Prep Time
20 Mins
Cook Time
20 Mins
24 rolls

These delicious sausage rolls are the perfect budget-friendly appetizer or brunch fare. 

How to Make It

Step 1

Using a sharp knife, cut off ends of sausage casings. Squeeze out meat and discard casings. In a bowl, mix sausage, onion, thyme, sage and crushed red pepper. Set mixture aside.

Step 2

Preheat oven to 400°F. Working on a lightly floured work surface, unroll 1 sheet of puff pastry so a long side is near you. Divide dough horizontally into 2 long rectangles. Repeat with remaining sheet of puff pastry.

Step 3

Brush each rectangle with 2 tsp. mustard. Cut 6 vertical 1 1/2-inch strips from each rectangle and discard any excess pastry. Place 1 Tbsp. sausage mixture in center of each strip and, beginning at one end, roll dough around mixture, pressing seam to seal. Place each roll seam-side down on a rimmed baking sheet. Repeat with remaining strips and sausage.

Step 4

Bake rolls until pastry is puffed and golden, 20 minutes. Let cool for 5 minutes before serving.

Chef's Notes

This recipe also appeared in the April 2007 issue.

Ratings & Reviews

upnortherner2's Review

February 01, 2015
OMG - These were soooo yummy! Besides minced onions, I also added minced fresh mushrooms and some grated parmesan cheese. As for spices, I used Penzey's spices for the thyme and sage, and also added roasted garlic, fennel seed, pepper and salt. I just sprinkled a layer, estimated no more than a 1/4 tsp on each one. As for the mustard, I added Jack Daniel's honey dijon mustard. Instead of breakfast links, I used bulk pork sausage. I will definitely be making these again. They didn't last more than 5 minutes before they were all gone.

AGrahl's Review

October 30, 2014
Easy to make and was a favorite at my work potluck

Trey2012E's Review

February 06, 2013

PMartin65's Review

January 29, 2013
I've been making these for years from a recipe I got at another website. The recipe is the same except for the herbs. I use a hot sausage, and I always partially cook my sausage mixture to extract some of the drippings so the rolls are not swimming in sausage grease. I also use Coleman's English mustard instead of dijon. My family loves them and says they are better than the ones they serve at our local Highland games.

Cheryl242's Review

November 30, 2012
These looked very appetizing, and people did eat them, but, to me, the taste wasn't anything to get too excited about. I think it may have depended on the kind of sausage used--I didn't add the spices called for, either, so maybe that was the problem. Was leery of adding the spices, and so just used plain sausage and the mustard. Don't think I'd make them again.

Scaddell1's Review

September 17, 2012
Made these for a Sunday brunch party. I made them per the recipe the night before and popped them in the oven that morning. Everyone LOVED them- even the kids!

taustin4's Review

September 11, 2012

gmetzgar1's Review

June 20, 2011
Delicious! The entire batch disappeared within minutes. I used bulk spicy Italian sausage (without casing) and didn't add the mustard or spices.

Andrea92fl's Review

March 02, 2011
Simply delicious! Use ingredients as directed and you won't be disappointed. :)

jolisbebe's Review

January 18, 2011
These were sooooo good! I would make them again and not change a thing about the recipe.