Puff Pastry Sausage Rolls

Tips - Keep your puff pastry cold and work in batches. Puff pastry should be properly thawed but still cold to the touch. The best way to thaw it is overnight in the fridge or as directed on the package. When assembling, work with one sheet at a time and keep the second sheet in the fridge until you’re ready to use it. Cold pastry is key for flaky, puffy sausage rolls.

Chill before baking for better a puff. Puff pastry loves the cold. Once assembled, pop the sausage rolls back into the fridge or freezer for a few minutes before baking. This helps the pastry puff up and bake evenly.

Garlic matters more than you think. Using crushed garlic instead of chopped helps the flavour distribute more evenly throughout the pork sausage filling. Chopped garlic can clump in spots, while crushed garlic blends in smoothly, giving every bite a consistent garlicky flavour without overpowering the sausage.

Don’t overfill. It’s tempting to pack in lots of sausage meat but a thinner, even layer cooks more evenly and keeps the puff pastry from bursting open.

Keep the sausage rolls a similar size. Try to cut each roll to roughly the same length and thickness. This ensures even baking so you don’t end up with some sausage rolls burnt while others are underbaked.

Brush the sides with egg wash too. Don’t just egg wash the tops. Lightly brush the sides to give an even golden finish all around.

Cut small vents in the tops. A few small slits on top of each sausage roll allow steam to escape, preventing soggy pastry and helping them bake up crisp and flaky.

Use parchment paper or a lined baking sheet. This prevents sticking and makes cleanup easier, especially if any sausage fat renders out during baking.

Ingredients

1 package puff pastry, thawed and ready to use
1 package sausage meat
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed garlic
1/2 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt
egg wash (1 egg + 1 teaspoon water)

Directions

Preheat the oven to 400˚F. Line a large baking sheet with parchment paper and set aside.
In a large bowl add sausage meat, Worcestershire sauce, crushed garlic, mustard powder, onion powder, black pepper and salt. Using a large spoon or your hands, mix until well combined.
Divide the sausage mixture in half and set aside.
On a lightly floured work surface, roll out the first sheet of puff pastry. Using a rolling pin, lightly roll pastry to an even rectangle (note- puff pastry sheet sizes vary by brand. Use this as a guide. Mine comes in a 10 inch rectangle).
Using a large knife, cut the pastry into three strips about 3.5 inches wide. The last strip may be slightly smaller, around 3 inches.
Divide the first portion of the sausage mixture into three equal parts. Place the sausage mixture down the centre of each puff pastry strip, shaping it into a log.
Brush the edge of each puff pastry strip with egg wash. Carefully fold the unbrushed edge over the sausage. Roll into a log and press to seal.
Using a sharp knife, cut the log into 8 pieces and transfer to the prepared baking sheet.
Cut two small air vents into the top of each sausage roll, then brush with egg wash.
Repeat with the second sheet of puff pastry and remaining sausage mixture (note- you may not have enough sausage to fill the entire third strip. Use what you can).
Bake in the middle of the oven 20-25 minutes or until crisp and golden brown.
Transfer to a wire rack and cool slightly before serving.