Puff Pastry Sausage Rolls

These Puff Pastry Sausage Rolls are a must try for your next party! With an irresistibly flaky crust and an apple, garlic and sage sausage filling, these rolls will bring all the cozy fall flavors to your holiday gatherings!

This recipe was developed in partnership with Ohio Pork. As always, all opinions are my own.

Homemade Sausage Roll Appetizers

We’ve entered peak appetizer season and I am HERE.FOR.IT. Between tailgating, The Bachelorette viewing parties, and holiday gatherings, we’ve entered the season for all things hand held, bite size, and marvelously dippable.

After making Puff Pastry Pigs in a Blanket last year, I knew I wanted more of this puff pastry + pork combo in my life. Enter: SAUSAGE ROLLS!

Sausage rolls are a staple of British food, but you can find some version of this beloved appetizer/snack/lunch in countries throughout the world. There seems to be some debate over where exactly this roll first originated (some say a version can be traced all the way back to ancient Rome!), but what is clear is that Trader Joe’s “Puff Dog” is not the original and British folks will COME FOR YOU if you dare to claim it is.

Controversy aside, these sausage rolls are a perfect fit for all your fall and winter gatherings. They’re easy to grab and go and delicious on their own or with a dipping sauce. No one can resist their flaky goodness!

While these do require some upfront prep work, they’re easy to make ahead of time. I’ve included all the tips for making and freezing sausage rolls below, as well as some shortcuts and substitutions if you need them!

Key Ingredients

• Puff Pastry– We’re going for MAX flakiness here, and nothing beats puff pastry for that. Store bought sheets taste great and are an easy shortcut. You’ll need one box or two sheets of puff pastry.
• Ground Pork- Instead of buying pre-made sausage, we’re going to make our own using ground pork and a medley of herbs and aromatics to bring in lots of fall flavors.
• Apple, Onions, and Garlic– The smell of this trio sauteeing is enough to make your mouth water. The mellow sweetness of the apple is such a nice surprise.
• Parmesan cheese, Panko breadcrumbs, and Eggs– We need a binder to keep the sausage together, and that’s where these three come in. Most sausage roll recipes don’t have cheese, but I tested these both with and without, and the Parmesan version was the clear winner.
• Fennel, Sage, and Thyme– We’re bringing all the Thanksgiving vibes with this trio of fresh herbs.
• Whole grain (or stone ground) mustard– This is one of the most-used condiments in my fridge. It’s less pungent and more complex than traditional mustard, and it complements everything from Ham and Gruyere Grilled Cheese to Egg Salad Sandwiches. Here, I use it to flavor the pork as well as make a delicious dipping sauce for the finished rolls.

How to Make Sausage Rolls

Thaw. Remembering to thaw your puff pastry may be the hardest part. Take the sheets out of the freezer before you prep the rest of the ingredients, and it’ll be ready just in time.

Preheat the oven to 400 degrees.

Saute. Cook the onions and apple in olive oil until softened, then add garlic and saute until fragrant. Set aside.

Combine. In a bowl, gently mix together the pork, onion mixture, Parmesan cheese, breadcrumbs, mustard, egg, fennel, sage, thyme, salt, and pepper. Pop this mixture in the fridge.

Roll. Place the puff pastry sheets on a lightly floured countertop and roll each piece of puff pastry out just a few strokes to smooth out the creases. Cut in half.

Divide the sausage mixture into four equal sections and shape each into a log down the center of each parchment half.

Roll. Whisk an egg in a small bowl, then use a pastry brush to brush the sides of the puff pastry with egg. Roll the pastry over the filling and press gently to seal. Brush the outsides of the pastry with the rest of the egg.

Cut. Use a sharp knife to slice each log into 5 equal pieces.

Bake. Place the sausage rolls on a parchment lined baking sheet and bake for 23-25 minutes.

Tip: Ground pork and sausage should always be cooked to an internal temperature of 160 degrees. A meat thermometer is my preferred way to check for doneness.

Air Fryer Sausage Rolls

Don’t want to wait on the oven? Puff pastry and the air fryer are a match made in heaven, and they cook the sausage rolls in a fraction of the time of the oven.

Just pop the finished rolls into the air fryer, fry at 390 degrees for 6-7 minutes, and you’re done!

The one downside of the air fryer is that it can’t hold all of the rolls at once, so you’ll likely have to do two batches. I prefer this method when I’m just making a small batch of sausage rolls for our family.

Air Fryer Tip: Use a propellant free cooking spray to prevent sticking. Propellants can damage the non-stick coating. If you don’t have a propellant free spray, brush on a little vegetable or olive oil instead.

Dipping Sauces for Sausage Rolls

Can you eat sausage rolls without a dipping sauce? Absolutely! They’re delicious!

But are they even better with a dipping sauce? YES.

Sausage rolls pair well with a range of dipping sauces, so pick whatever suits your fancy!

I’ve already mentioned I love pairing mustard with sausage, and the mustard sauce from this Baked Italian Sausage and Potatoes is a favorite.

I also love the Sriracha maple ketchup sauce you see in the video and in this recipe for Bacon Wrapped Smokies.

Want something cheesy? Try a homemade Beer Cheese Dip or the provolone sauce from these Philly Cheese Brats.

Make Ahead Tips and Shortcuts

• Make Ahead Instructions: Sausage rolls are best served soon after they’re baked, but baked rolls can be stored in the fridge for up to 3 days and reheated in the air fryer for 3-4 minutes to get their crispiness back.
• Freezer instructions: This is my preferred way to make sausage rolls ahead of time! Prepare the sausage rolls, but do not bake. Place them on a baking sheet and flash freeze for 1 hour, then transfer to a freezer bag and freeze for up to 3 months. Place the frozen rolls directly on a baking sheet, and bake as usual, adding about 5 minutes to the cooking time.
• Shortcut: If you prefer, substitute your favorite Italian sausage for the pork, fennel, thyme, and sage. Lower the salt to 1/4 teaspoon.
• Variation: These rolls can be cut smaller or bigger based on your preferences. Cut into fifths, they’re hearty but still appetizer sized. You could easily get 6 mini rolls out of each larger roll, or cut them in half or thirds for a lunch sized portion.

More Holiday Pork Recipes to Enjoy

Pork might be an unexpected choice for the holidays, but it can be a super flavorful and affordable option for families! My favorite special occasion pork recipe is this Mediterranean Stuffed Pork Tenderloin, but Sweet Orange Glazed Ham is great for people who want something more traditional. This Bacon Wrapped Pork Tenderloin with Pomegranate Glaze is also a lovely and very festive main dish option.

This Gluten Free Cornbread Stuffing with Sausage is my favorite Thanksgiving side dish.

I also love serving these Breakfast Croissant Sandwiches or Hawaiian Roll Ham Sliders with leftover Christmas ham.

There are more than 3500 family farmers here in Ohio who raise enough pork to feed 25 million people! To learn more about pork farming and discover more great pork recipes, visit ohpork.org and follow them on Facebook or Instagram.

Continue to Content

Puff Pastry Sausage Rolls

Yield: 20

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Apple, fennel, and sage spiced pork is rolled in flaky puff pastry to make these delicious Puff Pastry Sausage Rolls! Perfect for parties or a holiday appetizer, these rolls will steal the show!

Print

Ingredients

• 1 Tablespoon olive oil
• 1 lb. ground pork
• 3 cloves garlic, minced
• 1 small onion, minced
• 1 apple, finely chopped
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon each chopped fresh sage and thyme
• 1 Tablespoon stone ground mustard
• 2 eggs, divided
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Kosher salt
• 3/4 teaspoon black pepper
• 1 (17 oz.) package puff pastry (two sheets)

Instructions

1. Remove the puff pastry from the freezer and place on a flour lined counter top or parchment paper to thaw.
2. Preheat the oven to 400 degrees.
3. Heat the oil in a large skillet over medium heat. Add the apples and onions and saute until softened, about 3-4 minutes. Add the garlic and saute an additional 30 seconds, until fragrant. Remove from heat and allow to cool slightly.
4. In a bowl, combine the pork, onion mixture, Parmesan, panko, mustard, 1 egg, fennel, sage, thyme, salt, and pepper. Pop it in the fridge while you prepare the puff pastry.
5. Roll each piece of puff pastry out just a few strokes to get any creases out. Cut each sheet in half. Divide the sausage mixture into four equal sections and shape them into a log down the center of each parchment half.
6. Whisk the second egg in a small bowl, then use a pastry brush to brush the sides of the puff pastry with egg. Roll the pastry over the filling and press gently to seal. Brush the outsides of the pastry with the rest of the egg. Use a sharp knife to slice each log into 5 equal pieces. If the pastry seems too soft or is not cutting cleanly, put it in the fridge for 15 minutes to firm up.
7. Place the sausage rolls on a parchment lined baking sheet and bake for 23-25 minutes.
8. Alternatively, brush an air fryer tray with oil and air fry at 390 degrees for 7-8 minutes.

Notes

Want to make these ahead of time? See the post above for tips on making ahead, freezing, and reheating.

For a shortcut, substitute the pork, fennel, sage, and thyme with 1 lb. Italian sausage.

Recommended Products

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Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 155mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 8g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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