Description
Delicious and savory sausage rolls made with seasoned ground sausage wrapped in flaky puff pastry, highlighted with a sweet and spicy pepper jelly glaze. These sausage rolls are perfect as appetizers or snacks and feature a golden, crispy exterior with a juicy, flavorful filling.
Ingredients
Scale
Sausage Filling
- 1 pound ground sausage (pork, chicken, or turkey)
- 1 tablespoon olive oil (or vegetable oil)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme (optional)
- Salt and pepper to taste
Pastry & Assembly
- 1 sheet puff pastry (store-bought or homemade)
- 1/4 cup pepper jelly (more for serving)
- 1 egg (for egg wash)
- Fresh parsley or green onions (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare the Sausage: Heat the olive oil in a skillet over medium heat. Add the ground sausage and cook, breaking it up with a spoon, until browned and fully cooked through, about 8-10 minutes. Drain any excess fat and set aside to cool slightly.
- Season the Sausage: Stir in garlic powder, onion powder, dried thyme (if using), salt, and pepper. Mix well to combine and let the sausage mixture cool for a few minutes.
- Prepare the Pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut the sheet into 4-6 even strips depending on the desired size of the rolls.
- Assemble the Sausage Rolls: Spread a thin layer of pepper jelly in the center of each pastry strip. Spoon the sausage mixture evenly over the jelly. Carefully fold the sides of the pastry over the sausage to enclose it, forming a log shape. Press edges to seal.
- Prepare the Egg Wash: Beat the egg in a small bowl and brush it over the top of each sausage roll to give them a golden and shiny finish while baking.
- Bake the Rolls: Place the sausage rolls on the prepared baking sheet, seam-side down. Bake in the preheated oven for 20-25 minutes or until the pastry is golden, puffed, and the sausage is cooked through.
- Serve: Let the sausage rolls cool for a few minutes before serving. Serve with extra pepper jelly on the side for dipping and garnish with fresh parsley or chopped green onions if desired.
Notes
- You can use pork, chicken, or turkey sausage depending on your preference.
- Make sure to cool the sausage mixture slightly to prevent the puff pastry from becoming soggy.
- If you don’t have pepper jelly, you can substitute it with apricot jam mixed with finely chopped chili for a similar flavor.
- For a crispier crust, chill the assembled rolls in the refrigerator for 10 minutes before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
