Homemade Sausage Rolls

Instructions

step 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil./n
step 2 In a large mixing bowl, combine the ground sausage, ground beef if using, chopped onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, thyme, smoked paprika, salt, and black pepper. Mix until well combined but do not overwork the meat./n
step 3 Lightly flour a clean surface and roll out the puff pastry sheets slightly to smooth any creases. Cut each sheet lengthwise into two equal strips./n
step 4 Divide the sausage mixture into four portions and shape each portion into a log along the center of each pastry strip./n
step 5 Brush one long edge of each pastry strip with beaten egg, then fold the pastry over the sausage filling and press firmly to seal. Place seam-side down./n
step 6 Cut each long roll into 1 1/2 to 2-inch pieces and place them spaced apart on the prepared baking sheet. Score the tops lightly with a sharp knife and brush with egg wash./n
step 7 Bake for 20–25 minutes, or until the pastry is puffed and golden brown and the sausage is cooked through./n
step 8 Remove from the oven and allow to cool slightly before serving warm or at room temperature.

Storage and Reheating Tips

Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness. Sausage rolls can also be frozen after baking; allow to cool completely, freeze in a sealed container for up to 2 months, and reheat from frozen in the oven until heated through.