Description
Flaky, buttery puff pastry wrapped around savory, well-seasoned sausage and baked until golden and crisp. These sausage stuffed puff pastries are a timeless crowd-pleaser, perfect for parties, appetizers, snacks, or even a cozy meal alongside a salad or soup.
Introduction
Known as Sausage Rolls in the UK and often compared to pigs in a blanket, this recipe is a classic for a reason. It’s simple, versatile, and endlessly customizable. With just a handful of ingredients and minimal prep, you get bakery-style results at home—crispy layers on the outside and juicy sausage inside.
Why You’ll Love This Recipe
Crispy, flaky puff pastry every time
Rich, savory sausage filling
Quick to prepare with store-bought pastry
Perfect for parties, snacks, or meal prep
Easy to customize with different flavors
Ingredients
1 sheet (8–9 oz) frozen puff pastry, thawed
1 lb Italian sausage or breakfast sausage, casings removed
1 small egg, beaten (for egg wash)
1 tbsp sesame seeds or poppy seeds (optional)
Dijon or whole-grain mustard, for serving (optional)
Instructions
Step 1: Preheat and Prepare
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Prepare the Pastry
On a lightly floured surface, gently roll the thawed puff pastry into a rectangle about 10×14 inches, just enough to smooth out folds. Keep the pastry cold while working.
Step 3: Prepare the Filling
Place the sausage meat in a bowl. If using links, remove the casings first. Mix lightly to loosen the meat. Add any optional flavor additions at this stage if desired.
Step 4: Assemble the Rolls
Shape the sausage into a long, even log and place it along one long edge of the puff pastry, leaving about 1 inch from the edge.
Step 5: Roll and Seal
Roll the pastry tightly over the sausage until fully enclosed. Brush the exposed edge with beaten egg and press to seal. Turn the roll seam-side down.
Step 6: Slice and Score
Using a sharp knife, cut the roll into 1 to 1½-inch pieces. Optionally score the tops lightly with 2–3 small slashes to allow steam to escape.
Step 7: Egg Wash and Bake
Arrange the rolls seam-side down on the baking sheet, spacing slightly apart. Brush generously with egg wash and sprinkle with seeds if using.
Bake for 20–25 minutes, or until puffed, deeply golden, and cooked through.
Step 8: Serve
Let cool for 5 minutes before serving. Enjoy warm, plain or with mustard for dipping.
Variations
Apple and Sage: Add ½ cup finely chopped apple and 1 tsp fresh sage to the sausage
Caramelized Onion and Cheddar: Mix cooled caramelized onion with ½ cup sharp cheddar
Spinach and Feta: Add ⅓ cup squeezed-dry spinach and ⅓ cup crumbled feta
Spicy Version: Add red pepper flakes or drizzle with hot honey after baking
Mini Wrapped Version: Use small sausages and wrap with pastry strips
Tips for the Best Results
Keep puff pastry cold for maximum flakiness
Avoid overfilling to prevent bursting
Use a sharp knife to avoid squashing layers
Bake until deeply golden, not pale
Tent loosely with foil if browning too fast
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in the oven at 350°F (175°C) to restore crispness
Freeze unbaked rolls and bake straight from frozen with extra time
Serving Suggestions
Serve with mustard, honey mustard, or aioli
Pair with a green salad or roasted vegetables
Ideal for brunch tables, holiday platters, or snack boards
FAQs
Can I make these ahead of time?
Yes. Assemble and refrigerate up to 4 hours before baking, or freeze unbaked.
Can I use homemade puff pastry?
Absolutely, though store-bought works perfectly and saves time.
How do I know they’re done?
The pastry should be deep golden brown and the sausage fully cooked.
Conclusion
Sausage Stuffed Puff Pastry is one of those recipes that never fails. Simple, flaky, and packed with savory flavor, it’s a guaranteed hit whether served at a party or enjoyed straight from the oven at home. Once you master the base, the variations are endless—and delicious every time.