Quick Sausage Rolls with Puff Pastry
These are incredibly easy and tasty appetizers made with store-bought puff pastry and sausages. They're absolute crowd-pleasing bites and are especially good for game day, outdoor gatherings and barbecues, movie nights and a casual New Year's Eve party.
Servings 14 rolls
Ingredients
- 1 puff pastry sheet about 10 x 15 inches, thawed if frozen
- 2 tablespoons English mustard or brown or regular mustard
- 14 cocktail sausages or little smokies or about 1 pound regular sausages, or more depending on the size of the puff pastry
- 2 tablespoons salted butter melted.
- 3 teaspoons black and white sesame seeds
- ½ teaspoon sea salt
- 1 cup ketchup or barbecue sauce for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- If the puff pastry is not pre-rolled, lightly dust a surface with flour and roll it out into a rectangle. Spread 2 tablespoons English mustard on 1 puff pastry sheet.
- Place sausages along the long side of the dough to know how many pieces fit, and cut the pastry sheet into equal rectangles, about 2 inches wide or the size of the sausages you have. If using regular sausages, cut them to fit the rectangles of dough, and remove skins if necessary. I make 14 rolls from each puff pastry sheet.
- Roll each of 14 cocktail sausages or little smokies in a rectangle of puff pastry, encasing them completely and slightly overlapping at the end. Arrange on a baking sheet, seam side down.
- Mix 3 teaspoons black and white sesame seeds with ½ teaspoon sea salt in a small bowl. Melt 2 tablespoons salted butter and brush each roll with it. Sprinkle with the sesame mixture.
- Bake in the preheated oven for about 20 minutes, or until the pastry is puffed and golden brown.
- Let cool slightly on a wire rack before serving. Enjoy warm or at room temperature with 1 cup ketchup or barbecue sauce.
Notes
Sausages: besides the classic ones, you can make pigs in a blanket with turkey or chicken sausage, andouille sausage, flavored ones or just about any sausage you like.
Topping: use everything bagel seasoning instead of the mix of seed and salt.
Make ahead: Assemble them the day or night before, place them in the baking tray, cover it well with plastic wrap to prevent dryness and keep them refrigerated until ready to bake.
