Sausage Rolls are perfect for picnics, party finger food or lunch box fillers and are really easy to make yourself! I like to use some of my homemade puff pastry to make a small batch on these mini Sausage Rolls on a Sunday, that I can then include in my packed lunches for uni that week!
You can also cut your sausage rolls into larger ones, personally I prefer the mini version though as they are easier to pick up and eat!
How do you make sausage rolls?
Sausage Rolls are made by rolling sausage meat in a delicious buttery and flaky puff pastry. You can either use shop-bought puff pastry (fridge or frozen) or you could try making your own! For the basic recipe and tips for success for making puff pastry, read my baking basics post about puff pastry here.
Chose a good-quality sausage for the meat (I use these Cumberland sausages), and then flavour it with whatever you like! I chose to use caramelised red onions in this recipe, however, adding different herbs, small chunks of cheese or even diced apple could also be an option!
More Recipes:
If you want to increase your baking repertoire, I´d really recommend making your own puff pastry. You can find the recipe for it here.
Or, why not try and make your own shortcrust pastry, another baking staple. It´s perfect for making Mini Custard Tarts, Christmas Mince Pies or this delicious Bakewell Tart with Feathered Icing!
Homemade Mini Sausage Rolls with Caramelised Onions
Recipe
This recipe will make about 12 mini sausage rolls or 3-4 larger ones. It is easily halved or doubled, tripled, etc. – depending on how many you want to make!
Ingredients (makes 12 Mini Sausage Rolls):
- 300g of shop-bought or homemade puff pastry
- 1 tbsp olive oil
- 1 medium red onion, finely chopped
- a few sprigs of fresh thyme, finely chopped
- 250g good-quality Cumberland sausages
- 1 egg beaten
- 1 tbsp sesame seeds
Method:
- If you are using shop-bought puff pastry and it is frozen, start by defrosting it. If you are making your own, follow my recipe for puff pastry here. Chill the pastry in the fridge until ready to use.
- Next, finely chop the red onion. Heat a tablespoon of olive oil in a frying pan. Fry the onion over a medium heat until soft and caramelised. Add the thyme and cook for another minute.
Leave the onions to cool. - Cut the ends off of the sausages and squeeze the meat out of the skins into a bowl. Add the cooled onions, season with a little salt and pepper and mix until well combined.
- Preheat the oven to 200°C.
- Next, lightly dust the surface with flour and roll out 300g of the puff pastry into a long rectangle, about 15×40 cm.
- Align the meat in a long sausage down the middle of the pastry (see picture above).
- Brush some of the beaten egg along the edges of the pastry. Then fold one edge over the filling, before folding the other side on top. Seal and roll over so that the seam is facing down.
- Next, cut the pastry roll into individual mini sausage rolls, about 3cm wide, and place on a baking tray.
- Brush the sausage rolls with the remaining egg and sprinkle with some sesame seeds.
- Bake the sausage rolls in the preheated oven for 20-25 minutes until the pastry is puffed up and golden brown and the sausage meat is cooked through.
- Leave your mini sausage rolls to cool on a wire rack. They are best eaten on the day they are made but can be stored in an airtight container in the fridge for 2-3 days.
