Sausage rolls are a must-have for potlucks, game day parties, and holiday get-togethers. Made with pizza dough and fresh sausages, they’re like adult pigs in a blanket!
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When I had a house full of teenagers to feed, I often made this version of pigs in a blanket: fresh sausages wrapped in dough from my local pizza joint, baked until golden and crispy. The kids loved them and when my parents came over for dinner they did too.
Video: how to make sausage rolls
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Sausages in puff pastry
What kind of dough to use for sausage rolls
Most neighborhood pizzerias will be happy to sell you freshly made dough, so ask for a ball along with your pizza next time you’re there. You can also look for dough balls on the refrigerated shelves at the grocery store or, if you have the time, make your own.
If you’re smart, send one of the teenagers with a driver’s license to buy the sausages and dough. This will really cut your work in half.
How to make sausage rolls
To make the sausage rolls, roll out the dough and cut into strips. Wrap the strips around the sausages one at a time, tucking the last piece under the wrapper to keep it from unraveling. The sausages go fully cooked into the dough.
Make it a meal
The buns cook quickly, but there’s just enough time to toss a salad with them. Call them sausage rolls or pigs in a blanket, either way they make a fun weeknight dinner.
They’re also absolutely perfect for a potluck party or game day buffet. You’ll need some pickles for serving and baseball-style yellow or brown mustard for dipping. I can tell you from personal experience that Dijon mustard doesn’t resonate with most teenagers – adults will probably like it!
Make-ahead tips for sausage rolls
You can make and cut the sausage pieces ahead of time, but I recommend using the dough the same day you buy it so it doesn’t get too set.
Store and freeze sausage rolls
If you decide not to make the sausage rolls right away (or if you want to plan ahead for dinner emergencies), pat the dough onto a foil-lined baking sheet, cover tightly, and freeze. On the day you plan to make the sausage rolls, place the frozen dough in the fridge for a few hours to thaw, or set it out on the counter at room temperature if you need it quicker.
More snacks for game day or every day
- Air fryer mozzarella sticks
- cheese bread
- Hot Reuben dip
- The best nachos
- Perfect popcorn
Sausages in puff pastry
ingredients
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1 1/4 pounds fresh pork sausages (about 4 regular size sausages)
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1 tablespoon canola oil
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1 pound cold pizza dough, homemade or store-bought
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1 large egg
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1 tablespoon of water
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1/8 teaspoon salt
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Yellow or brown mustard for serving
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Pickles for serving
method
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Fry the sausages:
Turn on the grill and place an oven rack 6 inches below. Prick the sausages all over with a paring knife. Place them on a grill pan or in an ovenproof skillet and rub oil all over them. Also rub a little olive oil on the pan underneath each sausage.
Place pan under grill and cook 4 minutes per side or until sausages are cooked through (about 8 minutes total).
Leave the sausages to cool on a plate lined with kitchen paper. Cut the sausages into 16 even pieces (each sausage piece is about 1 1/2 to 2 inches long).
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Preheat the oven to 425°F
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Roll out the dough:
Take the dough out of the fridge and place it on a lightly floured surface. Pat into a disc to deflate, then use a rolling pin to roll into a 9×12-inch rectangle.
Cut 16 strips horizontally. Aim for 1/4 inch wide strips, but since this is a yeast dough it will spring back a bit when you cut it. You might end up with a little batter, but you’ll probably end up using most of it.
(Butter and garlic excess strips and fold into garlic knots! Bake with the sausage rolls until puffy and golden brown.)
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Wrap the sausages:
Line a rimmed baking sheet with parchment paper. Hold a piece of sausage in your hand and wrap one strip of dough around it from top to bottom. Tuck the last piece under the roll and place on the baking sheet. Continue until all sausages are rolled.
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Bake buns:
In a bowl, whisk together the egg, water and salt. Brush the egg over the top and sides of all the buns. Bake for 25 minutes, rotating the pan halfway through. When done, the buns should be a deep golden brown on top and sides.
Remove from the oven to cool for 5 minutes. Serve with mustard and pickles.
