Game Day Sausage Rolls

The smell of puff pastry hitting a hot oven still takes me back to my friend Marcus's Super Bowl parties, where these sausage rolls would disappear faster than we could bake them. I've never seen a room full of people go quiet so quickly. There's something about that golden, flaky pastry that makes people forget whatever game is on the television.

Last year, I made these for my nephew's birthday party and his friends actually stopped playing video games to come into the kitchen. The way the pastry flakes apart when you bite into it, revealing that juicy, seasoned beef inside, it's like a little party in your mouth. My sister claimed she ate seven of them, though I'm pretty sure she lost count after five.

Ingredients

• 500 g (1.1 lb) ground beef sausage: The higher fat content keeps everything moist and gives you that irresistible juicy bite
• 1 small onion, finely diced: Finely chopping the onion prevents it from creating texture issues in the filling
• 2 garlic cloves, minced: Fresh garlic makes all the difference here, so don't be tempted to use the jarred stuff
• 2 tbsp fresh parsley, chopped: Adds a bright, fresh note that cuts through the richness of the meat and pastry
• 1 tsp dried thyme: Earthy and aromatic, it pairs perfectly with the beef and gives the filling a classic British-inspired flavor
• 1 tsp smoked paprika: This is the secret ingredient that makes people ask what's in the seasoning
• 1/2 tsp salt and 1/2 tsp black pepper: Essential seasoning, but taste your mixture first since some sausages are already heavily seasoned
• 1 tbsp Worcestershire sauce: Adds umami depth and helps bind the filling together beautifully
• 1 egg: Beaten into the filling, it helps everything hold together during baking
• 2 sheets (approx. 450 g) puff pastry, thawed: All-butter pastry gives the best flavor and flakiness, though regular works fine too
• 1 egg, beaten (for egg wash): This creates that gorgeous golden sheen that makes them look professional
• 1 tbsp sesame seeds or poppy seeds (optional): Adds a nice crunch and makes them look extra special

Instructions

Preheat and prepare your workspace:

Heat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Set up your station with a lightly floured surface for rolling pastry and a large mixing bowl nearby.

Mix the beef filling:

Combine the ground beef sausage, diced onion, minced garlic, parsley, thyme, smoked paprika, salt, pepper, Worcestershire sauce, and one egg in your bowl. Mix everything until thoroughly combined, but don't overwork it or the filling might become tough.

Prepare the pastry:

Lay out your thawed puff pastry sheets and cut each one in half lengthwise to create 4 long strips. Keep any pastry you're not currently working with covered with a clean kitchen towel so it doesn't dry out.

Shape the filling:

Divide your beef mixture into 4 equal portions and shape each into a long, even log that runs the length of your pastry strips. Place each log down the center of a pastry strip, leaving enough room on either side to fold over.

Seal the rolls:

Brush one long edge of each pastry strip with the beaten egg, then fold the pastry over the filling. Press the edge firmly to seal, then place each log seam side down on your cutting board.

Cut into portions:

Cut each log into 6 even pieces, giving you 24 rolls total. Place them on your prepared baking sheet, leaving space between each for the pastry to puff and golden during baking.

Add the finishing touches:

Brush the tops of each roll with the remaining beaten egg, then sprinkle with sesame or poppy seeds if you're using them. This step is purely for looks, but it makes a big difference in presentation.

Bake until golden:

Bake for 20 to 25 minutes, rotating the baking sheet halfway through for even browning. You're looking for deep golden pastry and fully cooked beef with no pink remaining in the center.

Serve warm:

Let the rolls cool on the baking sheet for about 5 minutes, which helps the filling set slightly and makes them easier to handle. Serve warm with ketchup, mustard, or your favorite dipping sauce on the side.

Pin it

My husband now requests these for every Sunday football gathering, and I've started doubling the recipe because leftovers are apparently not a thing in our house anymore. There's something about pulling a warm, flaky roll apart that just feels like celebration, no matter who wins the game.

Making These Ahead

You can assemble the entire recipe up to the point of baking, then freeze them uncooked on the baking sheet until firm. Transfer to a freezer bag and they'll keep for up to a month, baking directly from frozen with just a few extra minutes added to the time.

Getting Creative With Fillings

I've experimented with adding grated cheddar cheese to the beef mixture, and my friend Sarah swears by mixing in some crumbled feta and diced sun-dried tomatoes. The basic formula works with whatever flavors you're craving, as long as you don't make the filling too wet.

Perfect Party Planning

These reheat beautifully in a low oven, so I always bake a batch the morning before a party and warm them up just as guests arrive. They're actually better this way because the flavors have time to develop and meld together.

• Set out a variety of mustards and chutneys for dipping
• Keep the oven on low so you can refresh any that start cooling down
• Make small cards listing ingredients for guests with dietary restrictions

Pin it

These sausage rolls have become my go-to for everything from casual game days to more formal cocktail parties, and they never fail to disappear fast. There's genuine joy in serving something that makes people gather around the platter, reaching and laughing and asking for the recipe.

Common Recipe Questions

→ What type of sausage works best for these rolls?

Ground beef sausage with a good balance of seasoning works best, but pork or chicken sausage can be used as alternatives for different flavors.

→ How can I ensure the pastry stays crisp after baking?

Using puff pastry chilled and applying an egg wash before baking helps create a golden, crisp texture. Avoid covering the rolls immediately after baking to prevent steam from softening the pastry.

→ Can I prepare these rolls ahead of time?

Yes, you can assemble the rolls and refrigerate or freeze them before baking. Reheat in a low oven for a warm, freshly-baked texture.

→ What seasonings enhance the beef filling flavor?

Parsley, thyme, smoked paprika, garlic, and Worcestershire sauce add depth and a smoky, herbaceous character to the beef mixture.

→ Are there recommended toppings for extra texture?

Sprinkling sesame seeds or poppy seeds on top before baking adds a nutty crunch and visual appeal to the rolls.

→ What sauces pair well with these sausage rolls?

Ketchup, mustard, tangy tomato chutney, or grainy mustard complement the savory flavor and add a delicious contrast.