Sausage Rolls
Buttery puff pastry wrapped around seasoned pork sausage, baked until golden and flaky. A classic British party staple that disappears fast from any spread.
Ingredients
- 2 sheets frozen puff pastry sheets, thawed
- 1 lb bulk pork sausage (or links with casings removed)
- 1/2 yellow onion, finely grated
- 2 cloves garlic cloves, minced
- 2 tsp fresh thyme leaves
- 2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1 large egg, beaten (for egg wash)
- 2 tsp sesame seeds (optional garnish)
Instructions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
2
In a bowl, combine 1 lb bulk pork sausage (or links with casings removed), 1/2 finely grated yellow onion, 2 cloves minced garlic cloves, 2 tsp fresh thyme leaves, 2 tsp Dijon mustard, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Mix until just combined — do not overmix.
-
3
On a lightly floured surface, unfold each 2 sheets thawed frozen puff pastry sheets sheet. Cut each sheet into two equal rectangles.
-
4
Divide the sausage mixture equally among the pastry rectangles, shaping it into a log along one long edge of each piece.
-
5
Brush the opposite long edge with 1 beaten (for egg wash) large egg. Roll the pastry over the sausage and press the seam firmly to seal.
-
6
Slice each roll into 4-5 equal pieces and place seam side down on the prepared baking sheet.
-
7
Brush the tops with the remaining beaten egg and sprinkle with 2 tsp sesame seeds (optional garnish) if using.
-
8
Bake for 22-25 minutes until the pastry is deep golden brown and the sausage is cooked through to an internal temperature of 160°F (71°C).
-
9
Serve hot or at room temperature with Dijon mustard or ketchup for dipping.