Chicken and Beef Ready Made Sausage Rolls

Chicken Sausage Rolls are an easy recipe! Switching it up from the regular beef or pork, they even have vegetables in them. Make chicken mince sausage rolls for lunch, dinner, a party, or kid's lunch boxes.

Chicken Mince Sausage Rolls

Recipes like my Mini Sausage Rolls and Air Fryer Sausage Rolls are all about the easy method to use real beef sausages to make these delightful pastries.

My Pecan Pinwheels and Nutella Puff Pastry Pinwheels give us sweet options that contrast with the savory.

Jump to:

• Recipe Highlights
• Ingredients
• Instructions
• Chicken Sausage Rolls Method
• Serving Suggestions
• Substitutions and Variations
• How to Guide
• Frequently Asked Questions
• Expert Tips
• More Delicious Party Food Recipes
• 📖 Recipe

Recipe Highlights

This recipe is all kindofs of yum, here are the top reasons why you will love it:

• Store bought puff pastry saves time and energy.
• Can be made in advance.
• Can be oven baked or air fried.
• Kid friendly.
• Freezer friendly.
• Packed with vegetables.
• Leaner protein than beef or pork.
• Combination of chicken mince and chicken sausages for a robust filling.
• Filling seasoned with cardamom and dried onion for maximum flavour.
• Minimal prep time needed.
• Filling is juicy and tender, not dry and chewy.

This sausage roll recipe is unique. It brings together a combination of ingredients that compliment each other. You will be delighted at the easy crispy, flaky juicy chicken yum combo!

Ingredients

Everything you need to make the sausage rolls is shown in the photo below. For measurements and instructions, scroll to the recipe card at the bottom of the post.

Ingredients needed for the recipe

As you can see, the recipe calls for:

• puff pastry: this is such a versatile and handy ingredient to always keep in the freezer. Use it for both sweet and savory recipes. We need it to be thawed prior to use, so grab it out 1st or leave it in the fridge overnight so it is soft and flexible.
• chicken mince: you might know this as ground chicken also. It is great for using in stir fries, pies, pastries and rissoles. This has a tendency to hold a lot of liquid, so be sure to drain any excess off before adding to the other ingredients.
• chicken sausages: it is rather uncommon to be able to purchase chicken sausage meat from the supermarket the same way you can regular pork sausage meat. For this reason, I use standard chicken sausages, and remove the casing (cover).
• carrot: this is a great ingredient for these sausage rolls as it packs vegetables in as well as absorbing some of the moisture from the chicken. You can use finely grated carrot and add more or other vegetables if you wish also.
• cardamom: we use this to help season the filling for the sausage rolls. It is a lovely spice with lots of flavour. We only need a small amount for the recipe.
• dried onion: we save time and tears by using dried onion flakes. They are readily available in the herbs and spices section of the store. You don't have to chop or shed a tear, you simply add them to the rest of the sausage roll filling mixture.
• salt and pepper: these 2 ingredients are also used to season the sausage roll filling.
• egg: the purpose of the egg is both to seal the sausage roll filling inside the pastry, as well as to help stick the combined seeds to the top of the sausage rolls. We only need 1 egg and we whisk it (beaten egg) with a fork.
• combined seeds: I like to use both sesame seeds and poppy seeds to sprinkle over the sausage rolls. This makes them a little different to when I make beef or pork sausage rolls. The contrasting colours of the 2 seeds also helps to give lift to the pale white carrot speckled sausage roll filling.

Top Tip 1: As we add flavour through spice and the vegetables, I recommend plain chicken sausages, not those filled with garlic, cheese and or other ingredients.

Instructions

Here is the method to make these sausage rolls. The pastry can be thawing whilst you prepare the filling.

Step by Step Instructions 1 to 4

• Remove casing from chicken sausages (Photo 1)
• Add chicken mince, sausages, spices & carrot to food processor (Photo 2)
• Blitz to combine the chicken filling mixture (Photo 3)
• Spoon sausage roll filling onto puff pastry (Photo 4)

The best way to remove the casing from the sausages is to use a sharp knife.

Hold the sausage in one hand. Use the tip of the knife in the other, to slide into one end of the sausage roll and cut up along the entire length. Then simply pull the casing off the sausages.

Top Tip 2: Once the casing is removed, simply place the (naked) sausages into the food processor. This will ensure the soft, tender meat does not stick to the chopping board/plate.

Step by Step Instructions 5 to 8

• Roll pastry around filling mixture, use egg to seal (Photo 5)
• Cut pastry free from remaining sheet and into portions (Photo 6)
• Brush each sausage roll with whisked egg, sprinkle with seeds (Photo 7)
• Bake sausage rolls for 25 to 30 mins (Photo 8)

Chicken Sausage Rolls Method

When you roll the pastry around the sausage mixture, use the pastry brush to seal the opening. Ensure there is a slight tail (base/overhang) for the sausage roll.

You can make each long sausage into 4 or 5 portions.

Use the pastry brush again to coat with whisked egg.

Simply sprinkle the seeds over the egg and they will stick.

Top Tip 3: The more even and consistent brushing you do will result in more golden sausage rolls. Ensure the egg is whisked thoroughly so there is no big goopy bits of egg on top.

Once the sausage rolls are cooked, turn the oven off, allow them to cool slightly in the warm oven, before using an oven mit to remove the tray and kitchen tongs to place the sausage rolls onto a wire cooling rack.

BBQ and tomato sauce are great for pastry and I would never knock them.

However, if you are feeling slightly adventurous, I recommend trying the pairing of plum sauce.

It is sweet, slightly sticky and a flavour dense sauce that really does the chicken filling and crispy pastry justice.

The chicken mince offers a leaner, less fatty filling to the sausage rolls and you may find yourself coming back for seconds, thirds etc!

Seasoned meat wrapped in crispy, flaky pastry, cooked to perfection and dunked in sauce, does it get any better?

Serving Suggestions

Sauce, sauce, must have sauce!

Be it my recommended pairing with plum sauce, a homemade sauce like my Mustard Yogurt Sauce or simply store bought tomato or BBQ, pies and sausage rolls always need sauce!

Serve with salad, cooked peas, mashed vegetables or Gravy Fries for a completely indulgent feast.

Substitutions and Variations

There are a couple of things to do to switch this recipe up a little. These are my suggestions:

• Add additional vegetables (zucchini, peas, capsicum).
• Serve with BBQ and or tomato sauce.
• Use only either poppy seeds or sesame seeds to top.
• Make the sausage rolls shorter or longer depending on serving purpose.
• Add a teaspoon of curry powder in place of the cardamom.
• Add some red pepper flakes.

You will find whilst a simple recipe, there is much flavour, variations and textures to be had in the creation!

How to Guide

How to Serve

To serve the sausage rolls, fill a small bowl of plum sauce. You can also use either tomato (ketchup) or BBQ sauce.

Depending on the occasion, be it lunch or a party, you may like to serve a simple garden salad on the side. Frozen peas cooked in the microwave are another quick serving suggestion.

How to Freeze

To freeze the sausage rolls, 1st make them, bake till golden brown, remove from oven and allow to cool on a baking rack. Then transfer to a sealed air tight container.

They can be frozen for up to 3 months.

How to Reheat

To reheat cooked sausage rolls simply place on baking mat into a preheated oven for 15 mins. You can also use the air fryer, which will reheat them in 10 to 15 mins.

To reheat frozen sausage rolls, it is not necessary to thaw them 1st.

Simply place on silicon baking mat and place into preheated oven.

Frequently Asked Questions

What goes with sausages in a roll?

You can add herbs, spices, chopped vegetables, masked potato and or ground meat.

How many calories are in a chicken sausage roll?

Each sausage roll as 234kcal calories.

This is based on a sheet of puff pastry making 8 individual sausage rolls.

How do you make sausage rolls not soggy?

If the sausage roll filling is too wet, there is a risk that the sausage rolls become soggy.

You can avoid this, by ensuring any liquid from the chicken mince is drained and using the vegetables ie carrot to absorb some of the moisture in the recipe.

Do you put egg in sausage roll mix?

We do not put egg into the sausage roll mix.

We use a beaten egg both to seal the filling inside the pastry as well as brush the top before baking.

How long do homemade sausage rolls last in freezer?

The sausage rolls can be frozen for up to 3 months.

Simply allow to cool, then place into a sealed, air tight container.

Is it best to freeze cooked or uncooked sausage rolls?

You can freeze both raw and cooked sausage rolls.

One thing to consider with uncooked sausage rolls is that the pastry will stick to things it comes in contact with.

So use sheets of go between if freezing uncooked sausage rolls.

Can you prepare sausage rolls in advance?

Yes, you can make the sausage rolls ahead of time.

Once baked, simply store in the fridge or freezer in a sealed air tight container.

They are best served hot, so simply reheat or oven bake till the centre of the sausage rolls is heated through.

Can I freeze sausage rolls made with frozen pastry?

Yes, you can freeze sausage rolls made with frozen pastry.

Either oven bake then let cool or separate with go between freezer sheets ensuring they don't stick to each other.

Expert Tips

There are my top tips and tricks I want to share with you for delicious sausage rolls that work every single time:

• Return any unused pastry sheets to the freezer. They dry out if left too long in the fridge.
• Don't use breadcrumbs or flour in the recipe as these make the filling too dry.
• If using the Air Fryer, ensure you lightly spray the basket or tray so that the raw pastry does not stick as it cooks.
• Use a zip lock bag to pipe the sausage mixture onto the pastry.
• Ensure there is a slightly overhang at the base of the sausage rolls.
• Once they are cooked, turn the oven off and allow them to cool in the oven. The pastry will crisp and firm as it cools.
• Use kitchen tongs to transfer cooked sausage rolls to cooling rack.
• Ensure filling is heated through if reheating prior to consumption.

Best Tip: Have plenty of sauce (and a variety) on hand when ready to serve!

More Delicious Party Food Recipes

It is not a party without a plate of sausage rolls, party pies and some chocolate crackles! Here are some more suggestions you might like to try:

• Golden Syrup Cornflake Cakes
• Coco Pop Crackles
• Cheese and Tomato Pinwheels
• Pesto Pinwheels
• Cheese and Bacon Pinwheels
• Air Fryer Frozen Mozzarella Sticks
• Air Fryer Frozen Spring Rolls

Party on with the finger food my friends!

Adrianne xx

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📖 Recipe

• 1 Food processor

• 1 Chopping board

• 1 Knife

• 1 Baking tray

• 1 Silicon Mat (or Parchment Paper)

• 1 Small bowl

• 1 Pastry Brush

• 1 Cooling rack

• 1 Oven Mit

• 1 Kitchen Tongs

• 600 grams chicken sausages Note 1
• 2 carrots Note 2
• 500 grams chicken mince Note 3
• 2 sheets puff pastry Note 4
• 1 teaspoon cardamon
• ½ teaspoon cracked black pepper
• ¼ tsp salt

• Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.

• Remove frozen puff pastry sheets from the freezer and allow to thaw. Note 5

• Use the food processor to finely dice the carrot. Note 6

• Use a sharp knife and chopping board to remove the casing from each sausage. Discard the casings.

• Add chicken mince, chicken sausages, carrot, cardamon, dried onion, salt and pepper to the food processor and blitz for 15 - 20 seconds to combine. Note 7

• Lay one sheet of puff pastry onto the chopping board.

• Spoon the chicken filling mixture onto the pastry in a log (sausage width). Note 8

• Wrap the pastry around the chicken filling mixture. Use a pastry brush to coat a small tail bit of pastry and a sharp knife to cut the pastry sheet. Note 9

• Cut the long roll of pastry into 4 or 5 individual sausage rolls. Place these onto silocon baking mat on baking tray.

• Repeat to make remaining sausage rolls.

• Place the baking tray into the middle rack of the oven. Bake for 25 to 30 mins, until the pastry is light golden brown. Note 10

• Use the pastry brush to coat each indivdual sausage roll. Sprinkle the combined sesame and poppy seeds onto the top of each.

• Allow to cool slightly, then serve with plum sauce.

• Note 1 It is rather uncommon to be able to purchase chicken sausage meat at the supermarket, the same way that you can purchase beef sausage meat.For this reason, I use plain chicken sausages and remove the casing. Try and get ones without additional flavours such as cheese, garlic and herbs. We add our own flavour to the filling, so plain sausages are best.
• Note 2 You will need to dice the carrot before you add any other ingredients. Otherwise the blades don't have the room to chop the carrot. So add this ingredient to start with, blitz and then add the chicken mince and remaining filling ingredients.
• Note 3 This is a great versatile ingredient that is often used in stir fry's, meat balls and rissoles. It does contain a fair amount of moisture, so ensure when adding it to the filling mixture that any excess juices are discarded.
• Note 4 You want to buy frozen puff pastry sheets. (Not short crust or phyllo pastry). In Australia it is in the freezer section, often sold in 6 square sheets or more. It is one of the best ever ingredients to have on hand as there are millions of things both sweet and savoury that you can make with it.
• Note 5 The pastry needs to be thawed. If it is still frozen, it will crack when you try and roll it. So either defrost it in the fridge the night before. Or grab it out 1st and set it on the bench whilst preparing the sausage roll filling.
• Note 6 Either grate the carrot or use the food processor to finely dice it. Either option will work fine. If using the food processor, seenote 2above.
• Note 7 I have written this step as if you have removed the carrot from the food processor after blitzing it. You don't have to do this, however, I did to show you the blitzed carrot in the ingredients photo. You might keep the blitzed carrot in there and then add the chicken mince, chicken sausages, etc etc.
• Note 8 You can use a zip lock bag to transfer the chicken mixture to the pastry. If you choose to do this, ensure any air is removed before sealing the bag. Also don't make the cut on the corner of the bag too big as it will mean the with of the sausage rolls is also too big. (1cm ish is perfect). This will mean you get less of the filling mixture on your fingers, however, using a spoon and finger tips to shape is also a perfectly good method (also works if you are out of zip lock bags).
• Note 9 Each 1 sheet of pastry can be used for 2 long lengths of sausage rolls. Work in a manner that you use half of it, cut the sheet in half and then use the other half. Don't however, cut the sheets in half to begin with. You need to roll and ensure that the pastry will see with a slight edge.
• Note 10 If any part of the pastry has been missed when coating with the egg mixture, this is fine as it will still puff and get crispy, however it will be paler in colour. Don't be alarmed if the sausage rolls do not have a consistent (exact) same colour across each of them.
• Portion Size Note: The kcal is per one individual sausage roll. You can make them smaller or larger and this will either increase or decrease the calorie count.

Calories: 234 kcal | Carbohydrates: 13 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 43 mg | Sodium: 416 mg | Potassium: 167 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1125 IU | Vitamin C: 1 mg | Calcium: 7 mg | Iron: 1 mg

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