Easy Mini Sausage Rolls Recipe with Puff Pastry
If you like pigs in a blanket, then you will love these Mini Sausage Rolls! Made with a few simple ingredients such as ready-rolled puff pastry and sausage, these cocktail sausage rolls are the perfect appetizer or snack! There are few things more comforting than the flaky pastry of these homemade sausage rolls. I love to serve mine with a side of fancy mustard (grainy or golden brown or dijon mustard). The sausage meat stays tender and juicy in this recipe, too!
I love pigs in a blanket, don’t get me wrong. But there’s something a little more special and elevated about these mini sausage rolls! They’re playful and fun, but they’re super easy to make! They’re the perfect party food and honestly the best way to use up any lingering puff pastry you might have in your freezer.
The best part of this recipe is that you don’t need any special equipment. Yep, that’s right- no food processor! Trust me, you’ll want to grab this recipe for your next special occasion or regular Friday evening.
Why You’ll Love This Recipe
- A classic, but with a British twist! Ground pork sausage has so much more flavor than the hot dogs that are traditionally used for pigs in a blanket. The Brits really know what they are doing! with the savory sausage filling in these sausage rolls.
- An easy appetizer! All you need to do for these mini sausage rolls is form the sausage mixture into a log shape inside the puff pastry sheets. Then, use a pastry brush to brush with egg wash and bake! Super easy, low-effort appetizer, but seriously, so good! Using ready-made puff pastry cuts down on time and is hands down the quickest way to make these.
Ingredients
- Sheets of Puff Pastry – Puff pastry provides a light, flaky crust that perfectly contrasts the savory sausage filling, creating the rolls’ delicious texture and golden color.
- To maintain its flakiness, keep puff pastry cold until ready to use. Thaw in the fridge overnight for best results. Look for high-quality puff pastry with a high butter content, such as Dufour or Pepperidge Farm, which ensures flakier layers.
- Olive Oil – Olive oil is used to sauté the onions. Use extra virgin olive oil for a richer flavor. Store in a cool, dark place to maintain its quality.
- Yellow Onion – Onions add a little bit of sweetness to the sausage filling. Choose onions that are firm and free from soft spots or sprouts. For a sweeter flavor, select onions with a shiny, papery skin.
- Dried Sage – Sage adds a fragrant, earthy note to the sausage filling, which complements the pork! Use high-quality dried sage from a reputable spice brand. It should have a vibrant green color and a strong, aromatic scent.
- Pork Sausage – The sausage is the main component of the filling, providing a savory, spiced flavor that is essential to the overall taste of the mini rolls. Choose sausage with high-fat content and no fillers for the best flavor. If using pre-seasoned sausage, adjust additional spices accordingly. Look for “pork breakfast sausage” or “mild sausage” with a good fat-to-meat ratio for juicy, flavorful rolls.
- Salt – Salt enhances the flavors of all ingredients, balancing the seasoning and making the sausage filling more flavorful. Use fine sea salt or kosher salt for seasoning, as it dissolves easily and distributes evenly.
- Ground Black Pepper – Pepper adds a touch of heat to the sausage filling. Freshly ground black pepper has a more robust flavor compared to pre-ground pepper. Use a pepper mill for the best results.
- Eggs – Eggs are used in the filling to bind the ingredients together and in the egg wash to create a golden, shiny finish on the pastry.
- All-Purpose Flour – Flour prevents the puff pastry from sticking to your rolling surface, ensuring smooth and easy assembly of the mini sausage rolls. A light dusting is sufficient to prevent sticking without affecting the dough’s texture. Any standard all-purpose flour will work, but ensure it’s fresh and free from clumps.
Substitutions and Additions
- Mustard – Spread a thin layer of Dijon mustard on the puff pastry before adding the sausage filling.
- Cheese – Cheesy sausage rolls? Yum! Mix 1/2 cup of shredded sharp cheddar or grated Parmesan into the sausage mixture.
- Worcestershire Sauce – Add some Worcestershire sauce to the sausage mixture for added flavor.
- Poppy Seeds – Add poppy seeds to the top of the puff pastry for a little added texture and taste! You could also add sesame seeds to the puff pastry dough.
Step by Step Instructions
Preheat the Oven: Preheat your oven to 400°F (204°C). Line two rimmed baking sheets with parchment paper and set aside.
Cook the Onions: In a frying pan, heat 1 tablespoon of olive oil over medium heat until glistening. Add the finely chopped onion and dried sage, cooking until the onions start to brown, about 6-8 minutes. Set aside to cool slightly.
Prepare the Sausage Filling: In a large mixing bowl, combine the sausage meat, 2 large eggs, cooked onion, salt, and ground black pepper. Mix well and set aside.
Prepare the Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface.
Cut each sheet into two equal-sized rectangles, making a total of four. Place them in the fridge for about 10 minutes to firm up.
Assemble the Sausage Rolls: Once the dough has chilled, place two strips of dough on each prepared baking sheet. Form the sausage mixture into long cylinders and place in the middle of each strip, leaving room on the long sides for sealing.
Seal the Rolls: Whisk the remaining egg in a small bowl. Brush the edges of the dough with the egg wash using a pastry brush to create a border around the juicy sausage filling. Fold the dough over the meat filling to form four long rolls, then flip the sausage rolls so the seam side is facing down. Brush the tops with the remaining egg wash.
Cut and Bake: Cut the mini sausage rolls into 1-inch pieces and arrange them on the baking sheets. Bake in your preheated oven for 20 minutes or until golden brown. Allow the cooked usage rolls to cool for 5 minutes before serving.
Tips and Notes
- Keep Your Pastry Cold – Puff pastry is best handled cold. Thaw it in the refrigerator overnight and keep it chilled until you’re ready to use it. If, at any point, the dough becomes too warm and difficult to handle, pop it back in the fridge for a few minutes. Cold pastry ensures a flaky, crispy texture. When the pastry is too warm, it can become sticky and difficult to work with, resulting in a less desirable texture.
- Avoid Overfilling the Rolls – When forming the sausage mixture into long cylinders, make sure they are not too thick and leave enough room on the sides to seal the pastry. It’s better to have a bit less filling and a well-sealed roll (in a cylinder shape) than to overstuff and have the filling leak out during baking.
- Egg Wash for a Golden Finish – Apply the egg mixture generously but evenly. Use a pastry brush to cover the entire surface of the rolls with the beaten egg, paying special attention to the seams and edges. The egg wash gives the rolls a beautiful, shiny, golden-brown finish and helps seal the edges, preventing the rolls from opening up during baking.
Serving Suggestions
- Wine Pairing – A crisp and refreshing Prosecco pairs wonderfully with the rich, savory flavors of the mini sausage rolls. The bubbles and acidity help to cut through the richness of the sausage.
- As an Appetizer for Dinner – Serve these mini sausage rolls at the perfect first bite of any dinner. Follow them up with cacio e pepe risotto, or another pasta dish or main entree.
- At a Cocktail Party with Other Appetizers – Create an impressive appetizer spread for a cocktail party featuring a variety of flavors and textures. Include fried goat cheese balls, pesto bruschetta, burrata bruschetta, garlic crostini, and arancini.
- For a Picnic – Pack these delicious sausage rolls for a picnic, along with warm goat cheese salad, prosciutto-wrapped melon, marinated mozzarella balls, and tomato and onion salad. This would also be a great appetizer for my pumpkin tortellini soup! Don’t forget the dessert- pack one of my easy snacking cakes like my lemon ricotta cake, ricotta strawberry cake, blueberry lemon cake, or chocolate ricotta cake! You could also bring a batch of cookies – try my pumpkin spice cookies!
Storage and Reheating Instructions
- Refrigeration – Store leftover mini sausage rolls in an airtight container. They will stay fresh for up to 3 days.
- Reheating – Preheat your oven to 350°Fahrenheit (175°Celsius). Place sausage rolls on a baking sheet and bake for 10-15 minutes until heated through.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Mini Sausage Rolls Recipe with Puff Pastry
Equipment
- cutting board
- chef’s knife
- measuring spoons
- large mixing bowl
- Small Mixing Bowl
- parchment paper
- Frying pan
- Rimmed Baking Sheet (2)
- Pastry brush
Ingredients
- 2 puff pastry sheets thawed
- 1 yellow onion chopped finely
- 2 pounds pork sausage breakfast sausage is best, if you can’t find it, get mild, casings removed
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- ½ teaspoon ground pepper
- 3 eggs
- 1 tablespoon olive oil
- Flour for rolling out the pastry sheets
Instructions
- Preheat your oven to 400°Fahrenheit (204° Celsius). Line rimmed baking sheets with parchment paper and set aside.
Prepare the Sausage Filling:
- In a frying pan, heat 1 tbsp of olive oil over medium heat until glistening. Add the chopped onion and sage, cooking until the onions start to brown, about 6-8 minutes. Set aside to cool slightly.
- In a large mixing bowl, combine the sausage meat, 2 eggs, cooked onion, salt, and pepper. Mix well and set aside.
Prepare the Puff Pastry:
- Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into two equal-sized rectangles, for a total of four. Place them in the fridge for about 10 minutes to firm up.
Assemble the Sausage Rolls:
- Once the dough has chilled, place two strips of dough on each prepared baking sheet. Form the sausage mixture into long cylinders and place in the middle of each strip, leaving room on the long sides for sealing.
Seal the Rolls:
- Whisk the remaining egg in a small bowl. Brush the edges of the dough with the egg wash using a pastry brush to create a border around the sausage filling. Fold the dough over the meat filling to form 4 long rolls, then flip the sausage rolls so the seam side is facing down. Brush the tops with the remaining egg wash.
Cut and Bake:
- Cut the rolls into 1-inch pieces and arrange them on the baking sheets. Bake for 20 minutes or until golden brown. Allow to cool for 5 minutes before serving.