Mini Sausage Rolls

5 from 62 votes

Forget those disappointing shop-bought sausage rolls with their dry, stodgy pastry and meagre filling. This easy homemade version packs a punch with a substantial meaty centre and a golden, flaky, puff pastry crust.

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Prep Time:10

Cook Time:30

Course: Snack

Cuisine: British, International

Keyword: Chorizo, pork, sausage meat, parsley, homemade sausage rolls, mini sausage rolls, fancy sausage rolls, puff pastry

Servings: sausage rolls

Calories: 114kcal

Ingredients

For the pastry

1 roll ready-rolled puff pastry circa 375g/13oz
1 egg yolk
1 tablespoon milk
sesame or poppy seeds for decoration

For the filling

450 gram (1lb) pork sausages or sausage meat
130 gram (3oz) chorizo sausage
2 tablespoons flatleaf parsley, chopped
0.5 teaspoon freshly ground black pepper

Metric - US Customary

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.
1 roll ready-rolled puff pastry
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.
450 gram (1lb) pork sausages
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.
130 gram (3oz) chorizo sausage
Finely chop the fresh parsley.
2 tablespoons flatleaf parsley, chopped
Add the chorizo, finely chopped parsley and pepper to the sausage meat.
0.5 teaspoon freshly ground black pepper
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.
1 egg yolk, 1 tablespoon milk
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.
sesame or poppy seeds

Notes

Can you make large sausage rolls?

Yes! Just cut the sausage rolls to your desired size and bake for an extra 5-10 minutes.

Make ahead instructions

Planning ahead? Prepare the 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 when preheating the oven.

If you prefer to bake from frozen, assemble the rolls and freeze them. When you're ready, bake them straight from the freezer, adding a few extra minutes to the cooking time.

Nutrition