Sausage Rolls

sausage rollsWhen it comes to a filling, fun and impressive hor d’oeuvre, I really don’t know whats easier than these sausage rolls. These basically take two amazing things — pork and puff pastry — and present them in a perfect bite size portion that packs a flavor punch. The best part is that, depending on what you’re the mood for that particular day, you can adjust these just about any which way you want. Sometimes I used fresh herbs, black pepper and parmesan for a rustic Italian feel and other times I make these with sriracha, garlic, ginger, mirin and sesame oil for a subtle Asian flavor.

sausage rolls 2In this recipe I use pork sausage instead of ground pork because I find that the texture is a bit more interesting and toothsome, it has more flavor from the extra fat and it remains juicer through the cooking process. If you want to cut down on the fat content you can make this with ground pork. This is also a recipe that can be made with beef, ground chicken or ground sausage. What I am providing here is just an idea and a loose blueprint — feel free to experiment and make it your own.

sausage roll 3

Sausage Rolls
Prep time
Cook time
Total time
Serves: 8
  • 1 sheet of frozen pastry dough
  • 1 pound of pork sausage, casing removed
  • 1 small onion, very finely chopped
  • 6 cloves of garlic, very finely chopped
  • 1 teaspoon of salt
  • 2 tablespoons of parsley
  • 1 tablespoon of italian seasoning
  • 1 tablespoon of paprika
  • ½ teaspoon black pepper
  • 1 egg
  • 1 tablespoon of water
  • sesame seeds
  • olive oil
  • 2 tablespoons of flour.
  1. Preheat the oven to 350 degrees.
  2. Remove the pastry dough from the freezer and allow to defrost for 10 minutes. When its is softer and easier to manage, unfold it and allow to defrost the rest of the way while you prepare the filling.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the onions and sauté for 5-7 minutes until they are very soft and translucent, Add the garlic, paprika, salt, black pepper and italian seasoning and sauté for 2 more minutes. Remove pan from heat and allow mixture to cool.
  4. When the mixture is cool, mix the onions with the pork sausage and the fresh parsley. Do not over mix --- just until everything is incorporated.*
  5. Lightly flour your kitchen counter and then lay the puff pastry out. Gently roll it out into a larger rectangle, making sure that the seams are even. Cut the sheet of pastry in half to make two rectangular sheets.
  6. Distribute the pork mixture evenly, lengthwise down the middle of the pastry pieces. Fold one side of the pastry over the pork mixture, then fold the other side of the pastry over as well. Place the folded pastry onto a lightly greased baking pan, seam-side down.
  7. In a small bowl, mix together the egg and water. Using a kitchen brush or your fingers, lightly brush the top of each roll with the egg mixture. Sprinke with sesame seeds.
  8. Place the pan with both of the rolls into the oven for 20 minutes until the pastry is golden brown.
* At this point you can fry up a tiny piece of the meat mixture in a skillet --- just so that you can taste it cooked and adjust the seasoning if needed.


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