Sausage Roll Recipe

These flaky homemade sausage rolls are made with puff pastry, juicy sausage links, and a sweet maple–powdered sugar drizzle for the perfect balance of savory and sweet. Paired with a simple blueberry compote dipping sauce, they’re a standout appetizer that looks impressive but comes together with minimal effort.

Homemade sausage rolls are one of those recipes that look impressive but come together with just a few simple ingredients. Using puff pastry sheets, your favorite fresh sausages, and a touch of maple sweetness, these flaky pastry bites make the perfect appetizer for holiday parties, game days, or a cozy afternoon tea moment.

If this is your first time making sausage rolls, you’ll be amazed at how quickly they come together and how beautifully they bake into golden-brown, maple-drizzled perfection.

Why You’ll Love These Maple Sausage Rolls

There are so many reasons these puff pastry sausage rolls stand out from the classic sausage rolls you may see in a bakery case or grocery store. The best part is how the flaky puff pastry wraps around the long sausage links, creating a crisp, buttery exterior that pairs beautifully with the richness of the pastry and the juicy sausage filling inside. Using butter puff pastry keeps things simple while delivering bakery-level results every time.

The sweet maple syrup drizzle and dusting of powdered sugar bring just enough contrast to the savory sausage meat, making each bite taste balanced and memorable. And while these remind me a bit of classic British sausage rolls, they have a fun, modern twist. If you make these once, you’ll understand why they always disappear first at parties.

Whether you’re making mini sausage rolls for entertaining or a giant sausage roll for a more dramatic presentation, the method is the same, and the flavor payoff is huge.

Maple Sausage Roll Ingredients

This homemade sausage rolls recipe keeps the ingredients simple so the flavor of the sausage really shines. Here is everything you need to get started.

Puff Pastry Ingredients

• 1 sheet puff pastry, thawed but still cold
• Rolling pin (optional, for light smoothing)
• Cold water (if needed to help seal seams)

Sausage Filling

• 3 sausages in casing (I used my favorite sausages- Blueberry Maple Sausage from The Sausage Boss)
• Portion of meat equal to 1½ links per roll (or the length of your puff pastry dough)
• Fresh sausages or sausage mince both work as long as they stay in one long sausage shape

Maple Drizzle

• Maple syrup, for drizzling
• Powdered sugar, for a light dusting
• Fresh Thyme for garnish 

Optional Blueberry Compote

• 1 cup frozen blueberries
• 2–3 tablespoons sugar
• 1 teaspoon lemon juice

How to Make Sausage Rolls with Puff Pastry

Once your ingredients are prepped and your puff pastry is at the right temperature (thawed but not warm), the rest of the process is straightforward. For best results, keep the dough cool so it stays flaky in the oven.

1. Prep the oven and baking sheets: Preheat your oven (or smoker) to 375°F. Line a baking sheet or a lined baking tray with parchment paper. You can also do this on a smoker at the same temperature!
2. Prepare the sausages: Remove the casing carefully while keeping each piece of sausage intact. Press 1½ links together so they form one long sausage.
3. Assemble the sausage roll logs:
   • Unfold the puff pastry on a lightly floured surface.
   • Cut it in half lengthwise along the long edge.
   • Place the sausage filling at the base of one strip and wrap the pastry around it, seam side down, creating a tight sausage roll log. This creates one large roll! 
   • Repeat with the second strip.
4. Chill for clean slicing: Place the logs on a baking sheet and freeze for 15 minutes. This helps prevent soggy bottoms and gives you a sharper cut.
5. Cut and egg wash: Use a sharp knife to slice into 2-inch pieces. Set them onto your baking sheets and brush with a beaten egg using a pastry brush. If you want a more festive sausage roll variation, sprinkle sesame seeds, fennel seeds, or thyme leaves on top.
6. Bake: Bake for 25–30 minutes, or until the sausage reaches 165°F and the pastry is puffed and golden brown.
7. Finish and serve: Drizzle with maple syrup, dust with powdered sugar, and serve with the blueberry compote or even classic tomato sauce on the side.

These puff pastry sausage rolls bake beautifully because the butter in the pastry melts from the heat and creates layers of flaky pastry that puff up around the meat mixture.

Blueberry Compote for Dipping (Optional but Recommended)

This quick blueberry compote adds a bright, fruity contrast and couldn’t be easier to make.

1. Add blueberries, sugar, and lemon juice to a small bowl or saucepan.
2. Bring to a simmer and cook until thickened and jammy, stirring occasionally.
3. Let it cool slightly before serving.

It’s a fun change from the usual dipping sauces and pairs surprisingly well with the maple drizzle and the savory sausage mixture.

Recipe Tips and Expert Notes

Use these simple tips to get bakery-quality sausage rolls every time:

• Keep your sheets of puff pastry cold for the flakiest texture.
• Work quickly if the dough starts reaching room temperature—pop it back in the fridge.
• Seal the seam side well to prevent splitting. A little cold water helps the edges stick.
• Chill before slicing to prevent smushing the final sausage roll pieces.
• Avoid overfilling—too large a portion of meat prevents even baking.
• Add grated veggies, caramelised onions, sage leaves, or bread crumbs if you want a more classic British sausage roll vibe.
• If using ground pork, ground beef, or ground sausage, shape it into a long sausage before rolling.
• A pastry brush gives you the most even golden finish during the egg wash step.

Make-Ahead, Freezing, and Reheating Instructions

These rolls are incredibly freezer-friendly and perfect for prepping ahead.

• To freeze unbaked: Assemble, slice, and freeze on a sheet tray. Store in air-tight containers or wrap in cling film. Bake from frozen, adding 5–7 minutes to the cooking time.
• To freeze baked: Let them cool, then store in an airtight container. Reheat at 350°F until warmed through.
• To make ahead: Assemble the logs up to 24 hours before baking and store them in the fridge. Slice right before baking for the best texture.

Serving Suggestions

These sausage rolls fit into so many moments—holiday parties, afternoon tea spreads, or Sunday brunch. Serve them with:

• Sundried Tomato Basil Pesto
• Carolina Gold BBQ Sauce (or a simple honey mustard)
• Maple Bourbon BBQ Sauce
• Caramelized Onion and Blue Cheese Sauce

Frequently Asked Questions

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