Oh, mini sausage rolls—my absolute weakness! There’s something magical about that flaky puff pastry hugging juicy, herby sausage meat, all baked to golden perfection. I’ve lost count of how many times I’ve whipped these up for last-minute guests or sneaky midnight snacks. They’re the ultimate crowd-pleaser, whether you’re hosting a fancy party or just need a quick bite with your afternoon cuppa. And the best part? They’re ridiculously easy—no fancy skills needed, just a few simple ingredients and 30 minutes. Trust me, once you try these, you’ll be making them on repeat.
Why You’ll Love These Mini Sausage Rolls
Let me tell you why these mini sausage rolls have become my go-to recipe for practically every occasion. First off, they’re crazy easy—no fuss, no stress, just pure deliciousness in under 30 minutes. But the real magic? That irresistible combo of crispy, buttery pastry and juicy sausage filling that makes everyone reach for seconds (and thirds!). Here’s why they’re a winner:
- Party superhero: These disappear faster than you can say “appetizer”—perfect for game nights, holidays, or impromptu gatherings.
- Texture heaven: That golden, flaky crunch gives way to tender, flavorful sausage—it’s a mouthful of joy.
- Kid-approved: Picky eaters? Ha! These vanish before they even hit the plate.
- Make-ahead magic: Whip up a batch and freeze ’em—they bake straight from frozen when cravings strike.
Seriously, once you smell these baking, you’ll understand why they’re my most-requested recipe!
Ingredients for Mini Sausage Rolls
Gather these simple ingredients, and you’re halfway to sausage roll heaven! The beauty of this recipe is how few things you need—most might already be in your fridge or pantry. Here’s what you’ll want to grab:
- 1 sheet puff pastry – thawed but still cool (trust me, cold pastry is easier to work with)
- 200g sausage meat – go for good-quality pork sausage, or get creative with your favorite flavors
- 1 large egg – beaten for that gorgeous golden shine
And if you’re feeling fancy (I usually am):
- 1 tsp dried herbs – thyme or sage work magic here
- Pinch of salt & pepper – because seasoning makes everything better
- Handful of grated cheese – cheddar or parmesan take these to the next level
See? Told you it was simple. Now let’s get rolling!
How to Make Mini Sausage Rolls
Okay, let’s get down to the fun part! Making these little beauties is so simple, you’ll wonder why you ever bought them pre-made. Just follow these steps, and in no time, you’ll have golden, flaky sausage rolls that’ll make your kitchen smell like a proper British bakery.
Step 1: Prep the Pastry and Filling
First things first – preheat that oven to 200°C (400°F). While it’s heating up, lightly flour your work surface and roll out your puff pastry into a rectangle about the thickness of a pound coin. Don’t go too thin, or it won’t hold all that delicious filling!
Now grab your sausage meat – if it’s in casings, just squeeze it right out into a bowl. This is where I like to get creative – mix in those herbs, a good pinch of salt and pepper, maybe even a dash of Worcestershire sauce if I’m feeling fancy. Use your hands to blend it all together – yes, it’s messy, but it’s the best way to get everything evenly mixed! 
Step 2: Assemble and Cut the Rolls
Spread your seasoned sausage meat in a long line down the center of your pastry rectangle, leaving about an inch at either end. Now for the rolling – fold one side of the pastry over the filling, then brush the other side with a bit of your beaten egg (this’ll help it stick). Roll it over to seal, pressing gently to make sure there are no gaps.
Here’s my secret trick: flip the whole log seam-side down before cutting. Grab a sharp knife and slice into 1-inch pieces – you should get about 12 perfect little rolls. If the pastry gets too soft, just pop it in the fridge for 10 minutes to firm up.
Step 3: Bake to Golden Perfection
Line your baking tray with parchment (trust me, cleanup will be a breeze), arrange your rolls with some space between them, and give each one a generous brush with that beaten egg. This is what gives them that beautiful golden shine! 
Into the oven they go for 15-20 minutes. You’ll know they’re done when they’re puffed up, deep golden brown, and you can hear the sausage sizzling inside. Oh, and that smell? Pure heaven. Let them cool just enough so you don’t burn your tongue, then dig in while they’re still warm and flaky!
Tips for Perfect Mini Sausage Rolls
After making more sausage rolls than I can count (and eating even more!), I’ve picked up some tricks that’ll take yours from good to oh-my-goodness amazing. First up – keep everything cool. Warm pastry tears easily, so if your kitchen’s hot, pop the rolled logs in the fridge for 10 minutes before slicing. And don’t overstuff! That tempting urge to pack in extra sausage? Resist it – too much filling makes the pastry split while baking. My golden rule? The sausage layer should be no thicker than your thumb. Oh, and always egg wash the tops twice – once before baking, and once halfway through for maximum shine!
Variations for Mini Sausage Rolls
The beauty of these little wonders is how easily you can mix things up! My kids beg for the classic version, but when I’m feeling adventurous, I love playing with flavors. Swap regular sausage for spicy chorizo and add smoked paprika—it’ll give you a kick that’s perfect with cold beer. Vegetarian? No problem! Lentil or mushroom mince works brilliantly (just add extra herbs for flavor). And let’s talk cheese—a sprinkle of sharp cheddar or crumbled feta before rolling takes these to a whole new level of delicious.
Serving and Storing Mini Sausage Rolls
Here’s the best part – these little beauties taste amazing warm or at room temp! I always serve them straight from the oven with a trio of dips: tangy mustard for the adults, ketchup for the kids, and my secret weapon – a quick honey-mustard mayo mix. Leftovers? (As if!) Store them in an airtight container for up to 2 days – just pop ’em in a 180°C oven for 5 minutes to crisp back up. They freeze beautifully too – bake from frozen adding 5 extra minutes. Perfect for emergency snack attacks!
Mini Sausage Rolls Nutritional Information
Let’s be real – we don’t eat sausage rolls for their health benefits! But if you’re curious, each golden little bundle of joy comes in at about 120 calories (yes, I’ve done the math between bites). They’ve got 5g protein to keep you going, and 7g carbs – mostly from that glorious flaky pastry. The sausage brings 8g fat per roll, so they’re properly satisfying. Just remember – these numbers can change if you use different sausage or add cheese (but really, why wouldn’t you add cheese?). Enjoy them as an occasional treat – life’s too short not to! For general guidance on pastry nutrition, you can check out resources from organizations like the U.S. Department of Agriculture.
FAQs About Mini Sausage Rolls
After years of making (and eating) these mini sausage rolls, I’ve heard every question under the sun! Here are the ones that pop up most often, along with my tried-and-true answers:
Can I freeze mini sausage rolls? Absolutely! They freeze like a dream. Just assemble them right up to the baking step, pop them on a tray to freeze individually, then transfer to a bag. When cravings hit, bake from frozen—just add 5 extra minutes to the cooking time. Perfect for last-minute guests!
What’s the best sausage to use? I swear by good-quality pork sausages—just squeeze out the meat from the casings. Fancy a twist? Try Cumberland or Lincolnshire sausages for extra flavor. For a spicy kick, chorizo works wonders (just drain excess oil first).
Why did my pastry split when baking? Usually means too much filling or not enough egg wash to seal. Keep your sausage layer thin, and always double-seal that pastry edge. If it’s really hot in your kitchen, chill the rolls for 10 minutes before baking.
How do I get that perfect golden shine? Two coats of egg wash, my friend! Brush once before baking, then again halfway through. For extra sparkle, sprinkle with sesame seeds or flaky salt before the second coat.
Can I make these ahead? You bet! Assemble them up to a day in advance and keep refrigerated. The unbaked rolls might get a bit sticky, so give them space on the tray. They’ll still puff up beautifully when baked!
Nothing makes me happier than seeing your sausage roll creations! Did you add a special twist? Maybe some unexpected spices or a genius dipping sauce? Snap a pic and tag me—I live for those golden, flaky success stories. And if this recipe becomes your new go-to (I bet it will!), leave a rating so other sausage roll lovers can find it too. Happy baking, friends!
Print20-Minute Mini Sausage Rolls That Steal the Show
Mini sausage rolls are a delicious and easy-to-make snack or appetizer. Perfect for parties or a quick bite, these rolls are crispy on the outside and filled with savory sausage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mini rolls 1x
- Category: Appetizer
- Method: Baking
- Cuisine: British
- Diet: Low Lactose
Ingredients
- 1 sheet puff pastry, thawed
- 200g sausage meat
- 1 egg, beaten (for egg wash)
- 1 tsp dried herbs (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Roll out the puff pastry into a rectangle.
- Spread the sausage meat evenly over the pastry.
- Sprinkle with herbs, salt, and pepper if desired.
- Roll the pastry tightly into a log.
- Cut the log into 1-inch pieces.
- Place the rolls on a baking tray lined with parchment paper.
- Brush the tops with beaten egg.
- Bake for 15-20 minutes until golden brown.
- Serve warm.
Notes
- You can use store-bought or homemade sausage meat.
- For extra flavor, add grated cheese or finely chopped onions.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg
