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In my kitchen, I love whipping up these tiny sausage puff rolls that always wow everyone at parties. The golden, flaky pastry that crunches with each bite and the soft sausage inside is my go-to trick for easy, successful get-togethers. I throw them together quickly, and my guests always ask for more.
The crowd-pleasing snack
These rolls have become my must-have for all my gatherings. The crispy puff pastry, the sausage perfectly seasoned with my touch of mustard and herbs from Provence—it's a combo that works every time. I also love how practical they are—they come together in no time and put everyone in a good mood.
What you'll need
- Puff pastry: A ready-made roll is much more convenient.
- Sausages: 6 Knackis® because everybody loves their taste.
- Mustard: I adjust the amount based on what I and my guests prefer.
- Sour cream: A bit to soften the mustard flavor.
- Egg yolk: Just one is enough for a beautiful golden finish.
- Provence herbs: A pinch that makes all the difference.
Simple steps to follow
- Getting the oven ready
- I warm it up to 180°C for just the right baking temperature.
- Setting up the pastry
- I spread out my puff pastry sheet on a clean countertop.
- Creating the rolls
- I mix the mustard with sour cream, place a sausage near the edge, roll it up and cut. Then I continue with two sausages side by side.
- Adding the finishing touch
- I brush with egg yolk and sprinkle my Provence herbs on top.
- Time to bake
- I arrange them on my baking sheet lined with parchment paper and keep an eye on them for 20 minutes until they turn golden brown.
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Insider tips
Sometimes I switch things up with spicy sausages for variety. I often add a bit of grated cheese to make them even tastier. I always watch closely at the end of baking to get that perfect golden color. And most importantly, I serve them piping hot—that's when they're at their best with that crunchy pastry.
Frequently Asked Questions
- → Can I prep these ahead of time?
- You can make them a few hours before baking or freeze them raw and bake straight from frozen.
- → What kind of sausages work best?
- Try Strasbourg sausages, knacks, or chipolatas. Adjust the roll size to match the sausage size.
- → How do I get a shiny golden crust?
- Brush on plenty of egg yolk before baking. Pre-heated ovens also help the dough puff and brown perfectly.
- → Why are my pastries pale?
- If they're too light, pop them under the grill for a couple of minutes. Keep an eye on them to avoid burning.
- → How do I warm them up?
- Reheat in the oven at 150°C for about 5-10 minutes to keep them crispy. Avoid the microwave, as it softens the pastry.