If you like pigs in a blanket, you'll love sausage rolls. The buttery, flaky pastries stuffed with—you guessed it—sausage are popular snacks in much of Europe (though where they originated is up for debate). This ups the ante with smoky, salty bacon, which is quickly sautéed with finely chopped onion, celery, and garlic before getting mixed into pork sausage. Store-bought keeps the process simple, making them  for your spread of . Better yet, keep a stash in your freezer for quick snacking year-round.

Should you brown the sausage before assembling the rolls?

Nope! There's no need to brown the sausage before assembling the rolls.

The sausage gets cooked to perfection as the rolls bake in the oven. That means one less step!

What's the best way to shape the sausage mixture?

Using your hands. The sausage mixture will be sticky, though, so try wetting your hands before shaping it. This will keep the sausage from sticking to your hands and will help minimize the mess.

Can I make sausage rolls ahead of time?

After being portioned, pork rolls can be frozen in a single layer on a parchment-lined baking sheet. Once they are frozen solid (after a few hours in the freezer), transfer them to an air-tight container and freeze for up to one month.

To bake from frozen, brush the pastries with egg wash and bake until golden brown, about 25 minutes.

How should sausage rolls be cut? 

The size and shape of sausage rolls can vary greatly. This recipe calls for dividing the pastry dough into four pieces before rolling each into a log and ultimately cutting 24 small appetizer portions. However, you can make larger slices to make sausage rolls an easy-to-eat main dish for a picnic or .

3

slices bacon, finely chopped

1/2

onion, peeled and finely chopped 

1

piece of celery, finely chopped

1

clove garlic, finely chopped

1

(14-oz.) package of puff pastry, thawed according to package directions

1 lb.

pork sausage

2 tbsp.

chopped, fresh parsley

1/2 c.

panko bread crumbs

2

large eggs, divided

1/4 tsp.

salt

1/4 tsp.

ground black pepper

Mustard, for serving

Step  1 Heat a medium skillet over medium heat. Add the bacon, onion, and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 minute more. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes. Step  2 In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper, and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use. Step  3 Meanwhile, on a very lightly floured cutting board, open the puff pastry sheets (you should have 2 sheets, measuring 10 inches by 10 inches). Cut each in half to make 4 rectangles, 5 inches by 10 inches each. Lay each rectangle so the long side faces you. Step  4 Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place 1 lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry). Step  5 In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape, making sure the borders overlap slightly. Place each roll seam-side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. Reserve the egg wash for later. Step  6 Preheat the oven to 400°F. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment-lined baking sheet, seam-side down, about 1 inch apart. Brush the tops of the rolls with the egg wash. Bake until the puff pastry is puffed and golden on top, 20 to 22 minutes.