Of course! This is a fantastic and incredibly versatile recipe. It’s often called “Sausage Rolls” in the UK or “Pigs in a Blanket” (though different from the American version with hot dogs).
This recipe provides a classic, crowd-pleasing base and then offers several ways to get creative.
Classic Sausage Stuffed Puff Pastry (Sausage Rolls)
These are flaky, savory, and perfect for any occasion, from a party appetizer to a cozy snack.
Yields: About 12-15 rolls
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients
· 1 sheet (about 8-9 oz) frozen puff pastry, thawed
· 1 lb mild or hot Italian sausage (casings removed), or breakfast sausage
· 1 small egg, beaten (for egg wash)
· 1 tbsp sesame seeds or poppy seeds (optional)
· 2 tbsp Dijon mustard or whole-grain mustard (optional, for serving)
Instructions
- Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Thaw Pastry: Ensure your puff pastry is thawed according to package directions (usually 30-40 minutes at room temperature). It should be pliable but still cold.
- Prepare Filling: If your sausage is in links, squeeze the meat out of the casings into a bowl. For bulk sausage, it’s ready to go. You can mix in optional add-ins at this stage (see ideas below).
- Assemble:
· On a lightly floured surface, roll the puff pastry sheet into a rectangle, just enough to smooth out any folds (about 10×14 inches).
· Place the sausage meat in a long, even log along one of the longer edges of the pastry, about 1 inch from the edge. - Roll and Seal:
· Carefully roll the pastry over the sausage, enclosing it completely.
· When you get to the end, brush the far edge with a little of the beaten egg wash to act as a “glue,” and press to seal the seam.
· Roll the log so the seam side is down. - Slice and Score:
· Using a sharp knife, slice the long roll into 1-inch to 1.5-inch pieces. You can also make fewer, larger rolls.
· (Optional) Use the knife to make 2-3 small shallow slashes on the top of each roll. This lets steam escape and looks professional. - Egg Wash and Bake:
· Place the rolls seam-side down on the prepared baking sheet, about 1 inch apart.
· Brush the tops and sides generously with the beaten egg wash. This will give them a beautiful golden, shiny finish.
· Sprinkle with sesame or poppy seeds, if using. - Bake: Bake for 20-25 minutes, or until the pastry is puffed and deep golden brown, and the sausage is cooked through.
- Serve: Let cool for 5 minutes before serving. They are delicious on their own or with a side of mustard for dipping.
★ Flavor Boost & Creative Variations ★
Take your sausage rolls to the next level with these simple additions:
- Apple & Sage: Perfect for breakfast! Mix 1/2 cup finely chopped apple and 1 tsp chopped fresh sage into the sausage meat.
- Caramelized Onion & Cheddar: Sauté 1/2 a large onion until soft and golden. Let it cool, then mix it with 1/2 cup of shredded sharp cheddar cheese into the sausage.
- Spinach & Feta: Thaw and thoroughly squeeze dry 1/3 cup of frozen chopped spinach. Mix it with 1/3 cup crumbled feta cheese into the sausage.
- Spicy “Hot Honey”: Add 1/2 tsp of red pepper flakes to the sausage. After baking, drizzle with a little hot honey.
- Pretzel-shaped Pigs in a Blanket: Use mini smoked sausages or little smokies. Cut the puff pastry into thin strips and wrap them around individual sausages. Brush with egg wash and sprinkle with coarse salt before baking.
Pro Tips for Success
· Keep it Cold: Puff pastry works best when it’s cold. If it becomes too soft and sticky while you’re working, pop it in the fridge for 10 minutes.
· Don’t Overfill: It’s tempting to add more sausage, but overfilling can cause the pastry to burst open during baking.
· Sharp Knife is Key: Use a very sharp serrated or chef’s knife to cut the rolls. A dull knife will squish the pastry.
· Check for Doneness: The pastry should be a deep, golden brown. If it’s browning too quickly, you can tent it loosely with foil for the last few minutes of baking.
· Make Ahead: You can assemble the rolls, place them on the baking sheet, and keep them covered in the refrigerator for up to 4 hours before baking. You can also freeze them unbaked on the sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Enjoy your delicious, homemade sausage stuffed puff pastries! They are always a hit.