Everything Bagel Sausage Rolls
Everything Bagel Sausage Rolls belong on every holiday tray. They come out of the oven golden and crisp, they pass easily on a crowded Thanksgiving table, and they hold their own next to Christmas roast and bubbly. They also shine at New Year’s parties, game days, baby showers, and office potlucks. Prep the rolls in advance, chill them on a sheet pan, then bake right before guests arrive. Warm pastry, cozy filling, and that sesame poppy onion garlic crunch make them the first platter to disappear.
Where Did Sausage Rolls Originate?
Sausage rolls began in the United Kingdom as a practical hand pie from bakeries and butchers. The idea spread through Ireland, Australia, and New Zealand, where they became everyday bakery staples. In the United States, they picked up regional twists. Everything bagel seasoning is the New York inspired touch that brings deli energy to a classic.
How To Make Sausage Rolls With Puff Pastry?
You only need a few smart steps.
- Season the sausage
Start with good pork sausage. If it is plain, add a pinch of salt, black pepper, onion powder, and garlic powder. Mix gently so it stays loose. - Prep the pastry
Thaw puff pastry in the fridge. Lightly flour the counter, roll to smooth the seams, and trim the edges for clean lines. - Form and seal
Cut the pastry into long rectangles. Lay a rope of sausage down the center of each strip. Brush one edge with egg wash, fold to enclose, and place seam side down. Chill the logs for 10 to 15 minutes so the pastry firms up. - Cut and top
Slice into bite size pieces or keep larger for hearty portions. Brush with egg wash, then shower with everything bagel seasoning so each roll gets sesame, poppy, dried onion, and dried garlic. - Bake
400°F on a parchment lined sheet until puffed, deep golden, and the sausage reaches 160°F. Rest a few minutes. Serve warm.
Holiday tip: Assemble in the morning of Thanksgiving or Christmas. Bake right before guests sit down, then pass the tray while the turkey or roast rests.
What Should I Serve With Sausage Rolls?
Keep the spread bright and simple.
- Dips: Dijon, honey mustard, spicy brown mustard, or a quick ranch with a pinch of everything seasoning
- Fresh sides: Vinegar slaw, sliced pickles, marinated tomatoes, or a simple arugula salad with lemon
- Brunch board: Soft scrambled eggs, roasted potatoes, fruit salad
- Party table: Kettle chips, celery sticks, carrot sticks, and a small cheese plate
Storage Instructions
- Refrigerator
Cool completely. Store in an airtight container for 3 to 4 days. Reheat at 350°F until the pastry is crisp and the centers are hot. - Freezer
Freeze unbaked slices on a sheet pan until firm, then bag for up to 2 months. Bake from frozen at 400°F, adding a few minutes. You can also freeze baked leftovers and reheat at 350°F. - Make ahead for holidays
Assemble and chill up to 24 hours. Brush with egg and add seasoning just before baking so the tops stay crisp.
These Everything Bagel Sausage Rolls are built for passing plates and second helpings. They fit Thanksgiving, Christmas, and every party on your calendar, with just the right mix of cozy and crisp.
- 1 tbsp unsalted butter
- 1 small yellow onion
- 2 garlic cloves minced
- 1 lb ground pork
- 2 tsp fennel seeds crushed with a mortar and pestle or spice grinder
- 1¼ tsp kosher salt
- 1 tsp black pepper
- 3 – 4 tbsp cream cheese
- ½ cup cheddar cheese shredded
- 2 – 3 tbsp Dijon mustard
- 1 sheet puffed pastry thawed, each sheet cut in half
- 1 egg + 1 tsp water beaten
- everything bagel seasoning
- ½ cup mayo
- 2 – 3 tbsp Dijon
- 2 tbsp honey
- salt and pepper to taste
- Heat a small skillet over medium heat. Once hot, add butter and onion. Stir occasionally and caramelize onions. (To speed up the process, after 5 – 10 minutes, add a splash of water and stir. Repeat after another 5 minutes if needed. Should take about 20 minutes to caramelize).
- Once onions look about done, add in the garlic and stir. Cook until fragrant, for about 2 minutes, and then remove from heat. Transfer to a large mixing bowl to cool.
- Once onion mixture has cooled, add in your pork, crushed fennel, salt, pepper, cream cheese, and cheddar cheese. Use your hand to evenly incorporate all of the ingredients.
- Lay out a rectangle of pastry, long edge closest to you. Brush Dijon mustard down the long edge. Using your hands, take a handful of the meat mixture and form into an even roughly 1 inch high log on top of the mustard strip.
- Roll the sausage log so the edge meets the puff pastry and meat log is fully sealed with pastry. Slightly press down and use a small knife to cut along the edge and remove the remaining pastry. Softly roll the log to ensure it is sealed. Repeat with the remaining pastry until all of the meat is used.
- If you have the time and patience, refrigerate for 1 hour. (This will make it easier to cut).
- When ready to bake, preheat oven to 375℉. Cut sausage rolls into small equal pieces, about 1 – 2 inches wide. Place on a parchment paper-lined baking tray.
- Brush egg wash over the tops and sides of the rolls. Generously sprinkle with everything bagel seasoning. Bake for 30 minutes, or until golden brown.
- Serve warm with desired dipping sauce.
- In a small bowl, mix together all of the ingredients. Taste and adjust to your liking.
