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.
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.
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.