Easy Mini Sausage Roll Recipe

Who doesn't love a good, old-fashioned pastry roll and a nice side of sausage for breakfast? If you want to get fancy with things and combine the two, the result is these incredible mini sausage rolls. These rolls are a great addition to any breakfast spread, and whether you're serving them as the main course or as a side, they always do the trick. The combination of the flaky pastry and herbed sausage is truly a match made in heaven. 

Recipe developer Ting Dalton came up with this easy mini sausage roll recipe, and just as the title suggests, they're pretty simple to throw together. "Honestly, there is nothing better than homemade sausage rolls. These delightful bite-sized treats are super tasty, really moreish, and really easy to make," Dalton raves. She also provides a few of her favorite occasions to whip up a batch of sausage rolls. "They're brilliant for serving at parties — or just as a snack. Leave them to cool and pack in lunch boxes or take them out on a picnic. Everyone will love them." We can attest to the fact that they are a crowd pleaser. 

Head to the store and fill your cart with the ingredients needed to make this excellent breakfast dish. You will need ready-rolled puff pastry, good quality pork sausages, an egg (beaten), mixed herbs, and Dijon mustard.

Once you have those few things, you can whip up these easy mini sausage rolls.

This recipe requires the use of an oven, so go ahead and preheat yours to 300 F. While you wait for the oven to heat up, grab the ready-rolled puff pastry. "The key to making these so simple is using ready-made puff pastry. You only have to cut the pastry slice into two ready-to-fill and then roll and bake," Dalton notes. 

On a cutting board or flat surface, slice the pastry in half lengthwise, so you have two long lengths.

Now, grab the sausage and remove them from their skins. You can go ahead and discard the skins since you won't need them. "Use good quality pork sausages and slit the skin off them and use the meat," Dalton recommends. "Alternatively, you can buy sausage meat too."

Take out the Dijon mustard and use a pastry brush to brush the middle of each pastry strip lightly. "I like a bit of mustard and a sprinkling of herbs, but you can go for flavors you like — even spreading ketchup or chutney on the pastry," Dalton shares. "Or sprinkling with some cheese, to make cheesy sausage rolls. Have fun trying out different flavor combinations."

Now, it's time to add the sausage to the pastry strips. Line up half the sausages along the middle of one of the pastry strips. Be sure to stretch the meat to cover the entire length of the pastry. Repeat the process with the remaining pastry and sausage.

To add more flavor to the sausage, sprinkle the herbs over the top. Then, grab the bowl with your beaten egg and brush the top length of each pastry strip with the egg wash. Now, you can go ahead and roll up the sausage rolls from the bottom of the strip.

Turn the rolls over and use a fork to close the seam so they don't come apart.

Once you close the sausage rolls, brush the top with the more of the egg mixture. This will help it cook and get golden brown in the oven. Then, cut each of the sausage rolls into mini rolls. This recipe yields 20 rolls, so you should be able to get ten pieces from each roll.

Add the sausage rolls to a baking tray and pop them into your preheated oven. Set the timer for 20 minutes and bake until the pastry is nice and golden brown.

Carefully remove the sausage rolls from the oven and set them to the side to cool so you don't burn your mouth. These are great warm or cold — it's just based on your preference!

Another great part about this recipe is that you can make it in advance. "These are great to make ahead, keep them in the fridge and then egg wash and bake them if you want to serve to guests," Dalton shares. "You can also freeze these for up to three months, then bake them in the oven for around 15 to 20 minutes." Bon appétit!