Sausage Pinwheels

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This recipe for Sausage Pinwheels is a variation on classic English Sausage Rolls.

Sausage Pinwheels

They’re an easy appetizer to make– crumbled sausage with onions, fresh sage and cheese with Puff Pastry rolled around it.  Slices of the roll turn into pinwheels when baked.

Sausage Pinwheels Recipe

These Sausage Pinwheels are a great appetizer to serve at a finger food party, football Sunday or a Downton Abbey themed gathering.

Sausage Pinwheels Recipe -

Serve with Dijon mustard… or honey Dijon mustard for dunking.

Sausage Pinwheels

In the photos shown above, the recipe is made with crumbled English bangers.
Yield: 18 pinwheels

Prep Time: 20 minutes

Cook Time: 30 minutes

  • 1 lb sausage or English bangers, skin removed and crumbled
  • 1/2 large onion, finely chopped
  • 1 1/2 tablespoons finely chopped fresh sage
  • 3 tablespoons finely grated Parmesan cheese
  • One 17.3-ounce package Puff Pastry (2 sheets), thawed
  • 1 large egg, beaten with 1 tablespoon water
  • salt and pepper
  • chopped green onions or chives for garnish, optional
  1. Preheat the oven to 400 degrees F.  Line a baking sheet with parchment paper or a silpat mat.
  2. In a large bowl, combine the sausage with the onion, sage and Parmesan.  Using your hands for best results, squish the onion, sage and Parmesan into the sausage.  Wash your hands.
  3. Roll out the two sheets of Puff Pastry to make them a little bit thinner.  Divide the sausage mixture between the two sheets of Puff Pastry and form it each into a log down the middle of the Puff Pastry.  Brush the edges of the Puff Pastry with the egg wash.  Roll the pastry over the sausage into a long roll and wrap around to make sure the edges are sealed.  Brush with more egg wash to make sure.  Slice the the edges off and discard.  Slice each roll into nine 1-inch slices.  Place on the baking sheet, sausage-side-down.  Brush the pastries with egg wash and sprinkle with salt and pepper.
  4. Bake 25 to 30 minutes, or until the pastry is baked through and golden throughout.

Here are a few more English appetizers you might enjoy:

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Lori Lange of Recipe Girl

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  • Sara wrote:

    Is there a way to prep these the day before? Refrigerate and cover? Then just cook day-of?

    • Lori Lange wrote:

      I haven’t tried that, but you can certainly experiment!

  • Dieselle wrote:

    Hi, what is the dipping sauce sitting on the side in the picture that you served them with?

    • Lori Lange wrote:

      Dijon mustard

  • Amy @ The Blond Cook wrote:

    These are a perfect game day appetizer and look so delicious.  Happy New Year!

  • Roxana wrote:

    These look so yummy and I love how easy they are! I feel like these would definitely go quickly in my house! 🙂

  • Cindy Stuart wrote:

    I guess I don’t understand – sausage side down.  If you slice the roll into 1″ pieces, isn’t there going to be two sides of sausage?  I would like to make these for NYE but I need clarification.  

    • Lori Lange wrote:

      Hi Cindy- You could stand them upright… so they’re sitting on the Puff Pastry and the sausage sides are open to the sides… or you could tip them over and lay them sausage side down (sausage will be up too!). Does that make sense?

  • Malia @ Small Town Girl Blog wrote:

    Our neighbor made something similar for our Christmas party. They were devoured so fast! Amazing! I was hoping to find a recipe, so yay! Perfect! Can’t wait to make. Pinned and sharing!

  • Kristen wrote:

    Oh these look so good! I wish I had a plate in front of me right now.

  • Christina @ Christina’s Cucina wrote:

    These look lovely and such a great idea for New Year’s Eve nibbles! Thanks for including my sausage roll recipe, too! All the best for 2016!!

  • Liz wrote:

    Lovely recipes. Thank you and Happy New Year!