Sausage Rolls

Sausage Rolls


  • 2 pounds Italian sausage, meat removed from casing

  • ¾ cup dry breadcrumbs

  • 2 minced garlic clove

  • ¼ cup grated Parmesan cheese

  • 2 large egg, plus an extra beaten egg for brushing

  • 1 box (about 1 pound) puff pastry, thawed


  1. Mix sausage, breadcrumbs, garlic, Parmesan, and eggs in a medium bowl. Divide sausage mixture into 8 equal portions; set aside.

  2. Quarter pastry and working one piece at a time, roll quartered dough into a 14- by 7-inch rectangle, then cut the rolled pastry in half to form two 3½- by 14-inch rectangles. Roll a portion of the sausage mixture into a 14-inch length and set on one of the pastry rectangles. Brush one of the long edges with egg wash and roll pastry over the sausage and onto the egg-washed edge to seal.

  3. Repeat with remaining sausages and pastry to form 8 sausage logs. (Can be covered and refrigerated overnight or frozen for a couple of months.

  4. Heat oven to 400 degrees; arrange sausage logs on 2 parchment  baking sheets. Brush each log with egg wash Bake until golden brown, 20 to 25 minutes. Remove from oven and when cool enough to handle, transfer to a cutting board. Cut into 1-inch lengths and serve immediately

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