One of the easiest party appetizers you will ever make! Using just three ingredients and put together in no time at all, they are sure to be a party hit for all ages.
What does everyone call these? I've always called them sausage rolls but I know they are also know as pigs in a blanket. I always thought pigs in a blanket used wieners and not sausages. Then again, some people say sausage rolls use sausage meat that is mixed in with other ingredients and spooned inside pastry and rolled up. Confused yet? I know I am...haha.
Well, whatever you call them, they are a sure fire hit. I think I've made these for every single party I have ever hosted. For kids and adults alike and there are never ever leftovers. Ever. Despite my best efforts at making an array of fancy appetizers, the Sausgae Roll always comes out on top. If you've never made them, pin them down for your next party and they will all be gobbled up.
One of the great things about sausage rolls is they are easy. Who doesn't love easy appetizers. They use just three ingredients and there is pretty mush no real cooking involved. Easy. And even more, you can prepare them in advance and put them in the fridge until just before you want to cook them. Also, they are great hot or cold, so great for parties or at a buffet table.
So, let's take a little look at what we use. Just puff pastry, sausages and one beaten egg for these. I always use these sausages pictured here. I buy them at Aldi here in Spain and they are fantastic. I know a lot of my readers don't have an Aldi, so any sort of small Chipolata sausage will do. Just make sure not to use the fat sausages for these. The key is a thin sausage for a small bite as well to ensure it cooks all the way through.
And again, I can't tell you enough times how easy and tasty they are.
Here's how we put them together. First cut all your sausages in half. Then cut your pastry into thin strips. You want to cut it slightly smaller than the sausages so the sausage will peek out of each end when they are rolled up.
Then you start rolling them up. You roll until the pastry ends meet and then you press it together until it holds. Repeat this for all the sausages and arrange them on the baking tray. Place the sausages with the join at the bottom. Pierce the top of the pastry with a small sharp knife like seen below here.
Using a pastry brush, lightly brush all the tops of the sausage rolls with the beaten egg. If you don't have a pastry brush, don't worry. You can just use your fingers to brush them.
Ready for the oven.
Baked for just about 15 minutes they will come out looking a bit like this. A super easy appetizer that you won't want to miss out on this upcoming holiday season.
If you've been a faithful reader since the beginning of time way back in 2015, you may remember seeing these before on the blog. Yes, it wasn't a mirage. They first featured on the blog back in the fall of 2015. But yesterday, after making them for the thousandth time, I thought they could use a little make over. And it's the time of year when everyone is jumping on the party bandwagon and looking for recipes. So a makeover it was.
You might also be noticing that I'm starting to include more steps in the blog posts. It's something I've been thinking about doing for quite some time now and have just recently gotten into it. I think I'm going to target to do most of my posts this way in the future. That being said there will still be the odd recipe with just the end results. My 17 year old told me that this generation growing up is visual. Well, I think generations before are pretty visual as well. We just might have longer attention spans. Something to think about.
So why haven't I done step-by-step up until now? The straight and honest answer is that it's just a whole lot more work. That's the truth of the matter. Back in the day when I was putting out four plus recipes a week, it was just not possible. However, I'm not doing near as many recipes these days, so I feel I can tackle the task of step-by-step. And I am probably not about to go down the road of every little step involved in every single recipe I put out there. I mean do we really need to see baking powder added to salt? I don't know. However, I myself, enjoy looking through steps when I'm looking up things on line. So with that imprinted on my mind, I thought I'd start testing it out and see how much patience I have to see it through. It's still in the early phase so I'll have to see how it goes. So far, I'm enjoying it and feel the end result of the post is pretty good.
And remember there will always be a Skip to Recipe at the top of the page after the first picture. I know many people just want to get straight to that. So, look out for that if you don't want to do the endless scrolling.
Notes about the sausage rolls:
I've probably covered everything in the steps above and the recipe below, but here's a recap.
Use thin sausages. The thick ones take way longer to cook and they don't have a small bite to them. Frozen puff pastry works perfectly fine. In fact, it's what I use most of the time anyway. Don't skip the egg wash for brushing them before baking. This ensures a golden colour. If you skip it, you won't get the desired colour on your sausage rolls. And remember, you can prepare them in advance and put them in the fridge until you are ready to put them in the oven. And that sums up the easy sausage roll.
Happy cooking friends and keep checking back for more step-by-step recipes coming to the blog.
Makes 32 / Prep time: 10 minutes / Cook time: 15 minutes
16 Pork and herb sausages, the thin kind are preferable
1 Sheet of puff pastry, 30 cm x 15 cm (approximate size)
1 Egg, beaten (for brushing the pastry)
Preheat oven to 375 degrees F. Line a large baking tray with parchment paper. Set aside.
Cut all of the sausages in half cross ways.
Cut the pastry in strips, slightly smaller than the width of the sausage. Next, place a sausage on top of the pastry and roll it up. Cut the pastry as soon as you have rolled up for your first sausage. Continue to repeat these steps until you have rolled up all of your sausages.
Arrange the sausage rolls on the baking tray. With a sharp knife, slit the tops of the pastry a few times. Now with a pastry brush, brush the egg over the pastry to cover it.
Bake in a preheated oven for about 15 - 18 minutes or until golden and the pastry has puffed up. Remove from oven and transfer to a serving plate. These are delicious hot or cold.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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