BEST SAUSAGE ROLLS your new favourite party food
If you like starters with puff pastry you will love these rustic Sausage Rolls!
Characterized by a tasty filling of Sweet or Spicy Sausage (depending on your tastes), wrapped in a golden and crunchy puff pastry casing: these savory snacks will surely become your workhorse for party and holidays.
An alternative to the usual finger foods, Sausage Puff Pastry Rolls can be prepared in advance and cooked at the last minute and offered at aperitifs or buffets for standing dinners: they are very easy and ready in just a few steps.
The crumbly puff pastry goes perfectly with the succulent flavor of the sausage, creating an explosion of flavors in the mouth.
The Puff Pastry with Sausage recipe is quick and easy. Just work the crumbled fresh sausage (or sausage paste) in a bowl with spices, aromatic herbs, an egg and a fried onion. Then form little loaves with the mixture, place them in the center of a rectangle of puff pastry, cover it by sealing the edges and bake.
This Sausage and Puff Pastry appetizer is a rustic appetizer with a simple but strong and homely flavor, ideal to serve for informal occasions, such as parties or meetings with friends, buffets and aperitifs: an irresistible Finger Food that I guarantee will sell out quickly.
Ready-made puff pastry is often the winning idea, to prepare Savory Pies, Finger Food and many other appetizers in just a few minutes. If you are short of ideas and you liked my Puff Pastry Rolls with Sausage I’ll leave you some others Savory recipe with puff pastry.
Ingredients
- Power 203,45 (Kcal)
- Carbohydrates 6,78 (g) of which sugars 0,68 (g)
- Proteins 8,14 (g)
- Fat 16,16 (g) of which saturated 1,98 (g)of which unsaturated 0,55 (g)
- Fibers 0,33 (g)
- Sodium 588,23 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
SAUTE ONION
Clean the onion and cut it into small cubes. Heat 2 tablespoons of oil in a pan and as soon as it is hot add the onion, 1/2 teaspoon of salt and cook, stirring occasionally until it has softened slightly (3 – 4 min). Turn off and let cool.
SAUSAGE STUFFING
Place a whole egg in a bowl and beat it with a fork. Add the shelled sausage without the skin, the breadcrumbs (or Panko), the aromatic herbs (thyme, sage), a pinch of pepper, ½ teaspoon of salt and the browned onions which will have cooled in the meantime. Also mix with your hands until you obtain a homogeneous mixture.
SAUSAGE ROLLS COMPOSITION
Unroll the puff pastry then cut it in half lengthwise to obtain 2 rectangles (or 4 if you want smaller rustic ones). Divide the sausage mixture into 2 portions (or 4 for smaller ones). Place a portion in the center of a rectangle of puff pastry. Lift one side of the dough over the filling then repeat the same operation with the opposite side, pressing to adhere. Pinch ends together to seal. Place on a baking tray covered with baking paper with the side facing down. Continue in the same way until you finish all two (or four) loaves.
REST AND COOKING
Leave to rest in the fridge before baking for about 15 minutes. In this way the Rustici with Sausage will be better flaky during cooking. Once the time has passed, beat the yolk of an egg in a bowl and brush it on the surface of the logs. With a very sharp knife, cut the many loaves into pieces of about 2.5 cm each, then make diagonal cuts on the surface of each one. Cook in a static oven at 200 degrees for about 20 minutes (or in a fan oven at 190 degrees). The pasta must be golden, puffy and crunchy. Remove from the oven and let cool slightly before serving. You can accompany the Rustic Sausages with Mustard or Ketchup or eat them simply as is.
ADVICE
ONION: You can use both golden and red onions, they are used to make the Rustici filling tastier.
EGGS: The egg is added to the sausage or ground pork mixture to bind the mixture, add a little moisture and make the filling more tender and juicy.
SAUSAGE OR MINCED PORK: The basis for the filling of the rustici can be either sausage or minced pork, in this case not lean but with pieces of fat inside.
BREADCRUMTS OR PANKO: I add the breadcrumbs to the sausage filling, absorbing the moisture and seasonings and distributing them throughout the sausage mix, making everything much tastier.
HERBS AND SPICES: I flavored the filling with chopped thyme and ground black pepper but you can modify the mix for example by using sage, nutmeg, sweet or spicy paprika.
PUFF PASTRY: Encloses the filling in a crumbly casing, transforming these sausage rolls into fabulous finger food. You can use fresh puff pastry that you find in the supermarket refrigerated section or frozen one. In the latter case, make sure that the puff pastry is defrosted before using it but still kept cold in the refrigerator.
MUSTARD AND KETCHUP: The ideal way to serve and accompany these Rustici with Sausage is Mustard, sweet or spicy, or Ketchup.
STORAGE
Once the Sausage ROLLS are ready they must be consumed immediately, warm or at room temperature. Like all puff pastry preparations, they tend to become “soft” the next day. If you have leftovers, the best thing would be to freeze them and take them out when necessary. Once defrosted, just put them in the oven for a few minutes to regain their original crunchiness. Stored in the fridge in an airtight container they last a maximum of 2 days. Also in this case I advise you to “refresh” them by placing them under the oven grill for a few seconds (the microwave tends to make the puff pastry even softer).
Frequently Asked Questions (FAQ)
Where do SAUSAGE ROLLS come from?
Although it is commonly believed that they come from Italy, Rustici di Salsiccia or Sausage Rolls actually originate from France. Then they also became popular in England when street food vendors started selling them in the mid-18th century, and today they are so loved that Greggs, a large UK food chain, sells 2.5 million sausage rolls every week.
What are sausage rolls made of?
Rustici or Sausage Rolls consist of sausage meat flavored with aromatic herbs and spices wrapped in a puff pastry shell. The sausage meat mixture is traditionally made with ground pork. Vegetarian versions are also common. Unlike typical sausage meat you might buy at the supermarket, sausage roll meat mix usually contains eggs and breadcrumbs and herbs.
Varied doses for servings