This EXTREMELY easy recipe for Sausage Rolls with Puff Pastry packs HUGE flavor and makes for a perfect game day snack! I like to use a spicy andouille sausage when making these for a great balance between the pastry and a sweet honey mustard dip I serve them with.
Ingredients
This recipe literally consists of two ingredients, outside of the sauce, puff pastry and sausage! I am sharing a picture below of the sausage that I enjoy using the most. It has a really great flavor, with a little spice that just makes these sausage rolls soooooo good!
To make the sauce you really just need a couple of ingredients too, I make a honey mustard, and as you might guess, you need honey and mustard! I like to use a nice quality dijon mustard and local honey. Mix it together until it has reached your desired sweetness.
Yes, it is that easy!
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
For making the sausage rolls themselves, the most important thing is to thaw your puff pastry. You want it to be soft and pliable so you can wrap it on the sausage.
To make your sausage rolls with puff pastry, unroll the pastry and cut each sheet in half. Then trim the sausage to make it as straight as possible and lay it out on each half of the pastry. Then roll up the pastry and gently pinch it together to close the pastry around the sausage.
Once rolled, place the sausage rolls with puff pastry on a pan and place them in the freezer for a few minutes. This ensures that the pasty will not lose all of its butter when baking.
After the pasty has chilled sufficiently you can remove the roll-ups from the fridge and slice them. After slicing, place the slices into a mini muffin pan. This will hold the individual rolls together when they bake.
After baking, let the rolls cool just until you can handle them in the pan and remove them to a cooling rack. This will help keep the pastry crisp when cooling.
Notes & Tips
You may need to bake in batches. After slicing the rolls, store the unbaked ones in the fridge or freezer until needed. They need to stay cold so the butter doesn't seep out of the puff pastry.
You can even make the rolls ahead of time and keep them in the freezer after slicing. After you slice the rolls, line them up, not touching, on a pan and freeze until solid, then place them in a zip-top bag for future use. They will keep in the freezer for up to 6 months.
Feel free to mix up the dipping sauces to your liking or even try a different sausage. But the andouille and puff pastry go so well together even I won't be straying.
More perfect party or game day snacks
Baba Ghanoush with Toasted Garlic
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📖 Recipe
Sausage Rolls with Puff Pastry
This is a perfect snack for Sunday game days or a good hardy appetizer for your next party or get-together. Also, they are the PERFECT Super Bowl snack, ask me how I know. BONUS: They require only a few ingredients a few minutes to make a FANTASTIC appetizer.
Ingredients
- 1, 17.3oz package Puff Pastry Sheets
- 3, 12oz packages Andouille Sausage
- 2 tablespoons Dijon Mustard
- 2 tablespoons Honey
Instructions
- Thaw the puff pastry sheet according to the package directions.
- Preheat the oven to 425˚F.
- When the puff pastry is workable, open it up on your work surface and cut it in half. The sheets are square so you can cut either way.
- Open the andouille and cut off the bending ends. Place the remaining lengths of the sausage on the sheet and trim to fit. Do this for both pieces of puff pastry.
- Roll the pastry up around the sausage, giving a gentle pull if needed to get the pastry all the way around. Pinch the seams together to secure the pastry. Place the pastry-wrapped logs on a plate or pan and place them in the freezer for 10 minutes to firm up the pastry for cutting.
- Cut the logs into ½-3/4 inch pieces (about 10-12 per log) and place them on their side in a mini muffin tin.
- Bake the sausage rolls in the preheated oven for 20 -25 minutes until the pastry has turned golden and the sausage is sizzling.
- While baking mix the dijon and honey together to make a quick dipping sauce.
- When the rolls are done remove them from the tin and place them on a paper towel-lined plate.
- Serve with the dijon honey mustard and enjoy.
Notes
Notes & Tips
You may need to bake in batches. After slicing the rolls, store the unbaked ones in the fridge or freezer until needed. They need to stay cold so the butter doesn't seep out of the puff pastry.
You can even make the rolls ahead of time and keep them in the freezer after slicing. After you slice the rolls, line them up, not touching, on a pan and freeze until solid, then place them in a zip-top bag for future use. They will keep in the freezer for up to 6 months.
Feel free to mix up the dipping sauces to your liking or even try a different sausage. But the andouille and puff pastry go so well together even I won't be straying.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 503Total Fat: 40gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 52mgSodium: 874mgCarbohydrates: 23gFiber: 1gSugar: 4gProtein: 13g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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