Step 1

Preheat the oven to 400°F. This can also be done in later steps, after you’ve assembled half of the sausage rolls.

Step 2

Thaw the puff pastry according to package instructions, keep it in the wrapper while it thaws to prevent it from drying out.

Step 3

Meanwhile, heat the olive oil in a small skillet over medium heat. Add the onions and garlic and soften for 5-7 minutes. Remove and let cool.

Step 4

In a large bowl, combine the sausage, cooled onions/garlic, breadcrumbs, cheddar cheese, 1 whisked egg, Dijon, and parsley. Place ½ of the mixture on a plate and divide into 9 portions of the same size. Place the remaining mixture in the fridge until ready to use.

Step 5

Take out one puff pastry. Cover the other and place the other in the fridge until ready to use.

Step 6

Lay the pastry flat on a cutting board and cut along the 3 creased lines where it was folded. Cut each rectangle twice to make a total of 9 squares. (See process shots above this recipe card.)

Step 7

Roll each piece of sausage into a link and place it in the middle of each pastry square. Roll each into a cylinder and place it seam-side-down. Cut each cylinder in half and transfer to a plate. Cover with saran wrap and refrigerate.

Step 8

Repeat with remaining pastry sheet/sausage filling. Cover with saran wrap and refrigerate for up to 1 day, or proceed with baking as outlined below.

Step 9

Place the sausage rolls on a large light colored, lightly greased baking sheet. (Mine is 11.2 x 15.7-inches.)

Step 10

Whisk the remaining egg and combine it with water or milk. Use a pastry brush to brush each sausage roll with the egg wash.

Step 11

Bake uncovered for 20-25 minutes, until the tops are golden brown. If baking immediately, they take about 20 minutes. If baking cold from the fridge, they take about 25.

Step 12

Remove and serve with dipping sauce of choice, see notes for ideas!