Puff Pastry Sausage Rolls

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 48 sausage rolls

Recipe photo

A flaky, tender pastry surrounding rich, flavorful sausage meat is a crowd-pleasing favorite at any gathering, large or small. Here we've used a puff pastry blanket to enclose the sausage, but try biscuit dough for a heartier bite.

Puff Pastry Sausage Rolls

star rating (3) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 48 sausage rolls
Published: 12/27/2012

Ingredients

  • 1 pound puff pastry*, homemade or store-bought
  • 1 pound bulk sausage meat
  • *Our recipe for Fast and Easy Puff Pastry works well here.

Directions

1) Divide the puff pastry into four equal pieces, and roll each piece on a lightly floured surface into a 4" x 12" rectangle.

2) Divide the sausage meat into four equal pieces.

3) Working with one piece of meat at a time, form a 3/4"-diameter rope. Place the rope down the center length of the rectangle.

4) Wet one of the longer edges of pastry with water, and roll the other edge over the filling to enclose it. The two edges should meet; the water will help seal them. Place the finished long roll on a baking sheet lined with parchment.

5) Repeat with the remaining ingredients to form three more rolls. Put them on the baking sheet, and place the whole baking sheet in the freezer for 30 to 40 minutes, to firm up.

6) Cut the semi-frozen rolls at 1" intervals — you should get 12 pieces from each roll.

7) At this point you can bake immediately; refrigerate the individual rolls for up to 2 days, or place in the freezer to bake as needed.

8) When you're ready to bake, preheat the oven to 400°F. Grease two baking sheets, or line them with parchment.

9) Place the individual rolls, seam-side down, on the prepared baking sheets.

10) Bake the rolls for 15 to 20 minutes, until golden brown. Remove them from the oven, and cool slightly before serving.

Yield: 48 sausage rolls.

Reviews

1
  • star rating 03/01/2015
  • Caity from Decatur, GA
  • These are very easy to make, and they were a huge success at the brunch I brought them to.
  • star rating 10/11/2013
  • Patty from California
  • Great easy appetizer, loved by all & so simple to put together I use link sausage & take casing off Freeze some for later date
  • star rating 05/04/2013
  • Patty from California
  • Great party recipe I made for a brunch & all loved it Easy to make ahead & freeze--bake after thawing I used Italian sausage in casing & cut off casing -easier than bulk
1
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