I’ve found that brisket wrapped in flaky pastry makes for one of the best appetizers or snacks. These sausage rolls work well for cookouts, game days, or even as an after-school treat. You can smoke your brisket ahead of time or use store-bought to make things easier. Rolling them takes a bit of practice, but after the first few, you’ll get the hang of it.
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Easy Brisket Pastry Rolls
Brisket sausage rolls have become my go-to when I need something that feels special but isn’t too complicated. The crispy pastry with tender brisket inside is always a hit. You can use leftover smoked brisket from another meal or I’ve included a braising recipe below if you need to cook it fresh.
What You Need for Brisket Sausage Rolls
- Brisket (0.5 lbs) — leftover smoked brisket is the best option here. The smoke carries through into every bite of the finished roll. If you’re braising fresh brisket, see the braising method below. Don’t shred it too finely — you want recognizable chunks, not a paste.
- Puff Pastry (3 sheets) — keep it cold until you’re ready to use it. Warm pastry is sticky and tears easily. If it starts warming up while you’re rolling, put the rolled logs back in the fridge for 10 minutes before cutting and baking.
- Panko Breadcrumbs — these bind the mixture without making it dense. Regular breadcrumbs work, but panko gives a lighter texture inside the roll.
- Eggs, brown onion, garlic, bacon
How to Make Brisket Sausage Rolls
You can either braise or smoke your brisket for this recipe. I have included my recipe below that braises the brisket.
Step 1: Fry Off Onions and Bacon and Combine With Brisket
Fry the onions and bacon, then transfer to a bowl and let it cool. Then add the garlic, pepper, salt, 1 egg, and panko crumbs, and mix the brisket and the mixture well.
Step 2: Roll
Lay the pastry sheet with the long edge closest to you. Brush egg wash along one long edge. Take a quarter of the brisket mixture and shape it into a log down the center of the pastry. Lift the un-egged edge and roll the pastry tightly around the filling. Press the egged edge to seal and finish with the seam side down. Brush the entire outside of the roll with egg wash. Cut into individual portions with a sharp knife — each sheet makes 4–6 rolls depending on the size you prefer.
Step 3: Cook The Brisket Rolls
Preheat the oven to 350°F and brush your sausage rolls with egg wash. Cook for 30 – 40 minutes until the pastry is golden brown. Cool slightly on trays, then serve and enjoy!
How to Braise the Brisket
Not using leftover brisket? See the easy recipe for braised brisket below.
Step 1:
Set the oven to 350°F/fan 320°F. To cook the brisket, place it in a roasting pan. Season with salt and pepper, and bake for 30 minutes or until it is browned outside.
Step 2:
Pour water halfway up the brisket into the pan, then add the butter. Wrap the foil tightly around the container.
Step 3:
During the cook, lower the oven temperature to 150°C (300°F)/fan 130°C for the final 4 hours. The brisket is done when you can easily pull the meat apart. Allow the liquid to cool for at least an hour before breaking up the brisket — don’t shred it completely, you want recognizable pieces that hold their shape in the roll.
What Temperature Is Used to Cook the Brisket Rolls?
You should cook your brisket sausage rolls at 350°F.
What Is the Ideal Meat-to-Fat Ratio for Sausage Rolls?
My ideal meat-to-fat ratio is 80/20.
How to Store Leftovers
Store leftover sausage rolls in an airtight container in the fridge for up to 4 days. To reheat and keep the pastry crispy, place in a 375°F oven for 10–12 minutes. An air fryer at 375°F for 5–6 minutes is the best method — the pastry comes back close to fresh. Avoid the microwave — the pastry goes completely soft. Freeze uncooked rolls for up to 3 months — freeze on a tray first until solid, then transfer to a bag. Bake from frozen at 375°F for 35–40 minutes.
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What to Serve With Brisket Sausage Rolls?
- Smoked Baked Beans
- Smoked Corn Bread
- Cheesy Potato Casserole
- Pickled Cucumber
- Crispy Grilled Broccoli
Want More Brisket Recipes?
- Smoked Burnt Ends from Brisket Flat
- Loaded Brisket Nachos
- Brisket Pie
- Brisket Lasagne
- Smoked Brisket on a Traeger
Brisket Sausage Rolls
Ingredients
- .5 lbs Brisket
- 2 whole Eggs
- 1 whole brown onion
- 1 clove of garlic minced
- 5 rashes bacon
- 1/2 cup panko bread crumbs
- 3 sheets puff pastry
Instructions
- Fry off onions, and bacon, then transfer to a bowl and allow it to cool. Then add the garlic, pepper, salt, 1 egg, and panko crumbs, and add the brisket and mixture well.
- Layout the pastry, with the long edge closest to you, brush egg or water along one long edge. Get 1/4 of the mixture and shape it into a log down the middle of the pastry sheet.
- Lift the un-egged edge and roll the pastry tightly around the filling. Press the egged edge to seal and finish with the seam side down. Brush the entire outside with egg wash. Cut into individual portions.
- Preheat the oven to 350°F and brush your sausage rolls with egg wash. Cook for 30 – 40 minutes until the pastry is golden brown. Cool slightly on trays then serve and enjoy!
Brisket sausage rolls are a delicious treat and excellent for a quick lunch or appetizers at a cookout!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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