Easy Sausage Rolls with Only 3 Ingredients

Sausage rolls…pigs in a blanket…call them what you want, but sausage in a blanket of pastry is a classic appetizer that everyone loves! These delicious and easy-to-make treats consist of sausage meat wrapped in flaky and buttery puff pastry. It’s the perfect addition to an appetizer platter—who doesn’t love the combination of savory sausage and flaky pastry? To make it, you will need only three ingredients: sausages (or sausage meat), puff pastry, and bacon. The sausage meat is wrapped in bacon and then placed in a puff pastry square. It’s easy to customize the recipe to your liking by using different types of sausages or adding different toppings. It’s super easy and quick to make. Great for parties… or unexpected guests! Serve with your favorite dipping sauce and you’re good to go!

What are Sausage Rolls?

Almost every country has its own variation of meat in a pastry. And there’s a good reason for it: it’s an easy way to a satisfying dish. Sausage rolls are similar to the American Pigs in a Blanket, in that you need sausages and pastry. But the specifics differ a little. Whereas pigs in a blanket make use of frankfurters, sausage rolls are made of sausages similar to Italian pork sausage. Both are wrapped with puff pastry and then baked until golden. You will find various versions of sausages in pastry, namely worstenbroodje (from the Netherands), salchitaco (in Mexico), viineripirukas (Estonia), Hong Kong, where they’re known as cheung jai baau.

How to Keep the Bottom of Your Sausage Rolls From Getting Soggy

To prevent the bottoms of sausage rolls from becoming soggy, a few key steps can make all the difference. First, consider preheating your baking tray in the oven; a hot surface starts cooking the pastry immediately, helping to crisp up the bottom. Using parchment paper or a silicone baking mat can also aid in even heat distribution and prevent sticking, further reducing sogginess. Additionally, brushing the bottom of each sausage roll lightly with a beaten egg or oil can create a barrier that helps repel moisture. Another effective method is to ensure your filling is not too wet by cooking down any vegetables thoroughly and draining any excess liquid before assembling. Finally, baking at the right temperature is crucial; a hot oven encourages quick setting of the pastry and helps evaporate any moisture quickly, leaving you with perfectly crispy sausage rolls.

Tips

• You can use refrigerated crescent roll dough, pretzel dough, or even pizza dough for sausage rolls if you can’t find puff pastry.
• Besides sesame seeds, you can also use everything bagel seasoning, poppy seeds, black sesame seeds, granulated onion, or even shredded Parmesan.
• To make the sausage rolls in the Airfryer, place the pastries in the Airfryer basket, and bake at 325°F for 8-10 minutes.
• Look for a sausage which casing can be easily removed (like Italian pork sausage).

How to Store Sausage Rolls

Store the sausage rolls in the fridge in an airtight container for up to 3 days. Reheat in the oven or air fryer until crispy. You can also use the microwave, but they will be softer.

How To Make Sausage Rolls

Cut each sausage into bite-sized pieces.

Wrap each piece in bacon.

Roll out the puff pastry and cut it into 18 5x5cm (2” x 2”) squares.

Place wrapped sausage on top of the pastry diagonally, and pinch both edges of the pastry together

.

Brush sausage rolls with egg wash and sprinkle sesame seeds o

n top.

Bake at 190°C/375°F for 25 minutes.

Enjoy!