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Sausage Bites

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You only need two ingredients to make these flavorful appetizers...simply wrap a puff pastry sheet around sausage, cut into slices and bake...you won't believe how good they are.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 36
1 star 2 star 3 star 4 star 5 star
4 69

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1/2 lb. bulk pork sausage

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12x9-inch rectangle.  Cut lengthwise into 3 (3-inch) strips.

  3. Divide the sausage into thirds.  Shape each into a cylinder the same length as the pastry.  Place 1 piece sausage on the long edge of each pastry rectangle.  Roll up the pastry around the sausage and press the seams and pinch the edges to seal.

  4. Cut each roll into 12 (1-inch) slices, making 36 in all.  Place the slices, cut-side down, onto a baking sheet.

  5. Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through.  Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

  6. Tip: You can substitute Italian sausage (casing removed) for the bulk pork sausage.

  7. Tip: To make ahead,  place the unbaked slices onto a baking sheet. Cover and freeze until firm.  Remove the frozen slices from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month.  Bake the frozen slices on a baking sheet at 400°F. for 20 minutes or until the pastry is golden brown and the sausage is cooked through.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.

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Additional comments & ratings
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Submitted by:
Freida W.
Date: 11/5/2005

5 star rating

"Very simple and fast."

Submitted by:
Julie T.
Date: 11/6/2005

5 star rating

"Before I roll the meat up, I add shredded cheese (any kind) which gives it a little bit more of a kick."

Submitted by:
Amanda B.
Date: 11/25/2005

5 star rating

"My Mom makes these every year at Christmas and they've become one of my holiday favorites!"

Submitted by:
Freida W.
Date: 3/28/2006

5 star rating

"So easy. I take it to parties-also to Sunday School when we do breakfast. I freeze left overs. My husband loves them."

Submitted by:
Linda E.
Date: 12/13/2005

5 star rating

"This is a goog recipe to serve on New Year's Eve!"

Submitted by:
John T.
Date: 12/18/2005

5 star rating

"This is always a big hit. People love it. It's a Christmas tradition in our family"

Submitted by:
Paula J.
Date: 11/19/2006

5 star rating

"I put these down in front of a group of guys watching a football game and they were gone!! I added a small amount of red peppers and onions and some cheese! I will make these again soon!!"

Submitted by:
Kim B.
Date: 7/28/2007

4 star rating

"Great recipe. Very easy to make and tasty."

Submitted by:
Vicki J.
Date: 7/29/2007

4 star rating

"These were very good! I used Italian sausages and removed the casings. I froze most of them for an upcoming party, but baked a few of them to taste-test. They tasted rich, buttery and savory."

Submitted by:
Penny P.
Date: 2/22/2008

4 star rating

"these go so fast at a party you need to make twice as many!"

Submitted by:
Courtney N.
Date: 11/26/2007

4 star rating

"I always have to make at least double the batch because these disappear so quickly off the appetizer table! Even my picky dad loves them."

Submitted by:
Debra J.
Date: 1/6/2008

4 star rating

"These are easy to make and very good. I made some with spicy mustard and some with with dry mustard. It's also good with stone ground mustard."

Submitted by:
Kim B.
Date: 2/5/2008

4 star rating

"I love this recipe. The sausage bites are a real crowd pleaser."

Submitted by:
Vicki J.
Date: 3/21/2008

4 star rating

"Easy to make and freeze, and delicious to eat. Received several compliments on them."

Submitted by:
Lori W.
Date: 12/25/2008

4 star rating

"Everyone is always asking for the recipe! People are amazed it isn't from scratch!"

Submitted by:
Denise S.
Date: 11/23/2008

4 star rating

"I made a fresh batch, and I baked some that I had previously frozen. Both met with excellent results."

Submitted by:
Barb G.
Date: 12/14/2008

4 star rating

"This is SO easy to prepare and a REAL crowd-pleaser! You can even make it ahead and freeze them!"

Submitted by:
Ruby L.
Date: 2/2/2010

4 star rating

"lmake these with sage sausage and l add some mashed potato to the sausage"

Submitted by:
Ruby L.
Date: 2/2/2010

4 star rating

"I make these with sage sausage and I add mashed potatoes to the mixture."

Submitted by:
Doris W.
Date: 9/19/2009

4 star rating

"This is my husbands favorite and so easy to make ahead. I make ahead and freeze them, then take them out when I need them."

Submitted by:
Andrea T.
Date: 10/18/2009

4 star rating

"I made this recipe for a party last night and everyone loved it! It was super easy to make. After preparing them, I put them in the fridge on a cookie sheet and then popped them in the oven during the party. I modified the recipe slightly by adding 1/3 cup chopped onion to the pork sausage--it was fabulous!"

Submitted by:
Sandy G.
Date: 3/17/2011

4 star rating

"I doubled the recipe for a party last month, and they disappeared quickly. HOT pork sausage adds the perfect "nip" - I highly recommend! Also love that they're so easily prepared ahead - one less thing to assemble at party-time! I made another batch since then, popped 'em in the freezer and I bake 'em as needed, as a side with eggs for a quick breakfast. Perfect!"

Submitted by:
Charmayne D.
Date: 11/30/2010

4 star rating

"LOVE these. Going to host a cookie exchange soon and will DEFINITELY make them."

Submitted by:
Charmaine J.
Date: 4/2/2011

4 star rating

"I have made these with pork sausage and Italian sausage and they were both delicious. Next time I use the Italian sausage, I'm going to saute some green peppers/onions to add to the mix and serve with a side of mustard dipping saude."

Submitted by:
Richelle K.
Date: 4/7/2011

4 star rating

"I used spicy sausage and then made biscuit gravy to dip them in - they were very good."

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