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Murray's Sausage Rolls


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Rate this recipe 4.4/5 (12 Votes)


  • 2 pkgs sausage meat
  • 2 boxes puff pastry
  • 1 medium white onion
  • 2 beaten eggs
  • 6 slices white or wheat bread
  • 1/2 t.salt
  • 1/4 t. pepper
  • 1 t. sage


Servings 48
Preparation time 20mins
Cooking time 45mins


Step 1

Add meat (Jimmy Dean or Bob Evans), eggs, onion and salt, pepper, and sage to a bowl and hand mix all together. Put slices of bread in another bowl with some warm water (enough for the bread to soak up). When the water is soaked up, squeeze water out til bread feels pulpy then add bread to the meat mix and hand mix till combined. Put the mix aside and let it cool to room temp.

Lay out 4 pastry sheets (thawed) on lightly floured bench top and cut each in half (don't touch the pastry too much as the more you do that the less it will flake). Spoon the mix along the center of the cut halves about an inch high by and inch wide (it will rise on cooking), brush milk along one side of the pastry and then roll it over onto the milked edge. Cut the rolled pastries into three even sections (or smaller for bite size) and you will get 10 evenly spaced on a lightly oiled cookie sheet. Brush milk on the top of them and put in a 350 degree oven for about 20 to 25 minutes or until golden brown.

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