Mini Sausage Rolls
User Reviews
5
186 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Servings
16 sausage rolls
-
Calories
114 kcal
-
Course
Snacks
-
Cuisine
International, British
Mini Sausage Rolls
Report
Mini Sausage Rolls are bite-sized pastries made by wrapping a savory filling of seasoned pork sausage meat and chopped chorizo in puff pastry. Fresh parsley and black pepper add brightness and spice to the filling. Once baked, the rolls have a crisp, flaky exterior with a juicy, flavorful meat center. They are suitable for parties, snacks, or appetizers and can be prepared ahead and baked from fresh or frozen.
Description
This recipe uses ready-rolled puff pastry to encase a mixture of pork sausage meat and finely chopped chorizo, which adds a smoky, slightly spicy note. Parsley contributes fresh herbaceousness, and black pepper amplifies the savory flavor. The filling is mixed thoroughly to distribute ingredients evenly before assembly.
The pastry is rolled out and cut into strips before being filled and folded. Egg wash and a sprinkle of sesame or poppy seeds finish the surface for a golden, textured crust. Baking at 190°C (374°F) yields flaky pastry and a cooked-through, juicy filling with a balanced blend of pork and chorizo.
These mini sausage rolls are versatile for casual gatherings or as finger food. They can be sliced to preferred sizes for different servings.
The recipe allows making them ahead and storing chilled before baking for convenience. They also freeze well and can be baked from frozen with a slightly extended cooking time.
Share:
Ingredients
For the pastry
- 1 roll puff pastry circa 375g/13oz, ready-rolled
- 1 egg yolk
- 1 tablespoon milk
- sesame seeds for decoration, or poppy seeds
For the filling
- 450 gram pork sausage or sausage meat, 1lb
- 130 gram chorizo sausage 3oz
- 2 tablespoons flat-leaf parsley chopped
- 0.5 teaspoon black pepper freshly ground
Instructions
*Please see the blog post for step-by-step photos
- Preheat the oven to 190C/374F/gas mark 5 and prepare a baking tray with parchment paper.
Prep the pastry
- Unroll the puff pastry and keep it on its original paper, there is no need to flour the surface this way.
- Roll the puff pastry out to about 25cm x 35cm.
- Cut the sheet in half lengthwise to create two equal sections. Gently turn each strip over to ensure it isn't sticking to the paper.
Make the filling
- Using a sharp knife, remove and discard the casings from the pork sausages. Place the sausage meat in a large bowl and gently break it apart with a fork.
- Chop the chorizo into small pieces by slicing it into 5mm thick rings, then quartering each ring. Precision isn't important, just aim for small, bite-sized pieces.
- Finely chop the fresh parsley.
- Add the chorizo, finely chopped parsley and pepper to the sausage meat.
- Mix thoroughly to evenly distribute the ingredients.
Assembling the sausage rolls
- Split the sausage mixture in half and spoon it down the centre of each pastry strip. Shape the meat into long sausage-like logs.
- In a small bowl, combine the egg yolk and milk to make an egg wash.
- Brush the beaten egg along one long edge of each pastry strip, creating a 1.5 cm-wide egg-washed border.
- Fold the unbrushed side of the pastry up and over the meat mixture.
- Fold the egg-washed side of the pastry over to overlap the other side. The egg wash will help seal the pastry.Press along the seam with your fingers to seal it tightly and eliminate any gaps. Don’t be afraid to gently stretch the pastry as needed - it’s quite flexible.
- Roll each tube over so the seam side is down. Use clean hands to shape the rolls, smoothing out any lumps.
- Brush the sides and top of the pastry generously with the remaining egg wash for a crispy, golden finish.
- Slice each tube into equal pieces, about 4cm wide. For a fancier look, cut them diagonally!Use the tip of a knife to make two small slits on top of each roll to let steam escape while baking.
- Transfer the sausage rolls onto the lined baking tray.
- Sprinkle with sesame or poppy seeds and bake in the preheated oven for about 30 minutes or until golden brown and puffed up.
Notes
- Cut the sausage rolls to your preferred size; smaller pieces may require a slightly shorter bake time.
- Prepare rolls ahead and refrigerate them until ready to bake for easy meal prep.
- For freezing, assemble rolls, freeze on a tray, then store in a freezer-safe bag; bake from frozen with extra baking minutes.
- Use egg wash and seeds for a shiny, crisp exterior but can be omitted if preferred.
Nutrition Information
Show Details
Calories
114kcal
(6%)
Carbohydrates
0.2g
(0%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
38mg
(13%)
Sodium
277mg
(12%)
Potassium
76mg
(2%)
Fiber
0.03g
(0%)
Sugar
0.1g
(0%)
Vitamin A
111IU
(2%)
Vitamin C
1mg
(1%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16sausage rolls
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 0.2g | 0% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 277mg | 12% |
| Potassium | 76mg | 2% |
| Fiber | 0.03g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
186 reviews
Excellent
Other Recipes
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
French, American
5.0
(9 reviews)