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Crispy puff pastry is stuffed with a spicy Italian sausage filling, parmesan cheese and seasonings to create this easy Sausage Roll recipe. This simple appetizer is super crisp, flaky, and bursting with flavor.
Served with a creamy tangy homemade honey mustard sauce, it doesn’t hurt that this addictive appetizer is extremely easy to make and widely adored!
If you love poppable appetizers like this easy Sausage Roll recipe, you will also love my Bacon Wrapped Chicken Bites, Cajun Hardboiled Eggs with Crispy Shrimp, Mini Deep Dish Pizzas, and Chicken Grilled Cheese Bites.
Key Ingredients in Sausage Rolls:
Sausage – my favorite variety for this easy sausage roll recipe is spicy Italian sausage. You can also use plain ground sausage.
Puff pastry – store-bought puff pastry for simplicity
Seasonings and herbs – garlic powder, red pepper flakes, onion powder, thyme, salt and pepper and fresh parsley.
Parmesan – freshly grated parmesan cheese will be added into the sausage filling
Egg – for binding the sausage mixture and one for brushing the puff pastry
Breadcrumbs– are added to the filling to keep the mixture moist
Honey Mustard – I use an easy homemade honey mustard by combining mayo, dijon, poppyseeds, honey and apple cider vinegar.
How to Make This Easy Sausage Roll Recipe:
Step 1: Make the sausage mixture by combining all filling ingredients in a medium sized bowl. Set aside. Slightly roll out the puff pastry sheets on a floured surface so it gets thinned out a little more. Cut the puff pastry into three long rectangles (I just slice them at the seams).
Step 2: Create sausage logs by rolling portions with your hands and line them in the center of the puff pastry rectangles, from end to end. Fold over the excess puff pastry and press closed, crimping with a fork to seal in the sausage. Divide into 6 equal pieces per log, about 2″ pieces. Diagonally slice the tops 2-3 times with a knife to vent.
Step 3: Place sausage rolls on a baking sheet two inches apart and spread the tops of each sausage roll with egg wash. Bake in a preheated oven at 425 degrees for 20 minutes or until the sausage rolls are golden brown and crispy. While they bake, mix together the honey mustard in a small bowl for dipping.
How to Reheat Sausage Rolls:
I love making large batches of this easy sausage roll recipe, especially in the fall. We pop them in the freezer to store and reheat them on football game days or for gatherings at our home.
To reheat them, I simply allow them to defrost about 15 minutes on the counter and pop them into the oven at 350 degrees for 10-12 minutes or air fryer at 350 degrees for 4-5 minutes until they are flaky and crispy again.
Looking for More Appetizers?
Bacon Wrapped Chicken Bites
Fried Chicken Grilled Cheese Bites
Cajun Deviled Eggs with Firecracker Shrimp
Garlic Parmesan Mini Deep Dish Pizzas
I hope you enjoy this easy Sausage Roll recipe.. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Easy Sausage Roll Recipe
Ingredients
- 1 lb. spicy Italian sausage ground or casings removed if using links
- 1-17.3 oz box puff pastry (2 pack)
- 2 eggs, divided
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan
- 2 tablespoons freshly minced parsley
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tablespoon water for egg wash
Honey Mustard Dressing
- 1/4 cup honey
- 1/4 cup mayonnaise
- 1/4 cup Dijon or whole grain mustard
- 1 tablespoon white distilled vinegar
- 1/4 teaspoon cayenne pepper
- 1 teaspoon poppyseeds
Instructions
- Preheat oven to 425 degrees and defrost puff pastry according to the package instructions.
- Make the sausage mixture by combining all filling ingredients in a medium sized bowl. Set aside.
- Slightly roll out the puff pastry sheets on a floured surface so it gets thinned out a little more. Cut the puff pastry into three long rectangles (I just slice them at the seams).
- Create sausage logs by rolling portions with your hands and line them in the center of the puff pastry rectangles, from end to end. Fold over the excess puff pastry and press closed, crimping with a fork to seal in the sausage.
- Divide into 6 equal pieces per log, about 2" pieces. Diagonally slice the tops 2-3 times with a knife to vent.
- Place sausage rolls on a baking sheet two inches apart and spread the tops of each sausage roll with egg wash (1 egg whisked with 1 tablespoon water).
- Bake in a preheated oven for 20 minutes or until the sausage rolls are golden brown and crispy, rotating the pan half way through. While they bake, mix together the honey mustard in a small bowl for dipping.
These are awesome! Mine only needed 18 minutes and got pretty brown in my oven. Thank you for sharing!
I used taco meat and tasted great too!
Delicous! Made these this afternoon. Instead of Italian sausage, I used spicy breakfast sausage, as I was planning on using these as breakfasts. They are wonderful. Even made the honey mustard sauce. I did a combo of dijon, stone ground mustard and brown mustard, and upped the cayenne, because I like spicy. It’s yummy. Think it would also make a great salad dressing.
So wonderful! Thank you for sharing the changes so others can know how versatile this can be 🙂 Really glad you enjoyed it.
Do you freeze before or after cooking them?
Hi Lorrie – I freeze after they are fully baked.