An epicurean adventure to: The United Kingdom
Elevate your party food with these simple and delicious mini homemade sausage rolls.
Made easy with store-bought puff pastry, pork sausage mince, flavourful chorizo and fresh parsley. Yep, just those four main ingredients!
Forget about those disappointing shop-bought sausage rolls with their dry pastry and meagre filling! This easy homemade version packs a punch with a substantial meaty centre and a golden, flaky, puff pastry crust.
But wait, there's more! We're taking these mini sausage rolls to the next level by adding some spicy chorizo. This flavourful twist elevates them from bland, to utterly grand.
Sausage rolls are the life and soul of any British shindig. No proper party is complete without these flaky pastry wonders. They're just about as British as rain and queuing!
For more appetiser recipes, try these very popular easy chicken sausage rolls, our most popular recipe on the site! Alternatively, try these flavourful mini butter chicken pies.
Jump to:
- Fast facts - United Kingdom
- What's to love about this recipe
- Key ingredient notes and substitutions
- How to make homemade sausage rolls with puff pastry - Step-by-step
- Top tips
- Serving suggestions
- How to make large sausage rolls
- Dipping sauce suggestions
- Other party snacks that go well with sausage rolls
- Make ahead instructions
- Storage
- FAQ
- More puff pastry recipes you might enjoy
- Recipe
Fast facts - United Kingdom
Location | The United Kingdom (UK) is located in North-western Europe, comprising four countries: England, Scotland, Wales, and Northern Ireland. |
Language | In addition to English and Welsh, the United Kingdom is home to a rich linguistic diversity with twelve other indigenous languages spoken, including Gaelic, Cornish, Manx, Scots and three sign languages. English stands as the most widely spoken language, while Cornish is among the least commonly used. |
Population | Circa 66.8 million people. |
Trivia | The UK is famous for its love of pubs. There are around 50,000 pubs in the country, serving as social hubs for locals to gather, socialise and enjoy a pint of beer or traditional pub food. |
What's to love about this recipe
- Finger food can often be a bit lacking in sustenance but these meaty mini sausage rolls will keep starving guests at bay.
- Great for Game Day snacks, New Year's party food or an appetiser on Christmas day.
- Can be prepared in advance and baked just before the guests arrive.
- Really easy to make, all the ingredients are pretty much already pre-made for you. Just combine, build, slice and bake.
- No bread crumbs, just meat, as any good pork sausage roll should be.
- A British classic with a touch of Spanish flavour.
Key ingredient notes and substitutions
*Please see the recipe card at the bottom of this post for the full list of ingredients.
Ready-rolled puff pastry
Shop-bought puff pastry is always a convenient option. When buying, look for the buttery puff pastry in sheet format, tightly rolled in paper and packaged in an elongated box. It saves time and guarantees the same result each time.
In the UK, most standard packets of puff pastry from various brands weigh approximately 375g. Aim for around this weight for this sausage roll recipe. A slight variation of a few grams won't make a big difference.
Some popular brands are:
Jus-Rol - United Kingdom
Pampas - Australia
Today - South Africa
Pepperidge Farm - USA.
Just make sure it's puff pastry and not shortcrust pastry.
Pork sausages
We typically use plain pork sausages for our recipe, but in the UK and some other countries, you can try other sausage varieties like Lincolnshire or Cumberland.
In the US, you can try Country Sausage.
For beef sausage rolls, you can substitute the pork sausages with beef sausages.
If you'd prefer not to use sausages, you can always use ground pork or beef mince. Sausages already contain some seasoning, but plain ground meat doesn't.
Therefore, if using ground meat, increase the seasoning slightly. You could add a dash of garlic powder, or onion powder too.
Chorizo
Chorizo is a delicious cured, smoked sausage from Spain. It's ready to eat as is or can be used in cooking to add flavour. The main ingredients are pork, smoked paprika and garlic.
We recommend using unsliced chorizo that comes in a half-ring. Alternatively, you can use ready-chopped chorizo.
Avoid using the thin, pre-sliced ones meant for sandwiches. You want larger, chunkier pieces for the sausage rolls.
Herbs and spices
Parsley and freshly ground black pepper. Try to use fresh parsley, it really makes a difference in the overall taste.
Alternatively, you can also add dried oregano, thyme, rosemary or fresh sage.
Egg yolk
To brush the pastry for a golden glaze.
Milk
This will be mixed with the egg yolk to make an egg wash.
Sesame seeds or poppy seeds
We'll use seeds to garnish the tops of the sausage rolls, giving them an appetising and professional appearance. I say!
Use either sesame or poppy seeds or a mixture of both for pretty black and white speckles.
Sprinkle them over before the sausage rolls are baked, so they can stick to the wet pastry. If you try to add them afterwards they will simply roll off.
How to make homemade sausage rolls with puff pastry - Step-by-step
Step 1:
- Preheat the oven to 190C/374F/gas mark 5 and prepare a baking tray with parchment paper.
- To prepare the puff pastry sheet, unroll it while keeping it on the original paper it was rolled up in. No need for a floured surface for this step.
- Roll out the pastry with a rolling pin to a slightly larger size, approximately 25cm x 35cm.
- Slice the sheet in two equal parts lengthwise.
Step 2:
- Using a sharp knife, remove the casings around the pork sausages and discard them. Place the sausage meat in a large bowl and lightly break it up with a fork.
Step 3:
- Chop the chorizo into small pieces by slicing rings that are approximately 5mm thick, and then cutting each ring into quarters.
Don't worry about being too precise, the goal is just to have smallish pieces.
Step 4:
- Add the chorizo, finely chopped parsley and pepper to the pork sausage meat.
- Combine well to ensure an even spread of ingredients.
Step 5:
- Divide the sausage mixture roughly in half and place dollops of each half in the middle and along the length of each pastry strip.
- Form the meat into long continuous sausage shapes.
- In a small bowl, combine the egg yolk and milk to make an egg wash.
- Brush the beaten egg wash along the long edge of each pastry strip, creating an egg-washed strip about 1.5cm wide.
- Bring the non-brushed side up and over the meat mixture.
- Bring the egg-washed side of the pastry strip over to overlap the other side. The egg wash will act as a glue to hold the pastry together where the two sides overlap.
- Using your fingers, press along the seam to ensure it holds well and that there are no gaps. Don't hesitate to gently stretch the pastry where needed, as it is quite flexible.
- Repeat the same process for the other strip of puff pastry. Don't worry if it doesn't look perfect at this stage, as it will become smooth and beautiful once baked.
Step 6:
- Roll each tube over, seam side down. Use clean hands to shape the rolls, smoothing out any lumps or bumps. Gently press down on the tops to create a slightly less rounded shape.
- Brush the sides and top of the pastry generously with the rest of the egg wash to ensure a crispy, golden top.
Step 7:
- Slice each tube into equal portions, approximately 4cm in width. It looks fancier if you cut them diagonally!
- Using the tip of a knife, make two small slits on the top of each roll. These slits will allow steam to escape while the rolls are baking.
- Sprinkle with sesame or poppy seeds and transfer the sausage rolls onto the lined baking tray.
Step 8:
- Bake the sausage rolls in the preheated oven for approximately 30 minutes, or until they turn golden brown and become puffy.
Top tips
- If you're a fan of time-saving hacks like us, here's a nifty shortcut: place the sheet of pastry on top of its original wrapping paper instead of using a floured work surface. No mess, no fuss.
After rolling it out, just ensure that the pastry isn't sticking to the paper, as it might cause difficulties when assembling the sausage rolls later on.
- Want to save time and skip the hassle of cleaning a chopping board? Opt for kitchen scissors instead of a knife to chop the chorizo.
It's a quicker and more convenient way to get the job done. You can use the same trick for chopping parsley too!
Serving suggestions
- We love the rustic look of these easy sausage rolls. They look great served on a wooden chopping board or similar. Scatter over some greenery like rocket leaves, herbs or chopped chives.
How to make large sausage rolls
- Simply cut the sausage rolls larger and bake for 10 minutes longer.
Dipping sauce suggestions
- Ketchup (tomato sauce).
- Mayonnaise.
- Garlic mayonnaise.
- Mustard.
- Sweet chilli sauce.
- BBQ sauce.
- Chutneys.
- Worcestershire sauce
Other party snacks that go well with sausage rolls
- Fish goujons.
- Sausage plait with caramelised onions and crispy bacon.
- Potato salad.
- Spring rolls.
- Buffalo cauliflower bites.
- Mixed nuts.
- Garlic bread. Make your own with this delicious roasted garlic butter recipe.
- Mini roast potatoes.
- Chicken wings.
- Devilled eggs.
- Nachos.
Make ahead instructions
Planning ahead? You can prepare these mini sausage rolls a day or two in advance and store them in the fridge until you're ready to bake. Just remember to take them out of the fridge when you preheat the oven.
If you want to get even more ahead of the game, you can assemble the rolls and freeze them before baking. When the time comes, simply pop them in the oven, adding a few extra minutes to the baking time.
Storage
Should homemade sausage rolls be kept in the fridge?
Correct! Homemade sausage rolls, like any food containing meat, should be stored in the fridge to ensure food safety.
It's important to keep them chilled to prevent the growth of harmful bacteria. If you're not planning to consume them within a couple of hours, it's best to store them in an airtight container or cover well with plastic wrap, in the fridge.
How long can you keep homemade sausage rolls for?
When properly stored in an airtight container, homemade sausage rolls can be kept in the fridge for up to 3 days.
When reheating, place the sausage rolls on a baking sheet and heat them in a preheated oven at 180°C/356°F for about 10 minutes, or until they are piping hot throughout.
You can also enjoy them cold.
Can homemade sausage rolls be frozen?
Absolutely! Homemade sausage rolls can be frozen successfully for up to three months.
Here are the baking and reheating instructions:
For frozen, baked sausage rolls, defrost them by leaving them in the fridge overnight. Once defrosted, bake them in a preheated oven at 180°C/356°F for about 10 minutes, or until they are piping hot throughout.
If baking straight from frozen, you'll need to increase the cooking time by about 10 minutes, or until they are thoroughly heated through.
To cook frozen, unbaked sausage rolls, thaw them in the fridge overnight. Once thawed, bake them in a preheated oven at 180°C/356°F for around 30 minutes, or until they turn golden brown and puffy.
If you prefer to bake them straight from frozen, increase the baking time by 5-10 minutes.
FAQ
Sausage rolls are a huge part of the British culture, but less so in the USA where 'pigs in blankets' are a more commonly known version.
'Pigs in blankets' means something completely different in the US and the UK. The US version is a frankfurter wrapped in pastry.
In the UK it's a small cocktail sausage wrapped in bacon and a much-loved accompaniment to Christmas dinner.
A 'sausage roll' on the other hand is minced meat, usually pork, wrapped in a soft, flaky pastry like puff pastry. I suppose you can then argue that a sausage roll would be a cousin to the above two versions - they share *some* DNA!
Don't use hot baking trays. Ensure the baking tray you place your uncooked sausage rolls on is cold or at room temperature.
Do not use any fats like oil or butter on your baking tray because that's a sure way to guarantee soggy bottoms. The best non-stick option is baking/parchment paper.
Brushing the uncooked sausage rolls generously with an egg and milk mixture will ensure a crispy top after baking.
Reheating in the oven for 10 minutes at 180C/356F will also help to crisp up a lightly sad sausage roll.
There could be two reasons:
1. When unwrapping the puff pastry for the first time, the very inside curl tends to be cracked because that's the part where the roll was at its tightest.
Gently smooth over any cracks with clean, damp fingers to 'heal' any cracks before using the pastry.
2. When assembling the sausage rolls, take care to not stretch the puff pastry too thinly, causing small cracks and tears. If this happens, gently pinch any gaps shut with your fingertips.
You don't need any special tools as the pastry slices very easily with a sharp knife, however, you can also try a pizza cutter.
More puff pastry recipes you might enjoy
Recipe
Mini homemade sausage rolls
Ingredients
For the pastry
- 1 roll ready-rolled puff pastry - circa 375g
- 1 egg yolk
- 1 tablespoon milk
- sesame or poppy seeds - for scattering
For the filling
- 450 gram pork sausages - the weight doesn't have to be exact, but stay within the 400g - 450g range
- 130 gram chorizo
- 2 tablespoons flatleaf parsley, chopped
- 0.5 teaspoon freshly ground black pepper - or a few grinds with a pepper mill
Instructions
- Preheat the oven to 190C/374F/gas mark 5 and prepare a baking tray with parchment paper.
Prep the pastry
- To prepare the puff pastry sheet, unroll it while keeping it on the original paper it was rolled up in. No need for a floured surface for this step.
- Roll out the pastry with a rolling pin to a slightly larger size, approximately 25cm x 35cm.
- Cut the pastry lengthwise into two equal strips. If the edges appear uneven or jagged, you can use a sharp knife to trim them for a neater appearance. Having straight edges will make it simpler when assembling the sausage rolls later on.
Make the filling
- Remove the casings from the pork sausages and discard them.
- Place the sausage meat in a bowl and use a fork to gently break it up into smaller pieces.
- Chop the chorizo into small pieces by slicing rings that are approximately 5mm thick, and then cutting each ring into quarters. Don't worry about being too precise, the goal is just to have smallish pieces.
- Add the chorizo, finely chopped parsley and pepper to the pork sausage meat.
- Combine well to ensure an even spread of ingredients.
Assembling the sausage rolls
- Divide the sausage mixture roughly in half and place dollops of each half in the middle and along the length of each pastry strip. Form the meat into long continuous sausage shapes of equal thickness from end to end (like long logs).
- In a small bowl, combine the egg yolk and milk to make an egg wash.
- Brush the beaten egg wash along the long edge of each pastry strip, creating an egg-washed strip of about 1.5cm wide.
- Bring the non-brushed side up and over the meat mixture.
- Bring the egg-washed side of the pastry strip over to overlap the other side. The egg wash will act as a glue to hold the pastry together where the two sides overlap.
- Using your fingers, press along the seam to ensure it holds well and that there are no gaps. Don't hesitate to gently stretch the pastry where needed, as it is quite flexible.
- Repeat the same process for the other strip of puff pastry.
- Roll each tube over, seam side down.
- Use clean hands to shape the rolls, smoothing out any lumps or bumps. Gently press down on the tops to create a slightly less rounded shape.
- Brush the sides and top of the pastry generously with the rest of the egg wash to ensure a crispy, golden top.
- Slice each tube into equal portions, approximately 4cm in width.
- Using the tip of a knife, make two small slits on the top of each roll. These slits will allow steam to escape while the rolls are baking.
- Sprinkle with sesame or poppy seeds and transfer the sausage rolls onto the lined baking tray.
- Bake the sausage rolls in the preheated oven for approximately 30 minutes, or until they turn golden brown and become puffy.
- Enjoy them hot and fresh from the oven, or at room temperature.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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