Mini sausage roll recipe

This homemade sausage roll recipe is a family favourite – crispy puff pastry, juicy filling and perfect for lunchboxes or parties. Make ahead and freeze!

These sausage rolls are that recipe in our house — the one that gets requested again and again, and disappears the moment it hits the table. They’re crispy on the outside, juicy in the middle, and packed with simple, savoury flavour.

Made with good quality sausage meat, a few pantry staples and flaky puff pastry, they’re perfect for school lunches, party platters, dinner with a side salad, or sneaky freezer snacks when you just can’t be bothered cooking. I usually make a big batch, and they never last long!

Why you’ll love this recipe

• Family-approved – my crew ask for them weekly!
• Great for meal prep – freeze before or after baking
• Budget-friendly – simple ingredients, big flavour
• Perfect for school lunches, parties or dinner
• Crispy, flaky, juicy and SO moreish

How to make my homemade sausage roll recipe

1. Preheat and prep

Preheat your oven to 180ºC (fan-forced).
Line a large baking tray with baking paper.

2. Soak the breadcrumbs

In a small bowl, combine:

• ⅔ cup full cream milk
• 1 cup fresh white breadcrumbs

Set aside for a few minutes to soften — this helps keep the sausage rolls super juicy.

3. Mix the filling

Remove the casings from 1kg pork sausages and place the meat in a large bowl.
Add:

• The soaked breadcrumb mixture
• 2 eggs

Mix well to combine — hands work best here for the perfect texture. (You can use a processor or Thermomix, but don’t overwork the mixture.)

4. Roll it up

Place 5 thawed puff pastry sheets on a flat surface.
Cut each sheet in half horizontally, giving you 10 strips.

Divide the sausage mixture into 10 portions.
Place one portion along each strip in a sausage shape, then fold the pastry over and seal.
Cut each roll into 6 mini rolls and place on your prepared tray.

5. Score and brush

Use a sharp knife to cut small slits across the top of each roll.
Brush with 1 beaten egg to give them that golden finish.

6. Bake

Bake for 30 minutes, or until the pastry is puffed and golden and the filling is cooked through.

Serve warm with a generous dollop of tomato sauce. Heaven!

Freezer tips:

• ✅ Freeze after baking: Cool completely, then store in a freezer-safe container. Reheat in the oven or air fryer for a crispy finish.
• ✅ Freeze before baking: Keep them as full-size rolls (uncut), place baking paper between each one to avoid sticking, and bake from frozen when needed.

Mini sausage roll recipe

• Author: Chantelle Ellem

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Ingredients

Units USM Scale 1x2x3x

2/3 cup full cream milk

1 cup fresh white breadcrumbs

1kg good quality pork sausages

2 eggs {plus one extra}

5 sheets of puff pastry, thawed

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Instructions

1. Preheat oven to 180ºC, and line a tray with baking paper.

2. In a small bowl, place the breadcrumbs and milk. Place to the side.

3. Remove the casings from the sausages and place the meat into a bowl. You can use a processor or Thermomix to mix these, personally I find it over works the meat and it’s better done by hand. Add the milk and breadcrumb mix, as well as the two eggs and mix to combine {processor or hands, your call!}.

4. Place the puff pastry sheets on a flat surface and cut horizontally in two. Place 1/10th of the sausage mixture on the pastry in a line, and fold the pastry over. Cut each roll into six pieces and place onto the prepared baking tray. Use a sharp knife to cut slits into the top of the pastry, and brush with the remaining beaten egg. This recipe makes A LOT of sausage rolls, so you’ll have to make batches.

5. Place into the oven and cook for 30 minutes until golden. Serve with tomato sauce.

NOTE: I freeze these already cooked, and reheat for school lunches or even a cheeky, easy dinner for the girls. You can also freeze before cooking as larger rolls, but put baking paper in between the rolls before freezer because they could get stuck together.

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