Crispy Sausage Rolls
These golden, crispy little rolls encase juicy sausages in a light, buttery puff pastry. Ready in under 40 minutes, they disappear from the table in an instant and will delight both kids and adults on any occasion.
🛒 Ingredients
4 servings
- 1 rectangular puff pastry sheet (about 8 oz)
- 6 to 8 Strasbourg sausages or frankfurters (about 10.5 oz)
- 1 egg yolk
- 1 tablespoon milk
- 1 teaspoon white sesame seeds
- 1 teaspoon Herbes de Provence (optional)
- 1 pinch fleur de sel (sea salt)
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 350°F (175°C) using convection heat. Line a baking sheet with parchment paper.
- 2
Take the puff pastry out of the refrigerator 5 minutes before use. Gently unroll it onto a lightly floured work surface.
- 3
Using a sharp knife or a pastry wheel, cut the pastry into even strips about 0.75 to 1 inch wide. You should get about 8 strips.
- 4
Lightly pat the sausages dry with paper towels to prevent the pastry from becoming soggy. Place a sausage at one end of each strip and tightly roll it up in a spiral, slightly overlapping the pastry with each turn.
- 5
Arrange the rolls on the prepared baking sheet, spacing them about 0.75 inches apart to allow for good air circulation and optimal puffing.
- 6
In a small bowl, whisk together the egg yolk and milk. Using a pastry brush, generously brush each roll with this egg wash, avoiding the cut sides to prevent the pastry layers from sticking together.
- 7
Sprinkle with sesame seeds and Herbes de Provence as desired, then add a light pinch of fleur de sel to each roll.
- 8
Bake for 20 to 25 minutes, until the rolls are golden brown and the pastry is perfectly crisp. Monitor the browning starting around 18 minutes, depending on your oven.
- 9
Let rest for 2 to 3 minutes on the baking sheet before serving. Serve with ketchup, whole grain mustard, or a creamy herb sauce.
💡 Chef's Tip
For even more spectacular puffing, place the assembled rolls in the refrigerator for 15 minutes before baking. This thermal shock between the cold pastry and the hot oven is the secret to puff pastry that explodes into airy layers and an ultra-crispy texture.
