Easy Mini Sausage Rolls
Flaky puff pastry encasing a savory, seasoned sausage filling, baked to golden perfection. These bite-sized treats are perfect for parties, snacks, or light meals, and are a beloved classic in British cuisine.
Ingredients
- 300 gram puff pastry ready-rolled
- 400 gram sausage meat
- 0.5 medium onion finely chopped
- 1 teaspoon dried sage
- 0.5 teaspoon Dijon mustard
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 large egg beaten for egg wash
Instructions
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- In a medium bowl, combine the sausage meat, finely chopped onion, dried sage, Dijon mustard, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
- Unroll the puff pastry sheet onto a lightly floured surface or directly onto the parchment paper. Cut the pastry sheet in half lengthwise to create two long rectangles.
- Divide the sausage mixture in half. Form each half into a long log shape along the center of each pastry rectangle.
- Bring one long edge of the pastry over the sausage log to meet the other edge, encasing the sausage. Press down firmly to seal the edges, then crimp with a fork for a decorative finish.
- Repeat with the second pastry rectangle and sausage log.
- Cut each long sausage roll into 8-10 mini rolls (about 2-3 cm long). Arrange them on the prepared baking sheet.
- Brush the tops of the mini sausage rolls with the beaten egg wash.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the sausage meat is cooked through.
- Serve warm or at room temperature with your favorite dipping sauce.
Notes
For extra flavor, add a pinch of smoked paprika or a teaspoon of finely chopped fresh sage to the sausage mix. You can also make these vegetarian by using plant-based sausage meat. Serve with a dollop of ketchup, brown sauce, or a spicy chutney. Leftovers can be stored in the fridge for up to 2 days and reheated in the oven.