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Easy English Sausage Rolls
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5 from 1 vote

English Sausage Rolls with Garlic Rosemary Aioli

These English Sausage Rolls 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, and holiday get togethers! 

Ingredients

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
  • Salt

Instructions

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.

Notes

The sausage rolls can be made 1 day in advance however I recommend making them day-of so they stay crispy and crunchy. The garlic rosemary aioli can be made 3-4 days in advance.