Sausage rolls are the perfect appetizer or snack. We even enjoy them as an easy lunch.

Making your own Sourdough Puff Pastry really isn't as complicated as you'd think. I've also made a Short Cut Puff Pastry if you aren't yet into sourdough. Add in some homemade Venison Sausage and wow - you are in business!
Make these full size or slice them into bites once baked. Either way, they are begging to be dipped in either maple syrup (for breakfast) or a grainy mustard to keep savoury.
Key Ingredients
Puff Pastry - Use homemade or a box from the store. You'll need two pounds.
Sausage - Any type of ground sausage works, even removing sausage from casings. Making your own lets you control the seasoning.
How to Make Venison Sausage Rolls
***See recipe card below for precise measurements and instructions.***
Step 1: Let puff pastry rest and warm up.
Step 2: Roll out pastry to a large rectangle.
Step 3: Cut into 12 equal squares.
Step 4: Roll each square to twice its size.
Step 5: Place a log of sausage on one end of the square.
Step 6: Roll dough up tightly over sausage.
Step 7: Place on a baking sheet with room for expansion.
Step 8: Bake until browned and sausage is cooked through.
Tips and Tricks
- Use your favourite sausage, whether it's more savoury or sweet.
- Let the dough come closer to room temp before attempting to roll it out.
- Yes, this makes 24 full-size rolls - but I recommend making them all and freezing!
FAQs
These are super easy to freeze! You can freeze baked or unbaked, whichever is your preference. You can cook from frozen and just add a couple minutes to the baking time. I also love to cut into "bites" and freeze that way to take out for a quick lunch on busy days.
These are the perfect addition to other finger foods for an easy dinner, or appetizers for a gathering when you don't want to make a full meal. You can also serve as breakfast with fruit and yogurt, plus maple syrup for dipping. If making for a different meal, try a grainy mustard or even ketchup.
Photos by Dante from Shire by the Sea
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Venison Sausage Rolls
Ingredients
- 3 pounds ground venison sausage
- 2 pounds puff pastry at room temperature
Instructions
- Defrost pastry dough if frozen, overnight in refrigerator.
- On a cutting board, sprinkle flour and lay out one pound of dough to rest and expand for 10-15 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Roll out dough into a rectangle of approximately 9x14" and ¼-inch thick.
- Cut into 12 roughly even squares.
- Roll out one square into roughly twice its size.
- Roll out the sausage meat in about 1 inch wide “tube” the length of the rolled out square on the left edge.
- Tightly roll the dough from left to right until roll is completely closed and with seam side down; place on tray with parchment paper allowing a tiny bit of space for each roll to expand.
- Repeat with remaining dough and sausage.
- Once trays are full, place in oven and bake until golden brown, approximately 20-25 minutes.
- Take out of oven and serve hot with sides of mustard and/or maple syrup, or eat as-is.
Notes
- They can be refrigerated for several days and reheated or frozen before or after baking.
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