Mini sausage rolls
Golden, flaky mini sausage rolls — perfect hot or cold for buffets. Make ahead and freeze for last-minute party success.
Mini sausage rolls are the unmissable staple at any British buffet — flaky pastry, savoury sausage filling and that irresistible golden finish. They travel well, can be made ahead and are loved by people of all ages.
This recipe keeps things straightforward: ready-rolled puff pastry and good-quality pork sausages. Chill the assembled logs before baking — it’s the trick that gives you neat, crisp rolls every time.
Ingredients
- 8 pork sausages — sausagemeat removed from skins
- 375 g ready-rolled puff pastry
- 1 brown onion — finely chopped
- 15 g fresh parsley — finely chopped
- 15 ml English mustard
- 1 large egg — beaten (use for sealing and egg wash)
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 15 ml sesame seeds — optional, for scattering
- 15 ml olive oil
Equipment
- baking tray
- pastry brush
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a baking tray with baking paper.
Heat the olive oil in a frying pan over a medium heat. Add the finely chopped brown onion and sweat until soft and translucent, about 5 minutes. Remove from the heat and leave to cool for 5 minutes.
Remove the skins from the pork sausages and place the sausagemeat in a mixing bowl. Add the cooled onion, fresh parsley, English mustard, sea salt and black pepper. Mix with your hands or a spoon just until combined — do not overwork.
Unroll the ready-rolled puff pastry on a lightly floured surface. Divide the pastry into two equal rectangles. Shape the sausage mixture into two even long logs and place one log along the long edge of each pastry rectangle. Brush the far edge of each pastry strip with a little beaten large egg and roll tightly to encase the meat. Seal the join well.
Place the two logs seam-side down on the lined baking tray. Chill in the fridge for 30 minutes to firm the pastry (this helps prevent shrinkage in the oven).
Brush the top of each log with the remaining beaten large egg. Sprinkle the sesame seeds over the top if using. With a sharp knife score the tops lightly and cut each log into 12 equal pieces to make 24 mini rolls. Arrange cut-side up with a little space between each piece.
Bake in the preheated oven for 25–30 minutes until the pastry is deep golden and the filling is cooked through. If unsure, the internal temperature should reach 70°C.
Allow the mini sausage rolls to rest for 10 minutes on the tray, then transfer to a serving platter and serve warm or at room temperature with English mustard.
Tips
- Chill the assembled logs for at least 30 minutes — it prevents the pastry shrinking and the filling leaking.
- For tidy cuts wipe the knife blade between slices so the pastry doesn't drag and tear.
- Make ahead: bake then freeze on a flat tray; once frozen store in a bag. Reheat from frozen at 180°C fan/200°C conventional for 12–15 minutes.
- If serving at a buffet, keep them whole on the platter and provide toothpicks so guests can help themselves without them falling apart.
- Use a thermometer to check the filling reaches 70°C if baking times vary with your oven.
Substitutions
pork sausages → vegetarian sausagemeat (use 350–400 g vegetarian sausage mince)
Noticeably differentready-rolled puff pastry → rough puff pastry (same weight)
Stays closesesame seeds → poppy seeds or nigella seeds, same quantity
Stays closeEnglish mustard → Dijon mustard, same quantity
Stays close
Nutrition
Per serving · estimated
- 140
- Calories
- 5 g
- Protein
- 9 g
- Carbs
- 9 g
- Fat
- 1 g
- Fibre
- 2 g
- Sugar
- 300 mg
- Sodium
FAQ
Can I make these ahead and freeze them?
Yes — assemble and cut, then freeze the raw pieces on a tray until firm and transfer to a bag. Bake from frozen, adding 5–8 minutes to the bake time.
How do I stop the pastry from leaking?
Ensure the pastry join is well sealed and brush sealing edges with beaten egg. Chill the logs before slicing and baking — that firms the fat and reduces leaking.
Can I use pre-cooked sausages instead?
You can, but pre-cooked sausages will give a drier texture; remove skins, crumble the meat and mix with a little softened butter or mayonnaise to bind before using.
Are the rolls safe to leave on a buffet?
They can be served at room temperature for a few hours. For long events keep them in a warm oven (under 80°C) or on a warming tray and discard after 4 hours.
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