These savory puff pastry Mini Sausage Rolls are a perfect appetizer, snack, or part of a light lunch. The flaky and buttery puff pastry is wrapped around a mouthwatering sausage filling. Everyone will rave about these Mini Sausage Rolls!!!
Move over Pigs in a Blanket, Mini Sausage Rolls are here! These little savory puff pastry sausage rolls are so mouthwatering and filling. They really are perfect as a snack or an appetizer but my kids love them for a light lunch served with a cup of fruit. If you haven’t used puff pastry or feel intimidated by it, I have to tell you that it’s easier than you think. It’s literally just a sheet of dough that is thawed, wrapped with a filling or cut into different shapes, and brushed with an egg wash before baking. Savory puff pastry sausage rolls are flaky, buttery, and so appetizing. Give them a try! You’ll love these Mini Sausage Rolls!!!
INGREDIENTS TO MAKE MINI SAUSAGE ROLLS
- For the sausage roll filling:
- 1 sheet puff pastry, thawed
- 1 lb. pork sausage (casings removed) or Premium pork sausage (such as Jimmy Dean, in tube)
- Large eggs
- Breadcrumbs
- Fresh parsley or dried parsley
- Fresh thyme leaves or dried thyme
- Garlic powder
- Onion powder
- Salt
- Ground black pepper
- For the egg wash:
- Egg
- Water
HOW TO MAKE MINI SAUSAGE ROLLS
- Defrost 1 sheet of puff pastry according to the package instructions.
- Preheat the oven to 425°F and line a baking sheet with a silicone baking mat or parchment paper; set aside.
- In a small bowl whisk together the egg and water for the egg wash; set aside.
- In a medium-size bowl, add ground sausage, bread crumbs, egg, parsley, thyme, garlic powder, onion powder, salt and pepper; mix until combined with a fork.
- Don’t over mix!
- On a floured surface roll the sheet of puff pastry to 14-inches long and a little wider.
- Cut the puff pastry into three large rectangles lengthwise.
- Divide the mixed sausage into 3 and shape each into a long sausage shape on top of each rectangle.
- Fold over one side and then the other and pinch the dough together to seal and press down lightly to make it seamless.
- Fold and press the ends together to seal the ends.
- Turn the sealed sausage rolls over and cut each one into seven 2-inch mini rolls.
- Place all 21 mini sausage rolls on the prepared baking sheet.
- Cut two slits on top of each roll, then brush with the egg wash on the top and sides.
- Bake in the oven for 20-25 minutes or until golden brown and pastry is puffed.
OTHER DELICIOUS APPETIZER RECIPES TO TRY:
Mini Sausage Rolls
Ingredients
- 1 sheet puff pastry, thawed
- 1 lb pork sausage (casings removed) or Premium pork sausage (such as Jimmy Dean, in tube)
- 1 large egg
- ½ cup breadcrumbs, plain or panko
- 2 Tbsp fresh parsley, chopped or 1 Tbsp dried parsley
- 1 Tbsp fresh thyme leaves or 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ⅛ tsp ground black pepper
Egg Wash
- 1 large egg
- 1 Tbsp water
Instructions
- Defrost 1 sheet of puff pastry according to the package instructions. Preheat the oven to 425°F and line a baking sheet with a silicone baking mat or parchment paper; set aside. In a small bowl whisk together the egg and water for the egg wash; set aside.
- In a medium-size bowl, add ground sausage, bread crumbs, egg, parsley, thyme, garlic powder, onion powder, salt and pepper; mix until combined with a fork. Don't over mix!
- On a floured surface roll the sheet of puff pastry to 14-inches long and a little wider. Cut the puff pastry into three large rectangles lengthwise. Divide the mixed sausage into 3 and shape each into a long sausage shape on top of each rectangle.
- Fold over one side and then the other and pinch the dough together to seal and press down lightly to make it seamless. Fold and press the ends together to seal the ends. Turn the sealed sausage rolls over and cut each one into seven 2-inch mini rolls.
- Place all 21 mini sausage rolls on the prepared baking sheet. Cut two slits on top of each roll, then brush with the egg wash on the top and sides. Bake in the oven for 20-25 minutes or until golden brown and pastry is puffed.
