• Two 1-pound rolls plain pork sausage
  • 2 small or 1 large yellow onion, finely chopped
  • 1 cup breadcrumbs
  • 4 teaspoons salt
  • 4 teaspoons black pepper
  • 8 eggs
  • 6 teaspoons store-bought jarred minced garlic
  • 4 teaspoons dried thyme
  • 4 teaspoons dried rosemary
  • 4 teaspoons dried oregano
  • 4 teaspoons dried basil
  • 4 teaspoons dried parlsey
  • Flour, for dusting
  • Two 17.25-ounce packages frozen puff pastry sheets, defrosted
  • 2 sticks (1 cup) salted butter, melted
  • ½ cup ketchup, for serving (optional)


Serves: About 40


Position a rack in the upper third of the oven and preheat to 425˚F.

In a standing mixer fitted with a paddle attachment, combine pork, onion, breadcrumbs, salt, pepper, 4 eggs, garlic, thyme, rosemary, oregano, basil, and parsley, and mix on medium speed until smooth and well combined. Transfer the mixture to a pastry bag or resealable plastic bag and cut off the tip to make a hole about the size of a quarter.

Beat 4 eggs for the egg wash.

On a lightly floured surface, roll each pastry sheet until longer and wider, but still thick enough to work with. Brush each sheet with the egg wash and melted butter. Spread or pipe ¼ of the sausage mixture in a tube shape down the length of each pastry sheet. Roll up pastry to encase the sausage mixture, sealing the ends and seam with a fork to enclose.

Transfer rolls to parchment paper-lined baking sheets. Brush with more egg wash and melted butter. Bake until golden brown and cooked through, about 35 minutes. Slice into bite-size pieces and, if desired, serve with ketchup.