Mini Sausage Rolls
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Mini Sausage Rolls

Mini Sausage Rolls

Serves 4 | with Horseradish Dijonnaise

A finger food favourite, these savoury sausage rolls are encased in a flaky puff pastry and paired with a zippy horseradish Dijonnaise for an impressive and stress-free appetizer.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time15 minutes


/ serving 4 people

340 g

Puff Pastry

(Contains Gluten, Soy)

250 g

Italian Pork Sausage, uncased

1 unit(s)


(Contains Egg)

4 tbsp


(Contains Egg, Mustard)

2 tbsp

All-Purpose Flour

(Contains Wheat)

1 tsp

Garlic Salt

½ tsp

Dried Rosemary

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Ginger-Garlic Puree

(Contains Egg, Mustard)

Not included in your delivery

0.13 tsp


0.13 tsp



Nutrition Values

Calories600 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate38 g
Sugar3 g
Dietary Fiber2 g
Protein17 g
Cholesterol98 mg
Sodium1230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Large Bowl
Small Bowl
Measuring Spoons
Silicone Brush


Make sausage filling and prep

Before starting, preheat the oven to 425ºF.Keep puff pastry in the fridge until ready to use. Keep puff pastry in the fridge until step 2.Place a parchment-lined baking sheet in the fridge to chill. Combine sausage, 1/2 tsp rosemary, garlic salt and 1/4 tsp pepper in a large bowl. Whisk egg and 1 tbsp water together in a small bowl, then season with salt and pepper.

Start sausage roll assembly

Unroll puff pastry onto a floured work surface. (TIP: If pastry is sticky, coat your hands with some flour!)Peel back the wax paper and discard.Form sausage filling into a log the length of the puff pastry, arranging across the middle of puff pastry.

Finish sausage roll assembly

Fold the bottom edge of pastry over filling, tucking in the sides as well, then roll tightly towards the other edge, pinching the ends to seal. Continue rolling until the pastry seam is on the bottom. Brush top of sausage roll with beaten egg.Cut sausage roll into 12 equal-sized pieces. (TIP: If pastry is too soft to cut, chill sausage roll in the fridge for 5 min, until pastry is slightly firmer!)Transfer sausage roll bites to the parchment-lined baking sheet. Arrange bites flat on their sides, spaced 2 inches apart.

Bake and serve

Bake in the middle of the oven until pastry tops are golden-brown and filling is cooked through, 18-22 min.** (TIP: When sausage rolls are out of the oven, transfer sausage rolls to a paper-towel lined plate so that the bottoms don’t get soggy!)Meanwhile, combine mayo, mustard, 2 tsp creamy horseradish sauce and 1/4 tsp sugar in another small bowl. Season with salt and pepper, then stir to combine.Transfer sausage rolls to a serving platter. Serve horseradish Dijonnaise alongside for dipping.

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