Description
This Easy Sausage Roll recipe features flavorful ground pork seasoned with herbs and spices, wrapped in buttery puff pastry for a perfect golden, flaky crust. Ideal as a savory snack or appetizer, these sausage rolls are simple to assemble, bake, and enjoy warm with your favorite condiments.
Ingredients
Scale
Sausage Mixture
- 1 pound ground pork
- 1 egg (divided)
- ¼ cup onion - finely minced
- 2 cloves garlic - minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon nutmeg
- 1-2 tablespoons all-purpose flour
- 2-3 tablespoons cold water
- 1-2 ice cubes
Puff Pastry
- 2 sheets puff pastry - thawed
Egg Wash
- 1 egg (remaining)
- A splash of water
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and line 2 large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Sausage Filling: In a large bowl, combine ground pork, 1 egg, finely minced onion, minced garlic, Dijon mustard, dried thyme, rosemary, sage, salt, pepper, and nutmeg. Stir thoroughly to evenly distribute all seasonings.
- Add Moisture: Add 1-2 ice cubes and 2-3 tablespoons of cold water to the sausage mixture. Allow the ice to melt slightly, then stir again to loosen the mixture so it can be piped smoothly.
- Prepare Piping Bag: Spoon the sausage mixture into a large piping bag and snip a ½ inch opening at the tip. This will help form even sausage lines on the pastry.
- Make Egg Wash: In a small bowl, whisk remaining egg with a splash of water until smooth. Set aside as the egg wash for sealing and glazing the pastry.
- Prepare Puff Pastry: Lightly flour your surface. Unfold one sheet of puff pastry and gently roll it out to smooth seam lines. Cut the sheet lengthwise into two equal strips. Repeat with second sheet.
- Pipe Sausage Mixture: Pipe a 1-inch thick line of sausage mixture along the long edge of each pastry strip, forming a consistent log.
- Seal Rolls: Brush the opposite long edge of each strip with egg wash, then roll the pastry tightly around the filling to enclose it. Press the egg-washed edge to seal. Repeat until you have four long sausage rolls.
- Chill Rolls: Refrigerate the assembled rolls for 30 minutes to 1 hour to firm up the pastry and filling, which helps with clean slicing and better baking results.
- Slice Rolls: Slice each chilled roll into 4-5 equal pieces. Arrange them seam side down on prepared baking sheets, spacing them evenly.
- Score and Glaze: Lightly score the tops of each roll with a knife to allow steam venting during baking, then brush generously with egg wash for a golden crust.
- Bake: Bake in preheated oven for 25 minutes or until pastry is golden brown and the internal sausage temperature reaches 160℉ indicating fully cooked pork.
- Cool and Serve: Let baked sausage rolls cool on pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm with ketchup, mustard, and optionally freshly minced parsley.
Notes
- Ground pork is safe to eat at an internal temperature of 160℉.
- Keep sausage mixture and puff pastry cold to maintain texture and ease of handling; refrigerate if pastry softens.
- Adding ice and water to sausage mixture ensures smooth piping and moist filling.
- Avoid overfilling pastry to prevent splitting during baking; maintain about a 1-inch thickness of sausage line.
- You can prepare rolls ahead by assembling, slicing, and refrigerating up to 24 hours before baking.
- Store leftover rolls in airtight container in the refrigerator for 3 to 4 days.
- Reheat in a 350 degree Fahrenheit oven for 8-10 minutes or in an air fryer at 350 for crispy results.
- Freeze unbaked sliced rolls on a tray until solid, then store in freezer bags for 2 to 3 months; bake straight from frozen, adding extra time as needed.
- Freeze baked rolls after cooling completely, then reheat in oven until warm and flaky.
Nutrition
- Serving Size: 1 roll
- Calories: 265 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 60 mg
