Some recipes are just… home. These sausage rolls are one of those for me. I can’t smell sage and sausage browning without thinking of my grandma’s kitchen — the windows fogged from the oven, the snow blowing sideways outside, and the whole house smelling so good you could almost taste it before you even sat down.
She’d make a double batch for family gatherings, and somehow there were never leftovers. My cousins and I used to hover near the counter, pretending we were “helping” just so we could snatch the first hot roll off the tray. Burned fingertips? Totally worth it.
Even now, I love making them for the same reason she did — they’re easy, hearty, and the kind of food that makes people linger in the kitchen instead of wandering off to the couch.
Why You’ll Love These
-
They’re pure comfort – Flaky pastry, savory filling, warm from the oven.
-
Ridiculously easy – Store-bought puff pastry makes them a breeze.
-
Total crowd-pleasers – Adults, kids, picky eaters… they all go fast.
-
Versatile – Perfect as snacks, appetizers, or a light meal.
-
Freezer-friendly – Assemble ahead, bake later, still amazing.
What You’ll Need (and a Few Tips)
-
Ground sausage – Pork is traditional, but turkey or chicken sausage work too.
-
Onion & garlic – Chop them fine so they blend right into the meat.
-
Dried sage – The classic flavor here, but thyme or rosemary can step in.
-
Puff pastry – Let it thaw in the fridge so it’s easy to handle without getting sticky.
-
Egg wash – Gives that glossy, golden finish that makes them look bakery-made.
How to Make Them
-
Heat the oven
Set it to 400°F (200°C) and line a baking sheet with parchment paper. -
Mix the filling
In a big bowl, combine sausage, onion, garlic, sage, pepper, and salt. Use your hands — it’s messy, but it works best. -
Prep the pastry
Lightly flour your counter, then roll out the puff pastry just to smooth the creases. -
Fill & roll
Spread the sausage mixture evenly over the pastry, leaving a little border. Roll it up tightly from the long edge, sealing with a swipe of beaten egg. -
Cut & arrange
Slice into 12 pieces and place them seam-side down on the baking sheet. -
Brush & bake
Brush the tops with egg, bake for 20–25 minutes until puffed and golden, and the sausage is fully cooked. -
Try to wait
Let them cool for a few minutes… though no judgment if you sneak one early.
Easy Twists
-
Spicy version – A pinch of red pepper flakes in the sausage mix.
-
Cheesy – Sprinkle a little shredded cheddar before rolling.
-
Sweet-savory – Add a bit of caramelized onion for richness.
-
Herb swap – Try rosemary or thyme instead of sage.
How to Serve Them
Honestly, they don’t need much — but they’re great with mustard or pickles on the side. For a light meal, pair with a crisp green salad or roasted veggies. And if you’re making them for a party, go ahead and double the recipe. They’ll vanish.
These Meaty Sausage Rolls are the kind of food that brings people together without you having to say a word. Just set a tray on the counter and watch everyone gather ‘round. If you make them, let me know what twist you tried — though I won’t blame you if you keep the first batch all to yourself.
