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–+ servings

Sausage Rolls

These beef and lamb sausage rolls are wrapped in buttery, flaky puff pastry and filled with a juicy, deeply seasoned mixture inspired by Bosnian ćevapi. The beef-and-lamb combo gives you that rich, savory flavor you don’t get from sausage rolls made with just one meat. Crisp on the outside and incredibly tender inside, they’re hard to stop at just one.
Prep Time25 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Yields30 rolls
Print Recipe Pin Recipe
Servings30 rolls

Ingredients

SAUSAGE FILLING

  • 1 pound ground beef
  • 1 pound ground lamb
  • 1 tablespoon minced garlic
  • ½ yellow onion, puréed
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • Dash of cayenne powder
  • 1 large egg

ASSEMBLY

  • 2 sheets puff pastry, thawed
  • 1 large egg
  • 1 tablespoon heavy cream

Instructions 

  1. Make the filling: In a large bowl, combine the ground beef, ground lamb, garlic, puréed onion, smoked paprika, salt, baking soda, black pepper, cayenne, and egg. Mix until fully combined and smooth, without overmixing.
  2. Prep the pastry: Lightly flour a work surface and roll out each puff pastry sheet just enough to smooth it out. Cut each sheet in half lengthwise to create four long rectangles.
  3. Egg wash the pastry: Whisk together the egg and heavy cream. Brush egg wash along both long sides of each puff pastry rectangle.
  4. Pipe the filling: Transfer the sausage mixture to a piping bag (or zip-top bag with the corner cut). Pipe a thick strip of filling slightly off-center, closer to one long edge, leaving enough pastry to fold over.
  5. Fold, trim, and seal: Fold the pastry over the filling and press down right where the meat ends. A little excess pastry is fine, but if there’s too much overlap, trim some off so it doesn’t get doughy. Use a fork to press and seal the edge tightly.
  6. Slice and finish: Cut each long strip into 1½- to 2-inch pieces. Arrange on a parchment-lined baking sheet. Brush the tops with more egg wash and make 2 slits on the top of each one, not cutting all the way down but just to let some steam out as they cook. Then sprinkle the tops with sesame seeds.
  7. Bake: Bake at 375°F for 25 to 30 minutes, until the pastry is deeply golden and puffed and the filling is cooked through.
  8. Cool and serve: Let cool slightly before serving.

Notes

Q: Can I make these ahead of time?
A: Yes. You can assemble the sausage rolls fully, cover, and refrigerate them for up to 24 hours before baking. Brush with egg wash and add sesame seeds right before they go into the oven. You can also freeze them for even longer!
Q: Can I freeze sausage rolls?
A: Absolutely. Freeze them unbaked on a sheet pan until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the bake time.
Q: Why use baking soda in the filling?
A: A small amount of baking soda helps tenderize the meat and keeps the filling juicy and soft, giving it that classic sausage texture.
Q: Can I use all beef or all lamb instead?
A: Yes. You can use all beef or all lamb if you prefer, but the combination gives the best flavor and balance.
Q: How do I know when they’re fully cooked?
A: The pastry should be deeply golden and crisp, and the filling should be fully cooked through with no pink in the center.
Q: How should I store and reheat leftovers?
A: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer so the pastry stays crisp.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!