North Shore at Home Logo

Recipe Box

Sausage Rolls

from the Ledge Rock Grille kitchen

Chef Richard Selz

by Chef Richard Selz


What an amazing week!  We had days pushing 50 degrees, 6’-8’ waves, 8” of snow, and the maple sap has started to run!  We had a great week of rockhounding and I had a twenty-pound load of anorthosite and other rocks on my back all day.  Days like this still require plenty of calories that will stick to your ribs and keep you warm.  What could be better than a sausage roll.  That ubiquitous British hand-held feast that nourishes mind, body, and soul.

Sausage rolls are any type of sausage you like rolled inside flakey, buttery puff pastry and baked golden brown and juicy.  In the Northland we like our sausage, and we like our pastry, so why not combine the two.  With store-bought puff pastry and sausage, these rolls are a snap to make


One package of puff pastry.  These usually contain two sheets.
2 lbs of your choice of fresh sausage.  Bratwurst, chorizo, Italian sausage, or all three.
1 Egg, lightly beaten
¼ C. Dijon mustard
1 t. Smoked paprika
1 t. Soy sauce
¼ C. Maple syrup
½ t. Garlic powder
½ t. Chili powder


Lay out puff pastry and roll out with a rolling pin to 1/8” thick.

Remove sausage from casing and mix well.

Lay out on puff pastry from end to end in about a 1” thick rope.

Brush edges with egg wash

Roll up and place on parchment-lined sheet pan.

Brush with egg wash.

Bake in 425° oven 15 minutes until golden brown.

Combine all mustard ingredients and mix well.

Dip your sausage roll in the smokey sauce and enjoy.

Share your creation

Keep on Cooking!