German Sausage Rolls (Würstchen im Schlafrock)

You know that person at every school buffet who promises to bring the German sausage rolls? That's me. Every single time.

And honestly, I don't know why German sausage rolls aren't more famous - because once people try them, they can't stop eating them. They're bite-sized, buttery, and go straight from the tray into your mouth. The perfect party snack. Oh, and they have the best name in German: Würstchen im Schlafrock. A sausage in pyjamas. I mean, come on.

What are Würstchen im Schlafrock?

No, a Würstchen im Schlafrock is not a guide to dressing your sausage for bedtime - although that is the literal translation: sausage in a nightdress. The more descriptive German term is Würstchen im Teigmantel, which means sausage in a coat of dough. Exactly what it sounds like: a sausage baked inside yeast, bread, or pastry dough.

The dish has its roots in Carnival season (think Mardi Gras, but German), and was traditionally eaten on Ash Wednesday. According to food lore, the dough wrapping was a clever way to hide the meat inside - because you were not supposed to be eating it during the fasting period that followed. Sneaky, and delicious.

Some food historians credit Leopold Lahner, the son of Johann Georg Lahner (the man who invented the Frankfurter sausage), with creating the modern version in Vienna in 1905. But this is disputed. What is not disputed is that today Würstchen im Schlafrock is one of Germany's most beloved party snacks - easy fingerfood for New Year's Eve, school fetes, and buffet tables everywhere.

How to Make German Sausage Rolls

For the detailed instructions and exact measurements, please jump to the printable recipe card

There are several ways to make German sausage rolls and all of them are straightforward. The main choices are your sausage, your flavourings, and your dough. Here's what I used for my two versions.

Ingredients You'll Need

• Sausage: Frankfurter sausages or European Wieners (most common), Käsekrainer (cheese-filled sausages), or raw bratwurst meat out of the casing for my British-style version
• Flavourings (optional): Tomato paste, ketchup, mustard (affiliate link), or grated cheese spread on the pastry before wrapping
• Dough: Puff pastry is my favourite for that buttery, flaky crunch - but yeast dough, pizza dough, or pretzel dough all work too
• Finishing touches: Egg wash for a golden colour, plus sesame or poppy seeds on top (optional but very German!)

Sausage Roll Recipe Steps

1. Preheat your oven to 400°F (200°C). Roll out your puff pastry.
2. For the classic version, cut into squares using the length of your sausage as a guide. For the bratwurst version, cut the sheet in half lengthways.
3. Classic version: Spread your chosen flavouring (mustard (affiliate link), ketchup, or tomato paste) on each square if using, place one sausage on each square and roll up tightly.
4. Bratwurst version: Squeeze the meat out of the casing, divide into two portions and shape each into a long sausage running end to end along each pastry strip. Place the meat along the lower third of the pastry and fold the larger portion over, pressing firmly to seal.

5. Cut into bite-sized pieces and place seam-side down on a lined baking tray.

6. Brush with egg wash and sprinkle with sesame or poppy seeds if using. Bake for 15 minutes until golden and crispy.

What to Serve with German Sausage Rolls?

Honestly? I can eat them straight out of the baking tray and I am not ashamed of that. But if you want to make things a little more presentable, they go beautifully with a variety of dips: German mustard (affiliate link) (sweet or spicy), curry ketchup, regular ketchup, or sour cream.

Storage

These taste best on the day they are made - not that leftovers tend to last long! Any that do survive can be kept in an airtight container for up to three days.

I would not recommend freezing them once cooked as the pastry turns mushy when defrosted. However you can freeze them uncooked and already cut into bite-sized pieces for up to three months. When you are ready to bake, cook straight from frozen at 400°F (200°C) for 20 minutes.