18 Delicious Recipes for Sausage Rolls Made Easy

Everyone loves a good sausage roll—they’re the ultimate comfort food that’s perfect for busy weeknights, game day gatherings, or cozy weekend baking. Whether you’re a seasoned cook or just starting out, we’ve gathered 18 mouthwatering recipes that make creating these savory treats simpler than ever. Get ready to impress your family and friends with flaky pastry and flavorful fillings that will have everyone asking for seconds!

Classic Sausage Rolls with Puff Pastry

Jazz up your snack game with these flaky, golden parcels of pure joy—Classic Sausage Rolls are the ultimate handheld comfort food that’ll have your taste buds doing a happy dance. Imagine buttery puff pastry hugging a savory, herb-kissed sausage filling, baked to crispy perfection. Seriously, these little guys are so irresistible, they might just become your new party trick.

Ingredients

• 1 pound high-quality pork sausage, casings removed
• 1 sheet frozen puff pastry, thawed
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons whole milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon unsalted butter, melted
• 1 teaspoon flaky sea salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the sausage, milk, Dijon mustard, black pepper, and nutmeg until fully incorporated.
3. Unfold the puff pastry sheet on a lightly floured surface, rolling it gently to smooth any seams.
4. Shape the sausage mixture into a long log down the center of the pastry, leaving a 1-inch border on each long side.
5. Brush the beaten egg along both long edges of the pastry to act as a seal.
6. Fold one side of the pastry over the sausage, then the other, pressing the edges firmly to seal.
7. Flip the roll seam-side down and brush the entire surface with melted butter.
8. Score the top lightly with a sharp knife in diagonal lines, being careful not to cut through the pastry.
9. Sprinkle the flaky sea salt evenly over the top for a savory crunch.
10. Transfer the roll to the prepared baking sheet and bake for 25–30 minutes, until the pastry is puffed and deep golden brown.
11. Let the sausage roll rest on the baking sheet for 5 minutes before slicing.

What a triumph! The contrast between the shatteringly crisp, buttery layers and the juicy, seasoned sausage filling is pure magic. Serve these warm with a tangy mustard dip or slice them into bite-sized pieces for the ultimate game-day spread—they’re guaranteed to vanish faster than you can say “encore.”

Cheesy Sausage Rolls with a Twist

Let’s be real—sometimes you need a snack that screams ‘I’m fancy’ while whispering ‘I’m secretly easy.’ These cheesy sausage rolls are here to save your next gathering from boring appetizer purgatory, with a flaky, golden crust and a savory filling that’ll make your taste buds do a happy dance.

Ingredients

– 1 lb high-quality pork sausage, casings removed
– 1 sheet frozen puff pastry, thawed
– 1 cup sharp white cheddar cheese, finely grated
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp whole milk
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ¼ tsp freshly ground black pepper
– 1 tbsp clarified butter, melted
– Flaky sea salt, for finishing

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the sausage, smoked paprika, garlic powder, and black pepper; mix until fully incorporated.
3. Roll the puff pastry into a 10×12-inch rectangle on a lightly floured surface.
4. Spread the sausage mixture evenly over the pastry, leaving a ½-inch border on all sides.
5. Sprinkle the grated cheddar cheese evenly over the sausage layer.
6. Starting from one long edge, tightly roll the pastry into a log, sealing the edge with a dab of beaten egg.
7. Transfer the log to the prepared baking sheet, seam-side down.
8. Brush the entire surface with the melted clarified butter for a golden, flaky finish.
9. Using a sharp knife, slice the log into 1-inch thick rounds, being careful not to squish the layers.
10. Arrange the rounds cut-side up on the baking sheet, spacing them 1 inch apart.
11. Brush the tops lightly with the remaining beaten egg and sprinkle with flaky sea salt.
12. Bake for 20–25 minutes, or until the pastry is puffed and deep golden brown, and the sausage is cooked through.
13. Let cool on the sheet for 5 minutes before serving to allow the cheese to set slightly.
Who knew something so simple could deliver such a knockout punch of flavor? The flaky, buttery layers shatter with each bite, giving way to a juicy, cheesy center that’s subtly smoky from the paprika. Serve these warm with a spicy dipping sauce or crumble them over a salad for an unexpected crunch that’ll have everyone asking for your secret.

Spicy Jalapeño Sausage Rolls

Whoever said you can’t handle the heat clearly never met these spicy jalapeño sausage rolls—they’re the perfect blend of fiery personality and flaky perfection that’ll make your taste buds do a happy dance. Welcome to your new favorite party trick that packs just enough punch to keep things interesting without requiring a fire extinguisher on standby.

Ingredients

– 1 pound ground pork sausage
– 2 fresh jalapeños, finely minced
– 1 sheet frozen puff pastry, thawed
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons whole milk
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ¼ teaspoon fine sea salt
– 1 tablespoon sesame seeds

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the ground pork sausage, minced jalapeños, smoked paprika, garlic powder, and fine sea salt until thoroughly incorporated.
3. Unfold the thawed puff pastry sheet on a lightly floured surface and roll it out to a 10×14-inch rectangle using a rolling pin.
4. Shape the sausage mixture into a long log along the center of the pastry, leaving 1 inch of space at both ends.
5. Brush the edges of the pastry with the lightly beaten egg using a pastry brush.
6. Fold one side of the pastry over the sausage filling, then fold the opposite side over to create a sealed seam.
7. Flip the entire roll so the seam side faces down on your work surface.
8. Cut the roll into 1½-inch pieces using a sharp serrated knife for clean cuts.
9. Arrange the pieces 1 inch apart on the prepared baking sheet.
10. Whisk together the remaining beaten egg and whole milk to create an egg wash.
11. Brush the tops and sides of each roll generously with the egg wash.
12. Sprinkle sesame seeds evenly over the tops of all rolls.
13. Bake at 400°F for 22-25 minutes until the pastry is golden brown and puffed, and the internal temperature reaches 160°F.
14. Transfer the rolls to a wire rack and let them cool for 5 minutes before serving.

Vibrantly golden and audibly crisp, these rolls deliver a satisfying crunch that gives way to a juicy, well-spiced interior with just the right amount of jalapeño kick. Serve them warm with a cooling cilantro-lime dipping sauce for the ultimate temperature contrast, or pack them for picnics where their portable perfection really shines.

Caramelized Onion Sausage Rolls

Crispy, golden, and packed with savory goodness, these caramelized onion sausage rolls are the ultimate party pleaser that will have your guests fighting over the last bite. Imagine flaky, buttery pastry hugging a rich filling of sweet caramelized onions and perfectly seasoned sausage—it’s basically a hug for your taste buds. Trust me, these disappear faster than your resolve to eat just one.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 lb sweet Italian sausage, casings removed
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1/4 cup dry white wine
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp whole milk
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper

Instructions

1. Heat olive oil and unsalted butter in a large skillet over medium-low heat until butter melts completely.
2. Add thinly sliced yellow onions and cook for 10 minutes, stirring occasionally with a wooden spoon.
3. Sprinkle granulated sugar over onions and continue cooking for 25 minutes, stirring every 5 minutes, until onions turn deep golden brown.
4. Pour dry white wine into the skillet and cook for 3 minutes, scraping browned bits from the bottom with a spatula.
5. Transfer caramelized onions to a bowl and let cool completely to room temperature.
6. Combine sweet Italian sausage with cooled caramelized onions in a mixing bowl, mixing thoroughly with your hands until fully incorporated.
7. Roll thawed puff pastry sheet into a 12×10-inch rectangle on a lightly floured surface.
8. Shape sausage mixture into a 2-inch wide log along the longer edge of the pastry rectangle.
9. Brush edges of pastry with lightly beaten pasture-raised egg using a pastry brush.
10. Roll pastry tightly around sausage filling, sealing the edge firmly with your fingertips.
11. Chill rolled log in refrigerator for 30 minutes to firm the pastry.
12. Preheat oven to 400°F and line a baking sheet with parchment paper.
13. Cut chilled log into 1.5-inch pieces using a sharp serrated knife with a gentle sawing motion.
14. Arrange pieces 2 inches apart on prepared baking sheet.
15. Whisk together remaining beaten egg and whole milk to create an egg wash.
16. Brush each sausage roll generously with egg wash using a pastry brush.
17. Sprinkle flaky sea salt and freshly cracked black pepper evenly over the tops.
18. Bake at 400°F for 22-25 minutes until pastry puffs and turns deep golden brown.
19. Transfer baked sausage rolls to a wire rack and let cool for 10 minutes before serving.

Seriously, that flaky, shatter-crisp pastry gives way to the most incredible savory-sweet filling that’s downright addictive. The caramelized onions add this deep, complex sweetness that plays perfectly against the rich sausage. Serve these warm with a spicy mustard dip for dipping, or honestly, just stand over the baking sheet and eat them straight—we won’t judge.

Herb and Garlic Sausage Rolls

Delightfully flaky, dangerously addictive, and destined to disappear faster than your New Year’s resolutions—these herb and garlic sausage rolls are the golden-brown heroes your next gathering desperately needs. With a buttery puff pastry exterior giving way to a savory, aromatic filling, they’re the ultimate crowd-pleaser that’ll have guests whispering, “Did you try those sausage rolls?” in reverent tones.

Ingredients

• 1 pound high-quality pork sausage, casings removed
• 2 tablespoons unsalted butter, clarified
• 3 cloves garlic, finely minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh rosemary, finely minced
• 1 teaspoon fresh thyme leaves
• 1 large pasture-raised egg, lightly beaten
• 1 sheet frozen puff pastry, thawed to pliability
• 1 tablespoon whole milk, for egg wash
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon all-purpose flour, for dusting

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat the clarified butter in a skillet over medium heat until it shimmers, about 1 minute.
3. Sauté the minced garlic until fragrant and lightly golden, approximately 45 seconds, then transfer to a mixing bowl.
4. Combine the sausage, sautéed garlic, parsley, rosemary, thyme, sea salt, and black pepper in the bowl, mixing thoroughly with your hands until evenly incorporated.
5. Lightly dust a clean work surface with all-purpose flour and unfold the puff pastry sheet onto it.
6. Roll the pastry into a 10×12-inch rectangle, about 1/8-inch thick, using even pressure to maintain uniform thickness.
7. Shape the sausage mixture into a log along the longer edge of the pastry, leaving a 1-inch border.
8. Brush the exposed pastry edges with the beaten egg to act as a sealant.
9. Gently roll the pastry around the sausage log, pressing the seam firmly to seal.
10. Transfer the roll to the prepared baking sheet, seam-side down, and chill in the refrigerator for 15 minutes to firm the pastry.
11. Remove the roll from the refrigerator and brush the entire surface with the egg wash mixed with whole milk.
12. Score the top diagonally at 1-inch intervals with a sharp knife, cutting halfway through the pastry.
13. Bake for 22-25 minutes, until the pastry is puffed and deep golden brown, and the internal temperature of the sausage reaches 160°F.
14. Let rest on the baking sheet for 5 minutes before slicing along the score lines.

Effortlessly elegant yet deeply satisfying, these rolls boast a shatteringly crisp exterior that yields to a juicy, herb-forward filling with just the right garlicky punch. Serve them warm with a zesty whole-grain mustard for dipping, or slice them into bite-sized portions and skewer with fresh rosemary sprigs for a handheld appetizer that’s as stylish as it is delicious.

Mini Party Sausage Rolls

Gather ’round, party people! These bite-sized sausage rolls are about to become the undisputed MVP of your next gathering—flaky, savory, and dangerously addictive. Forget sad party platters; these golden bundles of joy deliver maximum flavor with minimal fuss, proving that good things do indeed come in small packages.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 lb ground pork sausage, casings removed
• 1/4 cup finely minced yellow onion
• 2 tbsp Dijon mustard
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp whole milk
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp freshly grated nutmeg
• Coarse sea salt for finishing

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground pork sausage, minced yellow onion, Dijon mustard, black pepper, and nutmeg in a medium bowl, mixing just until incorporated—overmixing creates tough sausage.
3. Lightly flour a work surface and unfold the thawed puff pastry sheet, rolling it into a 10×14-inch rectangle with a rolling pin.
4. Spread the sausage mixture evenly over the pastry, leaving a 1/2-inch border along one long edge.
5. Brush the exposed border with beaten egg using a pastry brush—this acts as edible glue for sealing.
6. Starting from the opposite long edge, tightly roll the pastry into a log, pressing gently to seal the egg-washed edge.
7. Chill the log in the freezer for 15 minutes to firm it up, making slicing cleaner and preventing filling squeeze-out.
8. Slice the chilled log into 1-inch pieces with a sharp serrated knife, using a gentle sawing motion.
9. Arrange pieces cut-side up on the prepared baking sheet, spacing them 1 inch apart.
10. Whisk together the remaining beaten egg and whole milk to create an egg wash.
11. Brush each roll generously with egg wash, ensuring full coverage for maximum browning.
12. Sprinkle each roll with coarse sea salt for texture and flavor enhancement.
13. Bake for 18-22 minutes until the pastry is deeply golden and puffed, and the sausage registers 160°F on an instant-read thermometer.
14. Transfer rolls to a wire rack and cool for 5 minutes before serving—this allows the filling to set and prevents burnt mouths.

Remarkably flaky pastry shatters to reveal juicy, well-seasoned sausage with a subtle mustard kick. Serve these warm with extra Dijon for dipping, or get creative by tucking them into mini brioche buns for ultimate party slider energy.

Cheddar and Chive Sausage Rolls

You know that magical moment when flaky pastry meets savory sausage? Yeah, these Cheddar and Chive Sausage Rolls are basically that moment stretched into pure, buttery bliss.

Ingredients

– 1 lb high-quality pork sausage, casings removed
– 1 cup sharp white cheddar, finely grated
– 1/4 cup fresh chives, minced
– 1 sheet frozen puff pastry, thawed
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp whole milk
– 1 tsp Dijon mustard
– 1/2 tsp freshly ground black pepper
– 1/4 tsp smoked paprika
– All-purpose flour for dusting

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sausage, cheddar, chives, Dijon mustard, black pepper, and smoked paprika until fully incorporated.
3. Lightly dust your work surface with all-purpose flour and unfold the puff pastry sheet.
4. Roll the pastry into a 10×12-inch rectangle using a rolling pin.
5. Divide the sausage mixture into two equal portions and shape each into a long log along the longer edges of the pastry.
6. Brush the edges of the pastry with the beaten egg using a pastry brush.
7. Fold the pastry over each sausage log, pressing the edges firmly to seal.
8. Flip the rolls seam-side down and transfer to the prepared baking sheet.
9. Combine the remaining beaten egg with 2 tbsp whole milk to create an egg wash.
10. Brush the entire surface of each roll generously with the egg wash.
11. Use a sharp knife to score diagonal slashes 1-inch apart along the top of each roll.
12. Bake for 22-25 minutes until the pastry is golden brown and puffed, and the internal temperature reaches 160°F.
13. Transfer to a wire rack and let rest for 5 minutes before slicing.

Perfectly golden and impossibly flaky, these rolls deliver a symphony of textures from the crisp exterior to the juicy, cheese-studded interior. The sharp cheddar cuts through the rich sausage while fresh chives add a bright, oniony kick that makes these dangerously addictive. Serve them warm with a spicy aioli for dipping or slice them into bite-sized pieces for the ultimate party appetizer that will disappear faster than you can say “seconds, please!”

Apple and Sage Sausage Rolls

Gather ’round, friends, because we’re about to elevate your party platter from ‘meh’ to ‘more, please!’ with these irresistible handheld delights. Get ready to meet the ultimate savory treat that’ll have your guests abandoning polite conversation in favor of enthusiastic mouth-full mumbles.

Ingredients

• 1 lb ground pork sausage
• 1 medium Granny Smith apple, peeled and finely diced
• 2 tbsp fresh sage leaves, minced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 sheet frozen puff pastry, thawed
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp whole milk
• 1 tsp flaky sea salt
• ½ tsp freshly cracked black pepper
• 2 tbsp Dijon mustard

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground pork sausage, diced apple, minced sage, chopped onion, and minced garlic in a large mixing bowl.
3. Season the mixture with flaky sea salt and freshly cracked black pepper, then mix thoroughly with clean hands until well incorporated.
4. Roll out the thawed puff pastry sheet on a lightly floured surface to a 12×12-inch square.
5. Spread Dijon mustard evenly across the entire surface of the pastry using a silicone spatula.
6. Shape the sausage mixture into a 2-inch wide log along one edge of the pastry sheet.
7. Tip: Chill the sausage mixture for 15 minutes before assembling to prevent the pastry from becoming greasy.
8. Carefully roll the pastry around the sausage log, sealing the edge with gentle pressure.
9. Transfer the roll to the prepared baking sheet, seam-side down.
10. Whisk together the lightly beaten egg and whole milk to create an egg wash.
11. Brush the egg wash generously over the entire surface of the pastry roll.
12. Using a sharp knife, score diagonal lines across the top of the roll at 1-inch intervals.
13. Tip: Don’t cut all the way through—just score the surface to create decorative steam vents.
14. Bake at 400°F for 25-30 minutes until the pastry is golden brown and puffed.
15. Tip: Rotate the baking sheet halfway through cooking for even browning.
16. Insert an instant-read thermometer into the center—it should register 160°F for fully cooked sausage.
17. Transfer to a wire rack and let rest for 10 minutes before slicing.
18. Slice into 1½-inch pieces using a serrated knife for clean cuts.

Perfectly flaky pastry gives way to a savory-sweet filling where the sage’s earthy notes play beautifully against the apple’s subtle tartness. Serve these warm with extra mustard for dipping, or get fancy and arrange them on a wooden board surrounded by cornichons and marinated olives for that ‘I definitely planned this’ entertaining vibe.

Maple-Glazed Sausage Rolls

Ridiculously addictive and dangerously delicious, these maple-glazed sausage rolls are the ultimate party trick that’ll have your guests questioning your culinary secrets. Imagine flaky, buttery pastry hugging perfectly seasoned sausage, all drenched in a sticky-sweet maple glaze that caramelizes into pure magic. Seriously, these little bundles of joy are so good they might just upstage the main event.

Ingredients

– 1 pound high-quality pork sausage, casings removed
– 1 sheet frozen puff pastry, thawed to 40°F
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon unsalted butter, melted
– 1/4 teaspoon freshly grated nutmeg
– 1/8 teaspoon cayenne pepper
– 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the sausage, Dijon mustard, nutmeg, cayenne pepper, and sea salt until thoroughly incorporated.
3. Roll the thawed puff pastry into a 10×12-inch rectangle on a lightly floured surface.
4. Shape the sausage mixture into a long log down the center of the pastry, leaving 1 inch of space at each end.
5. Brush the beaten egg along both long edges of the pastry.
6. Fold one side of the pastry over the sausage, then the other side, pressing the edges firmly to seal.
7. Flip the roll seam-side down and brush the entire surface with the remaining beaten egg.
8. Using a sharp knife, cut the roll into 1-inch pieces and arrange them 1 inch apart on the prepared baking sheet.
9. Bake for 18-22 minutes until the pastry is golden brown and puffed, and the sausage registers 160°F on an instant-read thermometer.
10. While baking, whisk together the maple syrup and melted butter in a small bowl.
11. Remove the sausage rolls from the oven and immediately brush generously with the maple-butter glaze.
12. Return to the oven for 2-3 minutes until the glaze bubbles and caramelizes.
13. Transfer to a wire rack and let cool for 5 minutes before serving.

Outrageously satisfying, these beauties emerge with a shatteringly crisp exterior that gives way to juicy, savory sausage. The maple glaze creates a glossy, crackly shell that balances the savory filling with just the right touch of sweetness. Serve them warm with extra mustard for dipping, or get fancy by drizzling with reduced balsamic for an unexpected tangy contrast.

Mediterranean Feta Sausage Rolls

Wondering what happens when flaky pastry gets a Mediterranean vacation? These feta sausage rolls are basically your favorite Greek salad decided to crash a party inside buttery puff pastry—and we’re absolutely here for the delicious chaos. Get ready to roll, bake, and devour these savory spirals of joy!

Ingredients

• 1 lb ground pork shoulder, chilled
• 4 oz high-quality Greek feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and finely chopped
• 2 tbsp sun-dried tomatoes in olive oil, drained and minced
• 1 tbsp fresh oregano leaves, finely chopped
• 1 tsp dried Mediterranean oregano
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp fine sea salt
• 1 sheet frozen puff pastry, thawed
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp sesame seeds
• 1 tbsp everything bagel seasoning

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the chilled ground pork shoulder, crumbled feta cheese, chopped Kalamata olives, minced sun-dried tomatoes, fresh oregano, dried Mediterranean oregano, black pepper, and sea salt.
3. Mix the ingredients gently with your hands until just combined—overmixing will make the filling tough.
4. Unfold the thawed puff pastry sheet on a lightly floured surface and roll it into a 10×14-inch rectangle.
5. Spread the sausage mixture evenly over the pastry, leaving a 1-inch border along one long edge.
6. Starting from the opposite long edge, tightly roll the pastry into a log, pressing gently to seal the edge.
7. Brush the entire log with the lightly beaten egg wash using a pastry brush.
8. Sprinkle the log evenly with sesame seeds and everything bagel seasoning.
9. Using a sharp serrated knife, slice the log into 1-inch thick rounds—chilling the log for 15 minutes first makes cleaner cuts.
10. Arrange the rounds cut-side up on the prepared baking sheet, spacing them 1 inch apart.
11. Bake for 20-25 minutes until the pastry is golden brown and the internal temperature reaches 160°F.
12. Transfer the rolls to a wire rack and let them cool for 5 minutes before serving.

Just baked, these rolls deliver a satisfying crunch that gives way to a juicy, herbed filling with briny pops from the olives and tangy feta. Serve them warm with a drizzle of Greek yogurt mixed with lemon zest and fresh dill for dipping, or pack them cold for a picnic—they’re just as irresistible at room temperature.

Sweet and Savory Honey Mustard Sausage Rolls

Prepare to have your snack game utterly revolutionized, because these honey mustard sausage rolls are about to become your new obsession. They’re the perfect marriage of sweet, savory, and flaky that will make you question every other appetizer you’ve ever served.

Ingredients

• 1 pound high-quality pork sausage, casings removed
• 1 sheet frozen puff pastry, thawed
• 1/4 cup Dijon mustard
• 3 tablespoons raw honey
• 1 large pasture-raised egg, lightly beaten
• 1 tablespoon whole milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon fine sea salt
• 1 tablespoon sesame seeds

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the pork sausage, smoked paprika, black pepper, and sea salt until fully incorporated.
3. Roll the thawed puff pastry sheet into a 10×14 inch rectangle on a lightly floured surface.
4. Spread the Dijon mustard evenly over the entire surface of the pastry, leaving a 1-inch border along one long edge.
5. Drizzle the raw honey in zigzag patterns over the mustard layer.
6. Shape the seasoned sausage mixture into a long log along the mustard-covered edge of the pastry.
7. Brush the exposed 1-inch border of pastry with the beaten egg wash.
8. Carefully roll the pastry around the sausage log, sealing firmly at the egg-washed edge.
9. Transfer the roll to the prepared baking sheet, seam-side down.
10. Brush the entire exterior of the roll with the remaining egg wash.
11. Sprinkle sesame seeds generously over the top of the roll.
12. Using a sharp knife, score the top of the roll with diagonal cuts every 1.5 inches, cutting about halfway through the pastry.
13. Bake for 22-25 minutes until the pastry is deeply golden brown and puffed, and the internal temperature of the sausage reaches 160°F.
14. Transfer to a wire rack and let rest for 5 minutes before slicing at the score marks.

Buttery, flaky layers shatter to reveal a juicy, perfectly seasoned filling where the sharp Dijon tang dances beautifully with the floral honey sweetness. Serve these warm with an extra drizzle of honey for dipping, or slice them into bite-sized pieces for the ultimate party platter that will disappear in minutes.

BBQ Bacon Sausage Rolls

Let’s be honest—sometimes you need a handheld masterpiece that combines smoky, savory, and downright delicious in one irresistible package. These BBQ Bacon Sausage Rolls are the ultimate crowd-pleaser, wrapping juicy sausage and crispy bacon in a flaky, golden blanket that’s basically a hug for your taste buds. Prepare for these to disappear faster than you can say “seconds, please!”

Ingredients

• 1 lb high-quality pork sausage, casings removed
• 6 slices thick-cut applewood-smoked bacon, finely diced
• 1 sheet frozen puff pastry, thawed to 40°F
• 1/4 cup smoky BBQ sauce, plus 2 tbsp for brushing
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp whole milk
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium skillet over medium-high heat, cook the diced bacon until crisp, about 6–8 minutes.
3. Transfer the bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tbsp of the rendered bacon fat.
4. In a large mixing bowl, combine the sausage, cooked bacon, reserved bacon fat, 1/4 cup BBQ sauce, smoked paprika, garlic powder, and black pepper.
5. Mix the ingredients thoroughly with your hands until well incorporated.
6. Roll the puff pastry sheet into a 10×12-inch rectangle on a lightly floured surface.
7. Shape the sausage mixture into a 1.5-inch-wide log along the longer edge of the pastry.
8. Brush the edges of the pastry with the beaten egg.
9. Roll the pastry tightly around the sausage log, sealing the seam firmly.
10. Place the roll seam-side down on the prepared baking sheet.
11. Chill the roll in the refrigerator for 15 minutes to firm up the pastry.
12. Combine the remaining 2 tbsp BBQ sauce with the melted butter and milk.
13. Brush the chilled roll generously with the BBQ glaze.
14. Score the top of the pastry lightly with a sharp knife at 1-inch intervals.
15. Bake for 22–25 minutes, or until the pastry is deeply golden and the internal temperature reaches 165°F.
16. Let the roll rest on the baking sheet for 5 minutes before slicing.

Every bite delivers a satisfying crunch from the buttery pastry, giving way to a smoky, juicy filling that’s packed with bacon bits and tangy BBQ notes. Serve these warm with extra sauce for dipping, or slice them into smaller pieces for a game-day platter that’ll have everyone reaching for more.

Three-Cheese Sausage Rolls

Crispy, cheesy, and utterly irresistible—these three-cheese sausage rolls are the flaky, savory pastries your snack game has been desperately missing. Imagine golden puff pastry wrapped around a perfectly seasoned sausage blend, then generously stuffed with not one, not two, but three glorious cheeses that melt into gooey perfection. Trust me, these little bundles of joy are so good, they might just upstage the main course at your next gathering.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 lb Italian sausage, casings removed
• 1/2 cup sharp white cheddar cheese, finely grated
• 1/3 cup fontina cheese, shredded
• 1/4 cup Parmesan cheese, freshly grated
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp whole milk
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/4 tsp fine sea salt
• 1 tbsp unsalted butter, melted
• 1 tsp flaky sea salt for finishing

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the Italian sausage, sharp white cheddar cheese, fontina cheese, Parmesan cheese, Dijon mustard, smoked paprika, black pepper, and fine sea salt until fully incorporated.
3. Roll the thawed puff pastry sheet into a 10×14-inch rectangle on a lightly floured surface.
4. Shape the sausage mixture into a long log down the center of the pastry, leaving a 1-inch border on each long side.
5. Brush the beaten egg along both long edges of the pastry.
6. Fold one long side of the pastry over the sausage filling, then roll to completely encase it, pressing the egg-brushed edges to seal firmly.
7. Transfer the sealed log to the prepared baking sheet, seam-side down.
8. Brush the entire surface with the melted unsalted butter using a pastry brush.
9. Score the top of the pastry lightly with a sharp knife at 1-inch intervals, being careful not to cut through the filling.
10. Sprinkle the flaky sea salt evenly over the top.
11. Bake for 22-25 minutes, or until the pastry is deeply golden brown and puffed, and the internal temperature of the sausage reaches 160°F on an instant-read thermometer.
12. Remove from the oven and let rest on the baking sheet for 5 minutes before slicing.
13. Slice into 1-inch pieces using a serrated knife for clean cuts.

These beauties emerge from the oven with shatteringly crisp layers that give way to a juicy, perfectly spiced sausage center. The triple-cheese blend creates pockets of molten goodness that stretch with every bite—seriously, get your camera ready for that cheese-pull moment. Try serving them alongside a zesty marinara dip for dunking, or slice them thick and tuck into a buttered brioche bun for the ultimate sausage roll sandwich situation.

Italian-Style Sausage Rolls

Hark, fellow carb connoisseurs! Let’s talk about the handheld wonder that’s basically Italy and Britain’s delicious love child—Italian-style sausage rolls. These flaky, savory parcels are about to become your new party trick, guaranteed to disappear faster than your resolve to eat just one.

Ingredients

– 1 pound sweet Italian sausage, casings removed
– 1 sheet frozen puff pastry, thawed
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons whole milk
– 1/4 cup finely grated Parmigiano-Reggiano
– 1 teaspoon fennel seeds, lightly toasted and crushed
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon crushed red pepper flakes
– 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat until shimmering.
3. Add 1 pound sweet Italian sausage (casings removed), breaking it into small crumbles with a wooden spoon.
4. Cook the sausage for 6–8 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
5. Transfer the cooked sausage to a bowl, draining any excess fat, and let it cool for 10 minutes.
6. Stir in 1/4 cup finely grated Parmigiano-Reggiano, 1 teaspoon crushed fennel seeds, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes until fully combined.
7. Unfold 1 thawed puff pastry sheet on a lightly floured surface, rolling it gently to smooth any seams.
8. Cut the pastry in half lengthwise to create two long rectangles.
9. Divide the sausage mixture evenly between the two pastry strips, forming a compact log down the center of each.
10. Brush the pastry edges with the lightly beaten egg wash (1 egg mixed with 2 tablespoons whole milk).
11. Fold one long edge over the filling, pressing firmly to seal, then roll to enclose completely.
12. Place the rolls seam-side down on the prepared baking sheet, spacing them 2 inches apart.
13. Brush the tops and sides generously with the remaining egg wash.
14. Use a sharp knife to score the tops diagonally at 1-inch intervals, cutting halfway through the pastry.
15. Bake for 20–25 minutes, rotating the pan halfway, until the pastry is puffed and deep golden brown.
16. Let the sausage rolls rest on the baking sheet for 5 minutes before slicing.

Ready for the payoff? These beauties emerge with a shatteringly flaky crust giving way to a juicy, fennel-kissed filling. Serve them warm with a side of marinara for dipping, or slice them into bite-sized pieces for the ultimate game-day spread that’ll have guests begging for the recipe.

Vegetarian Sausage Rolls with Spinach and Ricotta

Let’s be real—sometimes you need a vegetarian option that doesn’t scream ‘I’m trying too hard.’ These sausage rolls are here to save your snack game with zero apologies. Loaded with spinach and ricotta, they’re the flaky, savory heroes your next gathering deserves.

Ingredients

• 1 package (17.3 oz) frozen puff pastry sheets, thawed
• 1 lb vegetarian sausage crumbles
• 1 cup whole-milk ricotta cheese, drained
• 2 cups fresh spinach, finely chopped and wilted
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheets on a lightly floured surface, rolling them gently to smooth any seams.
3. Combine vegetarian sausage crumbles, drained ricotta, wilted spinach, sea salt, black pepper, and nutmeg in a medium bowl, mixing until fully incorporated.
4. Divide the filling into two equal portions, shaping each into a log along the center of each pastry sheet.
5. Brush the pastry edges lightly with beaten egg to ensure a secure seal.
6. Fold one side of the pastry over the filling, then the other, pressing the seam firmly to enclose.
7. Flip each roll seam-side down and brush the tops with melted clarified butter for a golden finish.
8. Score the tops diagonally with a sharp knife, making shallow cuts about 1 inch apart.
9. Transfer the rolls to the prepared baking sheet, spacing them 2 inches apart.
10. Bake for 22–25 minutes, or until the pastry is puffed and deeply golden brown.
11. Cool on a wire rack for 10 minutes before slicing to allow the filling to set.

Keep these beauties warm for dipping into marinara, or let them shine at room temperature—their flaky crust and creamy, herbed interior are downright addictive. Whether paired with a zesty aioli or devoured straight from the tray, they’re the ultimate crowd-pleaser without the meaty fuss.

Thai-Style Sausage Rolls with Peanut Dipping Sauce

Oh, the humble sausage roll just got a serious glow-up, trading its boring British pub vibe for the vibrant, spice-kissed streets of Bangkok. These flaky, golden parcels pack a punch of lemongrass, ginger, and chili, all wrapped in buttery puff pastry and dunked in a creamy, nutty sauce that’ll make you forget any other dip ever existed.

Ingredients

• 1 lb ground pork, 80% lean
• 2 tbsp fish sauce
• 1 tbsp freshly grated ginger root
• 2 cloves garlic, finely minced
• 1 stalk lemongrass, tender inner core only, finely chopped
• 1 tsp red chili flakes
• 1 sheet frozen puff pastry, thawed to pliable
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup creamy peanut butter, unsweetened
• 2 tbsp fresh lime juice
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/4 cup full-fat coconut milk
• 1 tbsp honey
• 1 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine the ground pork, fish sauce, grated ginger, minced garlic, chopped lemongrass, and red chili flakes in a medium bowl, mixing with a fork until just incorporated—overmixing can make the filling tough.
3. Unfold the thawed puff pastry sheet on a lightly floured surface and roll it gently into a 10×12-inch rectangle.
4. Shape the pork mixture into a 1.5-inch-wide log along the longer edge of the pastry, leaving a 1-inch border.
5. Brush the exposed pastry edges with the beaten egg to ensure a tight seal.
6. Roll the pastry snugly around the filling, pressing the seam to seal completely.
7. Transfer the roll seam-side down to the prepared baking sheet and brush the entire surface with the remaining beaten egg for a glossy, golden finish.
8. Use a sharp knife to score the top lightly in a diagonal pattern, cutting only halfway through the pastry to allow steam to escape.
9. Bake for 22–25 minutes, or until the pastry is puffed and deep golden brown and the internal temperature of the pork reaches 160°F on an instant-read thermometer.
10. While the rolls bake, whisk together the peanut butter, lime juice, soy sauce, toasted sesame oil, coconut milk, and honey in a small bowl until smooth and emulsified.
11. Stir in the chopped cilantro just before serving to keep it vibrant and fresh.
12. Allow the baked rolls to rest for 5 minutes on the baking sheet before slicing into 1.5-inch pieces—this helps the juices redistribute and prevents a soggy pastry.

And there you have it: flaky, shatter-crisp pastry giving way to a juicy, aromatic filling that’s savory, spicy, and slightly sweet all at once. Dunk each bite into that creamy, tangy peanut sauce for a flavor explosion that’s downright addictive—serve these warm with a crisp, cold lager for the ultimate game-day upgrade or a fuss-free dinner party star.

Balsamic Vinegar and Rosemary Sausage Rolls

Unbelievably, these balsamic-glazed sausage rolls will make you question every mediocre pastry you’ve ever endured. They’re the flaky, savory upgrade your snack game desperately needs, combining herbaceous rosemary with that tangy-sweet vinegar kick that’ll have your taste buds doing cartwheels. Consider this your official notice to abandon boring appetizers forever.

Ingredients

– 1 pound ground pork sausage
– 2 tablespoons aged balsamic vinegar
– 1 tablespoon fresh rosemary, finely minced
– 1 sheet frozen puff pastry, thawed
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons whole milk
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine ground pork sausage, minced rosemary, sea salt, and black pepper until uniformly incorporated.
3. Unfold the thawed puff pastry sheet onto a lightly floured surface, rolling it gently to smooth any creases.
4. Shape the sausage mixture into a 1-inch thick log along the longer edge of the pastry sheet.
5. Brush the opposite edge of the pastry with beaten egg to create a seal.
6. Carefully roll the pastry around the sausage filling, pressing the egg-washed edge to seal completely.
7. Transfer the sealed roll to the prepared baking sheet, seam-side down.
8. Using a sharp knife, score the top of the pastry lightly at 1-inch intervals without cutting through the filling.
9. Whisk together the remaining beaten egg and whole milk to create an egg wash.
10. Brush the entire surface of the pastry roll generously with the egg wash.
11. Bake at 400°F for 22-25 minutes until the pastry is deeply golden and puffed.
12. While baking, gently warm the aged balsamic vinegar in a small saucepan over low heat until slightly thickened, about 3-4 minutes.
13. Remove the sausage rolls from the oven and immediately brush with the reduced balsamic vinegar.
14. Let rest for 5 minutes before slicing along the scored lines into individual portions.

Zesty doesn’t begin to cover it—these beauties emerge with shatteringly crisp layers that give way to juicy, herb-flecked sausage. The balsamic reduction creates an irresistible sticky-sweet glaze that contrasts beautifully with the savory filling. Serve them warm with a sharp mustard dip or slice them into bite-sized pieces for the ultimate party platter that’ll disappear faster than you can say “seconds, please!”

Conclusion

Brimming with creative twists on a beloved classic, these 18 sausage roll recipes prove that delicious, crowd-pleasing food can be wonderfully simple to make. We hope you find a new family favorite! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with your fellow foodies on Pinterest. Happy baking!