Dijon Sausage Rolls are a delicious savory pastry that can be served as an appetizer, for breakfast, brunch or as a main dish. It's made of a delicious savory sausage filling that's wrapped-up in buttery puff pastry and baked until puffed and golden. Serve it with additional mustard on the side for dipping for the ultimate savory treat.
Dijon Sausage Rolls
I was first introduced to these sausage rolls during our time living in South Africa. They were commonly served as an appetizer at weddings and special events. I instantly fell in love with them, and I was inspired to put my own spin on them with this recipe. The combination of pork sausage filling and puff pastry always reminded me of a sort of a savory sausage strudel. They can be served for breakfast or brunch, but, they're not just limited to those two times. They work well for any occasion where serving great appetizers is in order. Another delicious savory pastry to try are these Meat Pies from Recipe Tin Eats.
Tips for Making Sausage Rolls
A few pointers for making sausage rolls:
- Puff pastry is simple to work with but, it's imperative you follow the directions on the package regarding how to properly thaw the dough.
- These sausage rolls are made using raw sausage, not precooked. Because of this it's important to use a quality, lean breakfast sausage for the best results. A lower quality sausage will result in greasy sausage rolls.
- Once baked, allow the rolls to rest on the pan before cutting to allow some of the steam to escape. This will help when cutting them into portions to serve.
- If you have any concerns about the bottom of the puff pastry collecting more fat than you like, carefully move the rolls onto doubled paper towels to rest for a few minutes to absorb the excess.
- For a timesaver, the filling can be made one day in advance, placed into an airtight container and chilled until assembling the rolls. Likewise, the entire recipe can also be assembled and chilled until you're ready to bake. In that instance, brush with the egg wash just before baking..
- If preferred you may use a whole grain or a milder mustard in place of the Dijon.
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Dijon Sausage Rolls
Servings: 24 pieces
Calories: 132kcal
Ingredients
- 2 slices white bread
- ½ cup whole milk
- 1 lb quality breakfast sausage i.e. Jimmy Dean
- 2 large eggs beaten separately
- 3 tablespoon Dijon mustard
- 2 tablespoon worcestershire sauce
- 2 cloves garlic minced
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- ½-1 teaspoon hot sauce optional
- 3 medium green onions chopped
- 1 sheet puff pastry thawed
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a medium size mixing bowl, soak two slices of bread with ½ cup of milk until soaked. Add the sausage, 1 beaten egg, dijon, worcestershire sauce, minced garlic, seasoned salt, onion powder and hot sauce. Mix well. After the mixture is fully combined, add the chopped green onions.
- Thaw the puff pastry per the instructions on the package. On a lightly floured surface, roll out the puff pastry to approximately 14 inch square and divide through the middle.
- Divide the sausage evenly and place down the middle of each section. Brush the edges with the egg wash from the second beaten egg reserving some for the exterior.
- Fold the puff pastry over the filling overlapping the edges. Ending seam side down.
- Carefully move the sausage rolls to the parchment, and place seam side down for baking. Smooth and shape. Score the top at one inch intervals. Brush on all sides with remaining beaten egg wash.
- Brush on all sides with the beaten egg wash.
- Bake at 375°F for 10 minutes. Lower the oven temperature to 325°F.
- Continue to bake for an additional 50 minutes or until golden and sausage cooked through.
- Allow to rest on baking sheet for 10 minutes after you removed from oven.
- Using a sharp knife, cut along score lines into serving pieces.
- Serve warm with additional Dijon or sweet hot mustard for dipping.
Notes
Use a lean good quality sausage for the best results.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 299mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Melissa
Hi Barb, I really don't know, I've always used puff pastry for these. Since the sausage cooks inside of the pastry, I would think the delicate nature of phyllo wouldn't hold up as well. Also, it is a MUST that you use a good lean sausage for these for the best end result. If you try it with phyllo, let me know how it goes.
Barb Near
Can Phyllo Dough be used for the recipe for Dijon Sausage Rolls?