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Mini sausage rolls on a board with tomato ketchup

Mini sausage rolls

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Freezable (uncooked)
Nutrition:
HighlightNutrientUnit
kcal136
fat10g
saturates4g
carbs9g
sugars1g
fibre0g
protein4g
low insalt0.5g
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Ingredients

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

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 50ml cold water.

  • STEP 2

    Blend the sausagemeat in a food processor (if using sausages, peel away the skins) on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined.

  • STEP 3

    Unroll the pastry onto a board and cut in half lengthways.

  • STEP 4

    Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.

  • STEP 5

    Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure.

  • STEP 6

    Cut each roll into 10 pieces with a sharp knife, each about 2.5cm long, and arrange on a baking sheet. Will keep, covered and frozen, for one month. 

  • STEP 7

    Brush more beaten egg all over the pastry. Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like.

Goes well with

Recipe from Good Food magazine, January 2008

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A star rating of 4.7 out of 5.90 ratings
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