Sausage rolls are a wonderfully easy appetizer to serve at your next friendly gathering, holiday party, or the centerpiece on game day. Simple, savory, and so satisfying.
The best thing about these homemade sausage rolls using puff pastry is the versatility! Today I’m making mine with a nod to my German heritage but honestly, you can craft these in so many different ways! I’m always looking for different ways to utilize ground sausage and this one here is top notch. Other recipes you might enjoy include my Inside Out Cheesy Sausage Biscuits, this One Skillet Sausage Tortellini in Creamy Truffle Mushroom Sauce, or these Cheddar and Chive Sausage Biscuit Bombs.
WATCH HOW WE MAKE THESE ON THE GRAM!
INGREDIENTS FOR MY SAUSAGE ROLLS RECIPE:
Honestly, these could be made very simple with straight up ground sausage and puff pasty. That’s it… and they’ll still be delicious. However, I like to jazz mine up with a few little extras… I’ll go into detail below.
- GROUND SAUSAGE: I’m a spicy lover, so obviously I decided to use hot ground sausage today. However, you could also use mild, Italian, sage breakfast, or whichever ground sausage you enjoy most.
- BAVARIAN SAUERKRAUT: If adding this to your sausage rolls, be sure to drain and then squeeze out any excess moisture before mixing with the ground sausage. This will ensure that the rolls do not become soggy while cooking. Bavarian sauerkraut contains caraway seeds, which I personally love the boost of flavor. You can totally use regular sauerkraut, but I highly recommend trying the Bavarian if you have some available. Sausage + sauerkraut is one of my favorite combos.
- SHREDDED CHEESE: I had Colby Jack on hand so that’s what I used… but you could also go with cheddar, mozzarella, havarti, provolone, gruyere, Swiss, whatever melty variety your tastebuds like best! Adding that little bit of cheese gives these a slightly creamy texture that’s totally divine.
- PUFF PASTRY: You can find this in both the freezer or refrigerated section. If using the one you grab from the freezer, make sure to thaw it out the night beforehand in the refrigerator.
- EGG YOLKS: These are only needed to create the shimmer and shine on top as well as making any toppings stick while baking. I only use the yolks because I like the coloring it creates verses an egg wash. It’s just a personal preference so if you wanna go with egg wash that works too.
- EVERYTHING BAGEL SEASONING: This is my preferred topping. Not only does it look pretty but I enjoy the taste (garlic, onion, sesame seeds, salt… what’s not to love here?). Just be mindful when sprinkling with this, as it does contain a good amount of salt. For a salt-free alternative, go with plain sesame or poppy seeds.
- SERVING SAUCES: Since these are savory, I serve mine with mustard and horseradish aioli for dipping. Any type of mustard you enjoy works here. I did dijon but you could also serve with stoneground, spicy, brown, yellow, or whole grain.
OTHER VARIATIONS FOR THE SAUSAGE FILLING:
- Breakfast Sausage + Maple Syrup + White Cheddar
- Sage Sausage + Cranberry Relish + Sharp Cheddar
- Hot (Spicy) Sausage + Provolone (maybe even adding some chopped peppers?)
HOW TO MAKE THIS SAUSAGE ROLL RECIPE:
1. While this is completely optional, I like to mix-in sauerkraut and shredded cheese to my sausage before assembling. Simply place in a large bowl and use your hands to gently mix everything together. Be sure to drain the sauerkraut as much as possible to avoid excess moisture.
2. Next you’re going to roll out your puff pastry and slice it in half, vertically. Or if you lay it the other direction then slice it horizontally. Picture for reference… you are aiming for long rolls here. Divide your sausage mixture into two and then roll into two long portions to go down the middle of each puff pastry slice. Then you’ll fold over one side and surround the entire meat mixture with puff pastry. Seal the edges by pushing with a fork or pinch with your fingers. Or do both, you do you.
3. Using a serrated (or very sharp) knife, cut the rolls into bite-sized portions. Between 1 to 2-inch thick each. Each roll you should aim for about 16 pieces. Since we have two rolls, this will take two sheet pans. Line each sheet pan with parchment paper and then divide the 16 pieces from each roll amongst those two sheet pans. It should look like this.
4. Before baking, I like to brush the tops with whisked egg yolk and then sprinkle with everything but the bagel seasoning. Like I mentioned above, don’t sprinkle with too much of that seasoning… as it does contain salt. No one wants an extra salty sausage roll. Just a little pinch should do the trick. For a salt-free option use sesame or poppy seeds. Of course, this is mainly just for visual… so if you want to skip this step that’s totally fine.
5. Bake in a preheated oven at 425F for 18 minutes. Check, and if you need to go ahead and bake for an additional 2 minutes or until you’ve reached the color/toasty factor that you desire. Remove from the baking sheet onto a wire rack to slightly cool and then serve with your desired condiments. I like horseradish aioli and Dijon mustard. Since I make mine in two batches, here’s a photo of the colors. I baked the left one at 18 minutes and the right one at 20 minutes.
6. Serve with your favorite sauces and enjoy! This recipe is a great option to sit out, as they taste great warm, room temperature, or even the next day cold… straight outta the fridge. Any leftovers can be kept in a sealed container or wrapped in foil, refrigerated, and should be enjoyed within the next 2 – 3 days.
MORE APPETIZERS YOU’LL LOVE:
My Grandma’s Super Easy Recipe for Bierocks
Reuben Style Pigs in a Blanket
Jumbo Lump Crab Hot Spinach Dip
Best Air Fryer (or Baked) Chipotle Chicken Meatballs
Individual Charcuterie Boards In A Jar
Air Fryer Arancini Balls with Red Pepper Sauce
Spinach and Artichoke Hot Crab Dip
Tomato Bruschetta With Pesto, Blue Cheese, and Hot Honey
Muffin Tin Crispy Cheesy Dill Pickle Chips
Cheesy Chicken Parmesan Meatball Skillet
Bang Bang Air Fryer Brussels Sprouts
Grandma June’s Classic Spinach Dip
VIEW ALL RECIPES BY CLICKING HERE!
The Best Easy-Cheesy Homemade Sausage Rolls
Ingredients
- 1 lb. Ground Sausage
- 1/2 cup Bavarian Sauerkraut, drained and squeezed dry
- 1/2 cup Shredded Colby Jack
- 13.2 oz. Packaged Puff Pastry
- 2 Egg Yolks, whisked
- 2 tbsp. Everything But The Bagel Seasoning, as needed
- Dijon Mustard, for serving
Instructions
- Preheat oven to 425F.
- Mix the sausage, sauerkraut, and cheese in a large bowl.
- Lay out the puff pastry and cut in half lengthwise. Divide the meat mixture among both sides, forming a log of sausage on top of each puff pastry.
- Fold over the puff pastry to seal the meat inside the puff pastry into rolls. Cut each roll into 16 bite-sized pieces. Transfer each 16 pieces to a parchment-lined baking sheet. You will need two sheets.
- Brush the tops of each roll with egg yolks and then sprinkle with the seasoning.
- Bake, in two batches, for 18 - 20 minutes each, or until desired golden color. Transfer after baked to a wire rack to cool. Serve with mustard or your favorite dipping sauce.
NOTES ON THIS RECIPE:
TO MAKE AHEAD & REHEAT: Allow the sausage rolls to cool, cover, and refrigerate for up to 2 – 3 days. To reheat simply place them on a baking tray, uncovered, and bake at 350F for about 8 minutes (or until warmed through).
FREEZING LEFTOVERS: Bake the rolls as directed and allow them to cool. Place the rolls in a freezer safe bag. When ready to enjoy, take out desired amount of sausage rolls and bake at 350F for about 10 – 11 minutes. Frozen rolls should be enjoyed within 2 months.
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