Go Back
Sausage Roll Appetizers arranged attractively, showcasing golden-brown pastry and savory filling, perfect for parties and gatherings.

Irresistible Sausage Roll Appetizers

These sausage roll appetizers are the perfect bite-sized treat for parties or a quick snack. Flaky puff pastry encases a flavorful sausage filling, baked to golden perfection. The key is using breadcrumbs to absorb moisture and achieve a perfectly cooked pastry.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Appetizer, Snack
Cuisine: British
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 egg, beaten for egg wash
  • Sesame seeds or poppy seeds optional
  • 1 pound ground pork sausage sage-infused preferred
  • 1/2 cup breadcrumbs panko or regular
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 cup milk or water to moisten

Equipment

  • large mixing bowl
  • cutting board
  • sharp knife or pizza cutter
  • baking sheet
  • parchment paper
  • Measuring cups
  • Measuring spoons
  • Fork or whisk (for egg wash)

Method
 

  1. Prepare the Sausage Filling: In a large mixing bowl, combine the ground sausage, breadcrumbs, onion, garlic, parsley, Worcestershire sauce, thyme, salt, and pepper. Mix gently with your hands until just combined. Do not overmix, as this can make the sausage tough. Add the milk or water, a little at a time, until the mixture is moist but not soggy.
  2. Assemble the Sausage Rolls: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, unfold one sheet of puff pastry. Cut the sheet in half lengthwise. Spread half of the sausage mixture evenly along the center of each pastry half. Fold one side of the pastry over the sausage filling, overlapping slightly to seal. Press gently along the seam to secure. Repeat with the remaining pastry sheet and sausage filling.
  3. Cut and Glaze: Using a sharp knife or pizza cutter, cut each long roll into 1-inch wide pieces. Place the sausage rolls onto the prepared baking sheet, seam-side down.
  4. Brush the tops of the sausage rolls with the beaten egg. Sprinkle with sesame seeds or poppy seeds, if desired.
  5. Bake: Bake for 25-30 minutes, or until the pastry is golden brown and the sausage filling is cooked through. Let cool slightly on the baking sheet before serving.

Notes

Moisture control is key: Use breadcrumbs to absorb excess moisture from the sausage filling. Don't skip this step! Don't overmix: Gently combine the sausage filling ingredients to avoid tough sausage. Ensure your oven is preheated to the correct temperature. Rotate the baking sheet halfway through baking to ensure even browning. Give the sausage rolls enough space on the baking sheet to allow for proper air circulation. Egg wash is essential; it helps the pastry brown beautifully. Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.