You don’t need to throw a party to have an excuse to make Sausage Rolls, but if you do, your guests will go crazy for them!
The British are coming! Well, not exactly, but one of their classic dishes has arrived in our post: sausage rolls! These nuggets of flaky pastry and yummy, seasoned pork filling come out of the oven golden brown and so delicious that it’s hard not to just keep popping them into your mouth, one right after the other. But if you do that, what will everyone else eat?
The ancient Greeks and Romans wrapped meat in pastry, but sausage rolls as we know them today probably originated in France in the 1800s. Around the same time, they became a popular street food in the UK and are now considered quintessentially British. They’re also widely eaten all over Australia and Canada. Over here in the US of A, we have our own version of wrapping meat in dough: pigs in a blanket! Although there are variations, the traditional one is a hot dog wrapped in crescent roll dough. But here’s something interesting: the British also have something they call pigs in a blanket, but theirs is sausage—usually small ones—wrapped in bacon.
For our sausage rolls, we are seasoning ground pork with onions, garlic, thyme, salt, and pepper, giving it a wonderful flavor. When it’s baked inside puff pastry, the result is an irresistible combination of a crispy, flaky, buttery outside and a soft, savory filling that is just super delicious. It’s also very simple to make, even if you’ve never worked with puff pastry before.
Working With Puff Pastry
Thank goodness for brands like Pepperidge Farm that make frozen puff pastry because it is one of those things that is not easy to make yourself. But it is very easy to work with these frozen sheets. Just thaw them on your counter for about 30 minutes, and they’ll be ready to use. Right away, you’ll see how easy it is to lightly roll the puff pastry sheets, cut them, and then shape them into logs around the pork filling. The egg wash will help keep the seam closed. And after you slice the logs into 8 pieces, the egg wash you brush on top will ensure that your sausage rolls bake to a golden perfection.
FAQs & Tips
How Do I Store Leftovers?
Cooked and cooled sausage rolls can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months.
Can I Prep This Ahead?
The prepared but unbaked sausage rolls (through step 7) can be covered tightly with plastic wrap and stored in the refrigerator for up to 24 hours; you can also stick the baking sheet in the freezer, and once the sausage rolls are frozen, place them in an airtight container, and they can remain in the freezer for up to 3 months.
What’s The Difference Between Puff Pastry And Pie Dough?
While both puff pastry and pie dough are made from the same ingredients—cold, unsalted butter, flour, and water—the process through which each is made is quite different. Puff pastry is made by folding and rolling the dough multiple times with butter to create thin layers of pastry that are separated by the butter. This process is called laminating and the result is that the pastry “puffs up” while baking. Pie dough is much easier to make. Mix cubes of cold butter into flour and then add cold water until the dough forms (you can do this in a food processor).
Is There A Good Substitute For The Egg Wash?
You can substitute the egg wash with melted butter, milk, heavy cream, or just plain water. With any of these, you’ll still get that beautiful golden color.
Serving Suggestions
When you think of sausage rolls, you’re probably thinking of ketchup or good old Ranch Dressing for dipping, and both of these are great. But we have some other dipping ideas that really take sausage rolls to a new level of deliciousness. Try them with sweet and sharp Honey-Mustard Dressing or spicy, tomato-based Ranchero Sauce. But I have to say that my very favorite way to eat sausage rolls is dipped in Queso.
When you’re serving sausage rolls at a party or as snacks for game or movie night, here are some fun things to serve alongside them: Bread-And-Butter Pickles, Taco Popcorn, and Mini Corn Dogs In The Air Fryer. Something for everyone… or everything for everyone!
Sausage Rolls
Ingredients
- 1 pound ground pork sausage
- 1/2 cup finely chopped onion
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 sheets puff pastry thawed
- 1 egg beaten
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a bowl, mix the ground pork sausage, chopped onion, minced garlic, dried thyme, salt, and black pepper until well combined.
- On a lightly floured surface, unfold the puff pastry sheets and roll them out slightly to remove any fold lines.
- Cut each pastry sheet in half to make four rectangles. Divide the sausage mixture into four equal parts. Shape each part into a long log and place it along one long edge of each pastry rectangle.
- Brush the opposite edge of the pastry with beaten egg. Roll the pastry over the sausage filling, sealing the edge. Place the rolls seam-side down.
- Cut each roll into 8 equal pieces. Use a sharp knife to make small slits on top of each roll.
- Place the sausage rolls on the prepared baking sheet. Brush the tops with the remaining beaten egg.
- Bake for 20-25 minutes, or until the pastry is golden brown and the sausage is cooked through. Let cool slightly before serving.
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