Mini sausage rolls

Mini sausage rolls

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(40 ratings)

By

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 20

Everybody's favourite party food. John Torode's trick is to add water to the sausage mix, which makes the pastry puff up

Nutrition and extra info

Additional info

  • Can be frozen uncooked
Nutrition info

Nutrition

kcalories
136
protein
4g
carbs
9g
fat
10g
saturates
4g
fibre
0g
sugar
1g
salt
0.52g

Ingredients

  • ½ small garlic clove
  • handful parsley, chopped
  • 400g pack sausagemeat or sausages
  • 375g pack ready-rolled puff pastry
  • 1 beaten egg, to glaze

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of your knife on a chopping board. Mix together with the parsley and stir in 50ml cold water. Place the sausagemeat in a food processor (if using sausages, peel away the skins), turn on to a high speed, pour the garlic-flavoured water into the mixture, then season with pepper.
  2. Unroll the pastry onto a board and cut in half lengthways. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure. Use a sharp knife to cut each roll into 10 pieces, each about 2.5cm long, and place on a baking sheet. Can be made up to this point 1 month in advance and frozen. To cook from frozen, simply add 10 mins to cooking time below.
  3. Brush more egg all over the pastry. Place in the oven and cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Remove and eat hot or cold with tomato ketchup if you like.

Recipe from Good Food magazine, January 2008

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Comments

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traceymcv's picture
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I've made this recipe several times now and always turns out well. The addition of the garlic gives another dimension to the flavour......really yummy. So easy to do, a good one for the children to try. They'll really impress their friends!

teresahall's picture
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Wasnt over impressed with these. Adding the water made the sausagemeat lose texture, and they didnt rise any different to ordinary sausage rolls. Wont make them again

nance1's picture
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s
They were great i used sainsburys buthers choice sausage meat definately on the Christmas list

mayetr's picture

thank you so much for this recipe. I prepared this for my daughter's b-day and everybody loved it.

nemesis's picture
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YUM! Made these for the first time this evening and felt compelled to comment! Very easy, very tasty and definitely on the list as a 'make again'.

ryanabbott's picture

a great recipe. what i did when i made them, i add mango chutney along the pastry then put the sausage meat on top. they taste lovley, everyone enjoyed them :)

cakequeen75's picture
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Fantastic recipe, love the trick of adding a little water, these kept the sausage rolls really moist and helped the pastry puff up far more...I have made these for afternoon teas and kids parties and a fortnight ago for a big garden party on the sunday following my sisters wedding and with a large, varied selection of food that my sisters guests are still talking about....these were the first thing to go!

prislau's picture

This is the first time i tried making sausage rolls. The recipe is very easy to follow and the result is simply yummy!!

angelsb's picture
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Just made these for the kids - very simple and very tasty! Used a 500g pack of fresh puffed pastry. Using 3/4 of it uses up the sausage meat mix and makes about 50 sausage rolls.

natalie1979's picture
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Delicious! These went down a storm at my mum's birthday party - they had everyone asking for the recipe. They're really easy to make too - I was a sausage roll novice, but there's no looking back!

myrascarola's picture

This recipe is the best made

emmawelsh's picture
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Very pleased that the filling did stay in place. They taste lovely - think I over did the garlic a little bit, but hey it's good for you!! Yum Yum.

emmawelsh's picture
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Have made these this afternoon and frozen them pre-baking - all ready for christmas. They look great, I'm really hoping that the sausagemeat stays inside the pastry as they bake - a little worried. Will let you know.

chrissi51's picture

Made a trial run of these, pre-Christmas. They are yummy and very moreish. The pastry puffed up really nicely with the addition of the water to the sausage meat. Will be making some more in the run up to Christmas.

scaryant's picture
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This is a nice simple recipe and I love sausage rolls, however I prefer the Australian variety.

If you want to make the Australian sausage rolls you just substitute pork mince for lean beef mince. I find pork very oily and fatty, whereas beef isn't as much. You can also mix equal quantities of pork and beef together (like a good meatball) to give a nice mixed flavour.

For a twist you can add more adventurous flavouring to some of the mince like ground chilli power, paprika, garlic, spring (salad) onions, etc. One or more!

rebekahinlondon's picture

Hello. I made these for the other half's family and they went down a storm. Super easy to make, but i cut them a bit thin, so they were a bit like sausage roll discs, but they somehow seemed even more impressive. One problem, they're a bit too moorish and we all ruined our dinner fromeating too much!

ccraig86's picture
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YUM!!!

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