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These Puff Pastry Sausage Bites feature a flaky crust stuffed with savory pork sausage seasoned to perfection and baked until golden brown. This easy and flavorful appetizer is bite-sized and addicting!
This recipe is almost identical to the crazy popular Puff Pastry Sausage Rolls that my family has been fighting over during the holidays for over 30 years! The sausage rolls can be made two-bite sized for appetizers, or larger to serve as a meal.
I wanted these bites to be quicker and even easier to make, not that the original is hard in any way, but these bites are the perfect size for serving large crowds.
📋 what you will need
- Pork Sausage - you want a good-quality sausage that is not super high in fat or loaded with MSG. I use Kroegers' brand but there are many other good ones.
- Onion, Garlic, and Mustard Powders - these seasonings add a boost of flavor to the already flavored sausage. You could skip this step, but I do not recommend it.
- Egg Yolk and Panko Crumbs to bind the mixture together and add to the texture.
- Italian Parsley - this is something that I always seem to forget to add. It does add some freshness, but they are still delicious without it.
Be sure to check out the detailed printable recipe card below
🎉 more delicious party appetizers
👩🏻🍳 How to make puff pastry sausage bites
Preheat oven to 400 degrees. Line two baking sheets with parchment paper, set aside.
Mix the sausage, panko crumbs, onion, garlic, mustard, beaten egg, and parsley (if using) together in a mixing bowl. Set aside.
Unwrap the package of puff pastry and place one sheet on a lightly floured surface. Roll the sheet into a 12 x 9-inch rectangle.
Cut lengthwise into three (3-inch) strips.
Divide the sausage mixture into thirds and form each section into a long cylinder. Place in the center of each strip of pastry.
Roll pastry over the sausage and press the seams together to seal.
Cut each roll into 12 (1-inch) slices, giving you a total of 36 slices.
Place the slices cut-side down on the prepared baking sheets.
Bake for 15 minutes, or until puffed and golden brown.
Remove from baking sheet and allow to cool on a wire rack for 10 minutes before serving.
📌 recipe notes & tips
- Sausage bites are best served warm or at room temperature, but we have been known to eat them cold out of the refrigerator as well.
- Serve with HP Sauce, spicy brown mustard, or dipping sauce of your choice.
- Keep the puff pastry cold until ready to roll. It will become sticky if left on the counter too long.
- Save the second sheet of puff pastry, wrapped in plastic wrap in the refrigerator for no more than 2 days. Use for another recipe or double this recipe and make even more sausage bites.
🥣 Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Mixing Bowl
- Baking Sheets with Cooling Rack
- Parchment Paper Sheets
- Chefs Knife
- Ruler
- Rolling Pin
- HP Sauce
🥡 Make ahead and storing leftovers
To make ahead of time
Place the unbaked sausage bites on a baking sheet. Cover and freeze until firm. Remove the frozen slices and store in a gallon size zipper top bag, or airtight container in the freezer for up to one month.
When ready to serve, bake the frozen slices on a parchment lined baking sheet at 400 degrees for 20 minutes, or until puffed and golden brown and the sausage is cooked through.
To store leftovers
Store in an airtight container in the refrigerator up to 5 days. Trust me, they won't last that long!
More puff pastry appetizers
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Enjoy!!
Puff Pastry Sausage Bites
Equipment
- Baking Sheets
Ingredients
- 1 sheet puff pastry, thawed from a 17.3-ounce package
- 0.5 pound bulk pork sausage
- 1 large egg yolk
- 2 tablespoons panko crumbs or bread crumbs
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dry mustard powder
- 1 tablespoon chopped Italian parsley
Instructions
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper, set aside.
- Mix the sausage, panko crumbs, onion, garlic, mustard, beaten egg, and parsley (if using) together in a mixing bowl. Set aside.
- Unwrap the package of puff pastry and place one sheet on a lightly floured surface. Roll the sheet into a 12 x 9-inch rectangle. Cut lengthwise into three, 3-inch strips.
- Divide the sausage mixture into thirds and form each section into a long cylinder. Place in the center of each strip of pastry.
- Roll pastry over the sausage and press the seams together to seal.
- Cut each roll into 12 (1-inch) slices, giving you a total of 36 slices.
- Place the slices cut-side down on the prepared baking sheets. Bake for 15 minutes, or until puffed and golden brown.
- Remove from baking sheet and allow to cool on a wire rack for 10 minutes before serving.
Notes
- Sausage bites are best served warm or at room temperature, but we have been known to eat them cold out of the refrigerator as well.
- Serve with HP Sauce, spicy brown mustard, or dipping sauce of your choice.
- Keep the puff pastry cold until ready to roll. It will become sticky if left on the counter too long.
- Save the second sheet of puff pastry, wrapped in plastic wrap in the refrigerator for no more than 2 days. Use for another recipe or double this recipe and make even more sausage bites.
- Dip your finger into a small bowl of water and run it along the seam to moisten. This will help keep the seams together.
- Use a knife to create score lines first. You can always make adjustments if needed BEFORE you cut.
Amy says
Oh yum! These sound delicious, and easy enough for me to make. Pinning!