Total Time
1hr 50mins
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!

Ingredients Nutrition

  • 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

Directions

  1. Grease a large baking sheet.
  2. In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
  3. Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended.
  4. Season with salt and pepper.
  5. Unfold the pastry sheet onto a floured surface.
  6. Roll out into a 20x10-inch rectangle.
  7. Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!).
  8. Brush each strip with beaten egg.
  9. Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
  10. Fold the long sides in covering the filling and overlapping slightly.
  11. Transfer and arrange the rolls seam-side down on the prepared baking sheet.
  12. Cover and chill until rolls are set (at least 1 hour).
  13. Set oven to 425°F.
  14. Cut each roll crosswise into 8 pieces.
  15. Separate pieces on the baking sheet.
  16. Brush with remaining beaten egg.
  17. Bake until rolls are puffed and golden (about 20-22 minutes).
  18. Serve warm with heated marinara sauce.
  19. Delicious!
Most Helpful

5 5

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!

5 5

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!

5 5

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.