Homemade Sausage Rolls with Puff Pastry

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Flaky puff pastry wrapped around a savory mixture of seasoned pork sausage, perfect for Aussie-style snack or lunch. This Australian-inspired recipe, ready in about 45 minutes, turns puff pastry sheets, pork sausage meat, onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 sheets (thawed if frozen, about 9x12 inches each) puff pastry sheets
• 1 lb pork sausage meat
• 1 small, finely diced onion
• 2 tbsp, chopped fresh parsley
• 1 tsp dried sage
• 1/2 tsp ground black pepper
• 1, beaten for egg wash egg
• 1 tbsp (to mix with egg for wash) milk

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a medium bowl, combine 1 lb pork sausage meat, 1 small finely diced onion, 2 tbsp chopped fresh parsley, 1 tsp dried sage, and 1/2 tsp ground black pepper. Mix thoroughly until evenly combined.
2. Step 2: Roll out 2 sheets of puff pastry on a lightly floured surface. Divide the sausage mixture evenly along the long edge of each pastry sheet, forming a sausage log about 2 inches wide.
3. Step 3: Brush the edges of the pastry with a mixture of 1 beaten egg and 1 tbsp milk. Fold the pastry over the sausage mixture and press edges firmly to seal.
4. Step 4: Cut each roll into 2-inch segments and place them seam side down on a baking sheet lined with parchment paper. Brush the tops with remaining egg wash.
5. Step 5: Bake for 25-30 minutes or until the pastry is golden brown and the sausage filling is cooked through, reaching an internal temperature of 160°F. Let cool slightly before serving.