Game Day Sausage Rolls (Printable)

Golden pastry envelops seasoned beef sausage logs, ideal for easy, shareable bites during gatherings.

# What You’ll Need:

→ Beef Filling

01 - 1.1 lb ground beef sausage
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp dried thyme
06 - 1 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 1 tbsp Worcestershire sauce
10 - 1 egg

→ Pastry

11 - 2 sheets (approx. 1 lb) puff pastry, thawed if frozen
12 - 1 egg, beaten for egg wash

→ Optional Garnish

13 - 1 tbsp sesame seeds or poppy seeds

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef sausage, diced onion, minced garlic, parsley, thyme, smoked paprika, salt, pepper, Worcestershire sauce, and 1 egg. Mix until thoroughly combined.
03 - Lay out the puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise to create 4 long strips.
04 - Divide the beef mixture evenly into 4 portions. Shape each into a long, even log and place down the center of each pastry strip.
05 - Brush one long edge of each pastry strip with beaten egg. Fold the pastry over the filling, pressing the edge to seal. Place seam side down.
06 - Cut each log into 6 pieces for a total of 24 rolls. Place, spaced apart, on the prepared baking sheet.
07 - Brush the tops with beaten egg. Sprinkle with sesame or poppy seeds, if using.
08 - Bake for 20-25 minutes, or until pastry is golden brown and sausage is cooked through.
09 - Let cool slightly before serving. Serve warm with ketchup, mustard, or your favorite dipping sauce.

# Expert Advice:

01 -
  • The combination of smoky paprika and Worcestershire creates a depth of flavor that surprises everyone expecting basic party food
  • You can prep everything ahead and bake them fresh when guests arrive, which means less time stuck in the kitchen
  • These freeze beautifully unbaked, so you can keep an emergency stash for unexpected company
02 -
  • Hot filling will melt your pastry and create a soggy mess, so keep your beef mixture chilled until you're ready to use it
  • Overfilling the pastry causes it to burst open during baking, so resist the urge to stuff them too generously
  • A properly sealed edge is the difference between a neat sausage roll and one that spills its filling everywhere, so take your time pressing the seams
03 -
  • Chill your baking sheet in the freezer for 10 minutes before adding the rolls to help the pastry puff higher
  • If your pastry starts getting too soft while you're working, pop everything in the fridge for 10 minutes and continue
  • A sharp knife prevents dragging and squishing the pastry when cutting your rolls into portions

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