Prep 1 hr 30 mins
Cook 20 mins
I make these as weekend snacks and for parties, I strongly suggest to double the recipe if you are making these for a party. To save some time prepare the sausage mixture up to 24 hours in advance. These are simply delicious, and not hard to make!
- 59.14 ml fresh breadcrumb
- 29.58 ml milk
- 226.79 g Italian sausage, casings removed
- 1 onion, finely chopped
- 1 egg
- 4.92-9.85 ml fresh minced garlic
- 4.92 ml dried oregano
- 1 sheet frozen puff pastry, thawed
- 1 egg, lightly beaten (to brush on pastry)
- marinara sauce, heated
- Grease a large baking sheet.
- In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
- Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended.
- Season with salt and pepper.
- Unfold the pastry sheet onto a floured surface.
- Roll out into a 20x10-inch rectangle.
- Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!).
- Brush each strip with beaten egg.
- Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
- Fold the long sides in covering the filling and overlapping slightly.
- Transfer and arrange the rolls seam-side down on the prepared baking sheet.
- Cover and chill until rolls are set (at least 1 hour).
- Set oven to 425°F.
- Cut each roll crosswise into 8 pieces.
- Separate pieces on the baking sheet.
- Brush with remaining beaten egg.
- Bake until rolls are puffed and golden (about 20-22 minutes).
- Serve warm with heated marinara sauce.
I'm so glad I found this recipe. I did, however, make a few changes. I used Johnsonville breakfast sausage and didn't bother with the onion or garlic. I also added an additional 1/4 cup of fresh breadcrumbs which hadn't been soaked in milk, as it seemed to give a slightly better texture to the sausagemeat. I used Karen's easy puff pastry recipe from this site as I'm not a big fan of shop bought puff pastry. I'm actually British and this is the closest I've ever gotten to an English style sausage roll now that I live in the US. So thank you so much!
These definitely remind me of British sausage rolls. I used the low fat tube breakfast sausage, so no extra issues with casings. I also used dried, seasoned breadcrumbs, so I could have left out the seasonings. This recipe is pretty forgiving, so put the spices you like!
These are super easy to make and sooooooo good. I bought Market Basket Marinara Sauce here in New England. I doubled the recipe and froze the other half. Didn't thaw them out before cooking. They went quick both times I served them.