Sausage Rolls are always a crowd-pleaser on an appetizer table. Puff pastry sheets are stuffed with a zesty bacon and sausage mixture and brushed with an egg wash before being baked to savory deliciousness.
Not just for appetizer tables, these Sausage Rolls are perfect for game days as well as breakfast and snacks. They’re even delicious cold, right from the fridge!
With the help of puff pastry and a few other ingredients to help make the sausage a tantalizing filling, the assembly for these rolls couldn’t be easier. It’s the perfect appetizer to make ahead of time will be tight around the holidays or your event. These will be your new favorite way to make sausage balls – encased in a buttery and flaky dough!
Bacon – Cooked and chopped. Use your favorite bacon.
Breakfast Sausage Roll – Use your favorite brand.
Minced Dried Onion – To help flavor the sausage mixture.
Fresh Parsley – Minced, to help flavor the sausage mixture.
Bread Crumbs – To help bind the sausage mixture.
Eggs – One will be used in the sausage mixture and the other to make the egg wash before baking.
Puff Pastry – Use the original style puff pastry sheets.
Water – To be mixed with the egg wash.
How To Make Sausage Rolls
STEP 1: Mix the filling by combining the cooked crumbled bacon, raw breakfast sausage, minced onion, parsley, breadcrumbs, and egg. Mix well and set aside.
STEP 2: On a lightly floured piece of parchment paper, unfold and cut the puff pastry into 4 pieces. Set aside.
STEP 3: Divide the sausage mixture into 4 equal parts and shape each quarter into a log, roughly the length of a piece of the puff pastry.
STEP 4: Place the long sausage rolls onto each quarter of puff pastry and stretch it to the ends of the pastries, if need be.
STEP 5: Fold up each puff pastry by pulling the sides of the puff pastry over the sausage to seal.
STEP 6: Place the sausage rolls, seam side down, on a parchment-lined baking sheet and place in the freezer for 30 minutes.
STEP 7: Preheat the oven to 400 degrees F and make your egg wash by whisking together the remaining egg with 1 tablespoon of water.
STEP 8: Once thoroughly chilled, remove the sausage rolls from the freezer and cut each of the 4 rolls into 6 pieces. Place the sausage rolls about 1 inch apart on a parchment-lined baking sheet.
STEP 9: Brush each cut sausage roll with the egg wash before baking them for 20-22 minutes until golden brown.
Can I Make These Ahead?
Yes! You can either bake them, cool and refrigerate for later or assemble them and freeze them before baking.
- To reheat baked sausage rolls from the refrigerator, place them on a baking sheet and reheat in a 350-degree F oven for 10 minutes or until heated through.
- To freeze before baking, assemble them and cut them into bite-sized pieces. Flash-freeze them on a baking tray before storing them in a freezer-safe Ziploc bag for up to 2 months. When ready to bake, add a few more minutes of cooking time since they’re going in the oven frozen.
While this recipe calls for pork-based breakfast sausage, you can use practically any sausage type you prefer, including chicken. I love the convenience of a pre-packaged roll of sausage, but if you have a recipe for homemade sausage from scratch, you can use that as a filling, still following the puff pastry instructions to encase, flash freeze, cut, and then bake it.
What Size Should The Sausage Rolls Be?
When you go to cut the sausage logs into bite-sized pieces, the size is really dependent on how you plan to serve them. If you’re looking for small pieces that can be speared with a toothpick and are truly an appetizer before a big meal, you’ll want them to be fairly small. If you’re serving them for game days, tailgating, or where a larger piece would be appreciated as a more substantial offering, cut them accordingly. Basically, cut them any size that you wish!
How To Serve Sausage Rolls
Perfect as appetizers, these sausage rolls are always a hit when served warm. They’re delicious as is or serve them with a dipping sauce.
These sausage rolls are just as tasty as leftovers when served cold, straight from the fridge. They’re also great for tailgating, where it’s easier to keep them cold for travel.
Dipping Sauce Ideas
If you would like to serve these sausage rolls with a dipping sauce, here are some easy ones that you can purchase without having to mix them up yourself.
- Honey Mustard
- Ranch Dip Or Dressing
- BBQ Sauce
- Sweet And Sour Sauce
- Marinara Sauce
- Buffalo Sauce
- Melted Velveeta Cheese
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven, or a toaster oven, at 350 degrees F for about 12 minutes. You can also reheat them in about 5 minutes in an air fryer. I don’t recommend the microwave.
More Easy Appetizers
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These Sausage Rolls are a new favorite appetizer. Wonderful for any get-together from now on. They are sausage balls but inside flaky puff pastry! Flavorful sausage mixes with a little bacon, seasonings, egg, and breadcrumbs before getting rolled into that flaky puff pastry and given a golden egg wash. Delicious and always the first thing to get eaten at parties. The best part is these are so easy to make ahead of time and keep in the freezer until needed.
- 3 slices of bacon, cooked and chopped
- 16 ounces breakfast sausage roll
- 1 teaspoon minced dried onion
- 2 tablespoons parsley, minced
- 1/2 cup bread crumbs
- 2 eggs, divided
- 1 (14-ounce) package of puff pastry, thawed if frozen
- 1 tablespoon water
- Gather all of the ingredients.
- In a large bowl, combine the cooked crumbled bacon, raw breakfast sausage, minced onion, parsley, breadcrumbs, and one egg.
- Mix well until combined.
- Open up the puff pastry and lay it out on a lightly floured piece of parchment paper.
- Cut the puff pastry into four pieces.
- Divided the sausage mixture into four equal parts.
- Shape each quarter of the sausage mixture into a log roughly the length of a piece of puff pastry.
- Place the sausage onto the puff pastry and stretch it to the ends if need be.
- Pull the sides of the puff pastry over the sausage to seal.
- Repeat with the other three.
- Place the sausage rolls seam-side down on a parchment-lined sheet and place in the freezer for 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit and make the egg wash.
- Whisk together the remaining egg with one tablespoon of water.
- Once thoroughly chilled removed the sausage rolls from the freezer and cut each of the four rolls into six pieces.
- Place the sausage rolls about 1 inch apart on a parchment-lined baking sheet (might have to do in two batches).
- Brush each one with the egg wash.
- Bake the rolls at 400 degrees Fahrenheit for 20-22 minutes until golden brown.
Tips and Tricks
- Store leftovers in the refrigerator for up to 3 days.
- You can use fresh minced onion if you prefer.
- You can use hot breakfast sauce if you like or even turkey sausage.
- You can freeze Sausage Rolls on a parchment-lined tray after cutting them into pieces and before baking, freeze them solid and then transfer them to a freezer-safe bag to keep these on hand for whenever you want to bake them off, just add a couple of minutes to the cooking time.
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Amount Per Serving Calories 93Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 33mgSodium 210mgCarbohydrates 3gFiber 0gSugar 0gProtein 5g