Skip the fuss and let store-bought ingredients take the work out of entertaining with this irresistible mini sausage rolls recipe.
Made with ready-rolled puff pastry and featuring a flavour-packed filling of sausage meat spiced up with apple sauce and sage & onion stuffing mix, they are the ideal last-minute party food snack.
These bite-sized bundles of buttery, flaky pastry and savoury sausage filling are the perfect snack to enjoy while mingling with friends.
The cocktail sausage rolls are perfect for festive drinks parties, children's parties, Christmas buffets, and even after-school snacks!
👩🍳 Love sausage rolls? Try my easy sausage roll recipe next!
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✔️ Why you'll love this recipe!
- Quick and easy to make.
- Made with store-bought puff pastry.
- Perfect for Christmas and parties.
- Freezer Friendly.
🛒 Ingredients
Ready-Rolled Puff Pastry - Store-bought ready-rolled puff pastry is such high quality that making your own really isn't necessary. You can use shortcrust pastry instead, but the results won't be as flaky or buttery.
Sausage Meat - Either purchase pre-made sausage meat or squeeze the meat from 6 large sausages.
Apple Sauce - Adds flavour and sweetness to the filling. Cranberry sauce can be substituted if preferred.
Dry Stuffing Mix - An 80g package of dry stuffing mix, like sage and onion, adds loads of flavour when added to the sausage meat.
Egg - An egg is used for glazing the pastry before baking.
🔪 How to make mini sausage rolls
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: In a large bowl, mix together the sausage meat, apple sauce, and dry stuffing mix.
Two: Lay the ready-rolled puff pastry sheet onto a board and cut it into 3 equal horizontal slices with a sharp knife.
Three: Equally distribute the sausagemeat into the middle of each horizontal slice of pastry (see picture below), leaving a gap on the top and bottom edges.
Four: Brush the bottom edges with egg then fold the tops over to meet the bottoms. Use a fork to press down the pastry and secure the sausage meat inside.
Five: Cut each long roll into 10-12 equal slices, depending on how small you want your sausage rolls to be. Place on a lined baking sheet (you'll probably need two).
Six: Glaze with an egg and bake for 20 minutes.
💭 Top tips
- These mini sausage rolls are ideal for make-ahead entertaining. The best method is to prepare them up to the baking stage and then freeze. Begin by placing the unbaked rolls on a baking sheet and freezing for two hours to solidify. This open freezing prevents them from sticking together. Then, transfer the frozen sausage rolls to an airtight freezer bag or container. When ready to bake, no defrosting is needed. Simply place the frozen rolls directly onto a baking sheet and bake as usual, extending the cooking time by 5-10 minutes if needed.
- For easy slicing, use a sharp knife. Placing the pastry dough on a wooden cutting board provides stability and traction. From there, carefully cut the rolls to the desired size. The sturdy surface helps ensure clean, precise cuts of the delicate puff pastry.
🍴 Serving suggestions
Serve the sausage rolls with a homemade cranberry sauce dip at a festive buffet or drinks party, with devils on horseback, brie and cranberry tear and share bread, chocolate orange tiffin bars, mince pie swirls, and fresh cranberry muffins!
They're also good on their own with ketchup, BBQ sauce, or brown sauce for dipping.
📖 Variations
- For extra flavour, add half a teaspoon of mustard powder to the sausagemeat filling.
- Swap the apple sauce for red onion chutney or cranberry sauce.
- Prefer using shortcrust pastry? Check out my recipe for shortcrust pastry sausage rolls!
- Try different flavours of dry stuffing mixes. There are usually lots of different ones available around Christmas!
- Sprinkle poppy seeds or sesame seeds on top before baking. They will stick easily to the egg glaze.
- Make them vegetarian by replacing the sausage meat with vegetarian sausage.
🥡 Storage
Store - The cooked sausage rolls can be stored in an airtight container in the fridge for up to 3 days.
Reheat - The mini sausage rolls can be served cold, at room temperature, or hot. To reheat, place the sausage rolls on a baking sheet and place them in a hot oven for 3-4 minutes. You can also reheat the mini sausage rolls in an air fryer.
Freeze - The sausage rolls can be frozen for up to 3 months. If you freeze them unbaked, there is no need to defrost them before baking. Just pop them straight into the oven and add a few minutes to the cooking time.
❓ FAQs
Yes, you can squeeze the meat out of casings from raw sausage links. Just break the meat into small pieces before mixing it into the filling.
Preheat the oven to 220 C (200 fan). Place the mini sausage rolls onto a lined baking sheet and bake in the oven for 3-4 minutes.
Microwaving sausage rolls causes the pastry to become soft and soggy. It's much better to reheat them in a hot oven or air fryer to keep the pastry crisp.
Yes, you can make the filling up to 24 hours in advance. Store it in the fridge until ready to assemble. Bring to room temperature before using.
😋 More recipes using puff pastry!
- Cheese and Bacon Turnovers
- Apple and Blackberry Turnovers
- Puff Pastry Mincemeat Pinwheels
- Puff Pastry Tarts
- Caramelised Onion and Feta Tart
- Air Fryer Sausage Rolls
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Recipe
Mini Sausage Rolls
Equipment
- Mixing Bowl
- Baking Sheets
Ingredients
- 320 g Ready Rolled Puff Pastry Sheet
- 300 g Sausage Meat
- 80 g Sage and Onion Stuffing Mix
- 2 tablespoon Apple Sauce
- 1 Egg beaten
Instructions
- Preheat the oven to 210 °C (190 fan) and line two large baking sheets with baking paper.
- In a large bowl mix together the sausage meat, apple sauce, and dry stuffing mix.300 g Sausage Meat, 80 g Sage and Onion Stuffing Mix, 2 tablespoon Apple Sauce
- Lay the ready-rolled puff pastry sheet onto a board and cut it into 3 equal horizontal slices with a sharp knife.320 g Ready Rolled Puff Pastry Sheet
- Equally distribute the sausagemeat into the middle of each horizontal slice of pastry, leaving a gap on the top and bottom edges.
- Brush the bottom edges with egg then fold the tops over to meet the bottoms. Use a fork to press down the pastry and secure the sausage meat inside.1 Egg
- Cut each long roll into 10-12 equal slices, depending on how small you want your sausage rolls to be. Place the sausage rolls onto a lined baking sheet.
- Glaze with an egg and bake for 20 minutes until golden brown and crispy.1 Egg
Notes
- These mini sausage rolls are ideal for make-ahead entertaining. The best method is to prepare them up to the baking stage and then freeze. Begin by placing the unbaked rolls on a baking sheet and freezing for two hours to solidify. This open freezing prevents them from sticking together. Then, transfer the frozen sausage rolls to an airtight freezer bag or container. When ready to bake, no defrosting is needed. Simply place the frozen rolls directly onto a baking sheet and bake as usual, extending the cooking time by 5-10 minutes if needed.
- For easy slicing, use a sharp knife. Placing the pastry dough on a wooden cutting board provides stability and traction. From there, carefully cut the rolls to the desired size. The sturdy surface helps ensure clean, precise cuts of the delicate puff pastry.
- Swap the apple sauce for onion chutney or cranberry sauce.
- Try different flavours of dry stuffing mixes. There are usually lots about around Christmas!
- Sprinkle poppy or sesame seeds on top before baking. They will stick easily to the egg glaze.
- Make them vegetarian by replacing the sausage meat with a vegetarian sausage.
Helen
Love how easy these are! Perfect party food 🙂
Emily Flint
Anything rolled in puff pastry is a winner in my book! These are going to be perfect for my party,...but I might have to make a batch ahead of time to "test" them out. LOL!
Toni
I loved how easy this is to make!! My family loved it.
Tavo
Those look very yummy! perfect for get-togethers!
Heather Perine
What a wonderfully easy savory app to make for Thanksgiving!! Love the idea of sausage and applesauce together. And with puff pastry can't go wrong!
Alan Atkinson
Looks like a winner to me. Yum!
Diana
I make these on a regular basis as my husband loves them. However he hates sage and onion so I substitute this for a teaspoon of English mustard as well as the apple which gives a bit of a bite. They go down a treet at paty time. they are so good that I made a batch to take to a party. Another couple made some as well. All mine were eaten in no time at all and nearly all hers were left. Tell you all how good these yummy sausage rolls are and cheap and quick to make.