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Sausage Rolls


Perfect for a snack, breakfast, or party!

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Rate this recipe 4.5/5 (2 Votes)


  • 1/2 cup fresh white breadcrumbs
  • (1/3 cup) milk
  • 2 pounds mild & hot Italian sausage
  • 1/2 small onion, chopped
  • 1 egg, plus 1 egg extra, lightly beaten
  • 1/4 cup Ketchup
  • 1/4 cup Mustard
  • 2 teaspoons Worchirsere sauce
  • 1 teaspoon fennel seed
  • 1 teaspoon parsley
  • 2 sheets frozen puff pastry, just thawed


Servings 10
Preparation time 15mins
Cooking time 40mins


Step 1

Combine breadcrumbs and milk in a bowl and set aside until milk is absorbed. Remove casings from sausages and place in a food processor with crumbs, onion egg, seeds, ketchup, mustard and parsley. Process until well combined, cover and refrigerate for 30 minutes to chill.

Place a sheet of pastry on a lightly floured surface and cut horizontally into two. Spoon a quarter of the mixture along the centre of each piece of pastry. Fold over a long side of pastry, brush with egg, then fold other side over to enclose, slightly overlapping in the centre, and make a long sausage shape. Repeat with remaining pastry and filling to make 4 rolls.

Place rolls, seam side down, on a baking tray lined with baking paper. Cover and refrigerate for 1/2 hour until firm.

Preheat oven to 425 degrees. Line a large baking sheet with non-stick baking paper. Carefully diagonally cut each roll into seven. Brush with remaining egg and place on baking sheet. Use a sharp knife to make 2 small slits on top of each roll (to prevent rolls from splitting)

Bake for 25-30 minutes or until golden and puffed. Serve warm with the tomato sauce.


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