Skip to Content

Homemade Sausage Rolls

This post may contain affiliate links. Please read my privacy policy.

Homemade Sausage Rolls are a delicious and easy appetizer. Use seasoned, fresh-ground pork and salty bacon for the filling, and top the rolls with Everything Seasoning for the perfect finishing touch.

This recipe was featured in Stillwater Living Magazine
overhead shot of finished sausage rolls in a pile on white paper. Green/yellow/white napkin in upper right corner

I’m such a huge fan of appetizers for entertaining. You can make a wide variety of options, they’re easy to eat, and it allows your guests to “graze” at their leisure.

During the holidays I love to try out new appetizers on my friends. Everyone’s in the holiday spirit, and it’s a great time to find out what’s a hit. Last year I did that with Bacon Cranberry Goat Cheese Truffles, and they were gone in minutes. So I’m ready to hit the jackpot again with Homemade Sausage Rolls

WHY THIS RECIPE WORKS
  • They’re easy to make, and on the table in about 40 minutes
  • Puff pastry creates wonderful, light and flaky layers
  • You can make them ahead, and bake as needed
close up shot of finished sausage rolls in a pile on white paper. Side of mustard in a metal container in front

INGREDIENT TIPS FOR HOMEMADE SAUSAGE ROLLS

STORE-BOUGHT PORK SAUSAGE OR GROUND PORK?

Pork sausage: it’s the fastest and most convenient, as all you do is add it to the mixture

Ground pork: you add the seasonings, and I also add sauteed celery and onion, plus diced bacon.

Yes, it takes about 15 extra minutes using fresh ground pork, and to me, it’s worth it. I have also used pork sausage and it’s delicious as well.

FROZEN, REFRIGERATED OR HOMEMADE PUFF PASTRY?

I’m sure there are people out there who make their own puff pastry and, for that, I am impressed. I am not that person, nor do I ever plan to be.

I have puff pastry in the freezer all the time, and it only takes about 40 minutes to thaw. But sometimes I’ll buy refrigerated, which you can find with the canned biscuits and cookie dough at the grocery store.

SEASONINGS AND FINISHING TOUCHES

As I mentioned previously if you use ground pork you need to add seasoning. Fennel Seeds compliment pork really well, and a little goes a long way. Dried oregano, parsley, thyme, salt, and pepper round out the seasonings.

I use Panko Bread Crumbs because I like the light and airy texture. I tried regular bread crumbs but didn’t like the result.

The egg wash does 2 things…it helps the pastry turn golden brown without burning, and it creates a base for the topping

I finish the Homemade Sausage Rolls with an easy everything seasoning. It comes together in seconds, and I also use it on my Pigs in an Everything Blanket and Loaded Breakfast Sliders.

overhead shot of finished sausage rolls in a pile on white paper. Side of mustard in a metal container in top right hand corner
STEP BY STEP INSTRUCTIONS

Thaw puff pastry according to package directions or use refrigerate puff pastry that is ready to use.

Add Poppy Seeds, Toasted Sesame Seeds, salt, pepper, onion powder, and garlic powder into a small bowl and mix together. Set aside.

Add diced bacon to a skillet and cook for 7 minutes. Add diced onion and celery, and cook for another 5 minutes until bacon is done and onion is translucent.

overhead process shot: bacon, onion and celery sauteed in a black skillet

Transfer mixture to a large bowl to cool for 5 minutes.

Add sausage, Panko bread crumbs, oregano, thyme, parsley, onion powder, garlic powder, salt and pepper to the bowl. Add a lightly whisked egg, and stir until ingredients are just combined

overhead process shot: filling ingredients in a glass bowl with a metal spoon

Unfold puff pastry onto a lightly floured surface. Using a pizza cutter, cut along the fold lines to create 3 long rectangles.

As packaged, each rectangle is 3″x9″. Use a rolling pin to stretch the rectangles to 4″x13″. This thins out the layers and allows for maximum mixture in each roll.

Place the sausage mixture down the center of each rectangle, leaving 1″ around the edges.

Carefully roll the dough over the filling, and seal the edges at the bottom.

overhead process shot: sausage rolls in wrapping process

Cut each log into 2″ pieces, yielding 18 total rolls. Place rolls on a parchment paper-lined baking sheet, spacing them evenly apart.

Whisk an egg with a little water to create an egg wash. Brush the top of each roll with egg wash, and sprinkle with everything seasoning.

overhead process shot: raw sausage rolls cut, with everything seasoning being sprinkled on top

Bake at 420 degrees for 20 minutes, until golden brown.

close up shot of finished sausage rolls in a pile on white paper. Side of mustard in a metal container in back right corner
MAKE-AHEAD AND LEFTOVER OPTIONS

It’s so easy to make Homemade Sausage Rolls ahead!

  • OPTION #1 (baking within 1 day) – prep, roll, and cut the rolls, and place them on the baking sheet. Cover them lightly with foil or a large towel. Add egg wash, topping, and bake when ready
  • OPTION #2 (baking 2+ days later) – prep, roll, and cut the rolls, and place them on the baking sheet. Place the baking sheet into the freezer for 3-4 hours, until rolls are frozen. Transfer rolls to a gallon-sized Ziploc bag and store in freezer. To use, thaw sausage rolls for 1 hour, add egg wash and topping and bake. 
  • OPTION #3 – prep the filling and store in an airtight container in the fridge for up to 3 days. When ready to bake, proceed from step #9

I am personally not a fan of leftover Homemade Sausage Rolls, because the pastry won’t be light and flaky when reheated. I would rather make a big batch and freeze it, so I can have fresh rolls when the craving hits.

MORE DELICIOUS APPETIZERS
DID YOU MAKE THIS RECIPE? COMMENT AND RATE BELOW, THEN TAKE A PICTURE AND TAG ME ON FACEBOOK AND INSTAGRAM: @KARYLSKULINARYKRUSADE

FOLLOW ME ON INSTAGRAM AND PINTEREST FOR MORE RECIPES! 
overhead shot of finished sausage rolls in a pile with a side of mustard in a metal dish

Homemade Sausage Rolls

Yield: 18 rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Homemade Sausage Rolls are a delicious and easy appetizer. Use seasoned, fresh-ground pork and salty bacon for the filling, and top the rolls with Everything Seasoning for the perfect finishing touch.

Ingredients

  • 1 package (17oz) frozen puff pastry, thawed
  • 16 ounces ground pork (80% lean)
  • 4 slices thick-cut bacon, diced into very small pieces
  • 1/4 cup yellow onion, diced small
  • 1/4 cup celery, diced small 
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 eggs
  • 1 cup Panko bread crumbs

Everything Seasoning

  • 1/2 teaspoon poppy seeds
  • 1/2 teaspoon toasted sesame seeds
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarse sea salt

Dipping Sauce

  • 1/4 cup dijon mustard
  • 1/4 cup yellow mustard
  • 2 Tablespoons pure Maple syrup

Instructions

  1. Preheat oven to 420 degrees
  2. Add diced bacon to a skillet over medium heat and cook for 7 minutes
  3. Add celery and onion to the skillet and cook for another 5 minutes
  4. Transfer mixture to a large bowl to cool for 5 minutes
  5. While mixture cools, combine poppy seeds, toasted sesame seeds, onion powder, garlic powder, and salt in a small bowl. Set aside
  6. Add ground pork, fennel seeds, onion powder, garlic powder, oregano, parsley, salt, pepper, and Panko bread crumbs to the bowl
  7. Whisk 1 egg lightly, add to mixture and mix until just combined.
  8. Unfold puff pastry and place on a lightly floured surface. Using a pizza cutter, cut along the folded lines and into 3 rectangles
  9. AS PACKAGED, EACH RECTANGLE IS 3"X9". Using a rolling pin, lightly stretch pastry so each piece is about 4"x13"
  10. Spoon mixture evenly down the center of all 3 rectangles, leaving about 1" on each side
  11. Roll the dough over the filling, and all the way around until it reaches the other side. Seal the edges of the dough together at the bottom.
  12. Cut rolls into 2" pieces, and you will get a total of 18 rolls. Place rolls on a parchment paper-lined baking sheet, spacing them 1" apart
  13. Whisk the other egg with a little bit of water to create an egg wash. Brush the egg wash on top of each sausage roll, and sprinkle each roll with a little bit of the everything seasoning
  14. Bake for 18-20 minutes until golden brown.
  15. While rolls bake, mix both mustards and maple syrup together.
  16. Serve Homemade Sausage Rolls immediately with mustard dipping sauce

Notes

MAKE-AHEAD AND LEFTOVER OPTIONS

It’s so easy to make Homemade Sausage Rolls ahead! Both options start with prepping them up to rolling and cutting the sausage rolls and placing them on a baking sheet

  • OPTION #1 (baking within 1 day) – prep, roll, and cut the rolls, and place them on the baking sheet. Cover them lightly with foil or a large towel. Add egg wash, topping, and bake when ready
  • OPTION #2 (baking 2+ days later) – prep, roll, and cut the rolls, and place them on the baking sheet. Place the baking sheet into the freezer for 3-4 hours, until frozen. Transfer rolls to a gallon-sized Ziploc bag and store in freezer. Thaw sausage rolls for 1 hour, add egg wash and topping and bake. You may need to bake for an additional 5 minutes
  • OPTION #3 - prep the filling and store in an airtight container in the fridge for up to 3 days. When ready to bake, proceed from step #9

I am personally not a fan of leftover Homemade Sausage Rolls, because the pastry won’t be light and flaky when reheated. I would rather make a big batch and freeze the extras, so I can have fresh rolls when the craving hits.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 141mgSodium: 1279mgCarbohydrates: 24gFiber: 3gSugar: 6gProtein: 28g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

Venison Stuffing Balls - Karyl's Kulinary Krusade
Previous
Venison Stuffing Balls
Next
Apple Cinnamon Rum Punch

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe