Best 6 Super Bowl Sausage Rolls Recipes

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Calling all football fans and foodies! Get ready to elevate your Super Bowl party with a tantalizing spread of homemade sausage rolls, expertly crafted using a flaky puff pastry and bursting with savory flavors. These bite-sized delights are not only easy to make but also customizable to suit your preferences. Dive into the diverse recipes featured in this article, ranging from classic sausage rolls to unique variations like spinach and feta or even spicy chorizo. With step-by-step instructions and helpful tips, you'll be a pro in no time, impressing your guests with these golden-brown, flaky pastries filled with succulent sausage and delectable fillings. Whether you're a seasoned cook or a beginner looking to try something new, these sausage rolls are sure to be a hit at your Super Bowl gathering.

Check out the recipes below so you can choose the best recipe for yourself!

AUSSIE SAUSAGE ROLLS



Aussie Sausage Rolls image

I was born and raised in Australia, but moved to the U.S. when I got married. When I long for some Australian recipes, I bake up a batch of this sausage roll recipe and share them with neighbors or co-workers. -Melissa Landon, Port Charlotte, Florida

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

1 medium onion, finely chopped
2 tablespoons minced fresh chives or 2 teaspoons dried chives
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika, divided
1-1/4 pounds bulk pork sausage
1 package (17.3 ounces) frozen puff pastry, thawed

Steps:

  • Preheat oven to 350°. Combine first 6 ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly., On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into 3 strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into 6 pieces., Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes.

Nutrition Facts : Calories 116 calories, Fat 8g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 198mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

SAUSAGE ROLLS



Sausage Rolls image

An easy Sausage Rolls recipe

Provided by Darren McGrady

Categories     Pork     Appetizer     Bake     Cocktail Party     Wedding     Meat     Sausage     Shower     Engagement Party     Phyllo/Puff Pastry Dough     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 24 3-inch rolls or 48 1 1/2-inch appetizer rolls

Number Of Ingredients 7

1 1/2 pounds good quality pork sausage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and freshly ground pepper
1 (17-ounce) package frozen puff pastry, thawed
2 eggs beaten

Steps:

  • Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.
  • Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs.
  • Spread about one inch apart on a baking sheet, and bake until golden brown and the meat is cooked, about 15 to 20 minutes. You can also freeze the rolls to be cooked later. Serve warm or cold.

SAUSAGE ROLLS



Sausage Rolls image

If you like pigs in a blanket, you'll love sausage rolls. The buttery, flaky pastries stuffed with sausage are popular snacks in much of Europe.

Categories     birthday party     cocktail party     feed a crowd     New Year's Eve     Super Bowl     tailgate     appetizers     meat     snack

Time 1h30m

Yield 12 servings

Number Of Ingredients 12

3 slices bacon, finely chopped
1/2 onion, peeled and finely chopped
1 piece of celery, finely chopped
1 clove garlic, finely chopped
1 14 oz package of puff pastry, thawed according to package directions
1 lb. pork sausage
2 tbsp. chopped, fresh parsley
1/2 c. panko bread crumbs
2 large eggs, divided
1/4 tsp. salt
1/4 tsp. ground black pepper
Mustard, for serving

Steps:

  • Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes.
  • In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use.
  • Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you.
  • Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry).
  • In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later).
  • Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top.

SUPER SAUSAGE ROLLS



Super sausage rolls image

Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet

Provided by Lulu Grimes

Categories     Buffet, Snack, Treat

Time 1h

Yield Makes 12

Number Of Ingredients 6

375g all-butter puff pastry
flour, for dusting
2 tbsp apple sauce, pickle or chutney
400g sausagemeat or sausages, skins removed
1 egg, beaten
2 tsp sesame seeds or nigella seeds (optional)

Steps:

  • Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
  • Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
  • Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.

Nutrition Facts : Calories 235 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

CHEF JOHN'S SAUSAGE ROLLS



Chef John's Sausage Rolls image

People often bake the sausage roll whole, then cut it up. But I've found that if you cut them into individual rounds first, the crispier results more than make up for the extra work. I like to eat mine dipped in a bit of mustard.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h10m

Yield 8

Number Of Ingredients 15

1 pound ground pork
2 tablespoons finely minced onion
1 clove crushed garlic
1 tablespoon minced fresh sage
1 tablespoon dry bread crumbs
1 ¼ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon ground coriander
¼ teaspoon dried thyme
⅛ teaspoon cayenne pepper
⅛ teaspoon freshly grated nutmeg
1 egg
1 teaspoon water
1 sheet frozen puff pastry, partially thawed
2 teaspoons Sesame seeds for garnish

Steps:

  • Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
  • Whisk egg with water to make the egg wash.
  • Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
  • Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
  • Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
  • Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

Nutrition Facts : Calories 300.5 calories, Carbohydrate 15 g, Cholesterol 57.2 mg, Fat 20.6 g, Fiber 0.7 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 417.7 mg, Sugar 0.4 g

SAUSAGE ROLLS



Sausage Rolls image

Though the concept of sausage wrapped in pastry exists in every cuisine in one way or another, the British have claimed sausage rolls as their own. They are always welcome, especially at holiday time. Boxing Day, a national holiday in Britain, celebrates the traditional post-Christmas servants' day off, when upper-class families were forced to fend for themselves and subsist for a day on a lavish buffet of leftover feasts from the week. Sausage rolls are often part of the spread. A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean. They are usually made with all-butter puff pastry (often frozen store-bought, a good option); these are wrapped in a very flaky lard and butter pastry. Both the pastry and the sausage filling can be made a day ahead.

Provided by David Tanis

Categories     dinner, lunch, sausages, main course

Time 2h

Yield 24 sausage rolls

Number Of Ingredients 16

2 cups/250 grams all-purpose flour, more for dusting
1/2 teaspoon salt
4 tablespoons/50 grams pork lard
4 ounces/113 grams cold unsalted butter (1 stick), cut in 1/4-inch cubes
1/2 cup /118 milliliters ice water
2 pounds/900 grams pork shoulder, not too lean, ground coarse
2 teaspoons kosher salt
1/2 teaspoon black pepper
Pinch of cayenne
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/4 teaspoon mace
2 teaspoons chopped thyme
2 tablespoons chopped sage
2 tablespoons chopped parsley
1 egg, beaten, for egg wash

Steps:

  • Make the pastry: Put flour and salt in a mixing bowl. Work in lard with fingertips until completely absorbed. Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough. Dust dough with flour and pat into a rough square about 1 inch thick. Wrap and refrigerate for at least 1 hour, or overnight.
  • Make the sausage filling: Put pork in a mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley. Working quickly with wet hands, incorporate seasoning evenly. Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length. Cover and refrigerate.
  • Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water. Wrap dough around sausage and press edges together to make a log. With the seam side down, cut each log into 6 pieces.
  • Line two baking sheets with parchment paper. Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked. Cool for 5 minutes before serving, or serve at room temperature.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Use high-quality sausage for the best flavor. Look for sausage that has a good balance of meat and fat, and that is well-seasoned.
  • Don't overcook the sausage. Overcooked sausage will be dry and tough. Cook it just until it is no longer pink in the center.
  • Use a variety of vegetables in your sausage rolls. This will add flavor, texture, and nutrients.
  • Don't be afraid to experiment with different flavors. You can add herbs, spices, cheese, or even fruit to your sausage rolls.
  • Make sure the puff pastry is cold before you roll it out. This will help to prevent it from tearing.
  • Brush the sausage rolls with egg wash before baking. This will help them to brown and give them a shiny finish.

Conclusion:

Sausage rolls are a delicious and versatile snack or appetizer. They are perfect for parties, potlucks, or game days. With a little planning and preparation, you can easily make sausage rolls at home. So next time you are looking for a tasty treat, give these sausage rolls a try!

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