Alice’s Sausage Rolls


  • 1 (2 pack) box puff pastry
  • 1 pound pork sausage
  • 2 eggs, divided
  • 1/2 cup breadcrumbs
  • 2 tablespoons parsley
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • pepper, to taste
  • 1 tablespoon water


  1. Defrost the puff pastry according to package directions.
  2. Preheat the oven to 425 degrees F.
  3. Line a large baking sheet with parchment paper, and set it aside.
  4. In a bowl, mix together the sausage, 1 of the eggs, the bread crumbs, the thyme, the parsley, the onion powder, the garlic powder and the salt and pepper.
  5. Section the mixture into 6 equal portions, and set it aside.
  6. On a floured surface, unfold the pastry dough and gently roll it out so it gets a little thinner. Cut the pastry sheets into 3 long rectangle sections each.
  7. Place the sausage mixture down the center of each section, leaving a 1-inch or so of pastry on either side.
  8. Bring the sides of the pastry together and pinch to seal, patting them down slightly.
  9. Repeat with the remaining sausage and dough.
  10. Cut each “log” into 6 equal portions about 2 inches long.
  11. Pierce the top with a knife 2 times to create vent holes.
  12. Place the sausage rolls 2 inches apart on the prepared baking sheet.
  13. In a small bowl, beat the remaining egg and brush the tops of the sausage rolls with the resulting egg wash.
  14. Bake the sausage rolls in the oven until the pastry is puffed and the tops are golden, about 20 minutes.
  15. Serve hot!

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