Mini Sausage Rolls

Ensure both the puff pastry and sausages are fully defrosted so they’re easy to work with. I’m using Fatima’s puff pastry but feel free to use other brands.

I’ve chosen spicy mutton sausages here, but feel free to use whatever sausage flavour you like best.

Remove the casings from the sausages and add the sausage meat to a bowl.

The casing is designed to hold the sausage in a firm shape, which can make the filling too tight or rubbery once baked inside puff pastry. Removing it gives you a softer, more tender filling.

Feel free to add additional spices and herbs if needed. I prefer my filling as is, so I won’t be adding anything in.

Grab portions of the sausage meat and press together in your hands.

Roll and mold the sausage meat into logs – similar to their sausage shape.

I got 6 logs out of it.

Unroll the puff pastry from the packaging. Do not roll out using a rolling pin.

Check if the sausage logs fit end to end (on the shorter side) on the pastry and reshape as needed.

Depending on how many logs of the sausage meat you make, measure out the puff pastry on the shorter side and cut into strips.

Place the sausage logs over each section. They should fit end to end.

Thereafter, roll the puff pastry over the sausage filling, leaving the seams at the bottom end.

Pinch them closed if the pastry is too short.

Continue this process until all of the puff pastry is rolled.

Trim the ends if you want them to look neater and more aesthetically pleasing.

Next, you may measure out or eyeball the measurements and cut the rolls to form smaller pieces – I have cut mine into bite sized pieces but you may cut them to form bigger Sausage Rolls.

Next, use a knife to cut small slits on top of each sausage roll. This helps steam escape during baking and ensures the filling cooks evenly.

These sausage rolls can be packaged and frozen for 2-3 months. Do not thaw before baking – baking from frozen keeps the pastry crisp and prevents sogginess.

Crack the egg into a bowl & add in the milk.

Beat together using a fork.

Brush the egg wash over each Sausage Roll.

This step is optional – top with either sesame seeds or poppy seeds.

Bake them in the preheated oven for 20-25 minutes or until golden.

After baking, the tray may be greasy from the sausage fat. If you’re making a second batch, be sure to wipe it clean first.

Place the golden mini sausage rolls on a platter and serve immediately – they’re best hot!

Sausage rolls are best enjoyed straight from the oven while the pastry is crisp and the filling is juicy. When they cool down, the fat from the sausages can solidify, making the rolls greasy and the pastry less flaky. Eating them warm ensures a golden, crisp exterior and a tender, flavorful filling.

These mini sausage rolls are delicious on their own, but they’re also perfect served with a dipping sauce. Try classic tomato sauce, chilli sauce, spicy mustard, sweet chili, or a creamy herb mayo to add an extra burst of flavour.

After baking, allow the sausage rolls to cool completely before storing. If you plan to eat them within a day or two, they can be kept at room temperature in an airtight container. For longer storage, place the cooled rolls in the refrigerator in an airtight container or wrapped tightly in foil or plastic wrap; they will keep well for three to four days. Reheat in the oven or air fryer for a few minutes to maintain their crisp texture.