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
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:
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.
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.
Place one piece of sausage on top of the egg washed pastry and align it to the top. Repeat for the remaining sheet of puff pastry and sausage meat.
Roll the pastry around the sausage meat and press the edges with your fingers.
Cut the two long sausage rolls into mini sausage rolls (I get around 18 pieces each at 1.5cm to 2cm).
Brush the whisked egg over the pastry then bake it in the oven for 10 to 15 minutes or until the pastry is flaky and the sausage meat is cooked throughout.
How To Serve
Change The Pastry: I love using puff pastry, but you can also make shortcrust pastry sausage rolls. The texture is more crumblier and biscuit-like in comparison to buttery and flaky puff pastry.
Swap The Type Of Sausage: Instead of pork sausages, you can use beef, chicken or turkey sausages instead, they are all great tasting alternatives.
Flavourings & Spices: Some of my favourite flavourings are minced garlic, caramelised onions and occasionally diced olives (yes, I love them that much). You can also add spices such as cumin, paprika and chilli powder.
My Top Tips
Make sure you take the pastry out of the fridge for at least 5 to 10 minutes before starting this recipe, this allows the pastry to thaw and not break apart when you’re unravelling it.
Don’t be tempted to pack the puff pastry sheet with lots of sausage meat, I usually fill it with 200g each of meat. Otherwise, the pastry will burst open whilst baking in the oven.
Once you’ve rolled the pastry over the sausage meat, use your fingers or a fork to seal the edges together to prevent the pastry for splitting open.
Gently hold the top of the pastry as you cut it into smaller sections. This will help prevent the top layer of pastry from slipping off or getting displaced when you apply pressure to make the cuts.
Can You Eat Mini Sausage Rolls Cold?
Mini sausage rolls can absolutely be enjoyed cold, and they’re often served cold at parties and picnics. However, you can also enjoy them hot if you prefer.
How To Store, Freeze & Reheat
Keep the sausage rolls in an airtight container and store in the fridge for up to 2 to 3 days. If you want to keep it for longer, then I recommend that you freeze it.
To freeze, place the cooked mini sausage rolls in an airtight container and place it in the freezer for up to 3 months. When you’re ready to eat it, reheat from frozen in the oven.
To freeze uncooked sausage rolls, simply follow the instructions up to step four then place the sausage rolls in the freezer for up to 3 months. Cook from frozen in the oven at 200°C (180°C fan, gas mark 6, 400°F) for 25 to 30 minutes or until piping hot throughout.
More Savoury Puff Pastry Recipes
Mini Sausage Rolls (Perfect For Parties)
- 400 g Sausages (6 Sausages)
- 1 Puff Pastry Sheet (I used a 375g pack)
- 1 Egg (Optional, For Egg Wash)
- 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.400 g Sausages
- Divide the sausage meat into 2 equal sections and form each section into a long sausage shape.
- 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.1 Puff Pastry Sheet
- Whisk an egg and brush the pastry with the egg wash. Then, place one piece of sausage on top of the egg washed pastry and align it to the top. Repeat for the remaining sheet of puff pastry and sausage meat.1 Egg
- Roll the pastry around the sausage meat and press the edges with your fingers. Cut the two long sausage rolls into mini sausage rolls (I get around 18 pieces each at 1.5cm to 2cm).
- Brush the whisked egg over the pastry then bake it in the oven for 10 to 15 minutes or until the pastry is flaky and the sausage meat is cooked throughout.
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