Description
These delicious Sausage Rolls with Pepper Jelly are a perfect savory snack or appetizer featuring seasoned ground sausage wrapped in flaky puff pastry with a sweet and spicy pepper jelly glaze. Crispy, flavorful, and easy to make, they’re a crowd-pleaser for parties or family gatherings.
Ingredients
Scale
Sausage Mixture
- 1 pound ground sausage (pork, chicken, or turkey)
- 1 tablespoon olive oil (or vegetable oil)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme (optional)
- Salt and pepper to taste
Pastry
- 1 sheet puff pastry (store-bought or homemade)
- 1/4 cup pepper jelly (more for serving)
- 1 egg (for egg wash)
Garnish (Optional)
- Fresh parsley or green onions
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the Sausage: Heat the olive oil in a skillet over medium heat. Add the ground sausage, breaking it up with a spoon, and cook until browned and cooked through, about 8-10 minutes. Drain any excess fat and set the cooked sausage aside to cool slightly.
- Season the Sausage: Stir in garlic powder, onion powder, dried thyme if using, and season with salt and pepper. Mix thoroughly to combine all flavors. Let the mixture cool for a few minutes.
- Prepare the Pastry: On a lightly floured surface, roll out the puff pastry sheet. Cut the sheet into 4 to 6 even strips depending on your preferred roll size.
- Assemble the Sausage Rolls: Spread a thin layer of pepper jelly down the center of each pastry strip. Spoon the sausage mixture evenly over the jelly. Fold the pastry sides over the sausage to form a log shape and press the edges firmly to seal well.
- Prepare the Egg Wash: Beat the egg in a small bowl. Brush the tops of each sausage roll generously with the egg wash to achieve a beautiful golden, shiny finish after baking.
- Bake the Rolls: Place the sausage rolls seam-side down on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden and puffed and the sausage is completely cooked.
- Serve: Let the rolls cool slightly before serving. Serve warm with extra pepper jelly on the side for dipping, and garnish with fresh parsley or chopped green onions if desired.
Notes
- You can substitute the ground sausage with chicken or turkey sausage for a lighter option.
- If using frozen puff pastry, thaw completely before rolling and assembling.
- Make sure to seal the pastry edges tightly to prevent filling from leaking while baking.
- Leftovers can be reheated in the oven to retain crispiness.
- Adjust spice level by choosing a milder or hotter pepper jelly according to your taste.
