These English Sausage Rolls with Garlic Rosemary Aioli are one of my family’s favorite things to eat! They’re quick, easy, and super delicious! And they make the perfect appetizer for game days, brunches, holiday parties and get togethers!
**This post was shared from a sponsored instagram post with Blue Plate Mayo**
English Sausage Rolls
When Jeremy and I were visiting London last year, we fell in love with English Sausage Rolls. It was the first meal we had when we arrived and we loved it so much that we got one every single day after.
The concept is quite simple, flaky pastry wrapped around seasoned pork sausage and baked until crisp and delicious. At Gail’s London, they were served with a spicy tomato chutney but at home, we started serving them with my homemade garlic rosemary aioli and they’ve since become a family favorite.
These days, they’re not just for breakfast anymore. Instead of large multi-bite sized rolls, I now slice them much thinner. This simple technique turns them into the perfect bite-sized appetizer.
Not only do they make the cut for game days, cocktail hours, and holiday parties, but they’re a great snack to just have around the house.
I love how they take less than 30 minutes to make yet look fancy AF. And I also love how everyone becomes instantly obsessed with them!
When researching recipes, I was a little overwhelmed at how complicated they were to make. But since I’m short of time these days, I’ve made some adjustments.
My shortcuts include store-bought puff pastry and pre-seasoned ground pork sausage like Jimmy Dean.
You and your family and friends will love how easy and tasty these English Sausage Rolls are!
And if you’re wondering what else to bring to parties, I recommend making my Grandma’s dried beef cheese ball, these baked asparagus and goat cheese puff pastries, or bacon wrapped dates with blue cheese.
Or if you don’t have time to cook, you can always bring my favorite cheap cheese board!
How to make Sausage Rolls
Making sausage rolls is super easy!
To begin, thaw out one box of puff pastry dough (2 rolls) until they’re room temp then preheat your oven to 400F.
Once the dough is pliable, unroll them a cutting board and smear 1 tbsp of grainy mustard in the middle of each sheet.
Unwrap 1 Jimmy Dean Sausage roll and divide it into two balls. I used the spicy variety but you could use another flavor if you’d like!
Now, you can either roll each ball into a hot dog like shape or you can simply break each sausage ball up and place them on the puff pastry. Place the sausage off-center so that there’s about an inch away from one of the sides as seen in the picture above.
Fold , press and form the puff pastry around the sausage roll, making sure that you have enough room on each side to crimp the pastry down so that it doesn’t open during the baking process. Use a fork to press down on the edges of the sausage roll to create a crimp.
Crack an egg in a small bowl and discard the yolk. Beat the white with a fork until it’s smooth and viscous. Using a pastry brush, brush the beaten egg white over each pastry to create a shiny and beautiful crust.
Top each one with Maldon flaky salt and fresh cracked pepper, then cut each log into 5 bite sized pieces.
Place them on a slip mat or greased baking sheet and bake for 25 minutes.
Remove from heat and let them cook for at least 5 minutes.
They can be made a day ahead of time but I recommend making them day-of to keep the crunch factor.
How to make Rosemary Aioli
Now let’s talk about making the garlic rosemary aioli!
You can definitely make the mayo by hand but if you’re like me and don’t have time (or don’t want to deal with the mess), simply use store-bought mayo such as Blue Plate Mayonnaise.
If you have an immersion blender, add 1 cup of mayo to an empty jar then add 2 peeled garlic cloves, 1 tbsp chopped fresh rosemary, the juice from 1 lemon and a hefty pinch fo salt.
Now, blend the ingredients until everything has broken down and the sauce is smooth and creamy. Let the sauce rest for at least 30 minutes so the flavors have a chance to enhance.
This easy sauce recipe can be made 3-4 days in advance.
Sausage Roll Recipe
English Sausage Rolls with Garlic Rosemary Aioli
For the Sausage Rolls
- 1 pack puff pastry 2 sheets, thawed to room temp
- 1 16 oz tube spicy jimmy dean or 1 lb of another seasoned pork sausage
- 2 tbsp grainy mustard
- 1 egg white beaten
- flaky salt
- fresh cracked black pepper
For the Garlic Rosemary Aioli
- 1 cup mayo
- 1 tbsp chopped rosemary
- 2 chopped garlic cloves
- The juice from 1 lemon about 2 tbsp
For the Sausage Rolls
- Preheat your oven to 400F. Lay out puff pastry sheets and smear 1 tbsp of grainy mustard onto the middle half of each sheet.
- Divide the sausage into two halves then either roll the sausage into a hot dog like shape (or break the sausage into small chunks) and place it about 1” off the edge of the pastry roll. It should be off-center.
- Fold the pastry over the sausage and press it down so that it forms around the sausage roll. Use the end of the fork to crimp the sides together.
- Brush the beaten egg white over the top of each pastry and sprinkle with flaky salt and a few cranks of fresh black pepper.
- Cut each sausage roll into 5 bite sized pieces and space them equally apart on a slip mat or greased baking sheet.
- Bake for 25 minutes or until the pastry is golden brown and the sausage is cooked through. Remove from heat and let sit for at least 5 minutes.
For the Garlic Rosemary Aioli
- Using a blender, food processor, or immersion blender, blend together the mayo, rosemary, garlic, lemon juice, and a pinch of salt until it’s smooth and creamy. Let sauce sit for at least 30 minutes for the flavors to enhance.