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.