Description

These Puff Pastry Sausage Rolls are crispy and flaky bites, perfect for New Year’s Eve snacking or any gathering. Featuring savory sausage meat wrapped in golden, buttery puff pastry, they’re easy to prepare and delicious served warm or at room temperature.

Ingredients

Scale

Puff Pastry Sausage Rolls Ingredients

1 sheet puff pastry (about 250g), thawed if frozen
300g sausage meat (preferably seasoned pork sausage meat)
1 large egg, beaten (for egg wash)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface until approximately 1/8 inch thick and even. Cut the pastry into long strips about 2 inches wide.
Add Sausage Meat: Season the sausage meat with salt and pepper, then form a long line of sausage meat along the center of each pastry strip.
Roll and Seal: Carefully roll the pastry around the sausage meat tightly to encase it. Brush the edge with beaten egg to seal the roll securely.
Cut into Pieces: Using a sharp knife, cut each long roll into bite-sized pieces, roughly 2 inches long. Place the pieces seam side down on a baking tray lined with parchment paper.
Apply Egg Wash: Brush the tops of the sausage rolls generously with the beaten egg to help them brown beautifully.
Bake: Preheat the oven to 400°F (200°C). Bake the sausage rolls for 20-25 minutes or until the pastry is puffed, golden brown, and the sausage meat is cooked through, internal temperature reaching 160°F (71°C).
Serve: Allow the sausage rolls to cool slightly before serving. They can be enjoyed warm or at room temperature as perfect finger food for parties or snacks.

Notes

Use high-quality sausage meat for best flavor.
Ensure the puff pastry is well chilled before rolling for easier handling and better puff.
Feel free to add herbs like thyme or sage to the sausage meat for extra flavor.
To make ahead: assemble and cut the rolls, cover with plastic wrap, and refrigerate for up to 24 hours before baking.
Check internal temperature with a meat thermometer to ensure sausage is fully cooked.