The Ultimate Homemade Mini Sausage Rolls: A British Classic with a Chorizo Twist
Step into the heart of British culinary tradition with our irresistible mini sausage rolls. Forget everything you thought you knew about these savoury pastries, especially those often disappointing store-bought versions. This recipe isn’t just about making sausage rolls; it’s about crafting a true epicurean delight – succulent, generously filled, and encased in golden, flaky puff pastry. These aren’t merely snacks; they are the very essence of British gatherings, perfect for everything from elegant afternoon teas to lively game-day celebrations.
Our homemade mini sausage rolls elevate this beloved classic to new heights. We shun dry, meagre fillings and stodgy pastry, instead focusing on a substantial, flavour-packed centre that truly shines. The secret lies in a harmonious blend of high-quality pork sausage meat and a vibrant Spanish chorizo, all brought together with fresh parsley. And the best part? It’s surprisingly easy to make, thanks to the convenience of ready-rolled puff pastry.
Prepare to impress your guests and satisfy your cravings with these perfectly portioned, deeply satisfying sausage rolls. They’re as quintessentially British as a spot of tea, yet with a delightful Mediterranean hint that makes them uniquely captivating.
Why You’ll Adore This Mini Sausage Roll Recipe
These homemade mini sausage rolls are more than just a recipe; they’re an experience waiting to happen. Here’s why this version will become your new go-to:
- Gourmet Flavour, Generous Filling: Say goodbye to bland, skimpy sausage rolls. Our recipe ensures each bite is bursting with meaty flavour, thanks to a robust filling that’s perfectly seasoned and never lacking. The addition of chorizo creates a complex, smoky depth that truly sets these apart.
- Versatile for Any Occasion: Whether you’re hosting a sophisticated afternoon tea, a casual game day gathering, a festive Christmas party, or simply need an easy yet impressive finger food, these mini sausage rolls fit the bill. Their convenient size and universally loved flavour make them a crowd-pleaser for all ages.
- Effortless Preparation, Maximum Freshness: Designed with convenience in mind, this recipe allows for significant prep ahead of time. Assemble the rolls when you have a spare moment, then simply bake them fresh when needed. This ensures you get that ultimate flaky pastry and warm, tender filling with minimal last-minute fuss, making entertaining a breeze.
- Pure Pork Perfection (No Breadcrumbs): We believe in letting the quality of the meat shine. Our filling is made with proper pork sausage meat, enhanced by chorizo, without the need for breadcrumbs. This results in a dense, satisfying texture and a purer, more intense flavour profile.
- A British Classic with a Spanish Flair: This recipe beautifully marries traditional British comfort food with the vibrant, smoky notes of Spanish chorizo. The subtle warmth and paprika-infused flavour of chorizo add an unexpected yet incredibly welcome twist, transforming a familiar favourite into something truly special and exciting.
Essential Ingredients and Smart Substitutions
*A comprehensive list of ingredients can be found in the recipe card at the bottom of this page.
Ready-Rolled Puff Pastry
Using shop-bought puff pastry is a brilliant time-saver that doesn’t compromise on quality, making homemade sausage rolls accessible to everyone. For the best results, look for a “buttery” version that comes tightly rolled in paper within an elongated box. This format is incredibly convenient and consistently delivers that desired golden, flaky crust.
Most standard puff pastry packets in the UK weigh around 375g. This weight is ideal for our recipe, but a slight variation of a few grams won’t affect the outcome significantly. Popular brands like Jus-Rol (UK), Pampas (Australia), Today (South Africa), and Pepperidge Farm (USA) are excellent choices. Just be sure to double-check that you’re picking up puff pastry and not shortcrust pastry, as the distinct layers of puff pastry are crucial for that signature light and airy texture.
Pork Sausages
The foundation of any great sausage roll is, of course, the sausage itself. We typically opt for plain pork sausages to allow the other flavours to shine, but feel free to experiment with regional varieties if you’re in the UK, such as the herby Lincolnshire sausages or the peppery Cumberland kind. These can add a wonderful, unique character to your sausage rolls.
For those who prefer beef, a simple substitution of pork sausages with good quality beef sausages works perfectly, allowing you to create delicious beef sausage rolls. Alternatively, many supermarkets sell ready-prepared sausage meat, which can be an even quicker option as it eliminates the need to remove casings.
Chorizo
Chorizo is the star ingredient that introduces that delightful Spanish twist to our British classic. This richly flavoured, cured, and often smoked sausage from Spain is renowned for its vibrant red colour and distinctive taste, primarily from pork, smoked paprika, and garlic. It can be enjoyed sliced and uncooked, or cooked to infuse dishes with its incredible flavour.
For this recipe, we highly recommend using unsliced chorizo, often found in a half-ring shape. This allows you to chop it to your desired consistency, ensuring satisfying chunks in the filling. If convenience is key, pre-diced chorizo is also a suitable option. However, steer clear of the thin, pre-sliced chorizo typically meant for sandwiches, as you want more substantial, bite-sized pieces to hold their own within the sausage mixture.
If chorizo isn’t available or you prefer a different flavour profile, mild Italian sausage makes an excellent substitute. As one of our happy readers noted, “it came out really good, even though I didn’t have chorizo, so I subbed mild Italian sausage.”
“It came out really good, even though I didn’t have chorizo, so I subbed mild Italian sausage”
– “R” (Pinterest Review)
Fresh Herbs and Seasoning
The freshness of herbs truly makes a difference. We recommend using fresh flat-leaf parsley and freshly ground black pepper for the most vibrant flavour. Fresh parsley not only adds a beautiful colour but also a clean, herbaceous note that complements the richness of the pork and chorizo.
For an alternative twist, you could consider adding other herbs. Dried oregano, thyme, or rosemary can lend an earthy aroma, while fresh sage pairs wonderfully with pork and adds a classic, comforting flavour.
Egg Yolk and Milk (Egg Wash)
This simple mixture is your secret weapon for achieving that irresistibly golden, glossy, and crispy crust. The egg yolk provides richness and shine, while the milk helps to thin it slightly, allowing for an even application and promoting an incredible texture once baked.
Sesame Seeds or Poppy Seeds
For an extra touch of rustic charm and a subtle nutty crunch, a sprinkle of sesame or poppy seeds before baking is highly recommended. These tiny seeds not only enhance the visual appeal, giving your sausage rolls a professional, appetising look, but also add a delightful textural contrast. Ensure they are sprinkled onto the wet egg-washed pastry so they adhere properly during baking.
Optional Flavour Boosters
While the core recipe is fantastic on its own, a few additional ingredients can truly elevate your mini sausage rolls, allowing you to customise them to your taste:
- Crushed Garlic: A hint of garlic adds aromatic depth and a savoury warmth to the sausage mix, enhancing its overall flavour profile.
- Dijon or English Mustard: For those who appreciate a tangy kick, a teaspoon of Dijon or English mustard blended into the filling can provide a delightful zest that cuts through the richness of the meat.
- Worcestershire Sauce: A dash of Worcestershire sauce introduces a complex umami flavour, adding a savoury depth and subtle tang that makes the filling even more irresistible.
- Smoked Paprika: If you desire an even more pronounced smoky warmth, a touch of extra smoked paprika can intensify the chorizo’s character and bring another layer of flavour.
- Chilli Flakes: For a gentle warmth or a fiery kick, a pinch of chilli flakes can be added, allowing you to adjust the spice level to your preference.
- Caramelised Onion: Finely diced and gently caramelised onion adds a wonderful sweetness and deeper flavour. Use sparingly to avoid introducing too much moisture, which could lead to a soggy pastry.
- Fennel Seeds: These small seeds boast a subtle aniseed note that pairs exceptionally well with pork, reminiscent of classic Italian sausage profiles.
- Finely Grated Apple: For a hint of sweetness and additional moisture, particularly good when combined with sage, a small amount of finely grated apple can be a delightful addition.
Clever Time-Saving Hacks
Making homemade sausage rolls doesn’t have to be a messy or time-consuming affair. Implement these smart tips to streamline your preparation process:
- Keep Pastry on its Paper: For a cleaner kitchen and easier handling, leave your ready-rolled puff pastry on its original baking paper. This eliminates the need for flouring your work surface and prevents the pastry from sticking, making the entire assembly process much smoother.
- Check for Sticking After Rolling: After you’ve rolled out your pastry to the desired dimensions, gently lift and turn each strip over with the paper still attached. This quick check ensures the pastry hasn’t fused to the paper during rolling, preventing frustrating tears or sticking issues when you’re ready to fill and fold.
- Kitchen Scissors for Chopping: Ditch the chopping board for quick tasks! Use clean kitchen scissors to finely chop your chorizo directly into the mixing bowl. This is not only faster and less cumbersome but also reduces the number of utensils to wash. This trick works wonderfully for fresh parsley too, allowing you to snip it straight into your sausage mixture.
Easy Step-by-Step Instructions for Perfect Mini Sausage Rolls
Creating these delicious mini sausage rolls is simpler than you might think. Follow these clear steps to achieve golden, flaky perfection every time.
1. Begin by preheating your oven to 190°C (374°F) / Gas Mark 5. While the oven heats, line a large baking tray with parchment paper, preparing a non-stick surface for your rolls.
2. Carefully unroll your puff pastry sheet, keeping it on its original parchment paper. This clever trick means there’s no need to flour your surface, keeping your workspace clean and tidy.
3. Gently roll the puff pastry out to achieve dimensions of approximately 25cm x 35cm. Aim for an even thickness across the entire sheet.
4. Using a sharp knife or even kitchen scissors, cut the pastry sheet in half lengthwise, creating two equally sized rectangular strips. Before proceeding, gently lift and turn each strip over to ensure the pastry isn’t sticking to the paper underneath, which prevents tearing during assembly.
5. If using cased sausages, carefully remove and discard the casings with a sharp knife. Transfer the pork sausage meat to a large mixing bowl and use a fork to gently break it apart, ensuring there are no large clumps.
6. Prepare the chorizo by slicing it into 5mm thick rings, then quartering each ring to create small, bite-sized pieces. While precision isn’t essential, aim for roughly even pieces to ensure even distribution in the filling.
7. Finely chop the fresh flat-leaf parsley. The finer the chop, the more evenly its vibrant flavour will spread throughout the filling.
8. Add the chopped chorizo, finely chopped parsley, and freshly ground black pepper to the bowl with the sausage meat.
9. Using your hands, thoroughly mix all the ingredients in the bowl. Ensure the chorizo, parsley, and pepper are evenly distributed throughout the sausage meat for consistent flavour in every bite.
10. Divide the prepared sausage mixture in half. Spoon each half down the centre of a pastry strip. Using your hands, gently shape the meat into long, uniform sausage-like logs that run the length of each pastry strip.
11. In a small bowl, whisk together the egg yolk and milk thoroughly to create your golden egg wash.
12. Using a pastry brush, generously apply the egg wash along one long edge of each pastry strip. Create a border about 1.5 cm wide – this will act as the “glue” to seal your sausage rolls.
13. Carefully fold the unbrushed side of the pastry up and over the meat mixture, bringing it towards the egg-washed edge.
14. Now, fold the egg-washed side of the pastry over to slightly overlap the other side. The egg wash will adhere, creating a secure seal. Press firmly along the seam with your fingers to ensure it’s tightly closed, eliminating any gaps. Don’t be afraid to gently stretch the pastry if needed, as puff pastry is quite forgiving.
15. Gently roll each pastry tube over so the sealed seam is facing downwards. Use clean hands to gently shape and smooth out the rolls, ensuring they are uniform and any lumps in the filling are pressed evenly.
16. With the remaining egg wash, generously brush the entire surface of each sausage roll – the sides and the top. This is key for achieving that beautiful crispy, golden brown finish during baking.
17. Using a sharp knife, slice each long tube into individual mini sausage rolls, about 4cm wide. For an elegant presentation, try cutting them diagonally. To allow steam to escape and prevent the pastry from bursting, make two small, shallow slits on the top of each roll with the tip of your knife.
18. Carefully arrange the prepared sausage rolls onto your lined baking tray, leaving a little space between each to allow for even baking and puffing.
19. For an added flourish and a delightful crunch, sprinkle the tops of the egg-washed sausage rolls with sesame or poppy seeds. Bake in your preheated oven for approximately 30 minutes, or until they are beautifully golden brown and wonderfully puffed up. The internal temperature of the meat should reach a safe level.
Serving Your Delicious Mini Sausage Rolls
Once baked to golden perfection, these mini sausage rolls are ready to steal the show! For a truly rustic and appealing presentation, arrange them artfully on a large wooden board. Enhance their visual charm by sprinkling fresh greenery around them – rocket leaves, sprigs of fresh herbs, or finely chopped chives all add a lovely pop of colour and freshness.
To complete the experience, place a few small bowls filled with a variety of dipping sauces amongst the sausage rolls. Offering different options allows guests to customise their flavour journey, making each bite unique and exciting.
Can I Make Larger Sausage Rolls?
Absolutely! This recipe is incredibly versatile. If you prefer to make larger, more substantial sausage rolls (perfect for lunchboxes or a more filling snack), simply cut the filled pastry tubes into larger pieces of your desired size. Just remember that larger rolls will require an additional 5-10 minutes of baking time to ensure the filling is cooked through and the pastry is golden and crisp.
The Best Dipping Sauces for Sausage Rolls
A great dipping sauce can elevate your sausage rolls from delicious to unforgettable. Here are some fantastic options:
- Classic Ketchup (tomato sauce)
- Creamy Mayonnaise
- Zesty Garlic Mayonnaise
- Sharp Dijon or English Mustard
- Sweet Chilli Sauce for a spicy-sweet kick
- Tangy BBQ Sauce
- Fruity Chutney, such as a traditional Indian mango chutney
- Savoury Gyoza Dipping Sauce
- Rich Romesco Sauce, a Spanish roasted red pepper and nut sauce
- Fresh Pistachio Pesto or vibrant Rocket Pesto
- Earthy Beetroot Hummus for a colourful and healthy option
Make-Ahead and Freezing Instructions
These mini sausage rolls are perfect for preparing in advance, making entertaining a stress-free affair.
Preparing Ahead: You can assemble the mini sausage rolls a day or two before you plan to bake them. Once assembled, arrange them on a baking tray (without baking paper if chilling, or with if freezing) and cover tightly with plastic wrap or transfer to an airtight container. Store them in the fridge. On baking day, simply remove them from the fridge as your oven preheats, then proceed with brushing with egg wash and baking as usual.
Freezing for Later: For ultimate convenience, these sausage rolls freeze beautifully, both baked and unbaked.
Storage and Reheating Tips
Should these sausage rolls be kept in the fridge?
Yes, for food safety reasons, any leftover cooked sausage rolls should be stored in the fridge. Place them in an airtight container or wrap them well with plastic wrap to maintain their freshness and prevent them from drying out. When stored correctly, they will remain delicious for up to 3 days.
Reheating Baked Sausage Rolls
To restore their delightful crispiness, reheating in the oven is best. Place the sausage rolls on a baking sheet and warm them in a preheated oven at 180°C (356°F) for about 10 minutes, or until they are heated through and the pastry has crisped up again. Alternatively, they can be enjoyed cold or at room temperature, making them perfect for picnics or packed lunches.
Cooking and Reheating Frozen Sausage Rolls
Homemade sausage rolls are an excellent freezer-friendly option and can be frozen for up to three months. Here’s how to cook or reheat them from frozen:
For already baked and frozen sausage rolls:
- For the best texture, thaw them in the fridge overnight. Once thawed, bake at 180°C (356°F) for about 10 minutes, or until hot and crispy.
- If baking directly from frozen, add an additional 10 minutes to the heating time, ensuring they are heated through.
For unbaked and frozen sausage rolls:
- Thaw the unbaked rolls in the fridge overnight. Once thawed, brush with egg wash (if not already done before freezing), then bake at 180°C (356°F) for approximately 30 minutes, or until golden brown and puffed up.
- If baking directly from frozen, add an extra 5-10 minutes to the baking time. Keep an eye on them to ensure the pastry browns beautifully without burning.
Frequently Asked Questions About Mini Sausage Rolls
A soggy bottom is a common issue, but easily avoidable! Here’s how to ensure a perfectly crisp base for your sausage rolls:
- Always use a cold or room-temperature baking tray. Placing pastry on a hot tray can cause the bottom to steam and become soggy.
- Avoid greasing the baking tray with oil or butter. Instead, opt for baking or parchment paper, which creates a non-stick surface without adding excess moisture or fat that can lead to sogginess.
Maintaining that delightful crispiness is key! Follow these tips:
- Ensure you brush them thoroughly with an egg and milk wash before baking. This creates a beautiful golden crust that stays crispier.
- To revive crispiness in leftover sausage rolls, reheat them in the oven at 180°C (356°F) for about 10 minutes. Avoid microwaving, as this will make them soft and chewy.
Pastry splitting can be frustrating, but it’s usually due to one of two reasons:
- The inner curl of ready-rolled puff pastry can sometimes develop small cracks when unwrapped due to how tightly it’s rolled. Before using, gently smooth over any visible cracks with damp fingertips.
- Stretching the puff pastry too thinly during assembly can weaken its structure, making it prone to tearing and splitting as it bakes and expands. If you notice any small gaps or tears, gently pinch them shut with your fingertips before baking.
Sausage rolls, as known in the UK, are less common in the United States. Americans are more familiar with “pigs in blankets.” However, the term “pigs in blankets” refers to frankfurters wrapped in pastry in the US, while in the UK, it typically describes cocktail sausages wrapped in bacon, often served as a festive side dish, especially during Christmas dinner.
A traditional British sausage roll, featuring minced pork (or a blend like ours with chorizo) wrapped in flaky puff pastry, shares some structural similarities with both, but stands as a distinct and cherished culinary item in its own right.
More Puff Pastry Recipes You’ll Love
If you enjoyed these mini sausage rolls, you’ll love exploring other delicious ways to use versatile puff pastry. Here are a few more recipes to inspire your culinary adventures:
- Creamy Chicken and Leek Pies with Puff Pastry
- Hearty Cheese and Onion Pasties with Puff Pastry
- Easy Chicken Sausage Rolls with Puff Pastry
- Homemade Butter Chicken Pies (Mini Chicken Pies)
Recipe Card: Mini Sausage Rolls
Mini Sausage Rolls
Forget those disappointing shop-bought sausage rolls with their dry, stodgy pastry and meagre filling. This easy homemade version packs a punch with a substantial meaty centre and a golden, flaky, puff pastry crust.
Print Recipe
Cuisine: British, International
Cook Time: 30 minutes
Ingredients
For the pastry
- 1 roll ready-rolled puff pastry – circa 375g/13oz
- 1 egg yolk
- 1 tablespoon milk
- Sesame or poppy seeds – for decoration
For the filling
- 450 gram (1lb) pork sausages – or sausage meat
- 130 gram (3oz) chorizo sausage
- 2 tablespoons flatleaf parsley, chopped
- 0.5 teaspoon freshly ground black pepper
Instructions
*Please see the blog post above for step-by-step photos
- Preheat the oven to 190C/374F/gas mark 5 and prepare a baking tray with parchment paper.
Prep the pastry
- Unroll the puff pastry and keep it on its original paper; there is no need to flour the surface this way. (1 roll ready-rolled puff pastry)
- Roll the puff pastry out to about 25cm x 35cm.
- Cut the sheet in half lengthwise to create two equal sections. Gently turn each strip over to ensure it isn’t sticking to the paper.
Make the filling
- Using a sharp knife, remove and discard the casings from the pork sausages. Place the sausage meat in a large bowl and gently break it apart with a fork. (450 gram (1lb) pork sausages)
- Chop the chorizo into small pieces by slicing it into 5mm thick rings, then quartering each ring. Precision isn’t important; just aim for small, bite-sized pieces. (130 gram (3oz) chorizo sausage)
- Finely chop the fresh parsley. (2 tablespoons flatleaf parsley, chopped)
- Add the chorizo, finely chopped parsley, and pepper to the sausage meat. (0.5 teaspoon freshly ground black pepper)
- Mix thoroughly to evenly distribute the ingredients.
Assembling the sausage rolls
- Split the sausage mixture in half and spoon it down the centre of each pastry strip. Shape the meat into long sausage-like logs.
- In a small bowl, combine the egg yolk and milk to make an egg wash. (1 egg yolk, 1 tablespoon milk)
- Brush the beaten egg along one long edge of each pastry strip, creating a 1.5 cm-wide egg-washed border.
- Fold the unbrushed side of the pastry up and over the meat mixture.
- Fold the egg-washed side of the pastry over to overlap the other side. The egg wash will help seal the pastry. Press along the seam with your fingers to seal it tightly and eliminate any gaps. Don’t be afraid to gently stretch the pastry as needed – it’s quite flexible.
- Roll each tube over so the seam side is down. Use clean hands to shape the rolls, smoothing out any lumps.
- Brush the sides and top of the pastry generously with the remaining egg wash for a crispy, golden finish.
- Slice each tube into equal pieces, about 4cm wide. For a fancier look, cut them diagonally! Use the tip of a knife to make two small slits on top of each roll to let steam escape while baking.
- Transfer the sausage rolls onto the lined baking tray.
- Sprinkle with sesame or poppy seeds and bake in the preheated oven for about 30 minutes or until golden brown and puffed up. (Sesame or poppy seeds)
Notes
Can you make large sausage rolls?
Yes! Just cut the sausage rolls to your desired size and bake for an extra 5-10 minutes.
Make ahead instructions
Planning ahead? Prepare the mini sausage rolls a day or two in advance and store them in the fridge until you’re ready to bake. Just remember to take them out when preheating the oven.
If you prefer to bake from frozen, assemble the rolls and freeze them. When you’re ready, bake them straight from the freezer, adding a few extra minutes to the cooking time.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Delicious Companions: Other Party Snacks to Pair with Sausage Rolls
Sausage rolls are fantastic on their own, but they truly shine as part of a larger spread. Here are some excellent party snack ideas that complement their savoury goodness, creating a balanced and exciting menu for any gathering:
- Crispy Fish Goujons: Light and flaky, offering a delightful seafood contrast.
- Sausage Plait with Caramelised Onions and Crispy Bacon: Another savoury pastry, but with different flavours and textures.
- Creamy Potato Salad: A cooling and hearty classic that provides a wonderful textual counterpoint.
- Crispy Spring Rolls: Introduce an Asian flavour with these popular fried delights.
- Spicy Buffalo Cauliflower Bites: A vegetarian alternative with a zesty, spicy kick.
- Mixed Nuts: A simple yet satisfying snack, offering crunch and rich flavour.
- Garlic Bread: A universal crowd-pleaser; elevate it by making your own with this delicious roasted garlic butter recipe.
- Mini Roast Potatoes: Fluffy on the inside, crispy on the outside – always a hit.
- Glazed Chicken Wings: Sweet, sticky, or spicy, chicken wings are a party staple.
- Classic Devilled Eggs: A retro favourite that’s creamy and flavourful.
- Loaded Nachos: A fun, interactive, and customisable dish perfect for sharing.
- Baked Meatballs: Savoury and versatile, great with various sauces.
- Easy Chicken Sausage Rolls: For those who prefer a lighter meat option.
- Crispy Crumbed Mushrooms: A delightful vegetarian bite with a satisfying crunch.
- Mini Butter Chicken Pies: A fusion favourite that brings exotic flavours.
- Classic Chinese Lettuce Wraps (Yuk Sung): Fresh, light, and full of vibrant taste.
- Festive Charcuterie Board: A beautifully arranged selection of meats, cheeses, crackers, and fruits.