Mini sausage rolls

Mini sausage rolls

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(46 ratings)

Prep: 20 mins Cook: 30 mins

Easy

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

  • Can be frozen uncooked

Nutrition:

  • kcal136
  • fat10g
  • saturates4g
  • carbs9g
  • sugars1g
  • fibre0g
  • protein4g
  • salt0.52g
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Ingredients

  • ½ small garlic clove
  • handful parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 400g pack sausagemeat or sausages
  • 375g pack ready-rolled puff pastry
  • 1 beaten egg, to glaze
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments (60)

nikki2907's picture
5

I made these in advance for boxing nite and they cooked from frozen really well. I didnt realise how simple they are to make. I used a little more garlic than the recipe, you could tell the difference between the ones that were homemade and the ones i bought. No camparison!

robbs10's picture

My mum made these for new years eve and they were very yummy!

jstargrl's picture
5

These are gorgeous though I admit I did alter it ever so slightly.... I used a squirt of garlic puree (much more convenient) and a dash of mixed herbs instead of parsley. Heaven!!!

keymer's picture

Such a simply recipe and yummy results. I add some bottom of the jar red onion relish along with the garlic and water and without the food processor bit. Only problem was how to cut into mini rolls without the sausage meat ozing out. Never mind tasted great !

louisesco's picture
5

My first try at sausage rolls and well impressed. My son loves sausage rolls more than anything and he said they were better than the ones the abker makes.
So easy and cheap to make, the garlic and parsley make them delicious! Will definitely make these again, and perfect for christmas. Very happy!

LavenderLifeUK's picture

My hubby LOVES sausage rolls! And I decide to make my own just to be more sure about the quality of what he is eating. I love the simplicity of this recipe. I made half a batch, using ASDA Extra Special Sunblush Tomato and Basil sausages (How delicious they are!!) and I frozen them for later on. i am looking forward to it!! Thank you SO much for the recipe!! xxx

wongie3's picture
5

Oh my Lord these are brilliant, I made two batches one with the garlic & parsley and one with just the pork sausage meat. Although the pork sausage meat was really good quality they were not a batch on the ones with the garlic & parsley, I shall definately be making these again.

co2011's picture
5

I made these last night and added some grated cheddar cheese to the sausage mixture - they were delicious.

Tiffany1983's picture
5

Very tasty! I combined this recipe slightly with another one on here, by using sesame seeds sprinkled on top before putting in the oven. They looked and tasted great, especially with the garlic, I also added mixed herbs as well as the parsley. I brushed the tops with milk rather than egg as its cheaper.
Simple and quick, will make again for sure!

thelastchef's picture

Pucker,can't stop eating

culinarydelights's picture
5

Certainly would trust John Torrode's recipes. I started using his Thai Trek book several years ago now and it is excellent - certainly better than recipes I have had from Thailand!
Grateful for the tip with the water in sausage rolls as it works:)

culinarydelights's picture
5

Pleased for the 'water' tip. I usually turn out a good sausage roll it has been said.
Definitely trust John Torrode's recipes as first started using them since I discovered Thai Trek!!

lucy123pig's picture
5

Tasty and very easy to make.

vikingpurplepenguin's picture
4

Tasty. I added chilli powder instead of parsley. Unfortunately due to my rubbish oven they did burn on the bottom (but most everything does :( so wasn't a departure from the usual for us). Used excellent quality sausages from my local butcher.

duluwa's picture
5

I just made some of these, but vegetarian, for a party. I used quorn red Leicestershire and onion sausages (from the chilled section in the supermarket) which i thought might not make a good 'sausagemeat' but they blended well and the outcome was very good :)

laurasashabobo's picture
5

I made these as part of a picnic lunch, and they are SO NICE :) Everybody loved them, but I think in future, I'd follow the advice of the recipe and only use half a clove of garlic, instead of the whole one I used :)

thomasknipe's picture
4

Love them did this for my catering gcse challenge thing.Yummy :D
Thanks Thomas knipe

eleanorisme's picture
3

These were very tasty and my family really emjoyed them.

:)

carlylion7's picture
5

Amazing!!! Made these for a family gathering for my birthday and everyone loved them! I used Tesco Free From sausages, just because we had them in at the time, I found adding 70 ml water to the mix worked better as the "Free From" sausages don't lose as many juices when cooked.

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