Sausage Rolls with Sauerkraut
Elevate your snack game with these golden and flaky Sausage Rolls with Sauerkraut—a savory twist on a classic favorite! These irresistible rolls are filled with a flavorful mixture of seasoned ground sausage, tangy sauerkraut, sautéed onions, Dijon mustard, and fresh parsley, all wrapped in buttery puff pastry. Perfectly balanced with a hint of garlic and spices, they deliver a satisfying crunch on the outside and a juicy, aromatic filling on the inside. A quick egg wash gives them a beautifully glossy finish, while shallow scoring adds an artisan touch. Ready in under an hour, these crowd-pleasing sausage rolls are ideal for parties, game day, or as a comforting snack. Serve them warm and watch them disappear!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 500 grams Ground sausage (pork or chicken)
- 150 grams Sauerkraut
- 1 medium Onion
- 2 cloves Garlic clove
- 50 grams Breadcrumbs
- 1 tablespoon Dijon mustard
- 1 Egg
- 2 tablespoons Parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.
Finely chop the onion and garlic. In a frying pan, sauté the onion over medium heat until softened, about 3-5 minutes. Add the garlic and cook for another minute. Remove from heat and let cool.
In a large mixing bowl, combine the ground sausage, sautéed onion and garlic, sauerkraut, breadcrumbs, Dijon mustard, chopped parsley, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Lightly beat the egg in a small dish and add it to the sausage mixture as a binder. Mix thoroughly.
Unroll or thaw the puff pastry sheets, if needed, and cut each sheet in half horizontally to create 4 long rectangular strips in total.
Place a portion of the sausage mixture in a long log shape down the center of each pastry strip. Leave about 1-2 cm (½ an inch) of pastry on either side.
Fold the pastry edges over the sausage log, overlapping slightly to seal. Press the seam gently to close it, and place the rolls seam-side down on the prepared tray.
In a small bowl, whisk together the second egg and 1 tablespoon of water to create an egg wash. Brush the egg wash evenly over the tops of the sausage rolls.
Using a sharp knife, score the tops of the rolls with 2-3 shallow diagonal cuts to allow steam to escape and create a decorative finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and cooked through.
Remove from the oven and allow the sausage rolls to cool slightly before slicing into smaller portions, if desired, and serving warm.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.7 g | 228% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 8858 mg | 385% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.7 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 302 mg | 23% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1834 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
