Mini sausage rolls

Mini sausage rolls

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(55 ratings)

Prep: 20 mins Cook: 30 mins


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


  • kcal136
  • fat10g
  • saturates4g
  • carbs9g
  • sugars1g
  • fibre0g
  • protein4g
  • salt0.52g
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  • ½ small garlic clove
  • handful parsley, chopped



    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



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


  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, questions and tips

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17th Sep, 2012
I've been making these for ages now, never any left. The only thing i change is the size, make giant ones for dinner served with spicy onions.
20th Aug, 2012
Yum, yum, yum! Delicious. The sausage meat from the butchers made the differenece, so tasty. I was really impressed by how easy and quick these were to make and so incredibly worth it for the difference in taste, compared to baught ones.
13th Jun, 2012
These were a huge hit with my 2 young nephews and brother-in-law and instead of mixing the garlic and water etc. I just bunged the whole lot in the magimix together. I also didn't have any parsley so used fresh chives.
12th Apr, 2012
I made half of these with sausagemeat and the other half I filled with potato which had been mashed with cheddar cheese and a little fried onion. They were both delicious.
12th Mar, 2012
So quick & easy to do.... I used a Pork Salsa sausage meat & everyone loved them. Will use this again & again just changing what sausage meat I use. ;0)
22nd Jan, 2012
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!
1st Jan, 2012
My mum made these for new years eve and they were very yummy!
29th Dec, 2011
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!!!
22nd Dec, 2011
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 !
21st Dec, 2011
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!


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