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Puff Pastry Sausage Rolls

These classic British sausage rolls are so simple to throw together and make a delcious snack, breakfast or heavy appetizer. Serve them with tomato chutney for a perfect bite!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Breakfast, Brunch, Snack
Cuisine British

Equipment

  • Baking Sheet
  • Parchment Paper
  • pastry brush
  • Rolling Pin (optional)

Ingredients
  

  • 1 lb ground sage pork sausage
  • ½ onion, grated and drained
  • ½ apple, grated and drained
  • ½ teaspoon ground sage
  • 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
  • splash of water

Instructions
 

  • 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 415 degrees F.
  • Grate ½ an onion and ½ an apple. Drain off excess moisture, then mix with 1 pound of sage pork sausage and ½ teaspoon ground sage.
    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 415 degrees F for 20-25 minutes until cooked through and golden brown. Enjoy!

Notes

If you're not baking the sausage rolls right away, or if the puff pastry feels too soft, just pop the whole roll in the freezer for 10-15 minutes to firm up. It makes slicing so much easier. 
Once sliced, you can bake them immediately or place the pieces in an airtight bag or container and freeze up to 3 months. 
If baking straight from frozen just add an extra 5-10 minutes of baking time. 
 
Keyword Puff Pastry, Sausage, Tomato Chutney
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