When it comes to party appetizers, nothing disappears faster than a tray of sausage rolls!
These mini Italian sausage rolls with puff pastry are perfectly bite-sized, lightly cheesy, and totally full of flavor.
The puff pastry bakes up beautifully golden and crisp, the Italian sausage filling is hearty and delicious, and the hint of mustard and balsamic adds just the right kick.
And the best part? They’re super easy to prep ahead!
This recipe is perfect for any holiday gathering, night in with friends, or a family snack night, as these little rolls are guaranteed crowd-pleasers!
What You’ll Need
This recipe uses just a few ingredients to make 30 mini sausage rolls:
- Puff pastry as the golden, flaky base
- Italian sausages for the filling
- Parmesan cheese
- A quick sauce of salsa, Dijon mustard, and balsamic vinegar
- An egg wash and dried oregano to finish everything off
How to Make These Mini Italian Sausage Rolls
Start by prepping the sausages:
Use a sharp knife to slice open the casings and remove them, then place the sausages on a parchment-lined baking tray. Bake the sausages at 375°F for about 20 minutes until they are completely cooked through.
This step can be done up to a day in advance. For example, you can bake your sausages the night before and then bake the rolls right before serving.
Meanwhile, stir together the quick sauce: add salsa, Dijon mustard, and a splash of balsamic vinegar in a small bowl and stir until well combined. Taste and adjust the balance: add more mustard if you like it spicy, or a little extra balsamic if you prefer tangy-sweet.
When the sausages are ready, roll out your puff pastry sheet on a cutting board and cut the dough into three equal strips. Sprinkle a third of the parmesan down the center of each strip, then place two sausages on top. Spoon the sauce evenly over the sausages, then roll each strip into a tight log.
Cut each log into 10 equal pieces and arrange them on a parchment-lined tray, spacing them slightly apart so they can puff up. Brush the tops with beaten egg, then sprinkle with dried oregano.
Bake at 400°F for 10–12 minutes, until the rolls turn golden brown and puffed. You can serve them warm from the oven or let them cool and serve at room temperature; either way, they’ll vanish fast!
Why You’ll Love This Recipe
- In my experience, it’s always a crowd favorite: These bite-sized rolls always disappear first!
- The sausage rolls are very easy to prep and make: The sausages can be cooked the day before and you can prep the sauce in advance, too, making assembly a breeze.
- The rolls come out flaky and full of flavor: Buttery puff pastry + cheesy sausage filling + deliciously tangy sauce = perfection.
- It’s very flexible: Swap Italian sausages for chicken, turkey, or even veggie sausages, or add some chilli flakes to the sauce to add more spice.
- It’s perfect for parties: The recipe makes 30 mini rolls, so it’s great for feeding a crowd.
Tips for Success
- Make sure you’re sausages are cooked fully before assembling – you don’t want any raw meat inside.
- Roll pastry tightly so the filling stays in place as it bakes.
- Space rolls a little bit apart on the tray to allow space for puffing, otherwise, they might stick together.
- Don’t skip the egg wash – this step gives the sausage rolls that irresistible golden shine.
- Serve with dipping sauces like marinara or honey mustard for extra fun.
📌 Mini Italian Sausage Rolls With Puff Pastry (Recipe Card)
Ingredients (Makes 30 mini rolls)
- 1 sheet puff pastry
- 6 Italian sausages
- 3/4 cup parmesan cheese, grated
- 1 tbsp salsa sauce
- 1/3 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 egg, beaten
- 1 tsp dried oregano
Equipment
- Baking trays
- Parchment paper
- Sharp knife
- Small mixing bowl
- Pastry brush
Instructions
- Cook the sausages: Preheat oven to 375°F. Line a baking tray with parchment paper. Slice open the sausage casings with a sharp knife and remove the filling. Place sausages on the tray and bake for about 20 minutes, or until fully cooked through. Remove from oven and let cool to room temperature. This step can be done a day ahead if you want to prep in advance.
- Prepare the sauce: In a small bowl, stir together the salsa sauce, Dijon mustard, and balsamic vinegar. Taste and adjust – add more Dijon if you want extra spice, or more balsamic for tang. Set aside.
- Prepare the puff pastry: Lightly flour your surface and roll out the puff pastry sheet. Cut it into three long, even strips. These will each hold two sausages.
- Assemble the rolls: Down the center of each pastry strip, sprinkle one-third of the grated parmesan. Place two sausages on top of the cheese, end to end. If your sausages are too short, just cut off the extra pastry. Spoon the salsa-mustard sauce evenly over the sausages. Carefully roll the pastry strip over the sausages to form a tight log, sealing the seam on the bottom.
- Cut into mini rolls: Using a sharp knife, slice each log into 10 equal pieces, giving you 30 mini rolls total. Place the rolls seam-side down on a parchment-lined baking tray, leaving a little space between each so they have room to puff up.
- Add the egg wash: In a small bowl, beat the egg. Use a pastry brush to lightly coat the tops of all the rolls to help them bake golden brown. Sprinkle dried oregano over the top for extra flavor and color.
- Bake: Increase oven temperature to 400°F. Bake the rolls for 10–12 minutes, or until the pastry is puffed, crisp, and golden brown. If baking on multiple trays, rotate them halfway through for even cooking.
- Serve: Remove from oven and let cool slightly before serving. These can be enjoyed warm straight out of the oven or cooled to room temperature. They’re also delicious with a side of marinara or honey mustard for dipping.
