Smoky Sausage Rolls
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These smoky sausage rolls are one of my go to recipes when I need something impressive but don't want to spend hours in the kitchen. Ready in just 45 minutes total, they're perfect for entertaining or a quick weeknight dinner that feels special. The smoked paprika gives them that wonderful deep flavor, while the fresh thyme and garlic make them taste like you've been cooking all day. Plus, garlic is packed with immune boosting properties, so you're getting something tasty and good for you. The best part? They're dead simple to make and cost barely anything, especially if you grab a pack of puff pastry sheets from the freezer section.
Ella x
Ingredients
- 400 gpork sausage meat
- 2 tspsmoked paprika
- 3garlic cloves(minced)
- 100 gonion(finely diced)
- 1 tbspfresh thyme(chopped)
- 50 gbreadcrumbs
- 1egg
- to tastesalt and black pepper
- 2puff pastry sheets(thawed if frozen)
Detail level
Instructions
- 1
Heat a small skillet over medium heat and sauté the diced onion for about 3 minutes until it becomes soft and translucent, then add the minced garlic and cook for another minute.
Tip: Cooking the aromatics first makes them tender and blends the flavors better into the sausage mixture.
- 2
In a large bowl, combine the pork sausage meat, smoked paprika, cooked onion and garlic mixture, fresh thyme, breadcrumbs, and the egg. Mix gently with your hands until just combined, being careful not to overwork the meat.
Tip: Overmixing makes the rolls tough, so stop as soon as everything is evenly distributed.
- 3
Season the sausage mixture generously with salt and black pepper, then divide it into 8 equal portions and shape each into a log about 10 centimeters long.
Tip: Wet your hands slightly to prevent the mixture from sticking as you shape.
- 4
Place the puff pastry sheets on a clean work surface and cut each sheet into 4 equal rectangles, giving you 8 total.
Tip: Keep your knife sharp and use smooth downward strokes for clean cuts through the pastry.
- 5
Place a sausage log in the center of each pastry rectangle, then roll the pastry tightly around it, sealing the edge with a little water if needed. Cut each roll in half diagonally if you prefer smaller portions.
Tip: The rolls are easier to handle if you keep the seam side down on your baking tray.
- 6
Arrange the sausage rolls seam side down on a baking tray lined with baking paper, leaving about 3 centimeters between each one.
Tip: Spacing them properly allows hot air to circulate and ensures even browning on all sides.
- 7
Bake in a preheated 200 degree Celsius oven for about 25 to 30 minutes until the pastry is golden brown and the sausage is cooked through.
Tip: If the pastry starts browning too quickly, cover loosely with foil for the last 10 minutes.
- 8
Remove from the oven and let cool for a few minutes on the tray before transferring to a serving plate. Serve warm or at room temperature.
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