Best 20 Sausage Rolls Recipes

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Sausage rolls are a delicious and versatile snack or meal that can be enjoyed by people of all ages. They are made with a flaky pastry crust that is filled with a savory sausage filling. Sausage rolls can be baked, fried, or grilled, and they can be served with a variety of dipping sauces. Whether you are looking for a quick and easy appetizer or a hearty and satisfying main course, sausage rolls are a great option. With so many different recipes to choose from, you are sure to find one that suits your taste.

Let's cook with our recipes!

MARK'S ENGLISH SAUSAGE ROLLS



Mark's English Sausage Rolls image

I had never heard of these until I met my husband, Mark, who is English. They are simple and delicious! They freeze really well too.

Provided by POSHIE25

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 35m

Yield 12

Number Of Ingredients 4

1 (16 ounce) package pork sausagemeat
1 (17.25 ounce) package frozen puff pastry sheets, thawed
¼ cup Dijon mustard
1 beaten egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
  • Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 19.5 g, Cholesterol 37.1 mg, Fat 23.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 6.8 g, Sodium 568.6 mg, Sugar 0.3 g

SAUSAGE CRESCENT ROLLS



Sausage Crescent Rolls image

Spicy seasoned sausage mixed with cream cheese and wrapped in crescent rolls. For a different variation, add thin slices of pepperoni on the bottom of crescent roll before the sausage mixture and shred cheddar on top of sausage; roll pastry over.

Provided by Andy

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Sausage

Time 50m

Yield 20

Number Of Ingredients 5

1 pound fresh, ground spicy pork sausage
1 (8 ounce) package cream cheese
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon poppy seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
  • Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
  • Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 9.4 g, Cholesterol 27.8 mg, Fat 18 g, Protein 5.4 g, SaturatedFat 7 g, Sodium 363.4 mg, Sugar 1.7 g

EASY PUFF PASTRY SAUSAGE ROLLS



Easy Puff Pastry Sausage Rolls image

Store-bought puff pastry simplifies the preparation of this easy sausage roll recipe. It looks impressive (and it is delicious), but so quick and simple. A salad is all you need to complete the meal. It freezes well, too.

Provided by Anonymous

Categories     100+ Everyday Cooking Recipes     Convenience Cooking     Frozen Food     Puff Pastry

Time 40m

Yield 4

Number Of Ingredients 4

1 (17.5 ounce) package frozen puff pastry, thawed
4 sausage links
1 large egg
1 tablespoon water

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
  • Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
  • Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

Nutrition Facts : Calories 757.5 calories, Carbohydrate 55.3 g, Cholesterol 66.9 mg, Fat 53.1 g, Fiber 1.8 g, Protein 14.7 g, SaturatedFat 13.6 g, Sodium 464.6 mg, Sugar 1 g

SAUSAGE ROLLS



Sausage Rolls image

Swirls of sausage and mustard in pie dough makes a perfect, attractive and delicious offering at parties. The sausage and mustard are rolled up in the dough, sliced like a jelly roll and baked.

Provided by Cindy Whaling

Categories     Appetizers and Snacks     Wraps and Rolls

Time 28m

Yield 10

Number Of Ingredients 3

2 (9 inch) frozen pie crusts, thawed and ready to bake
1 pound sausage
2 teaspoons prepared mustard

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.
  • Bake for 18 minutes or until sausage is cooked.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 13 g, Cholesterol 30.9 mg, Fat 26.6 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 7.8 g, Sodium 466.4 mg, Sugar 1.1 g

SAUSAGE ROLLS



Sausage Rolls image

Provided by Daphne Brogdon

Categories     appetizer

Time 1h45m

Yield 24 sausage rolls

Number Of Ingredients 13

3 tablespoons olive oil
1/2 medium onion, diced
4 cloves garlic, chopped
1 egg
1 tablespoon milk
1 pound ground pork
3/4 cup small-diced russet potato
2 tablespoons breadcrumbs
1 teaspoon ground nutmeg
3 sprigs fresh thyme, leaves removed
Salt and fresh ground black pepper
1 sheet frozen puff pastry, thawed
Flour, for dusting work surface

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Add the garlic and cook for another 2 minutes. Set aside to cool.
  • In a small bowl whisk together the egg and milk. Line a baking sheet with parchment paper.
  • In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture. Sprinkle with salt and pepper. Gently mix until combined. Cover and refrigerate while you roll out the puff pastry.
  • Unfold the sheet of puff pastry on a floured work surface. With a rolling pin, roll into a 12-inch square about 1/8-inch thick. With a pizza cutter or knife, cut into four 3-by-12-inch strips. Set the strips on the prepared baking sheet and store in the refrigerator while you proceed.
  • Place one of the pastry strips lengthwise in front of you. Divide the pork filling into four equal portions. Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end. Brush the long side of the puff pastry furthest from you with some egg wash. Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log. Pinch the seams together and transfer, seam-side down, to the baking sheet. Repeat with the remaining pastry strips and filling. Freeze for 30 minutes to chill before baking.
  • Preheat the oven to 400 degrees F.
  • Slice each log into six equal portions so that you have 24 rolls in total. Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes. Let cool for about 10 minutes before serving.

AUSSIE SAUSAGE ROLLS



Aussie Sausage Rolls image

I was born and raised in Australia, but moved to the U.S. when I got married. When I long for some Australian recipes, I bake up a batch of this sausage roll recipe and share them with neighbors or co-workers. -Melissa Landon, Port Charlotte, Florida

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

1 medium onion, finely chopped
2 tablespoons minced fresh chives or 2 teaspoons dried chives
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika, divided
1-1/4 pounds bulk pork sausage
1 package (17.3 ounces) frozen puff pastry, thawed

Steps:

  • Preheat oven to 350°. Combine first 6 ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly., On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into 3 strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into 6 pieces., Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes.

Nutrition Facts : Calories 116 calories, Fat 8g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 198mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

ITALIAN SAUSAGE-STUFFED CABBAGE ROLLS



Italian Sausage-Stuffed Cabbage Rolls image

Love this recipe! Very easy to make and the sausage flavor is a great twist.

Provided by Liz Dalton 'Lizzie'

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h15m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
1 medium head cabbage
1 (19 ounce) package mild Italian sausage (such as Johnsonville®)
2 cups marinara sauce
1 (8 ounce) can tomato sauce
2 cups cooked rice
2 teaspoons dried basil, or more to taste
2 teaspoons dried oregano, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Put olive oil on the bottom of a medium-sized baking dish. Remove casings from sausage.
  • Bring a large pot of water to a boil. Cook cabbage leaves until tender, about 12 minutes. Drain.
  • While the cabbage is cooking, remove casings from sausage. Cook and stir sausage in a skillet over medium-high heat, breaking it into pieces as it cooks, until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • At the same time, combine marinara sauce and tomato sauce in a saucepan over medium-low heat. Cook until warm, about 3 minutes; set aside.
  • Mix cooked rice, sausage, and 1/2 cup sauce with basil and oregano. Spread filling onto cabbage leaves and roll up like small burritos. The amount of filling in each will vary depending on how big your cabbage leaves are. Place cabbage rolls close together in the prepared dish and spoon remaining sauce over top.
  • Bake in the preheated oven until cooked through, about 30 minutes. Garnish with more basil and oregano.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 40.2 g, Cholesterol 36.9 mg, Fat 21.8 g, Fiber 7.1 g, Protein 17.3 g, SaturatedFat 6.9 g, Sodium 1311.6 mg, Sugar 14.3 g

SAUSAGE PHYLLO ROLLS



Sausage Phyllo Rolls image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 8 servings, (2 rolls per serving)

Number Of Ingredients 9

Nonstick cooking spray
1 tablespoon olive oil
1 (6-ounce) package cremini mushrooms, finely chopped
1 onion, finely chopped
1/2 teaspoon salt
1/2 pound hot Italian turkey sausage, casings removed and crumbled
2 ounces reduced-fat cream cheese (Neufchatel), at room temperature
1/2 cup reduced-fat shredded Cheddar
16 (9 by 14-inch) sheets phyllo dough

Steps:

  • Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
  • Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam-side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
  • Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
  • Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

SAUSAGE PHYLLO ROLLS



Sausage Phyllo Rolls image

My brother shared his recipe for appetizer rolls with me years ago, and they've been a family favorite ever since. The delicate phyllo dough wraps around a hearty sausage filling. -Katty Chiong, Hoffman Estates, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 4-1/2 dozen.

Number Of Ingredients 15

3/4 pound bulk Italian sausage
1 small onion, chopped
1 celery rib, chopped
1/2 cup chopped fresh mushrooms
2 garlic cloves, minced
1/4 cup chopped walnuts
1/4 cup dried cranberries or raisins
1/2 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
20 sheets phyllo dough (14x9 inches)
1/2 cup butter, melted
1-1/3 cups fresh baby spinach
1/4 cup julienned roasted sweet red peppers
1 egg, lightly beaten

Steps:

  • Preheat oven to 400°. In a large skillet, cook sausage, onion, celery, mushrooms and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in walnuts, cranberries, sugar, pepper and cayenne. Remove from pan; cool completely., Place one sheet of phyllo dough on a work surface; brush lightly with butter. Layer with four additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 1/3 cup spinach, a fourth of the sausage mixture and 1 tablespoon roasted peppers in a narrow row across bottom of phyllo within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat three times. Place rolls on a 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 1-in. pieces (do not separate). Brush tops with remaining butter; brush again with beaten egg. Bake 10-12 minutes or until golden brown.

Nutrition Facts : Calories 50 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 75mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

SAUSAGE LASAGNA ROLLS



Sausage Lasagna Rolls image

Who said lasagna noodles have to lie flat? This artful interpretation of layered comfort food-with a twist-is what we like to call "casser-roll." -Kali Wraspir, Olympia, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

12 lasagna noodles
1 pound bulk Italian sausage
2 jars (26 ounces each) spaghetti sauce
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 large egg
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
2 teaspoons lemon juice
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon grated lemon zest
1 teaspoon coarsely ground pepper
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce., In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon zest, pepper and salt. Drain noodles. Spread 2 tablespoons cheese mixture on each noodle; carefully roll up., Spread 2/3 cup meat sauce into each of two greased 11x7-in. baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan cheeses., Cover and bake until bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, 50-60 minutes.

Nutrition Facts : Calories 380 calories, Fat 18g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 21g protein.

ITALIAN SAUSAGE LASAGNA ROLLS



Italian Sausage Lasagna Rolls image

It's the same great flavor of lasagna but in a fun and interesting shape. I often make a pan of these and pop them in the freezer for future dinners. -Hollie Lervold, Redding, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon each dried basil, marjoram, oregano, parsley flakes and thyme
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (2-1/4 ounces) sliced ripe olives, drained
10 uncooked lasagna noodles
1 package (19 ounces) Italian sausage links
1 package (6 ounces) fresh baby spinach
1 package (8 ounces) cream cheese, softened
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato sauce, tomato paste and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Stir in olives., Meanwhile, cook lasagna noodles according to package directions for al dente. Cook sausages in a large skillet according to package directions; drain. Remove sausages and cut in half widthwise. In the same skillet, cook and stir spinach over medium-high heat 2-3 minutes or until wilted; drain spinach and squeeze dry., In a small bowl, combine cream cheese and spinach. Spread 3 cups sauce mixture into a 13x9-in. baking dish. Spread 2 tablespoons cream cheese mixture on each noodle. Place a sausage half on a short end; carefully roll up. Cut in half widthwise; place ruffle side up in sauce mixture. Repeat with remaining noodles, cream cheese mixture and sausages., Pour 1-1/2 cups sauce mixture over rolls; sprinkle with mozzarella cheese. Bake, covered, 40 minutes. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with remaining sauce mixture.

Nutrition Facts : Calories 504 calories, Fat 32g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1090mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein.

EASY SAUSAGE ROLLS



Easy Sausage Rolls image

Handy packaged crescent rolls and prepared sausages make this finger food quick and easy for breakfast or brunch.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

8 frozen fully cooked breakfast sausage links
1 tube (8 ounces) refrigerated crescent rolls
1/8 teaspoon garlic powder
1/8 teaspoon rubbed sage
1 egg
1 tablespoon water
Dried parsley flakes
Paprika

Steps:

  • Heat sausage links according to package directions. Unroll crescent roll dough and separate into four rectangles; seal perforations. Place two sausage links end to end along the long side of each rectangle. Sprinkle with garlic powder and sage. Roll up jelly-roll style and seal the seam with water. , Place seam side down on an ungreased baking sheet. In a small bowl, beat egg and water; brush over rolls. Sprinkle with parsley and paprika. Cut into 2-in. pieces. , Bake at 375° for 11-13 minutes or until golden brown and heated through.

Nutrition Facts :

CRESCENT SAUSAGE ROLLS



Crescent Sausage Rolls image

Loaded with pork sausage and cheese, these fun, golden brown sausage rolls from Cherie Durbin of Hickory, North Carolina are perfect for brunch or lunch.

Provided by Taste of Home

Categories     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1/3 pound bulk pork sausage, cooked and drained
1 teaspoon garlic powder
1 teaspoon minced fresh parsley
1/2 teaspoon grated Parmesan cheese
1/4 teaspoon dried basil
1 large egg, lightly beaten, divided
1 tube (4 ounces) refrigerated crescent rolls
1/2 cup shredded cheddar cheese

Steps:

  • In a small bowl, combine the sausage, garlic powder, parsley, Parmesan cheese, basil and 2 tablespoons beaten egg. Unroll crescent dough and separate into 2 rectangles. Place on an ungreased baking sheet; seal perforations. , Spoon 1/2 of the sausage mixture into the center of each rectangle. Sprinkle with cheddar cheese. Roll up from a long side; pinch seam to seal. Brush with remaining egg. , Bake at 350° for 15-20 minutes or until golden. Cut into slices; serve warm.

Nutrition Facts : Calories 538 calories, Fat 35g fat (13g saturated fat), Cholesterol 180mg cholesterol, Sodium 1204mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.

SAUSAGE EGG ROLLS



Sausage Egg Rolls image

Janet Hommes, of Surprise, Arizona uses a packaged coleslaw mix for this easy eggroll, so it's a breeze to put together. Serve it with your favorite brand of sweet 'n' sour sauce to suit your family's taste.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 egg rolls.

Number Of Ingredients 10

1/2 pound bulk pork sausage
1/4 cup chopped green pepper
2 tablespoons plus 1-1/2 teaspoons chopped onion
1/2 teaspoon minced garlic
3-3/4 cups coleslaw mix
1/4 teaspoon pepper
1/8 teaspoon salt
16 egg roll wrappers
Oil for frying
Sweet-and-sour sauce

Steps:

  • In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine the coleslaw, pepper and salt; stir in sausage mixture. , Place 1/4 cupful of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat, In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.

Nutrition Facts :

SAUSAGE ROLLS



Sausage Rolls image

An easy Sausage Rolls recipe

Provided by Darren McGrady

Categories     Pork     Appetizer     Bake     Cocktail Party     Wedding     Meat     Sausage     Shower     Engagement Party     Phyllo/Puff Pastry Dough     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 24 3-inch rolls or 48 1 1/2-inch appetizer rolls

Number Of Ingredients 7

1 1/2 pounds good quality pork sausage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and freshly ground pepper
1 (17-ounce) package frozen puff pastry, thawed
2 eggs beaten

Steps:

  • Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.
  • Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs.
  • Spread about one inch apart on a baking sheet, and bake until golden brown and the meat is cooked, about 15 to 20 minutes. You can also freeze the rolls to be cooked later. Serve warm or cold.

TURKEY SAUSAGE CABBAGE ROLLS



Turkey Sausage Cabbage Rolls image

I practically grew up in my Polish grandmother's kitchen, watching Babci cook and listening to her stories. I made her cabbage roll recipe healthier with whole grains and turkey, but kept the same rich flavors I remember. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h50m

Yield 12 servings.

Number Of Ingredients 12

12 large plus 6 medium cabbage leaves
2 packets (3 ounces each) instant multigrain rice mix
1 medium onion, finely chopped
1/2 cup finely chopped sweet red pepper
1/4 cup minced fresh parsley
3 teaspoons Italian seasoning
1-1/4 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1-1/2 pounds lean ground turkey
3 Italian turkey sausage links (about 4 ounces each), casings removed
1 bottle (46 ounces) V8 juice

Steps:

  • In batches, cook cabbage leaves in boiling water until crisp-tender, about 5 minutes. Drain; cool slightly., In a large bowl, combine rice mix, onion, red pepper, parsley and seasonings. Add turkey and sausage; mix lightly but thoroughly. , Line bottom of a 6-qt. slow cooker with medium cabbage leaves, overlapping as needed. Trim thick veins from bottom of large cabbage leaves, making V-shaped cuts. Top each with about 1/2 cup filling. Pull cut edges together to overlap, then fold over filling; fold in sides and roll up. Layer in slow cooker, seam side down. Pour vegetable juice over top., Cook, covered, on low until cabbage is tender, 7-9 hours (a thermometer inserted in filling should read at least 165°).

Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 681mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

BANGERS AND MASH SAUSAGE ROLLS RECIPE BY TASTY



Bangers And Mash Sausage Rolls Recipe by Tasty image

Here's what you need: sausages, mashed potato, puff pastry, egg, onion gravy

Provided by Tasty

Yield 4 rolls

Number Of Ingredients 5

4 sausages
mashed potato, cold
4 pieces puff pastry, thawed
1 egg
onion gravy, optional for a side

Steps:

  • Brown the Sausages on all sides in a large skillet - until mostly cooked through. Set aside to cool slightly.
  • Unroll each sheet of puff pastry and cut into 4 pieces.
  • Spread mash over each pastry, top with cooked sausage and additional mash.
  • Roll up each sheet - pinch together to seal and trim off any excess.
  • Place on a greased baking sheet - seam side down - and brush each roll with beaten egg.
  • Bake in a preheated oven at 190˚C (375˚F) for 25-30 minutes - until the pastry is golden and crispy on all sides and the meat has cooked through. Serve with a side of Onion Gravy.
  • Enjoy!

THAI CHICKEN SAUSAGE ROLLS WITH DIPPING SAUCE



Thai Chicken Sausage Rolls With Dipping Sauce image

From the latest edition of Recipes+. For the dipping sauce you get 3/4 cup (assuming you would make this while the rolls are cooking so timing is included there). Our sheets of puff pastry measure 22cm to 23cm square.

Provided by ImPat

Categories     Lunch/Snacks

Time 50m

Yield 16 sausage rolls, 6 serving(s)

Number Of Ingredients 16

500 g ground chicken
500 g ground sausage
1 cup breadcrumbs (soft fresh)
1/4 cup coriander (finely chopped)
2 green onions (finely chopped)
1 chili (large red, finely chopped)
1 garlic clove (minced)
4 sheets puff pastry (frozen, thawed)
1 egg (lightly beaten)
3 teaspoons sesame seeds
1/2 cup sweet chili sauce
2 tablespoons lime juice (or lemon juice)
1 teaspoon fish sauce
2 teaspoons ginger (finely grated)
1 green onion (finely chopped)
2 tablespoons water

Steps:

  • Preheat oven to 210C (190C fan forced).
  • Line 2 trays with baking paper.
  • Combine chicken mince, sausage mince, breadcrumbs, coriander, green onions, chili and garlic and mix well to fully combine.
  • Place a sheet of pastry on a flat surface and spoon a quarter of the mince mix along one edge in a sausage shape and then roll to completely encase.
  • Trim ends if required and then cut roll into 4 even rolls, make a couple of small slits on the top of each roll and then place seam side down on the baking tray, repeat with rest of mix.
  • Brush rolls with the egg and sprinkle with the sesame seeds.
  • Bake for 25 to 30 minutes or until puffed and golden.
  • DIPPING SAUCE - Combine all ingredients in a small bowl and serve with sausage rolls when baked.

Nutrition Facts : Calories 1628.6, Fat 112.4, SaturatedFat 32, Cholesterol 215.1, Sodium 1886.9, Carbohydrate 91.8, Fiber 4.3, Sugar 3.1, Protein 59.8

EASY SAUSAGE ROLLS



Easy Sausage Rolls image

These certainly aren't gourmet, but they are YUMMY!

Provided by ERiley

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Sausage

Time 35m

Yield 16

Number Of Ingredients 4

1 pound breakfast sausage
1 (8 ounce) package cream cheese, at room temperature
2 (8 ounce) packages refrigerated crescent rolls
1 egg white

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in cream cheese.
  • Unroll crescent dough and separate into individual pieces; spoon 2 to 3 teaspoons sausage mixture onto each piece of dough. Roll dough around filling. Brush each crescent roll with egg white. Arrange crescent rolls on a baking sheet.
  • Bake in the preheated oven until rolls are lightly browned, about 15 minutes.

Nutrition Facts : Calories 232 calories, Carbohydrate 11.6 g, Cholesterol 31.6 mg, Fat 17 g, Protein 7.1 g, SaturatedFat 6.7 g, Sodium 518 mg, Sugar 2 g

SAUSAGE ROLLS



Sausage Rolls image

Though the concept of sausage wrapped in pastry exists in every cuisine in one way or another, the British have claimed sausage rolls as their own. They are always welcome, especially at holiday time. Boxing Day, a national holiday in Britain, celebrates the traditional post-Christmas servants' day off, when upper-class families were forced to fend for themselves and subsist for a day on a lavish buffet of leftover feasts from the week. Sausage rolls are often part of the spread. A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean. They are usually made with all-butter puff pastry (often frozen store-bought, a good option); these are wrapped in a very flaky lard and butter pastry. Both the pastry and the sausage filling can be made a day ahead.

Provided by David Tanis

Categories     dinner, lunch, sausages, main course

Time 2h

Yield 24 sausage rolls

Number Of Ingredients 16

2 cups/250 grams all-purpose flour, more for dusting
1/2 teaspoon salt
4 tablespoons/50 grams pork lard
4 ounces/113 grams cold unsalted butter (1 stick), cut in 1/4-inch cubes
1/2 cup /118 milliliters ice water
2 pounds/900 grams pork shoulder, not too lean, ground coarse
2 teaspoons kosher salt
1/2 teaspoon black pepper
Pinch of cayenne
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/4 teaspoon mace
2 teaspoons chopped thyme
2 tablespoons chopped sage
2 tablespoons chopped parsley
1 egg, beaten, for egg wash

Steps:

  • Make the pastry: Put flour and salt in a mixing bowl. Work in lard with fingertips until completely absorbed. Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough. Dust dough with flour and pat into a rough square about 1 inch thick. Wrap and refrigerate for at least 1 hour, or overnight.
  • Make the sausage filling: Put pork in a mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley. Working quickly with wet hands, incorporate seasoning evenly. Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length. Cover and refrigerate.
  • Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water. Wrap dough around sausage and press edges together to make a log. With the seam side down, cut each log into 6 pieces.
  • Line two baking sheets with parchment paper. Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked. Cool for 5 minutes before serving, or serve at room temperature.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams

Tips for Making the Best Sausage Rolls:

  • Choose high-quality sausage: The sausage is the star of the show in sausage rolls, so it's important to use a good quality one. Look for sausage that is made with fresh, flavorful meat and spices.
  • Use a light touch when mixing the pastry: Overworking the pastry will make it tough. Mix the ingredients just until they come together, then stop.
  • Chill the pastry before rolling it out: This will help the pastry to hold its shape better when baking.
  • Brush the pastry with egg wash before baking: This will give the sausage rolls a golden brown color.
  • Serve the sausage rolls warm: Sausage rolls are best enjoyed warm from the oven. They can be served with a variety of dipping sauces, such as ketchup, mustard, or brown sauce.

Conclusion:

Sausage rolls are a delicious and easy-to-make snack or meal. They can be made with a variety of different ingredients, so you can easily customize them to your own taste. With a little bit of planning, you can make sausage rolls that are perfect for any occasion.

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