Game Day Sausage Rolls

The kitchen was absolute chaos that Sunday morning, friends already shouting at the television while I frantically tried to figure out what to feed everyone. These sausage rolls saved me completely, coming together in this beautiful golden wave of pastry that actually silenced the room for thirty seconds straight.

My aunt taught me the trick of mixing a raw egg into the sausage filling years ago, something I'd never seen before but now can't imagine skipping. It keeps the beef so moist as it bakes inside that puff pastry, creating this incredible juicy contrast against the flaky golden crust that people just can't stop eating.

Ingredients

• 500 g (1.1 lb) ground beef sausage: Choose quality meat with some fat content for the best flavor and juiciness
• 1 small onion, finely diced: Adds sweetness and texture that balances the rich beef
• 2 garlic cloves, minced: Fresh garlic gives you that aromatic backbone you just can't get from powder
• 2 tbsp fresh parsley, chopped: Brightens up the rich filling with fresh herbal notes
• 1 tsp dried thyme: Earthy and warm, perfect with beef and pastry
• 1 tsp smoked paprika: Gives a subtle smoky depth that makes these taste special
• 1/2 tsp salt: Essential to bring out all the flavors in the filling
• 1/2 tsp black pepper: Adds just enough warmth and bite
• 1 tbsp Worcestershire sauce: That secret umami ingredient that makes people wonder what's so good
• 1 egg: Mixed into the filling, this keeps everything moist and tender
• 2 sheets (approx. 450 g) puff pastry, thawed: Store bought works perfectly here, just keep it cold until you need it
• 1 egg, beaten: Creates that gorgeous golden shine on the baked pastry
• 1 tbsp sesame seeds or poppy seeds: Optional but adds lovely texture and makes them look professional

Instructions

Get your oven ready first thing:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper so you can move fast once the sausage rolls are assembled

Mix up your filling:

Combine the beef sausage, onion, garlic, parsley, thyme, smoked paprika, salt, pepper, Worcestershire sauce, and 1 egg in a large bowl until everything is thoroughly incorporated

Prep your pastry:

Lay out the puff pastry sheets on a lightly floured surface and cut each sheet in half lengthwise to create 4 long strips, keeping the pastry as cold as possible

Shape the filling:

Divide the beef mixture into 4 even portions and shape each into a long log, then place one log down the center of each pastry strip

Roll them up:

Brush one long edge of each pastry strip with beaten egg, fold the pastry over the filling, press the edge to seal tightly, and place seam side down

Cut into portions:

Cut each log into 6 equal pieces for a total of 24 rolls and arrange them on your prepared baking sheet with space between each one

Add the finishing touches:

Brush the tops with beaten egg and sprinkle with sesame or poppy seeds if you're using them for that extra professional look

Bake until golden:

Bake for 20 to 25 minutes until the pastry is deeply golden brown and the sausage is completely cooked through

Serve them up:

Let cool for just a few minutes on the sheet before serving warm alongside ketchup, mustard, or any dipping sauce you love

Pin

These disappeared so fast at my last party that I started doubling the recipe just to have any left for myself. There's something about that combination of flaky pastry and savory beef that makes people completely lose track of how many they've eaten.

Making These Ahead

You can assemble the sausage rolls completely, freeze them on the baking sheet until firm, then transfer to a bag. Bake from frozen, adding about 5 minutes to the cooking time, and you've got fresh appetizers whenever you need them.

Perfecting Your Seams

The trick to neat sausage rolls is using the tines of a fork to press and seal the pastry edge, which both seals it tight and creates that classic bakery look. A little water on the pastry edge before sealing helps it stick together better.

Getting That Golden Finish

Be generous with your egg wash, getting it into every crevice and on all exposed pastry surfaces. The butter in puff pastry is what creates that golden color, and the egg wash helps it brown evenly and beautifully.

• Don't skip the cooling time on the baking sheet, as the pastry needs a few minutes to set slightly
• A light dusting of flaky sea salt on top right after baking adds an incredible professional touch
• Leftovers reheat beautifully in a 350°F oven for about 10 minutes

Pin

There's nothing quite like pulling a tray of these golden beauties out of the oven and watching everyone's eyes light up. They're simple, satisfying, and somehow feel like a treat every single time.

Recipe Questions & Answers

→ What type of sausage is best for these rolls?

Ground beef sausage with a seasoned blend works best, providing a juicy and flavorful filling that complements the flaky pastry.

→ Can I use a different pastry for these rolls?

Puff pastry is recommended for its light, flaky texture, but you can experiment with other buttery doughs to achieve a similar result.

→ How do I get the pastry golden and crisp?

Brushing the pastry with beaten egg before baking helps create a shiny, golden crust while keeping it crisp.

→ Are there any seasoning alternatives for the filling?

You can customize the filling by adding cayenne pepper for heat or swapping thyme with rosemary for an herbaceous twist.

→ How should these rolls be stored and reheated?

Store leftover rolls in an airtight container in the refrigerator and reheat gently in a low oven to maintain crispiness.