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Sausage Rolls

Flaky pastry and savoury sausage make these little rolls an easy win.

Fresh herbs keep them bright, and they bake up golden and crisp.

 

These sausage rolls take inspiration from the kind of savoury bites that show up in bakeries across the UK and Australia, but they lean into bold local flavour thanks to Spolumbo’s spicy Italian sausage. The filling combines sausage, parsley, shallot and panko for a texture that stays tender without becoming dense, while the frothy beaten egg helps everything bind and bake evenly.

Wrapped in buttery puff pastry and baked until golden, they’re the kind of warm, flaky bite that feels far more impressive than the short ingredient list suggests.

Suggested Wine Pairing

This recipe calls for a wine that can handle rich sausage, buttery pastry, and fresh herbs without overwhelming them. Sao Lourenco Bairrada Red 2020 is a structured red with lively acidity that cuts through the richness of the sausage and pastry. Earthy notes play well with the shallot and parsley, and the moderate tannin won’t fight the fat.

Sausage Rolls
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Sausage Rolls

A mix of spicy sausage and herbs tucked into golden puff pastry makes this a simple, irresistible appetizer. Perfect for parties or anytime snacking. Makes 24 rolls.

Ingredients

  • 2 250g Italian-style sausages, casings removed. Spolumbo's spicy Italian is our favourite
  • 1/4 cup panko breadcrumbs
  • 1/3 cup fresh parsley, finely chopped
  • 1/4 cup shallot, minced
  • 2 eggs, divided
  • 400g pkg puff pastry, half only, thawed and chilled
  • flour for rolling
  • 1 tbsp water

Instructions

  • Line a baking sheet with parchment paper; set aside.
  • Crack 1 egg into a bowl and beat until frothy. Add sausage, panko, parsley and shallot; mix until combined.
  • On a lightly floured surface, roll the puff pastry into a 10 x 10½–inch rectangle. Cut lengthwise into three 3½–inch strips.
  • Divide the sausage mixture into three portions and spoon down the centre of each pastry strip. Dab one long edge with water, fold the pastry over the filling, and press to seal.
  • Transfer rolls seam-side down to the sheet and freeze until firm, 10–15 minutes.
  • Cut each roll into 8 pieces and space 1 inch apart.
  • Whisk the remaining egg with 1 Tbsp water: brush over the tops.
  • Bake at 425°F until puffed and golden,15–20 minutes. Let cool slightly before serving.

Notes

Puff pastry is easiest to handle when it’s still cold. If it warms up as you work, slide it back into the fridge for 5 minutes.
For the cleanest cuts, freeze the rolls for the full 10–15 minutes before slicing.
These freeze beautifully. Freeze the cut rolls on the sheet pan, then transfer to a freezer bag. Bake from frozen, adding 3–5 minutes.