Puff pastry was invented by accident in 1645 when a French apprentice forgot butter in his dough.
Sausage Puff Pastry Roll Up
Indulge in these irresistible sausage rolls, where savory sausage meets flaky puff pastry for the ultimate bite-sized treat! Brushed with a zesty mustard glaze, these golden delights are perfect for any gathering or cozy night in. Get ready to impress your guests with this simple yet scrumptious appetizer!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
The Story
This American tailgate staple is actually Napoleon's military ration gone rogue—French soldiers wrapped sausages in pastry for portable protein in the 1800s, but when German immigrants hit Wisconsin in the 1850s, they swapped delicate French charcuterie for proper bratwurst and said 'bugger the elegance, we want something that survives a Packers game.'
Regional Twist
In Milwaukee's Riverwest district, they replace honey-Dijon mustard with beer cheese spread made from local Spotted Cow ale, then roll the bratwurst in pretzel-crusted puff pastry for maximum Wisconsin commitment.
📝 Ingredients
Shopping List
- 1 lb (454 g) cooked brats or hot dogs
- 1 sheet puff pastry
Pantry Items
Amounts also listed in instructions below
- honey-dijon mustard (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 400 degrees Fahrenheit.
- 2
Roll out the puff pastry and brush it with honey-Dijon mustard.
- 3
Place the cooked brats or hot dogs on the pastry.
- 4
Roll the pastry around the sausage tightly.
- 5
Cut the rolled pastry into one-inch pieces and secure with a toothpick.
- 6
Place the pieces on a baking pan and bake for 20 to 25 minutes.
- 7
Optional: Heat up pepper jelly and brush it on top before serving.
💡 Pro Tips
- ✓Thaw puff pastry in the refrigerator for 4-6 hours, not at room temperature, to maintain butter layers at 60-65°F which prevents melting and ensures proper lamination during baking.ingredient60-65°F
- ✓Score the pastry surface with shallow diagonal cuts every ½ inch before rolling to prevent bursting as steam builds up during the 400°F bake.technique½ inch intervals
- ✓Brush the pastry seam with beaten egg wash (1 egg + 1 tbsp water) to create a protein seal that prevents unrolling at high heat.technique1:1 tbsp ratio
- ✓Chill the assembled rolls for 15 minutes before baking so the butter firms up and creates distinct flaky layers instead of a dense, greasy texture.timing15 minutes
- ✓Place rolls seam-side down and space them 2 inches apart on the pan because puff pastry expands 3-4 times its original thickness during baking.equipment2 inches spacing
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Puff pastry was invented by accident in 1645 when a French apprentice forgot butter in his dough.
Sausage Puff Pastry Roll Up
Indulge in these irresistible sausage rolls, where savory sausage meets flaky puff pastry for the ultimate bite-sized treat! Brushed with a zesty mustard glaze, these golden delights are perfect for any gathering or cozy night in. Get ready to impress your guests with this simple yet scrumptious appetizer!
The Story
This American tailgate staple is actually Napoleon's military ration gone rogue—French soldiers wrapped sausages in pastry for portable protein in the 1800s, but when German immigrants hit Wisconsin in the 1850s, they swapped delicate French charcuterie for proper bratwurst and said 'bugger the elegance, we want something that survives a Packers game.'
Regional Twist
In Milwaukee's Riverwest district, they replace honey-Dijon mustard with beer cheese spread made from local Spotted Cow ale, then roll the bratwurst in pretzel-crusted puff pastry for maximum Wisconsin commitment.
📝 Ingredients
Shopping List
- 1 lb (454 g) cooked brats or hot dogs
- 1 sheet puff pastry
Pantry Items
Amounts also listed in instructions below
- honey-dijon mustard (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 400 degrees Fahrenheit.
- 2
Roll out the puff pastry and brush it with honey-Dijon mustard.
- 3
Place the cooked brats or hot dogs on the pastry.
- 4
Roll the pastry around the sausage tightly.
- 5
Cut the rolled pastry into one-inch pieces and secure with a toothpick.
- 6
Place the pieces on a baking pan and bake for 20 to 25 minutes.
- 7
Optional: Heat up pepper jelly and brush it on top before serving.
💡 Pro Tips
- ✓Thaw puff pastry in the refrigerator for 4-6 hours, not at room temperature, to maintain butter layers at 60-65°F which prevents melting and ensures proper lamination during baking.ingredient60-65°F
- ✓Score the pastry surface with shallow diagonal cuts every ½ inch before rolling to prevent bursting as steam builds up during the 400°F bake.technique½ inch intervals
- ✓Brush the pastry seam with beaten egg wash (1 egg + 1 tbsp water) to create a protein seal that prevents unrolling at high heat.technique1:1 tbsp ratio
- ✓Chill the assembled rolls for 15 minutes before baking so the butter firms up and creates distinct flaky layers instead of a dense, greasy texture.timing15 minutes
- ✓Place rolls seam-side down and space them 2 inches apart on the pan because puff pastry expands 3-4 times its original thickness during baking.equipment2 inches spacing