Mini Sausage Rolls
These savory puff pastry Mini Sausage Rolls are a perfect appetizer, snack, or part of a light lunch. The flaky and buttery puff pastry is wrapped around a mouthwatering sausage filling. Everyone will rave about these Mini Sausage Rolls!!!
Move over Pigs in a Blanket, Mini Sausage Rolls are here! These little savory puff pastry sausage rolls are so mouthwatering and filling. They really are perfect as a snack or an appetizer but my kids love them for a light lunch served with a cup of fruit. If you haven’t used puff pastry or feel intimidated by it, I have to tell you that it’s easier than you think. It’s literally just a sheet of dough that is thawed, wrapped with a filling or cut into different shapes, and brushed with an egg wash before baking. Savory puff pastry sausage rolls are flaky, buttery, and so appetizing. Give them a try! You’ll love these Mini Sausage Rolls!!!
INGREDIENTS TO MAKE MINI SAUSAGE ROLLS
- For the sausage roll filling:
- 1 sheet puff pastry, thawed
- 1 lb. pork sausage (casings removed) or Premium pork sausage (such as Jimmy Dean, in tube)
- Large eggs
- Breadcrumbs
- Fresh parsley or dried parsley
- Fresh thyme leaves or dried thyme
- Garlic powder
- Onion powder
- Salt
- Ground black pepper
- For the egg wash:
- Egg
- Water
HOW TO MAKE MINI SAUSAGE ROLLS
- Defrost 1 sheet of puff pastry according to the package instructions.
- Preheat the oven to 425°F and line a baking sheet with a silicone baking mat or parchment paper; set aside.
- In a small bowl whisk together the egg and water for the egg wash; set aside.
- In a medium-size bowl, add ground sausage, bread crumbs, egg, parsley, thyme, garlic powder, onion powder, salt and pepper; mix until combined with a fork.
- Don’t over mix!
- On a floured surface roll the sheet of puff pastry to 14-inches long and a little wider.
- Cut the puff pastry into three large rectangles lengthwise.
- Divide the mixed sausage into 3 and shape each into a long sausage shape on top of each rectangle.
- Fold over one side and then the other and pinch the dough together to seal and press down lightly to make it seamless.
- Fold and press the ends together to seal the ends.
- Turn the sealed sausage rolls over and cut each one into seven 2-inch mini rolls.
- Place all 21 mini sausage rolls on the prepared baking sheet.
- Cut two slits on top of each roll, then brush with the egg wash on the top and sides.
- Bake in the oven for 20-25 minutes or until golden brown and pastry is puffed.
Mini Sausage Rolls
Recipe details
- 21 rolls
- Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
Comments
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I’m British and these little parcels of heaven are a go-to to take to parties a lot of the time. I now live in the US (along with a considerable amount of other Brits in the area) and every time there’s an event these are my #1 requested to make item.
I’d like to take these for a gathering, but wonder how much can I do ahead? Could I put the filling in the pastry the day before, roll it, wrap the roll in plastic and refrigerate overnight? Then transport, cut and bake them there so they’re fresh?