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Mini Sausage Rolls

Mini Sausage Rolls

By Traeger Kitchen

These sausage pastries are a breakfast or lunch finger-food that can satisfy your sweet and savory tooth. We've added a honey mustard dip, but feel free to sauce 'em with any and all of your favs.

Prep Time

15 Minutes

Cook Time

25 Minutes




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Units of Measurement:
3/4 Cup Dry mustard, such as Coleman's
3/4 Cup distilled white vinegar
1/2 Cup honey
2 eggs yolks, beaten
2 Pound Pork sausage with sage
1 Small yellow onion, finely diced
1 (17.5 oz) Package frozen puff pastry, thawed
2 egg yolks, beaten


  • 1

    Make the mustard. In a small bowl, combine the mustard and vinegar and mix well. Cover with plastic wrap and let sit overnight at room temperature to develop the flavors.

    • 3/4 Cup Dry mustard, such as Coleman's

    • 3/4 Cup distilled white vinegar

  • 2

    In a small saucepan over low heat, add the mustard, honey, and egg yolks. Cook, whisking constantly, until thickened, 7 minutes. Cool, then refrigerate until ready to serve.

    • 1/2 Cup honey

    • 2  eggs yolks, beaten

  • 3

    When ready to cook, set Traeger the temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 4

    In a medium bowl, thoroughly combine the sausage and onion.

    • 2 Pound Pork sausage with sage

    • 1 Small yellow onion, finely diced

  • 5

    On a lightly floured work surface, roll each sheet of puff pastry, (there are two to a package), into an 11-inch by 10 1/2-inch rectangle. Using a pizza cutter or knife, cut each rectangle widthwise into three strips, each 3-1/2 inches wide.

    • 1  (17.5 oz) Package frozen puff pastry, thawed

  • 6

    With wet hands, mold some of the sausage into a tube-like shape.

  • 7

    Place the sausage in the center of one of the puff pastry strips. Wrap the pastry around the sausage and seal the seams with a bit of beaten egg. Repeat with the remaining sausage and puff pastry.

    • 2  egg yolks, beaten

  • 8

    Place the rolls seam-side down on your work surface, and brush the tops lightly with the egg.

  • 9

    Cut the rolls into pieces about 1 1/2-inches long and transfer to a rimmed baking sheet lined with parchment paper, leaving about an inch between each roll.

  • 10

    Place the baking sheet directly on the grill grates. Close the lid and bake until the sausage is cooked through and the pastry is golden brown, 25 minutes.

    350 ˚F / 177 ˚C

  • 11

    Remove the sausage rolls from the grill and serve hot with the honey mustard. Enjoy!

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