Air Fryer Reference
Sausage Rolls
appetizer · fresh
- Temperature
- 375 °F
- 191 °C
- Total time
- 15 min
- 6–8 sausage rolls (cut from 2 logs) fit a standard basket in a single layer and serve 3–4 as a snack; leave space between so the pastry crisps
- Flipping
- Not needed
- Internal temp
- 160 °F
- 71 °C
Doneness
Done when the puff pastry is deep golden and flaky and the sausage filling is cooked to 160 °F (71 °C). No need to flip — the air circulates around the rolls — but space them out so the pastry puffs and browns on all sides. The pastry will look done before the center is hot, so check the sausage temperature.
Oil & seasoning
No spray needed — brush the tops with egg wash instead for a glossy, deep-golden finish. The pastry has enough fat to crisp on its own.
Season with: Classic pork: seasoned pork sausage meat in all-butter puff pastry, egg-washed., Sage & onion: sage, thyme, and sautéed onion mixed into the sausage., Cheese & pickle / spiced: grated cheddar or a little chutney and chili for a sharper roll., Seeded tops: a sprinkle of sesame, poppy, or fennel seeds on the egg wash before cooking..
Watch out for
- The pastry browns before the sausage is done — cook the filling to 160 °F (71 °C) internal, don't judge by the crust color alone.
- Score a few vents in the top and seal the seam underneath so the rolls don't burst as the filling steams.
- Space the rolls out and seam-side down — crowded rolls steam together and the bottoms stay pale and doughy.
- Chill the assembled rolls 10–15 minutes before cooking so the butter is cold and the pastry puffs instead of slumping.
- Brush with egg wash (not oil) for the classic glossy finish.