Sausage Rolls

Sausage Rolls


  • 17 oz Pepperidge Farm premade puff pastry (2 sheets)
  • 1.5 lbs (24 oz) italian sausage
  • 1 egg
  • White sesame seeds (optional)
  • Spices to your liking


  • Remove sausage from the casing, mix in any additional spices if you’d like (eg: cooked onions, garlic powder, thyme, cayenne, etc)
  • Split each sheet of pastry into 3 pieces. Roll them out wider and longer.
  • Make egg wash with 1 egg + 1 tbsp of water.
  • Place the meat evenly along the length of the pastry, and roll. Use egg-wash to close it.
  • Put the roll in the freezer for 20 minutes
  • Coat the roll in egg-wash, and then cut each roll into 8 bite sized pieces
  • Bake at 375 F until golden-brown, approx 25-35 minutes


  • It’s really hard to understand some intermediate steps re: rolling the pastry from text alone, I’d recommend the above Food Wishes video, or other “Sausage rolls” videos.
  • On meat-puff pastry ratio:
    • I’ve tried 1:1, and that’s generally felt like slightly too little meat. You could make it work though by making the meat very spiced.
    • Most online chefs recommend 1:1.5 or 1:2. Chef John recommends 1:2. I’d probably lean less, maybe 1:1.25 to 1:1.5
  • On cutting:
    • Once you make the rolls but before you egg-wash them. I’d recommend putting them in the freezer, for at least 20 minutes but upto an hour.
    • This helps you make bite-sized individual sausage rolls, it’s much harder to cut when the sausage meat is unfrozen. The cleaner cuts make for much prettier rolls. And it doesn’t really affect cook time.
  • Err on the side of overcooking - you want golden brown to brown, it’s hard to overcook this, and its easy to leave raw puff pastry.
  • On sauces:
    • I’ve often liked a mix of peanut sauce + honey/sweet sauce, ie: a rich + tangy/savory + sweet sauce
    • Alternatively, I could imagine a creamy herby + garlicky sauce going well with it, maybe something based on Ranch or Toum or Aioli.