These golden, flaky mini sausage rolls are a quick and satisfying snack that’s perfect for any occasion.
Wrapped in buttery puff pastry and filled with juicy, protein-rich pork, they deliver both comfort and nutrition in every bite.
High in protein and lower in carbs than most store-bought versions, they’re great for meal prepping or easy entertaining.
Enjoy them warm or cold for a fuss-free, crowd-pleasing treat.
Mini Sausage Rolls
Equipment
- 1-Baking tray
- 1 sharp knife
- 1 pastry brush
- 1 Small bowl for egg wash
- 1 Fork (for sealing pastry edges)
- 1 Oven (preheated to 180°C)
Ingredients
- 320 g ready-rolled puff pastry
- 6 thick pork sausages good quality
- 1 large egg beaten
- 1 tablespoon mixed dried herbs
- 1 tablespoon Dijon mustard or ketchup
Instructions
- Prepare and Preheat the Oven: Begin by preheating your oven to 180°C (350°F). This ensures that once your rolls are ready to bake, the oven will already be at the perfect temperature for even cooking and a golden-brown crust. While the oven heats, line a large baking tray with parchment paper or a silicone baking mat. This prevents the rolls from sticking and makes cleanup effortless later on.
- Ready the Puff Pastry Sheet: Unroll the ready-rolled puff pastry onto a lightly floured surface or leave it on its baking paper if provided. Using a sharp knife, slice the sheet lengthwise into two long, even strips. Work quickly so the pastry doesn’t soften too much; if it feels warm or sticky, place it in the fridge for a few minutes to firm up again. Keeping the pastry chilled helps it puff up beautifully in the oven.
- Prepare the Sausage Filling: Take your pork sausages and carefully remove the skins. The easiest way is to score the casing lightly along the length of each sausage using the tip of a knife, then peel it off gently with your fingers. Discard the casings. You’ll be left with the pure sausage meat, which should feel soft and easy to shape. If your sausages are chunky, roll the meat gently between your palms to make slightly longer, even logs that will fit neatly along the pastry strips.
- Add the Flavor Base: Using the back of a spoon or a pastry brush, spread a thin, even layer of Dijon mustard (or ketchup, if you prefer a milder flavor) down the center of each pastry strip. This adds a gentle tang and a layer of moisture that complements the rich sausage filling. Be careful not to spread it too close to the edges, as this can make sealing more difficult later.
- Arrange the Sausage Meat: Place half of the prepared sausage meat in a straight line along the center of one pastry strip, then repeat with the remaining sausage on the other strip. If the sausage meat doesn’t naturally stretch the full length, press and shape it with your hands until it forms an even, continuous line. Maintaining equal thickness ensures the rolls cook evenly and the pastry crisps perfectly all around.
- Season and Enhance the Filling: Sprinkle a generous pinch of mixed dried herbs evenly over the sausage meat. This adds a fragrant aroma and infuses the filling with subtle earthy notes that balance the richness of the pork. You can experiment with your favorite blends, but a mix containing thyme, oregano, and rosemary works beautifully here.
- Seal and Shape the Rolls: Crack the egg into a small bowl and whisk it lightly to create an egg wash. Using your pastry brush, brush the top edge of each pastry strip with the beaten egg. This acts as a natural glue to help the pastry stick together during baking. Carefully fold the bottom edge of the pastry over the sausage filling, rolling it up tightly but gently to encase the meat completely. Continue rolling until the seam is at the bottom. Press the seam down lightly with your fingers to seal.
- Reinforce and Trim the Edges: Turn each long sausage roll so the seam faces downward. Use the back of a fork to gently press along the seam, ensuring a firm seal that won’t open during baking. This also gives a neat, decorative touch. Once sealed, take a sharp knife and cut each long roll into smaller, bite-sized pieces — around 4 to 5 cm in length. Try to keep them uniform so they bake evenly.
- Brush and Vent the Tops: Place the mini rolls seam-side down on the prepared baking tray, leaving a little space between each piece to allow for puffing. Brush the tops of each roll generously with the remaining egg wash to give them a glossy, golden finish when baked. Before baking, use the tip of your knife to make a small slit on top of each roll. This allows steam to escape, preventing soggy pastry and ensuring a crisp, flaky crust.
- Bake to Golden Perfection: Transfer the tray to the preheated oven and bake for 15–20 minutes, or until the pastry is puffed up and beautifully golden all over. Keep a close eye on them during the last few minutes, as puff pastry can brown quickly once fully cooked. When ready, the rolls should be firm, crisp, and the filling sizzling gently inside.
- Cool and Serve: Remove the tray from the oven and let the sausage rolls cool on a wire rack or the tray for a few minutes. The filling will be very hot at first, so giving them a little time to rest helps the flavors settle and the pastry stay crisp. Serve them warm for a comforting snack, or let them cool completely and store them for later. They’re delicious on their own or served with ketchup, brown sauce, or a tangy mustard dip.
Notes
- Pastry matters: Keep your puff pastry chilled until the last moment to ensure maximum flakiness. Warm pastry can become sticky and tear easily.
- Sausage selection: Choose thick, high-quality pork sausages for the juiciest filling. Lean sausages can work, but may result in drier rolls.
- Even sizing: Cutting rolls into similar-sized pieces ensures they cook evenly and present beautifully.
- Herbs and flavor: Experiment with different herbs like thyme, sage, or rosemary to suit your taste. Mustard adds tang, but ketchup works for a milder flavor.
- Serving options: These rolls can be served hot or cold, making them perfect for picnics, lunchboxes, or party platters.
Chef’s Secrets: Insider Baking Advice
To achieve perfectly golden, crisp pastry, always brush the top of the rolls with egg wash just before baking.
This small step creates that signature glossy finish.
Another secret is venting the pastry with small slits; it prevents the filling from steaming the pastry, keeping it crisp.
For extra flavor, lightly sauté the sausage meat with onions or garlic before filling, though the recipe works wonderfully with raw sausage for simplicity.
Finally, use a sharp knife or dental floss to cut the rolls cleanly without squashing the pastry.
Serving Suggestions: Perfect Pairing Ideas
Mini sausage rolls are incredibly versatile.
Serve them warm from the oven with tangy mustard or sweet chili dip for a classic appetizer.
For a more substantial snack, pair them with a fresh green salad or roasted vegetables.
They also work beautifully on a party platter alongside cheese, olives, and pickles.
For a kid-friendly version, serve with ketchup or a mild BBQ sauce, or make them part of a picnic basket for a portable, mess-free treat.
Storage Tips: Keep Rolls Fresh Longer
If not eaten immediately, let the rolls cool completely before storing.
Place them in an airtight container and refrigerate for up to 3 days.
To enjoy later, reheat in the oven at 180°C for 5–10 minutes to restore crispiness — avoid microwaving, which makes puff pastry soggy.
For long-term storage, freeze unbaked or baked rolls on a tray until firm, then transfer to a freezer-safe bag for up to 2 months.
Bake or reheat directly from frozen, adding a few extra minutes to cooking time.
Frequently Asked Questions
1. Can I make these vegetarian?
Yes! Replace pork sausages with plant-based sausage alternatives or a mixture of lentils and vegetables spiced to taste. The pastry technique remains the same.
2. Can I prepare these in advance?
Absolutely. Assemble the rolls and store them in the fridge for a few hours before baking. Alternatively, freeze unbaked rolls for future use.
3. Can I use homemade puff pastry?
Definitely. Homemade puff pastry works beautifully and may yield an even flakier texture, though it requires more time and handling.
4. Can I add extra flavor to the filling?
Yes. Add finely chopped onions, garlic, or grated cheese to the sausage mixture before rolling for additional depth and richness.
5. How do I prevent the pastry from becoming soggy?
Brush the pastry with egg wash and ensure the top is vented with small slits. Avoid overcrowding the baking tray, and bake at the recommended temperature for a crisp result.
