SAUSAGE PUFF PASTRY APPETIZER EASY AND DELICIOUS
If you like Puff Pastry Appetizers you will fall in love with these Rustic Sausage Puff Pastries!
Featuring a tasty and flavorful filling of Sausage or (Sausage Meat) Sweet or Spicy depending on your taste, wrapped in a golden and crispy Puff Pastry shell: these savory snacks will surely become your signature dish for parties.
Alternative to common finger foods, the Sausage Puff Pastry Snacks can be prepared in advance and baked at the last minute to serve during aperitifs or buffets for standing dinners: they are very easy and ready in a few steps.
The flaky puff pastry perfectly pairs with the succulent flavor of the sausage, creating a burst of flavors in your mouth.
The recipe for Sausage Puff Pastry is easy and quick. Simply work the crumbled fresh Sausage (or Sausage Meat) in a bowl with spices, herbs, an egg, and a sautéed onion. Then form logs with the mixture, place them in the center of a puff pastry rectangle, cover by sealing the edges, and bake.
This appetizer of Sausage and Puff Pastry is a rustic dish with a simple yet bold and homely flavor, ideal for serving at informal occasions, such as parties or gatherings with friends, buffets, and aperitifs: an irresistible Finger Food that I guarantee will be a hit.
Ready-made puff pastry is often the winning idea for quickly preparing Rustic Pastries, Savory Pies, Finger Foods, and many other appetizers. If you’re short on ideas and liked my Puff Pastry Sausage Rolls, here’s some other Savory Puff Pastry Recipes.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Energy 243.94 (Kcal)
- Carbohydrates 9.58 (g) of which sugars 1.14 (g)
- Proteins 8.55 (g)
- Fat 19.20 (g) of which saturated 1.43 (g)of which unsaturated 4.38 (g)
- Fibers 0.72 (g)
- Sodium 707.34 (mg)
Indicative values for a portion of 50 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
Ingredients
- 1 sheet puff pastry (rectangular)
- 1 onion (white or red, chopped)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine salt
- 1 lb sausage (or sausage meat)
- 1 egg (whole)
- 2 tablespoons breadcrumbs (or panko)
- 1 tablespoon herbs (thyme, sage)
- 1/2 teaspoon black pepper (ground)
- 1 teaspoon fine salt
- 1 egg yolk (for brushing)
- mustard (or Ketchup optional for dipping)
Tools
- Bowl
- Pan
- Baking Tray
Steps
Clean the onion and dice it finely. Heat 2 tablespoons of oil in a pan and once hot, add the onion, 1/2 teaspoon of salt, and cook, stirring occasionally, until slightly softened (3 – 4 min). Turn off and let cool.
In a bowl, place one whole egg and beat it with a fork. Add the crumbled sausage without the skin, the breadcrumbs (or Panko), the herbs (thyme, sage), a pinch of pepper, ½ teaspoon of salt, and the sautéed onions that have cooled in the meantime. Mix with hands until you get a homogeneous mixture.
Unroll the puff pastry and cut it lengthwise to obtain 2 rectangles (or 4 for smaller pastries). Divide the sausage mixture into 2 portions (or 4 for smaller ones). Place a portion in the center of one puff pastry rectangle. Lift one side of the pastry over the filling and repeat with the opposite side, pressing to adhere. Pinch the edges together to seal. Place on a baking tray lined with parchment paper with the seam side down. Continue in the same way until all the two (or four) logs are finished.
Let rest in the fridge before baking for about 15 minutes. This way the Sausage Puff Pastries will be flakier when cooked. After the time, beat one egg yolk in a bowl and brush it over the surface of the logs. With a sharp knife, cut the logs into pieces about 1 inch each, then make diagonal cuts on the surface of each. Bake in a static oven at 390°F for about 20 minutes (or at 375°F fan-forced). The pastry should be golden, puffed, and crispy. Take out of the oven and let cool slightly before serving. You can accompany the Sausage Rolls with Mustard or Ketchup or simply eat them as they are.
NOTES
ONION: You can use either golden or red onions to make the filling of the pastries tastier.
EGGS: The egg is added to the sausage or ground pork mixture to bind it, add some moisture, and make the filling more tender and juicy.
SAUSAGE OR GROUND PORK: The base for the pastry filling can be either sausage or ground pork, not lean, but with small pieces of fat inside.
BREADCRUMBS OR PANKO: Breadcrumbs added to the sausage filling absorb moisture and seasonings, distributing them throughout the sausage mix, making everything much more flavorful.
HERBS AND SPICES: I flavored the filling with chopped thyme and ground black pepper, but you can modify the mix, for example, using sage, nutmeg, sweet or spicy paprika.
PUFF PASTRY: Encases the filling in a flaky shell, turning these sausage rolls into a fabulous finger food. You can use fresh puff pastry from the supermarket’s fridge section or frozen puff pastry. In the latter case, ensure the puff pastry is thawed before use but still kept cold in the refrigerator.
MUSTARD OR KETCHUP: Ideal for serving and accompanying these Sausage Puff Pastries is Mustard, sweet or spicy, or Ketchup.
STORAGE
Once the Sausage Puff Pastries are ready, they should be consumed immediately, warm or at room temperature. Like all puff pastry preparations, they tend to become “soft” the next day. If any left, the best thing would be to freeze them and take them out as needed. Once thawed, just put them in the oven for a few minutes to regain their original crispness. Stored in the fridge in an airtight container, they last up to 2 days. Again, I recommend “refreshing” them by putting them under the oven grill for a few seconds (the microwave tends to make puff pastry even softer).
FAQ (Questions and Answers)
Where do Sausage Rolls come from?
While commonly believed to originate from Italy, Sausage Rolls or Sausage Wraps are actually from France. They then became popular in England when street food vendors began selling them as early as the mid-18th century, and today they are so loved that Greggs, a major UK food chain, sells 2.5 million sausage rolls every week.
What are sausage rolls made of?
Sausage Rolls are made with sausage meat seasoned with 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 supermarket sausage meat, the sausage roll filling usually contains eggs and breadcrumbs and herbs.
