Breakfast Sausage Rolls Wrapped in Puff Pastry with Dijon

These sausage rolls are delicious for breakfast, or as a snack/appetizer. Try them with honey mustard or barbecue sauce to dip them in!

Ingredients

• One pound bulk breakfast sausage (remove casing if using sausage links)
• One sheet puff pastry, fully defrosted if you bought the frozen kind
• One to two teaspoons Dijon mustard (or whatever type of mustard you like)
• One beaten egg

Preparation Steps

Preheat oven to 400 degrees.

Unfold the puff pastry sheet onto a surface dusted with a little bit of flour. With a rolling pin, roll out the pastry sheet to smooth over the folds and stretch it out by an inch or two. Use a very sharp knife or pizza cutter to cut the dough lengthwise into two portions.

Divide the pound of sausage into two equal portions.

Using a pastry brush, spread a small amount of the mustard (really, just a teaspoon or two!) over one pastry sheet.

Form one portion of the sausage into a long log shape, and place it lengthwise on the pastry sheet. Brush a little of the beaten egg on the long sides of the pastry sheet, then wrap the pastry around the sausage. Use a fork or your fingers to press the seam closed.

Cut the pastry log into two-inch pieces, and place seam side down on a baking sheet lined with parchment paper or a silicone mat. Repeat with the second puff pastry sheet and the rest of the sausage.

Brush the tops of the rolls with beaten egg, and bake for approximately 25 minutes.

Let the hot sausage rolls sit for 2 to 3 minutes before eating. These are delicious served hot or at room temperature.

Helpful Tips

I usually make these with ordinary mild breakfast sausage, but you can use spicy sausage or Italian sausage as well.

It only takes a thin spread to give the rolls a little flavor. If you don’t like mustard, these will still taste great without.

Before baking, sprinkle some sesame seeds or “everything bagel” seasoning on the dough after brushing with the beaten egg.

Kimberly Grauzer

Breakfast Sausage Rolls

Easy sausage rolls wrapped in puff pastry with a touch of Dijon mustard.

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 1 pound bulk breakfast sausage remove casing if using sausage links
• 1 sheet puff pastry fully defrosted if you bought the frozen kind
• 1 to 2 teaspoons Dijon mustard or whatever type of mustard you like
• 1 egg beaten
• a little bit flour for dusting
• sesame seeds or “everything bagel” seasoning optional

Method

 

1. Preheat oven to 400 degrees.
2. Unfold pastry on a lightly floured surface. Roll to smooth folds and stretch by an inch or two. Cut lengthwise in half with a sharp knife or pizza cutter.
3. Divide the pound of sausage into two equal portions.
4. Brush one pastry portion with a small amount of mustard, just a teaspoon or two.
5. Shape one sausage portion into a long log; place lengthwise on pastry. Brush the long edges with beaten egg, wrap around sausage, and seal with a fork or fingers.
6. Cut into two inch pieces; place seam side down on a parchment- or silicone-lined sheet. Repeat with remaining pastry and sausage.
7. If desired, sprinkle with sesame seeds or “everything bagel” seasoning after brushing with beaten egg, before baking.
8. Brush tops with beaten egg; bake approximately 25 minutes.
9. Rest for 2 to 3 minutes before eating. Serve hot or at room temperature.

Notes

I usually make these with ordinary mild breakfast sausage, but you can use spicy sausage or Italian sausage as well.

Don’t use too much mustard! It will make the inside of the dough soggy. It only takes a thin spread to give the rolls a little flavor. If you don’t like mustard, these will still taste great without.