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Homemade Sausage Buns Recipe – Easy, Soft & Delicious

Simona
These golden, flaky sausage buns are the ultimate comforting snack or party appetizer. Made with rich puff pastry wrapped around savory sausages, each roll is brushed with fragrant garlic butter and fresh parsley, then topped with a layer of melted cheese and toasted sesame seeds. They are incredibly easy to make, beautifully crispy, and guaranteed to be a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 24 buns
Calories 110 kcal

Ingredients
  

  • 250 g (8.8 oz) yeast-leavened puff pastry sheets thawed
  • 4–6 mild hot dog sausages (about 300–350 g / 10.6–12.3 oz)
  • 30 g (2 tbsp) unsalted butter
  • 2 garlic cloves
  • 1 tbsp fresh parsley finely chopped
  • 2 tbsp (about 10 g / 0.35 oz) finely grated Parmesan cheese
  • 1 tbsp sesame seeds
  • 1 large egg
  • 1 tsp water
  • Small pinch salt
  • Small pinch freshly ground black pepper

Instructions
 

  • Prep the Butter Mixture: Melt the unsalted butter in a small bowl, then stir in the finely chopped parsley, minced garlic, a small pinch of salt, and freshly ground black pepper.
  • Season the Pastry: Take the thawed puff pastry sheets one by one. Use a pastry brush to evenly spread the garlic-parsley butter mixture across the entire surface of each sheet.
  • Cut the Pastry: Using a sharp knife or a pizza cutter, slice the buttered pastry sheet completely in half vertically to create two long, even rectangular strips. Do this with all your sheets.
  • Position and Roll: Cut your sausages into pieces that match the width of the pastry strips. Place one sausage piece horizontally at the bottom edge of a strip. Roll the pastry over the sausage just until it fully covers it to form a neat bun, then cut the pastry. Repeat this process further up the strip to get 2 buns from each vertical strip (giving you 4 buns in total from one large sheet).
  • Use Up the Pastry Scraps: If you have any leftover pastry scraps or ends, do not throw them away! Simply place a sausage piece over a scrap and pinch or press it together with another leftover piece from another sheet to seal them and form a bun. Repeat this until you have no pastry left. (Note: Using this method, I managed to get 24 buns in total from my ingredients).
  • Apply the Egg Wash: Place all 24 individual rolls seam-side down onto a baking sheet lined with parchment paper. Whisk one egg with a splash of water, and generously brush the top of each bun for a beautiful golden, shiny finish.
  • Add Cheese and Sesame Seeds: Sprinkle a generous pinch of grated cheese directly over the wet egg wash, then finish with a dusting of toasted sesame seeds.
  • Bake Until Golden: Bake in a preheated oven at 200°C (400°F) for about 15–20 minutes. Most of the time, this is the standard baking window, but it is always best to check the instructions on your specific puff pastry packaging, as each brand has its own recommended time. Make sure to carefully watch the cooking process so they don't burn, and take them out when they are deep golden brown and the cheese on top is perfectly melted. Serve warm!

Notes

Disclaimer: Nutritional values are approximate and can vary depending on the specific brands of puff pastry, sausages, and cheese used in your kitchen.
Puff Pastry Tip: Work with the puff pastry while it is still cold from the fridge. If it gets too warm or soft, it becomes sticky to handle, and the butter layers won't puff up as beautifully in the oven.
Make-Ahead Friendly: You can assemble and roll these buns the night before! Keep them covered on a tray in the fridge, then just brush with egg wash, add the cheese and sesame seeds, and bake them fresh in the morning.
Substitutions: If you don’t have fresh parsley, you can replace it with dried Italian seasoning or finely chopped fresh dill. For the cheese topping, Parmesan gives a nice salty crunch, but shredded Cheddar or Gouda work wonderfully too.
Reheating: Leftovers store great in an airtight container in the fridge for up to 3 days. To get that perfect flaky crunch back, reheat them in an oven or air fryer at 180°C (350°F) for 3–5 minutes. Avoid the microwave, as it will make the pastry soggy.
Gluing Pastry Scraps: When patching your leftover pastry ends together, you can lightly dab the overlapping edges with a tiny drop of water or egg wash. This acts as a natural food "glue" to ensure your scrap-built buns stay tightly sealed while puffing up in the oven.
Freezer-Friendly: You can freeze these buns raw! Arrange the assembled rolls (without the egg wash or cheese topping) on a tray and freeze until solid, then transfer them to a freezer bag. When ready to eat, simply brush with egg wash, top with cheese and sesame, and bake straight from frozen—just add about 5 extra minutes to the baking time.
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