3-Ingredient Sausage Roll Recipe
If you're searching for a quick breakfast recipe that requires just a few ingredients, then we have the perfect suggestion for you! This 3-ingredient sausage roll is every bit as delicious as it sounds, and it combines all the ingredients you need for a great breakfast like puff pastry sheets and breakfast sausage. Another great thing to point out is that you can use your go-to sausage, whether it be turkey, spicy Italian, or any other variety — feel free to customize this recipe based on your preferences.
Recipe developer Molly Pisula came up with this 3-ingredient sausage roll that is great for a family breakfast or to serve to a crowd. "My favorite part of this recipe is how incredibly easy it is to make these delicious sausage rolls," Pisula says. "I am always amazed at how tasty these are with just three ingredients! And as someone who always has a package of puff pastry sheets in the freezer and eggs in the fridge, all I need to do is add sausage to my shopping list, and I'm ready to roll! Pun intended."
Keep reading to find out how to make this awesome breakfast, snack, or appetizer.
Gather the ingredients for 3-Ingredient sausage rolls
As you can see by the title, this recipe requires just three ingredients to make it. When you go to the store, pick up a package of Puff Pastry sheets, ground sausage, and some eggs (although you'll just be using 1 in this recipe).
Once you have those items, you can make these 3-Ingredient sausage rolls.
Do your prep work and roll out the puff pastry
Let's get down to business, starting with the prep work. Since you'll need to use your oven, preheat yours to 400 F. Then, take out two large baking sheets and line them with parchment paper.
Place a cutting board on your counter and add a little flour to prevent the dough from sticking. Add the puff pastry on top of the flour and roll each sheet into a 10x10-inch square. "If you can't find puff pastry sheets, using a block of puff pastry dough is also fine. Just roll into a [10x10-inch] square," Pisula says.
Cut the pastry
Grab a sharp knife and cut each pastry sheet in half, lengthwise. This will give you four, 5x10-inch rectangles.
Pisula also has a pro tip for working with the dough. "Working quickly with your puff pastry sheets is the key to this recipe. The more they warm up, the harder they will be to work with. They also won't keep their shape as nicely when you slice them. If you notice your dough is no longer cold, put it back into the refrigerator and let it firm up again," Pisula notes. "If the rolls seem quite soft and slicing them with a knife ends up mashing them, put the rolls in the refrigerator or freezer and chill for 30 minutes before slicing and baking. In that case, you may need an extra 5 minutes of baking time."
Divide the sausage and put it into the pastry
Take the ground sausage and divide it into 4 equal portions. Place a 1.5-inch strip of sausage in the center of each rectangle. "Use your favorite kind of sausage for this recipe: pork, chicken, turkey, anything goes! Don't be afraid to add a little more flavor by choosing spicy Italian sausage vs. mild!" Pisula says.
Brush the egg wash on the pastry sheet
Crack the egg into the bowl and use a fork to whisk the egg. You will use this egg wash to coat the pastry sheets.
Dip a small pastry brush into the egg wash and paint the long edges of the puff pastry.
Roll up and cut the sausage rolls
It's time to roll up the sausage and pastry. Start on the long side of the sheet, rolling the dough up and over the pork and connecting it with the other side of the dough. Press the edges of the dough together gently on the seam to close.
Repeat the process with the remaining pastry sheets. Then, lie the dough with its seam-side down and slice it into 1.5-inch rolls.
Bake the sausage rolls
Place the finished rolls on the lined baking sheet and space them about 2 inches apart. You may need to do a second batch if they don't all fit on the 2 baking sheets. If you do, be sure to stick the dough rolls in the fridge until you're ready to bake them so they don't get too soft.
Then, paint all the exposed puff pastry with the egg wash. Pop the sausage rolls into the preheated oven and bake them for 20-25 minutes. The pastry should turn golden brown, and the sausage should be fully cooked when it's done.
Let cool and serve
Remove the sausage rolls from the oven and let them cool for a few minutes. You can serve these on their own or with your favorite breakfast side! "Sausage rolls are a classic British dish, and can be served with a dipping sauce such as grainy mustard, ketchup, or chutney," Pisula says.
Another helpful hint? You can make these ahead of time. "If you want to make these ahead of time, assemble and slice your rolls, then put [them] in the freezer on a parchment-lined cookie sheet," Pisula notes. "When they are frozen, peel off the parchment and put them into a [zipped] freezer bag. They will keep for up to 3 months in the freezer. Bake directly from frozen."
We hope these become a new favorite in your recipe rotation!
- 1 17.3-ounce package puff pastry sheets, defrosted
- 1 pound ground sausage
- 1 egg
- Preheat oven to 400 F.
- Line 2 large baking sheets with parchment paper.
- Dust a large cutting board or your countertop with flour, then roll each puff pastry sheet into a 10x10-inch square.
- Using a sharp knife, cut each square in half, so you have four, 5x10-inch rectangles.
- Divide the ground sausage into 4 equal portions.
- Place a 1.5-inch strip of sausage down the center of each rectangle.
- Crack the egg into a small bowl and whisk it well with a fork.
- Using a small pastry brush, paint the long edges of each puff pastry sheet with the egg wash.
- Starting at the long side of one sheet, roll the dough up and over the pork and onto the other side of the dough. Press the edges of the dough together on the seam. Repeat with the remaining sheets.
- Lie each roll seam-side down, then slice it into 1.5-inch rolls.
- Place the rolls on the lined baking sheets, about 2 inches apart. You may need to bake a second batch if they don't all fit on 2 baking sheets. (Store the second batch of rolls in the refrigerator until you're ready to bake them.)
- Paint all the exposed puff pastry with the egg wash.
- Bake for 20-25 minutes, until the sausage is cooked through and the pastry is golden-brown.
- Let cool slightly, then serve warm.
| Calories per Serving | 113 |
| Total Fat | 8.4 g |
| Saturated Fat | 2.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 13.3 mg |
| Total Carbohydrates | 6.3 g |
| Dietary Fiber | 0.2 g |
| Total Sugars | 0.2 g |
| Sodium | 128.9 mg |
| Protein | 3.1 g |
