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Simple and Delicious Puff Pastry Sausage Rolls

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These savory puff pastry sausage rolls can be served for breakfast, lunch, dinner, or as an appetizer!

Puff Pastry Pork Roll on a White Platter

As holiday gatherings are in full swing, I wanted an easy appetizer that would help fill up guests without needing a sit-down dinner. These puff pastry sausage rolls are so flavorful and will definitely be one of my go-to recipes for breakfast, lunch, or dinner! The best part? It requires simple, common ingredients that you may already have on-hand to save a trip to the store!

Leanna holding white tray of pork roll appetizer

Serve for Brunch, Lunch, or Dinner

I’m always looking for versatile recipes and these sausage rolls can be used for pretty much any occasion! Here is all you need to make this dish:

Ingredients:

  • 1 refrigerated or frozen (thawed) puff pastry sheet 
  • 1 lb ground pork 
  • 1 teaspoon minced garlic
  • 1/2 onion, finely chopped
  • 1/2 cup breadcrumbs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 eggs
  • 1/2 tablespoon cold water

You Can Watch a Quick Video Tutorial Here!

Directions

  1. Preheat oven to 400 degrees. Cover baking sheet with parchment paper.
  2. Brown the pork in a large skillet over medium heat.  
  3. When almost fully browned, add the onion and cook until soft.  
  4. Reduce the heat to low and add the garlic.  Cook for 1 minute while stirring.  
  5. Remove from heat and drain any excess grease. 
  6. Stir in breadcrumbs, Dijon mustard, parsley, salt, and pepper.  Allow to cool for 15 minutes.  
  7. Stir in egg and egg yolk. Mix remaining egg white with water in separate bowl.
  8. Lay puff pastry sheets on a lightly floured surface.
  9. Using a pizza cutter, cut sheets in half.  
  10. Make a line of the sausage mixture down the length of the pastry puff leaving about 1 inch on both sides.  
  11. Brush the length of the pastry that you are going to fold to with egg wash.  
  12. Bring the dough up and over the sausage mixture. Fold down to seal the puff pastry.  
  13. Brush tops and sides with egg wash.
  14. Cut into equal sections that are about 1 – 1 1/2 inches wide.  
  15. Bake for 18-20 minutes or until golden brown.

Note: For ground pork, cook until a meat thermometer reads 160 degrees F.

Pork Pastry Rolls on Baking Sheet

Browning the Meat

To make these sausage rolls, start with browning the meat in a large skillet on medium heat. Add the onion and garlic. Drain excess grease by using a plate to keep the meat in the skillet while you gently tip it over the sink. Be sure you are draining the meat into a plastic container with a lid that you can throw away.

Tip: Never drain hot grease directly down the drain because it can cause extensive and expensive damage to your pipes!! Instead, pour it into a plastic container and discard.

Adding the Seasoning

This only takes a minute or two! Stir in the breadcrumbs, Dijon mustard, parsley, salt, and pepper. Let this cool for about 15 minutes before you add in the egg and egg yolk.

Puff Pastry rolls on baking sheet

Prepping the Pastry

First, roll out the pastry on the parchment paper and cut horizontally into two pieces using a pizza cutter. (You will make two rolls.) Carefully add the meat down the center of each pastry, leaving about one inch of pastry visible on both sides.

Brush on egg wash on the side of the pastry you will be folding over the meat. Then, cover the meat and fold over on the other side to make a large roll. Push down on all the edges to make a seal. Next, brush the remaining egg wash over the two rolls before cutting them.

Cutting and Cooking the Pastry Roll

Once you have two separate sausage rolls prepared, use a sharp knife to cut approximately one-inch sections. Arrange about one inch apart on the baking sheet covered with parchment paper. (If you don’t have parchment paper, just lightly grease the pan.) Cook at 450 degrees Fahrenheit for 18-20 minutes until golden brown.

Cooked Puff Pastry Pork Rolls

Perfect Presentation Platters

These cute puff pastry sausage rolls could go on just about anything: wooden serving boards, stoneware platters, large plates, you name it! Here are some of my favorite choices:

Holiday Platters: I love this wooden wreath board, this Christmas tree platter, or this Happy Holidays option (all from Target at a great price!)

Wooden Serving Platters: If you’d prefer a wooden option that you could use year-round, I love this serving trivet, this round black serving board, this mango wood serving board, or this rectangular serving board.

Marble Serving Platters: Marble is also such a pretty option, like this marble and gold choice, this rectangular marble platter, or this marble and wood piece.

Sausage pastry rolls on a white platter

Can I Make This Ahead of Time?

Yes! You can prep this 2-3 days ahead of time in the fridge. I’d just recommend putting the egg wash on right before-hand so it doesn’t get too soggy.

Leanna holding a puff pastry sausage roll

How Should I Store Leftovers?

Seal the sausage rolls in a Ziploc bag or store in a Tupperware container and keep in the fridge for 3-4 days. Microwave for 30 seconds to one minute before serving if you’d prefer it warm!

Close-up of puff pastry sausage rolls

Enjoy!

I hope you enjoyed these puff pastry sausage rolls! It’s such a privilege to share these easy recipes with you. Have a wonderful day!

xoxo,

Leanna

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Puff Pastry Sausage Roll Bites

These savory rolls can be served for brunch, lunch, dinner, or as an appetizer!

  • Author: Leanna
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 1520 sausage rolls 1x

Ingredients

Scale
  • 1 refrigerated puff pastry sheet 
  • 1 lb ground pork
  • 1/2 onion, finely chopped
  • 1/2 cup breadcrumbs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 eggs
  • 1/2 tablespoon cold water

Instructions

  1. Preheat oven to 400 degrees. Cover baking sheet with parchment paper.
  2. Brown the pork in a large skillet over medium heat.
  3. When almost fully browned, add the onion and cook until soft.
  4. Reduce the heat to low and add the garlic.  Cook for 1 minute while stirring.
  5. Remove from heat and drain any excess grease into plastic container and discard.
  6. Stir in breadcrumbs, Dijon mustard, parsley, salt, and pepper.  Allow to cool for 15 minutes.
  7. Stir in egg and egg yolk. Mix remaining egg white with water in separate bowl.
  8. Lay puff pastry sheets on a lightly floured surface.
  9. Using a pizza cutter, cut sheets in half.
  10. Make a line of the sausage mixture down the length of the pastry puff leaving about 1 inch on both sides.
  11. Brush the length of the pastry that you are going to fold to with egg wash.
  12. Bring the dough up and over the sausage mixture. Fold down to seal the puff pastry.
  13. Brush tops and sides with egg wash.
  14. Cut into equal sections that are about 1 – 1.5 inches wide.
  15. Bake for 18-20 minutes or until golden brown.

Note: For ground pork, cook until a meat thermometer reads 160 degrees F.

Notes

Never drain excess grease from the skillet directly down a drain, which can cause expensive plumbing damage. Instead, drain into a small plastic cup with a lid and throw away. I reuse cream cheese or sour cream containers. 

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