Dijon Sausage Rolls

Servings 24 -28 pieces
Author Melissa Sperka


  • 2 slices white bread
  • 1/2 cup whole milk
  • 1 [1 lb] regular breakfast sausage [I used Jimmy Dean]
  • 2 large eggs beaten & divided
  • 3 Tbsp Dijon mustard
  • 2 Tbsp worcestershire sauce
  • 2 cloves garlic minced
  • 1 tsp seasoned salt
  • 1 tsp onion powder
  • 1/2-1 tsp hot sauce [optional]
  • 3 small green onions. finely chopped
  • 1 sheet puff pastry thawed


  • 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 1/2 cup of milk. Add the sausage, 1 beaten egg, dijon, worcerstershire 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 a 14 inch square and dived through the middle.
  • Divide the sausage evenly and place in the middle of each section. Brush the edges with the egg wash from the 2nd beaten egg.
  • 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 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.
  • Allow the sausage rolls to sit on the baking sheet for about 10 minutes after you remove them from the oven.
  • Using a sharp knife, cut along the score lines into serving pieces.
  • Serve with additional Dijon or sweet hot mustard for dipping.


Use a lean good quality sausage for the best results.