My British husband has lived in the States nearly 5 years now and by and large he is a pretty big fan of the food here. But one of the things he will never understand about the American cuisine is its complete lack of sausage rolls. And by sausage rolls he is of course referring to the delectable British snack consisting of spiced sausage meat wrapped in puff pastry and baked until beautifully golden brown. In the UK you will find a variety of interpretations of this culinary delight, ranging from 10 inch sausage rolls that are eaten as a meal in themselves to the delicate bite size rolls served at every party.
And while we do have our own versions of the dish (hello Pigs in a blanket) it just isn’t the same. Hence why I started making him these delicious puff pastry sausage rolls a few years ago. And to be honest, I’m surprised I hadn’t done so sooner as they are RIDICULOUSLY easy to make and can be completely tailored to individual tastes.
The sausage rolls you get from this recipe are not at all dainty but they are not too big either. I would probably call them a 3 bite snack, filling breakfast or hearty appetizer. Regardless, they are incredibly tasty and made even better served with a delicious sauce of chutney. My favorite way to eat them is with Preserve International’s Tomato Chutney, which you can buy through the link below if you live in the DFW or OKC areas.
Give these babies a try! You will not regret it.
Puff Pastry Sausage Rolls
- Baking Sheet
- Parchment Paper
- pastry brush
- Rolling Pin (optional)
- 1.5 lb ground pork sausage Use your favorite brand or feel free to mix things up. I like to do a mix of maple sausage and italian sausage.
- 2 sheets frozen puff pastry I recommend Pepperidge Farm's 1.1 lb package. It comes with 2 sheets and is easy to thaw and work with.
- 1 egg
- 1 tbsp milk
- Take puff pastry out of the freezer and follow thawing instructions. If using Pepperidge Farm puff pastry it usually requires about 30-35 minutes at room temperature before it is pliable enough to roll out.
- Preheat the oven to 400 degrees F.
- Use you hands to mix up your sausage and divide into 2 equal portions.
- Once your puff pastry has thawed enough to work with, lay it out on the counter. Use a rolling pin to gently flatten it, but do NOT overwork.
- Take one portion of sausage meat and roll it out like a snake to the length of the puff pastry (the length of the longest side). Place it on the puff pastry about 1 inch from the edge and and lightly wet the edge closest to the sausage with a little water.
- Wrap the sausage in the puff pastry and position seem side down.
- Use a sharp knife to lightly score the outside of the puff pastry and slice the roll into 1-2 inch pieces depending on your personal preference.
- Repeat the process with the second pastry sheet and sausage portion.
- Arrange the sausage rolls seem side down on a baking sheet lined with parchment paper.
- In a small bowl, whisk together 1 egg and a splash of milk (about a tbsp) and then brush the tops of the sausage rolls with the egg wash.
- Bake at 400 degrees F for 20-25 minutes until cooked through and golden brown. Enjoy!
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