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Mini Sausage Rolls Made With Puff Pastry
Homemade mini sausage rolls are a popular party classic that’s incredibly easy to make. Find out how to make it below!
Who doesn’t love mini sausage rolls? There are a much-loved party classic that’s as easy to make as they’re to eat! I can easily eat a couple at a go (no joke here), and they always disappear at any gathering.
These bite-sized meaty treats can effortlessly feed a crowd and you can cut the roll longer to make standard sized sausage rolls too.
All you need is a couple sausages that’s mashed together and wrapped in a flaky and buttery sheet of puff pastry. Of course, you can make the puff pastry from scratch, but I like to use readymade pastry to make this recipe as simple and as quick as possible.
Why You’ll Like This Recipe
- It’s super quick to make
- This recipe uses readymade puff pastry
- You can make it in advance and freeze for later
- It’s so easy to reheat or you can eat it cold
- Anyone can make these sausage rolls, it’s so easy!
Watch How To Make Mini Sausage Rolls
Recipe Ingredients
Below are the few ingredients needed:
- Sausage Meat: Sausages from the supermarket or local butcher are good to use, they’ll need to be skinned first, then you’re left with the sausage meat. Pick any flavoured sausages you like, I usually go with pork sausages seasoned with salt, pepper and a pinch of nutmeg.
- Readymade Puff Pastry: Use ready-made puff pastry that’s pre-rolled in parchment paper. You can make homemade puff pastry from scratch if you’re feeling adventurous.
- Egg: An egg is used to ‘egg wash’ the pastry before it’s baked in the oven, this helps to create a beautiful golden-brown colour. It also helps to seal the pastry together preventing it from unravelling in the oven.
- Additional Herbs (Optional): For extra flavour you can add fresh or dried herbs to the sausage meat mixture for even more flavour.
My Top Tip For No Soggy Bottoms!
This is my go-to method for preventing soggy bottoms where the puff pastry is wet and soggy. It’s super simple but it does add a little more time to the recipe.
Place the uncooked sausage rolls onto a baking tray and place it in the freezer for 5 to 10 minutes before baking. If you chill the sausage rolls in the freezer instead of the fridge, it takes a lot quicker to cool. This will harden the pastry and prevent the bottom going soggy. Also, make sure the oven is preheated before adding the sausage rolls to it.
As we’re making mini sausage rolls, freezing beforehand isn’t necessary as they’re exposed on both sides allowing steam to flow easily. If you’re making standard sized or large sausage rolls, then I recommend you freeze it first before baking.
It’s Party Time!
If you are making these mini sausage rolls for a party or gathering, then I’m pretty sure your guests will love it. I think they’ll also love these puff pastry pizza rolls or these deliciously cheesy cheese twists which are also made with readymade puff pastry.
How To Make Mini Sausage Rolls
Below is a step-by-step guide on how to make homemade mini sausage rolls. Full recipe instructions are on the recipe card:
Step One:
Preheat your oven to 200°C (180°C fan, gas mark 6, 400°F).
Skin the sausages by removing the meat from the skins. Place the sausage meat into a mixing bowl and mix together until evenly combined.
Note: If you’re adding additional herbs, add this in now and mix it into the sausage meat.
Divide the sausage meat into 2 equal sections and form each section into a long sausage shape.
Step Two:
Unroll the puff pastry sheet and leave it on the parchment paper that comes with it. With a pizza cutter or sharp knife, cut the pastry in half lengthways, so you have two long strips of pastry.
Whisk an egg and brush the pastry with the egg wash.
Step Three:
Place one pie