Spice up your spring gatherings with this sausage roll recipe

Texas-style beef sausage rolls with jalapeño & cheddar from Beef Loving Texans

Spice up your holiday with these beef sausage rolls, Texas-style. (Beef Loving Texans, Beef Loving Texans 2024)

SAN ANTONIO – Spice up your spring gatherings with these Texas-style beef sausage rolls from Beef Loving Texans.

The recipe below features a delicious blend of ground beef, jalapeño and cheddar cheese. Plus, they’re easy to make.

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You can find more recipes from Beef Loving Texans here.

Texas-Style Beef Sausage Rolls with Jalapeño & Cheddar


  • 2 pounds ground beef
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1/3 cup bread crumbs
  • 4 jalapeño peppers, de-seeded and diced
  • 6 ounces sharp or medium cheddar, finely diced
  • 1-1/2 teaspoons of kosher salt
  • 1-1/2 teaspoons coarsely ground black pepper
  • 3 10-inch sheets of puff pastry, thawed
  • 1 egg, beaten


Preheat oven to 375℉.

Place olive oil in a small pan over medium heat. Add onions and brown for 10-15 minutes, stirring frequently. Allow the onions to cool.

In a large bowl, combine beef, cooled onions, bread crumbs, jalapeños, cheese, salt and pepper. Mix gently but thoroughly so you don’t overwork the meat.

Lay one square of pastry on a board or work surface. Use a third of the beef mixture to form a log down the center. Fold the pastry over the beef mixture on one side, then brush along the edge with the egg mixture to create a “glue.” Continue to fold the roll over so it’s fully encased in pastry, and the edges line up on the egg glue line, then press the pastry lightly to ensure a good seal. Repeat steps with each pastry square.

Flip each beef roll so it’s seam side down, then cut into 6-8 pieces. Place the pieces onto a sheet pan and bake for 30-35 minutes or until the pastry is golden brown. You may need to rotate the tray during baking to ensure even browning.

Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Allow to cool slightly before serving.

About the Author

Diana Winters is a San Antonio-area native, Emmy award-winning and GLAAD-nominated journalist who loves the Alamo City. She is the executive producer of SA Live, creator of South Texas PRIDE and co-creator of Texas Eats.

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