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This recipe for Homemade Sausage Rolls works as an appetizer, a simple lunch, or even for brunch. Made with homemade pork sausage and either refrigerator crescent rolls or puff pastry. Then baked until golden brown.
Sausage rolls were all the rage last year around Saint Patrick’s Day when I was searching for Irish recipes. Traditionally, they are an English food, but also very popular in Ireland. Here in America, you might compare them to Pigs in a Blanket, which are usually made with hot dogs or sausages.
I have been working on this recipe for awhile now, first using puff pastry, which is the majority of what you’ll find online. This worked well, but honestly, I don’t keep puff pastry in the freezer, and it’s rather expensive. Of course, I could make my own (see my recipe for Sourdough Puff Pastry), but again, butter is expensive right now.
So, with all of that in mind, I tried using refrigerator crescent rolls for the dough. And it worked quite well. If you have puff pastry, by all means, go ahead and use it. It rolled out very nice and was delicious, as you can see from the photos above.
As for the homemade sausage, it’s been something I’ve been interested in doing and this was a good recipe to try it on. Making my own pork sausage was easy and tasted really good.
Feel free to make this recipe even easier by using your favorite pork sausage, but try to use a product that is low in fat, with no more than 12-16 grams. I like buying Williams or Oldham’s Country Sausage when I can find it.
Ingredients for Homemade Sausage Rolls
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Instructions For Making This Recipe
Begin by setting out the ingredients to make Homemade Pork Sausage so you have everything on the counter or table. You’ll want to refrigerate the sausage for at least 2 hours, or even overnight before using to allow all of the seasonings to meld together.
Prepare the Homemade Pork Sausage
Place the ground pork in a large mixing bowl. Add in the Worcestershire sauce, rubbed sage, thyme, parsley, and ground mustard. Stir to combine.
Next add the seasonings – seasoned salt, onion powder, garlic powder, smoked paprika, red pepper flakes, freshly ground black pepper, and ground nutmeg. Mix well using a fork or your hands to make sure everything is incorporated.
Cover the sausage and refrigerate for at least 2 hours or overnight before using.
Cooking Tip
Taste test the homemade pork sausage by forming a small amount into a patty and frying it until cooked through on both sides. Then adjust the seasonings as desired.
Make the Sausage Rolls
Set out the ingredients for the Sausage Rolls so you have everything on the counter or table. Line a baking sheet with parchment paper or silicone baking mat. Preheat oven to 400°F.
Roll Out The Dough
For this recipe, you’ll need 2 containers of crescent rolls. If possible, purchase the sheet variety for ease of using. Roll out on a lightly floured surface to form a 14″ x 7″ horizontal shape. If using the regular type of crescent rolls, pinch the seams together to form this shape. Do this for each of the packages.
If using puff pastry, you will need one 14″ x 14″ sheet, cut in half.
Assemble the Sausage Rolls
Divide the pork sausage in half, then form each into a log. I like to use plastic wrap to help with this task, making it less sticky and messy. Simply roll a piece of plastic wrap around each half, then press and form into a log to fit inside the pastry dough, about 12 inches long.
Unwrap the sausage from the plastic wrap, placing it in the middle of the piece of dough.
Begin rolling the pastry dough over the sausage, folding up the ends as you continue rolling the dough. When finished, pinch the edges to seal. Repeat with the second sheet of pastry dough.
Using a sharp knife and cutting board, slice each pastry-wrapped log into 8 sections. I use the half method. First divide each log into halves, then slice each half into halves, continuing until you have 8 pieces. Repeat with the second log to make a total of 16 sausage rolls.
Place each roll on prepared baking sheet.
Prepare Egg Wash and Bake Rolls
Prepare egg wash by whisking together in a small bowl one medium egg with 1 tablespoon water. Brush over the top and sides of each roll.
Bake in preheated oven for 25-30 minutes until tops are golden brown and sausage has cooked through. If desired, you may check for doneness by inserting a digital baking thermometer into the sausage, which should read 160°F.
Allow rolls to cool for 5-7 minutes, and then transfer to a serving platter. Serve rolls warm by themselves, or with Dijon mustard. Whole-grain mustard is nice, as well.
This recipe will serve up to 16 people. Refrigerate leftovers in a covered container for up to 5 days. To reheat, place rolls on baking sheet and warm in 350°F oven for 7-10 minutes until heated through.
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Homemade Sausage Rolls
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
Homemade Pork Sausage
- 24 oz lean ground pork (85/15)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon rubbed sage
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoon dry mustard
- 1 teaspoon seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
Sausage Rolls
- pork sausage (See Recipe Above)
- 2 containers refrigerator crescent rolls
- 1 medium egg + 1 tablespoon water (for egg wash)
Instructions
- (You’ll want to refrigerate the sausage for at least 2 hours, or overnight before using to allow all of the seasonings to meld together.)
Prepare the Homemade Pork Sausage
- Place the ground pork in a large mixing bowl. Add in the Worcestershire sauce, rubbed sage, dried thyme, parsley, and ground mustard. Stir to combine.
- Next add the seasonings – seasoned salt, onion powder, garlic powder, smoked paprika, red pepper flakes, freshly ground black pepper, and ground nutmeg. Mix well using a fork or your hands to make sure everything is incorporated.
- Cover the sausage and refrigerate for at least 2 hours or overnight before using.
Make the Sausage Rolls
- Line a baking sheet with parchment paper or silicone baking mat. Preheat oven to 400°F.
Roll out the Dough
- For this recipe, you’ll need 2 containers of crescent rolls. If possible, purchase the sheet variety for ease of using. Roll out on a lightly floured surface to form a 14″ x 7″ horizontal shape.
- If using the regular type of crescent rolls, pinch the seams together to form this shape. Do this for each of the packages. (If using puff pastry, you will need one 14″ x 14″ sheet, cut in half.)
Assemble Sausage Rolls
- Divide the pork sausage in half, then form each into a log. I like to use plastic wrap to help with this task, making it less sticky and messy. Simply roll a piece of plastic wrap around each half, then press and form into a log to fit inside the pastry dough, about 12 inches long.
- Unwrap the sausage from the plastic wrap, placing it in the middle of the piece of pastry dough.
- Begin rolling the pastry dough over the sausage, folding up the ends as you continue rolling the dough. When finished, pinch the edges to seal. Repeat with the second piece of dough.
- Using a sharp knife and cutting board, slice each pastry-wrapped log into 8 equal sections. Place each roll on prepared baking sheet, for a total of 16 rolls.
Prepare Egg Wash and Bake Rolls
- Prepare egg wash by whisking together in a small bowl one medium egg with 1 tablespoon water. Brush over the top and sides of each roll.
- Bake in preheated oven for 25-30 minutes until tops are golden brown and sausage has cooked through. (Insert a digital baking thermometer into the sausage to test, which should read 160°F.)
- Allow rolls to cool for 5-7 minutes, and then transfer to a serving platter. Serve rolls warm by themselves, or with Dijon or whole-grain mustard. Serves 8-16.
