My Mom discovered this sausage roll recipe years ago and it has been passed around many, many times. A sausage mixture is baked into a puff pastry roll and served as little appetizer bites.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.

  • Roll one pastry sheet into an 8x12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.

  • Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.

Nutrition Facts

206 calories; protein 4.6g 9% DV; carbohydrates 8g 3% DV; fat 17.3g 27% DV; cholesterol 19.3mg 6% DV; sodium 231.8mg 9% DV. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Tried it and loved it! Could serve with a side salad for a complete meal. Excellent job! Read More
(19)

Most helpful critical review

Rating: 3 stars
01/25/2004
I had several problems with this recipe. One half of a 17.5 oz. pkg. of puff pastry IS one 8x12 sheet, at least in the Pepperidge Farm variety. So the recipe should actually call for 1 pkg., not 1/2 pkg if there is supposed to be enough filling for two rolls. (Good thing I tried this out before my party, as I had already committed the other sheet of pastry to a baked Brie!) Because of the concerns about greasiness mentioned in a previous review, I baked my pinwheels on a cookie rack placed on my baking tray so they might drain a little during baking, which seemed to help. They definitely benefit from draining on paper towels after baking, and also from the ginger apricot dipping sauce I made to with them. And 300 degrees for 20 minutes? No way - try 375 for 25 minutes instead. (The recipes that came w/ the puff pastry all called for 375-400, anyway.) These pinwheels came out about 3 inches in diameter (quite a bit larger than "appetizer bites"), and that was starting with the longer edge when they were rolled up. They would have been even larger had I started rolling at the short edge. The puff pastry in the center of the pinwheels was a bit soggy, too. Next time, I will cut the 8x12 down to 6x8. (It wouldn't hurt to reduce the amount of sausage to 12 oz. either, which is the most convenient size pkg. available.) Read More
(50)
22 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 3 stars
01/25/2004
I had several problems with this recipe. One half of a 17.5 oz. pkg. of puff pastry IS one 8x12 sheet, at least in the Pepperidge Farm variety. So the recipe should actually call for 1 pkg., not 1/2 pkg if there is supposed to be enough filling for two rolls. (Good thing I tried this out before my party, as I had already committed the other sheet of pastry to a baked Brie!) Because of the concerns about greasiness mentioned in a previous review, I baked my pinwheels on a cookie rack placed on my baking tray so they might drain a little during baking, which seemed to help. They definitely benefit from draining on paper towels after baking, and also from the ginger apricot dipping sauce I made to with them. And 300 degrees for 20 minutes? No way - try 375 for 25 minutes instead. (The recipes that came w/ the puff pastry all called for 375-400, anyway.) These pinwheels came out about 3 inches in diameter (quite a bit larger than "appetizer bites"), and that was starting with the longer edge when they were rolled up. They would have been even larger had I started rolling at the short edge. The puff pastry in the center of the pinwheels was a bit soggy, too. Next time, I will cut the 8x12 down to 6x8. (It wouldn't hurt to reduce the amount of sausage to 12 oz. either, which is the most convenient size pkg. available.) Read More
(50)
Rating: 5 stars
01/25/2004
Tried it and loved it! Could serve with a side salad for a complete meal. Excellent job! Read More
(19)
Rating: 2 stars
01/25/2004
I was disappointed in this recipe. It took much longer to brown that I had thought and they were so greasy... maybe it was the brand of sausage I used but I don't think I'll be making this again anytime soon. Read More
(14)
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Rating: 4 stars
12/30/2008
This recipe is so easy and impressive. I've made it numerous times and always get asked for the recipe. delicious. I made it the first time using parsley but tried sage the next time. I have to admit the sage was a personal preference and we liked it better. Read More
(6)
Rating: 5 stars
12/16/2005
This was delicious! Read More
(6)
Rating: 4 stars
04/01/2011
I enjoyed the taste and they are easy to make. I used 1/2 an onion and added some dried sage. The only thing I was not happy about was the pastry didn't puff in the oven it was a bit heavy. I think I might try to refrigerator the sliced rolls before I cook them maybe if the butter in the pastry is cool it will puff better. Read More
(6)
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Rating: 5 stars
12/01/2018
Okay so after reading the bad reviews I figured I'd tweak it a bit. First off I cooked the pork first this allowed me to remove the excess fat from cooking it. I used 1lb sweet sausage and 1lb ground pork. I fried up onions & garlic first then added the pork after pulling the onion mix used the sage from another reviewer (thank you!) celery salt salt & pepper. After the pork was just about done added back the onion/garlic mix. I rolled out two of the pastry sheets and put a layer on both not thick but not thin. Rolled it up glued it together with some water and also pinched the ends too so it would stay moist. In the oven at 375 for about 35-45 min. Basically just till the pastry looked done. Everyone from 7-88 loved it and went for seconds. I'm totally making it again and I'll play with all the spices. A great quick & easy that you can really do anything with. Just cook the pork first. OH - the only thing I may add next time is an egg just to bind it together after it's cooked. It did fall apart a bit but that didn't distract from the great flavor. Read More
(3)
Rating: 2 stars
03/16/2008
Just a big mess....and not very tasty either! Read More
(2)
Rating: 3 stars
12/09/2014
I would suggest cooking the sausage and onion draining it and blotting with paper towels before putting it on the pastry. Will cut down on all that grease and sauteed onion has a better flavor. And yes 375 would be a good bake temp.I also added some cheese Read More
(2)
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