18 Delicious Sausage Roll Recipes Perfect for Any Occasion

Zesty, savory, and utterly irresistible, sausage rolls are the unsung heroes of comfort food, perfect for any gathering or a cozy night in. Whether you’re craving something quick and easy or ready to impress with gourmet twists, our roundup of 18 delicious recipes has got you covered. Dive in to discover your next favorite dish that promises to delight every palate!

Classic Pork Sausage Rolls

Zesty and utterly irresistible, these Classic Pork Sausage Rolls are your next party hit. Flaky pastry hugs a juicy, herbed pork filling—bake, share, and watch them disappear.

Ingredients

• 1 lb ground pork (look for a mix with some fat for juiciness)
• 1 sheet puff pastry, thawed (keep cold until use)
• 1 egg, beaten (for egg wash)
• 1 tbsp fennel seeds (toast lightly for extra flavor)
• 1 tsp salt (adjust based on pork seasoning)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil for greasing)

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
2. In a bowl, mix ground pork, fennel seeds, salt, and pepper until just combined—don’t overmix to keep the filling tender.
3. Roll out the puff pastry on a floured surface to a 12×9 inch rectangle, then cut into 3 equal strips.
4. Divide the pork mixture into 3 portions, shaping each into a long log down the center of each pastry strip.
5. Brush one edge of each pastry strip with beaten egg, then fold the other edge over the filling, pressing to seal.
6. Cut each roll into 4 equal pieces, then transfer to the prepared baking sheet, seam side down.
7. Brush the tops with the remaining egg wash for a golden finish, then bake for 20-25 minutes until puffed and golden brown.
8. Let cool for 5 minutes before serving—they’re piping hot inside!

Buttery, flaky pastry gives way to a savory, spiced pork filling in every bite. Serve these warm with a side of spicy mustard or apple sauce for dipping, or pack them cold for a picnic—they’re just as good the next day.

Cheesy Spinach and Sausage Rolls

Just when you thought comfort food couldn’t get any better, these Cheesy Spinach and Sausage Rolls crash the party. **Flaky, cheesy, and packed with flavor**, they’re the ultimate grab-and-go snack or appetizer.

Ingredients

• 1 lb ground sausage (spicy or mild, your choice)
• 10 oz frozen spinach, thawed and drained (squeeze out all the water!)
• 1 cup shredded mozzarella (or mix in some cheddar for extra flavor)
• 1 sheet puff pastry, thawed (keep it cold until ready to use)
• 1 egg, beaten (for that golden shine)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder (adjust to taste)
• Salt and pepper to taste (don’t skip the seasoning!)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add the ground sausage, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes.
3. Add the drained spinach, garlic powder, onion powder, salt, and pepper to the skillet. Stir to combine and cook for another 2 minutes. Remove from heat and let cool slightly.
4. Roll out the puff pastry on a lightly floured surface to a 12×10 inch rectangle. Tip: Keep the pastry cold for easier handling.
5. Spread the sausage and spinach mixture evenly over the pastry, leaving a 1-inch border. Sprinkle the shredded cheese on top.
6. Roll the pastry tightly from the long side, sealing the edge with a bit of the beaten egg. Tip: Use a sharp knife to score the top lightly for even baking.
7. Cut the roll into 1-inch slices and place them on the prepared baking sheet. Brush the tops with the remaining beaten egg.
8. Bake for 20-25 minutes, or until golden brown and puffed. Tip: Rotate the pan halfway through for even browning.

Ready to devour? These rolls come out **crispy on the outside, gooey with cheese inside**, and bursting with savory flavors. Serve them with a side of marinara or ranch for dipping, or pack them for a picnic—they’re irresistible at any temperature.

Spicy Chorizo Sausage Rolls

Unleash a flavor bomb with these Spicy Chorizo Sausage Rolls—**bold, spicy, and irresistibly flaky**. Perfect for game day or a fiery snack attack.

Ingredients

• 1 lb chorizo sausage, casings removed (look for spicy variety for extra heat)
• 1 sheet puff pastry, thawed (keep cold until use for best results)
• 1 egg, beaten (for egg wash, ensures golden finish)
• 1 tbsp water (mix with egg for wash)
• 1/2 tsp smoked paprika (adds depth, adjust to taste)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix chorizo with smoked paprika until well combined.
3. Roll out puff pastry on a lightly floured surface to a 12×9 inch rectangle.
4. Spread chorizo mixture evenly over the pastry, leaving a 1-inch border.
5. Roll the pastry tightly from the long side, sealing the edge with a bit of egg wash.
6. Cut the roll into 1-inch pieces, place seam side down on the baking sheet.
7. Brush tops with egg wash for a glossy finish.
8. Bake for 20-25 minutes, until golden brown and puffed.
9. Let cool for 5 minutes before serving—**they’re piping hot!**

Flaky pastry meets spicy chorizo in every bite. Serve with a cooling dip or slice them mini for party-perfect portions.

Apple and Sage Sausage Rolls

Get ready to twist up your snack game with these flaky, herby delights—perfect for picnics or party spreads.

Ingredients

• 1 lb ground pork (or sub with turkey for a lighter version)
• 1 medium apple, finely diced (Granny Smith adds a nice tartness)
• 2 tbsp fresh sage, chopped (dried works in a pinch—use 2 tsp)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 sheet puff pastry, thawed (keep cold until use for best results)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix ground pork, diced apple, sage, salt, and pepper until just combined—don’t overmix to keep the texture light.
3. Roll out the puff pastry on a lightly floured surface to a 12×9 inch rectangle, then cut lengthwise into two equal strips.
4. Divide the pork mixture evenly between the two pastry strips, shaping it into a long log down the center of each.
5. Brush one edge of each pastry strip with egg wash, then fold the other edge over the filling and press to seal. Tip: Use a fork to crimp the edges for a decorative touch.
6. Cut each log into 6 equal pieces and transfer to the prepared baking sheet. Brush tops with remaining egg wash for a golden finish.
7. Bake for 20-25 minutes, or until the pastry is puffed and golden and the filling reaches 160°F (71°C) internally.
8. Let cool on the baking sheet for 5 minutes before serving—this helps the filling set.

Enjoy the contrast of the crispy, buttery pastry with the juicy, sage-infused filling. Serve with a side of sharp mustard or apple chutney to elevate the flavors even further.

Caramelized Onion and Sausage Rolls

Unlock the secret to your next party hit with these Caramelized Onion and Sausage Rolls. They’re flaky, savory, and packed with flavor—perfect for grabbing and going.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 2 large onions, thinly sliced (yellow or white for sweetness)
• 1 tsp salt (adjust to taste)
• 1 lb ground sausage (mild or spicy, your choice)
• 1 sheet puff pastry, thawed (keep cold until use)
• 1 egg, beaten (for egg wash)
• 1 tbsp water (to mix with egg for wash)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and salt, stirring to coat.
2. Cook onions for 25-30 minutes, stirring occasionally, until deeply golden and caramelized. Tip: Lower heat if they’re browning too fast.
3. Preheat oven to 400°F. Line a baking sheet with parchment paper.
4. In the same skillet, cook ground sausage over medium heat until no longer pink, about 5-7 minutes. Drain excess fat.
5. Mix caramelized onions with cooked sausage. Let cool slightly.
6. Roll out puff pastry on a lightly floured surface to a 12×9 inch rectangle. Tip: Work quickly to keep pastry cold.
7. Spread sausage and onion mixture evenly over pastry, leaving a 1-inch border.
8. Roll pastry tightly from the long side, sealing the edge with a bit of egg wash.
9. Cut into 1-inch slices and place on prepared baking sheet. Brush tops with remaining egg wash.
10. Bake for 20-25 minutes, until golden brown and puffed. Tip: Rotate pan halfway for even browning.

Crave-worthy with a crispy exterior and a juicy, flavorful filling. Serve warm with a side of spicy mustard or your favorite dipping sauce for an extra kick.

Beef and Stout Sausage Rolls

Viral on every foodie’s feed, these Beef and Stout Sausage Rolls are the ultimate comfort food with a boozy twist. **Bold flavors** and **flaky pastry** come together in a snack that’s impossible to resist.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 cup stout beer (reduces to a syrup)
• 1 sheet puff pastry, thawed (keep cold until use)
• 1 small onion, finely diced (sauté until soft)
• 1 tbsp Worcestershire sauce (adds umami depth)
• 1 tsp garlic powder (or fresh minced for punch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the onion until soft, about 5 minutes. Add ground beef, breaking it apart until no pink remains.
3. Pour in stout and Worcestershire sauce. Simmer until liquid reduces to a thick glaze, about 10 minutes. Stir in garlic powder, salt, and pepper. Cool slightly.
4. Roll out puff pastry on a floured surface to a 12×9 inch rectangle. Cut into 3 equal strips.
5. Divide beef mixture along the center of each strip. Fold pastry over filling, sealing edges with a fork. Brush with egg wash.
6. Cut each roll into 4 pieces. Place on baking sheet, seam side down. Bake for 20-25 minutes until golden brown.
7. Let cool for 5 minutes before serving. They’re best enjoyed warm, with the pastry crisp and the filling rich and savory.

Zesty and hearty, these rolls pack a punch with the stout’s malty sweetness balancing the beef’s richness. **Serve with a side of spicy mustard** or dunk into a creamy stout-infused cheese sauce for extra decadence.

Chicken and Leek Sausage Rolls

Just when you thought sausage rolls couldn’t get any better, here comes a game-changer. Chicken and leek sausage rolls are your next obsession—flaky, savory, and downright irresistible.

Ingredients

• 1 lb ground chicken (for a leaner option)
• 2 leeks, finely chopped (white and light green parts only)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 sheet puff pastry, thawed (keep cold until use)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, heat olive oil and sauté leeks until soft, about 5 minutes. Let cool slightly.
3. In a bowl, mix ground chicken, sautéed leeks, garlic powder, salt, and pepper until well combined. Tip: Don’t overmix to keep the filling tender.
4. Roll out the puff pastry on a lightly floured surface to a 12×9 inch rectangle. Cut into 6 equal strips.
5. Divide the chicken mixture evenly among the pastry strips, shaping it into a log along one edge of each strip.
6. Brush the opposite edge with beaten egg, then roll the pastry over the filling, sealing the edge. Tip: Use a fork to crimp the edges for a tight seal.
7. Cut each roll into 3 pieces and place seam-side down on the prepared baking sheet. Brush tops with remaining egg wash.
8. Bake for 20-25 minutes, or until golden brown and puffed. Tip: Rotate the pan halfway through for even browning.

Out of the oven, these rolls are golden, flaky, and packed with a juicy, flavorful filling. Serve them with a spicy mustard dip for an extra kick or pack them for a picnic—they’re versatile and always a hit.

Vegetarian Lentil and Mushroom Sausage Rolls

Elevate your snack game with these hearty Vegetarian Lentil and Mushroom Sausage Rolls—packed with umami and wrapped in flaky pastry.

Ingredients

• 1 cup cooked lentils (green or brown, drained well)
• 1 cup finely chopped mushrooms (cremini or button)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 sheet puff pastry, thawed (keep cold until use)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a pan over medium heat. Add onion and garlic; sauté until soft, about 3 minutes.
3. Add mushrooms; cook until they release moisture and it evaporates, about 5 minutes.
4. Stir in lentils, smoked paprika, thyme, salt, and pepper. Cook for 2 minutes to blend flavors. Remove from heat; let cool slightly.
5. Roll out puff pastry on a lightly floured surface to a 12×9-inch rectangle. Cut into 6 equal strips.
6. Divide lentil mixture among the strips, placing it along one long edge. Roll pastry over filling, sealing edges with a fork.
7. Transfer rolls to the baking sheet. Brush with beaten egg for a golden finish.
8. Bake for 20-25 minutes, until pastry is puffed and golden brown.

Serve these rolls warm for a crispy exterior and savory, meaty filling. Perfect with a side of spicy mustard or your favorite dipping sauce.

Gluten-Free Sausage Rolls

Let’s revolutionize snack time with these gluten-free sausage rolls—crispy, savory, and utterly addictive. Perfect for picnics or party appetizers, they’re a game-changer.

Ingredients

• 1 cup gluten-free all-purpose flour (scoop and level for accuracy)
• 1/2 tsp xanthan gum (omit if your flour blend includes it)
• 1/2 cup cold unsalted butter, cubed (keep it chilled until use)
• 1/4 cup ice water (adjust as needed)
• 1 lb gluten-free sausage meat (choose your favorite flavor)
• 1 egg, beaten (for egg wash)
• 1 tbsp sesame seeds (optional, for crunch)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour and xanthan gum until well combined.
3. Add the cold, cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
5. Roll the dough out on a lightly floured surface to a 12×8 inch rectangle. Keep it about 1/4 inch thick for the perfect bite.
6. Spread the sausage meat evenly over the dough, leaving a 1-inch border around the edges.
7. Roll the dough tightly from the long side, sealing the edge with a bit of water. Tip: Chill the roll for 15 minutes before slicing for cleaner cuts.
8. Cut the roll into 1-inch pieces and place them on the prepared baking sheet. Brush each piece with beaten egg and sprinkle with sesame seeds if using.
9. Bake for 20-25 minutes, or until golden brown and the sausage is cooked through. Tip: Rotate the baking sheet halfway through for even browning.

These sausage rolls come out with a flaky, buttery crust and a juicy, flavorful filling. Serve them with a side of spicy mustard or your favorite dipping sauce for an extra kick.

Sweet Potato and Sausage Rolls

Roll out the dough and get ready for a flavor-packed punch! These Sweet Potato and Sausage Rolls are your next go-to snack—easy, delicious, and totally Instagram-worthy.

Ingredients

• 1 cup mashed sweet potatoes (cooled)
• 1 lb ground sausage (spicy or mild, your choice)
• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup unsalted butter (cold, cubed)
• 1/4 cup cold water
• 1 egg (for egg wash)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix flour and salt. Add cold butter cubes and use your fingers to rub them into the flour until it resembles coarse crumbs.
3. Gradually add cold water, mixing until a dough forms. Tip: Don’t overwork the dough to keep it flaky.
4. On a floured surface, roll the dough into a rectangle about 1/4 inch thick.
5. Spread mashed sweet potatoes evenly over the dough, leaving a 1-inch border. Sprinkle with black pepper.
6. Crumble ground sausage over the sweet potatoes, ensuring even distribution.
7. Roll the dough tightly from the long side, sealing the edges with a bit of water. Tip: Chill the roll for 15 minutes before slicing for cleaner cuts.
8. Cut the roll into 1-inch slices and place them on the prepared baking sheet. Brush each with beaten egg for a golden finish.
9. Bake for 25-30 minutes, or until golden brown and the sausage is fully cooked. Tip: Rotate the baking sheet halfway through for even browning.

Out of the oven, these rolls boast a crispy exterior with a soft, savory-sweet center. Serve them warm with a side of spicy mayo or apple chutney for an extra kick.

BBQ Pulled Pork Sausage Rolls

Oven-ready and outrageously good, these BBQ Pulled Pork Sausage Rolls blend smoky, sweet, and savory in every bite. Perfect for game day or a fuss-free dinner, they’re a crowd-pleaser that’s as fun to make as they are to eat.

Ingredients

• 1 lb pulled pork (pre-cooked, shred it fine)
• 1 cup BBQ sauce (go for a smoky flavor)
• 1 sheet puff pastry (thawed if frozen)
• 1 egg (beaten, for egg wash)
• 1 tbsp sesame seeds (optional, for crunch)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the pulled pork with BBQ sauce until fully coated. Tip: If the mixture feels dry, add a splash more BBQ sauce.
3. Unroll the puff pastry on a floured surface and cut it into 4 equal rectangles.
4. Divide the pork mixture evenly among the rectangles, placing it along one long edge of each.
5. Roll the pastry over the filling, sealing the edges with a fork. Tip: Chill the rolls for 10 minutes before baking for a flakier texture.
6. Brush the tops with beaten egg and sprinkle with sesame seeds if using.
7. Bake for 20-25 minutes until golden and puffed. Tip: Rotate the tray halfway for even browning.

Unbelievably tender inside with a crispy, buttery crust, these rolls are a hit. Serve them with extra BBQ sauce for dipping or slice them into bite-sized pieces for party appetizers.

Thai Green Curry Sausage Rolls

Outrageously flavorful and insanely easy, these Thai Green Curry Sausage Rolls blend spicy, sweet, and savory in every bite. Perfect for game day or a snack attack.

Ingredients

• 1 lb ground pork (or chicken for a lighter version)
• 1 tbsp Thai green curry paste (adjust to spice preference)
• 1/2 cup coconut milk (shake the can well before opening)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tsp sugar (palm sugar preferred for authenticity)
• 1 package puff pastry sheets, thawed (keep cold until use)
• 1 egg, beaten (for egg wash)
• 1 tbsp sesame seeds (optional, for crunch)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix ground pork, Thai green curry paste, coconut milk, fish sauce, and sugar until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes.
3. Roll out the puff pastry on a lightly floured surface to a 12×12 inch square. Cut into 6 equal rectangles.
4. Divide the pork mixture evenly among the rectangles, placing it along one long edge. Roll the pastry over the filling, sealing the edges with a fork. Tip: Chill rolls for 15 minutes before baking for flakier pastry.
5. Brush each roll with beaten egg and sprinkle with sesame seeds if using.
6. Bake for 20-25 minutes or until golden brown and puffed. Tip: Rotate the tray halfway for even browning.
7. Let cool for 5 minutes before serving.

Golden and flaky outside, juicy and aromatic inside—these rolls are a crowd-pleaser. Serve with a side of sweet chili sauce for dipping, or slice them into bite-sized pieces for party appetizers.

Moroccan Spiced Lamb Sausage Rolls

Let’s spice up your snack game with these Moroccan Spiced Lamb Sausage Rolls—flaky, flavorful, and downright addictive.

Ingredients

• 1 lb ground lamb (or substitute with beef for a milder flavor)
• 1 sheet puff pastry, thawed (keep cold until use for best results)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (toast for 30 seconds to enhance flavor)
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 egg, beaten (for egg wash)
• Salt, to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the ground lamb with olive oil, cumin, smoked paprika, cinnamon, cayenne, and salt until well combined.
3. Roll out the puff pastry on a lightly floured surface to a 12×9 inch rectangle.
4. Spread the lamb mixture evenly over the pastry, leaving a 1-inch border on one long side.
5. Brush the border with beaten egg, then roll the pastry tightly from the opposite long side to form a log.
6. Cut the log into 12 equal pieces and place them seam side down on the prepared baking sheet.
7. Brush the tops with the remaining beaten egg for a golden finish.
8. Bake for 20-25 minutes, or until the pastry is puffed and golden and the lamb is cooked through.

Unbelievably flaky and packed with warm spices, these rolls are perfect with a side of mint yogurt dip or as a standout appetizer at your next gathering.

Bacon Wrapped Sausage Rolls

Every bite of these bacon-wrapped sausage rolls is a crispy, savory dream. Perfect for game day or a fancy appetizer, they’re irresistibly easy to make.

Ingredients

• 1 lb pork sausage (or chicken sausage for a lighter option)
• 8 slices bacon (thick-cut works best for wrapping)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 egg (for egg wash, optional)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the sausage, cheddar cheese, garlic powder, onion powder, and smoked paprika until well combined.
3. Divide the sausage mixture into 8 equal portions and shape each into a small log.
4. Wrap each sausage log with a slice of bacon, ensuring the ends meet underneath.
5. Brush each roll lightly with olive oil for extra crispiness.
6. Place the rolls on the prepared baking sheet, seam side down, and bake for 25-30 minutes, or until the bacon is crispy and the sausage is cooked through.
7. For a golden finish, brush the rolls with beaten egg halfway through baking.
8. Let cool for 5 minutes before serving to allow the cheese to set slightly.

Absolutely bursting with flavor, these rolls offer a perfect crunch with every bite. Serve them with a side of spicy mayo or sweet chili sauce for an extra kick.

Puff Pastry Sausage Rolls with Honey Mustard Glaze

Hungry for a snack that’s both flaky and flavorful? These puff pastry sausage rolls with a honey mustard glaze are your next kitchen project. They’re easy, delicious, and perfect for any gathering.

Ingredients

• 1 sheet puff pastry, thawed (keep cold until use)
• 1 lb ground sausage (mild or spicy, your choice)
• 1 egg, beaten (for egg wash)
• 1/4 cup honey (for glaze)
• 2 tbsp Dijon mustard (for glaze, adjust to taste)
• 1 tbsp water (to thin glaze if needed)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12×9 inch rectangle.
3. Spread the ground sausage evenly over the pastry, leaving a 1-inch border on one long side.
4. Roll the pastry tightly from the long side without the border, sealing the edge with a bit of egg wash.
5. Cut the roll into 1-inch pieces and place them seam side down on the prepared baking sheet.
6. Brush the tops with the remaining egg wash for a golden finish.
7. Bake for 20-25 minutes, or until the pastry is puffed and golden and the sausage is cooked through.
8. While baking, mix honey and Dijon mustard in a small bowl to create the glaze. Add water if too thick.
9. Once out of the oven, drizzle the honey mustard glaze over the warm sausage rolls.

Now these rolls are crispy on the outside, juicy on the inside, with a sweet and tangy glaze that’s irresistible. Serve them warm with extra glaze on the side for dipping, or pack them for a picnic—they’re just as good at room temperature.

Mini Sausage Rolls for Parties

Absolutely everyone loves a bite-sized snack that packs a punch. These mini sausage rolls are your next party hit—crispy, savory, and irresistibly easy to pop in your mouth.

Ingredients

• 1 lb ground pork sausage (or any protein of choice)
• 1 sheet puff pastry, thawed (keep cold until use)
• 1 egg, beaten (for egg wash)
• 1 tbsp water (to thin egg wash)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12×9 inch rectangle.
3. Divide the ground sausage into two equal portions and shape each into a long log down the center of the pastry.
4. Fold the pastry over the sausage, sealing the edges with a fork. Tip: Chill the rolls for 10 minutes before cutting for cleaner slices.
5. Cut the roll into 1-inch pieces and place them seam side down on the baking sheet.
6. Mix the beaten egg with water and brush over each roll for a golden finish.
7. Bake for 20-25 minutes or until the pastry is puffed and golden brown. Tip: Rotate the pan halfway through for even baking.
8. Let cool for 5 minutes before serving. Tip: Serve with a side of spicy mustard or sweet chili sauce for dipping.

Expect a crispy, flaky exterior with a juicy, flavorful center. These mini sausage rolls shine on a platter with toothpicks for easy grabbing—perfect for mingling and munching.

Herb and Garlic Sausage Rolls

Feast your eyes on these flaky, buttery Herb and Garlic Sausage Rolls—your next party hit or cozy night in. Packed with flavor, they’re ridiculously easy to whip up and even easier to devour.

Ingredients

• 1 lb ground pork sausage (or sub with chicken sausage for a lighter option)
• 1 sheet frozen puff pastry, thawed (keep cold until use for best results)
• 2 tbsp fresh parsley, finely chopped (dried works in a pinch, but fresh is best)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder for a quicker prep)
• 1 egg, beaten (for that golden, glossy finish)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for extra zing)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, warm the olive oil and sauté garlic until fragrant, about 30 seconds—don’t let it burn!
3. Combine the sautéed garlic, ground sausage, parsley, salt, and pepper in a bowl. Mix until just combined—overmixing can make the filling tough.
4. Roll out the puff pastry on a lightly floured surface to a 12×9 inch rectangle. Cut into 3 equal strips.
5. Divide the sausage mixture evenly along the length of each pastry strip, forming a log down the center.
6. Brush one long edge of each strip with beaten egg, then fold the other edge over the filling, pressing to seal. Crimp the edges with a fork for a decorative touch.
7. Cut each log into 4 equal pieces and transfer to the prepared baking sheet. Brush tops with remaining egg wash.
8. Bake for 20-25 minutes, or until the pastry is puffed and golden, and the sausage is cooked through.
9. Let cool for 5 minutes before serving—trust us, they’re worth the wait.

Zesty with garlic and fresh herbs, these sausage rolls boast a crispy exterior with a juicy, flavorful center. Serve with a side of spicy mustard or a simple arugula salad for a meal that’s anything but ordinary.

Jalapeño and Cheddar Sausage Rolls

Whip up these spicy, cheesy delights in no time—perfect for game day or a lazy brunch. They’re flaky, fiery, and downright addictive.

Ingredients

• 1 lb puff pastry (thawed if frozen)
• 1 lb ground pork (or sub with ground chicken for a lighter version)
• 1 cup shredded cheddar cheese (sharp for extra flavor)
• 2 jalapeños (finely diced, seeds removed for less heat)
• 1 egg (beaten, for egg wash)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix ground pork, cheddar cheese, diced jalapeños, garlic powder, onion powder, salt, and pepper until well combined.
3. Roll out the puff pastry on a lightly floured surface into a 12×16 inch rectangle. Cut into 4 equal strips.
4. Divide the pork mixture into 4 portions and shape each into a long log down the center of each pastry strip.
5. Brush the edges of the pastry with beaten egg, then fold over the filling, pressing to seal. Trim any excess pastry.
6. Cut each roll into 4 equal pieces and transfer to the prepared baking sheet. Brush tops with remaining egg wash.
7. Bake for 20-25 minutes, or until golden brown and puffed up. Let cool for 5 minutes before serving.

Kick these up a notch by serving with a side of cool ranch or spicy mayo. The contrast of the crispy pastry with the juicy, cheesy filling is unreal—best enjoyed warm.

Conclusion

These 18 delicious sausage roll recipes offer something for every taste and occasion, proving just how versatile and comforting they can be. Whether you’re planning a party or simply craving a savory treat, we hope you’ll find inspiration here. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest for fellow home cooks to enjoy!

Bella Bacinos