Mini Sausage Rolls
A fun fact about me that many of you might not know is that I am half Australian. The composition of “Hapa” in Hapa Homecooking is half Korean, half Australian. I’m also an Australian citizen. A common Australian lunch item that you don’t find in many places in the US is sausage rolls. The best part? They’re only three ingredients. I’ve been wanting to share my version of these mini sausage rolls with you all for some time now. I think they’re perfect for entertaining or for your littles. This recipe creates perfectly crisp, delicious, and tender rolls!
The three main ingredients are Italian sausages, store-bought puff pastry, and egg wash. If you don’t have Italian sausage, you can use ground pork and season it yourself, but using Italian sausage makes it a bit faster and easier. Some additional ingredients you may want are ketchup for dipping and Maldon salt for garnish.
After preheating your oven to 400 degrees, you’ll want to unroll your puff pastry. I like to use a rolling pin to stretch the pastry out a bit so it’s just a smidge thinner than how it comes. Then you’ll want to take your Italian sausage links out of their casings by using a knife to cut a line down the side of each link. Remove the casings and spread the sausage on top of the puff pastry in a line, following the pastry’s fold line. Cut along the fold lines to create 3 separate rectangles. Next, roll the pastry completely around the sausage, forming a log. Wet the other edge of the pastry to seal it. I like to brush the logs with an egg wash to give them a nice brown finish once they’re done baking. You can make an egg wash by beating one egg and mixing it with a tablespoon or two of water. Lastly, trim the logs down to individual rolls. I usually make each roll about 2 to 3 inches in size, but you can make them whatever size you like.
Before placing the mini sausage rolls in the oven to bake, take a paring knife and create one or two slits on the top of each roll. This makes them a little more decorative and allows the steam to vent. I also like to sprinkle them with a little bit of Maldon salt before baking. Once that’s done, you can place them in the preheated oven to bake for about 20 to 24 minutes. Your baking time will vary, depending on how thick you made the rolls.
Once you take them out of the oven check the internal temperature of the meat to make sure it’s cooked through. Try to resist the urge to bite into them right away, and let them cool for a few minutes before plating them. I like to dip them in ketchup, as the acidity pairs well with the meat and pastry. Enjoy!
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Mini Sausage Rolls
1 sleeve of store-bought puff pastry
3 large Italian pork sausages
Egg wash (1 beaten egg mixed with 2 tablespoons of water)
Maldon sea salt
Optional: ketchup and a cold beer
Preheat the oven to 400 degrees.
Unfold your puff pastry sheet and roll it out slightly. Using a paring knife, cut at the seams making three rectangular pieces.
Remove the sausages from their casings and spread them out across the middle of the puff pastry rectangle in a long log.
Wrap the pastry over the sausage, making sure to seal the edge and ends.
Brush the top of the logs with egg wash and cut them into 2 – 3-inch pieces. Make two light slashes on the tops of the sausage roll bites.
Transfer the rolls onto a parchment paper-lined baking sheet and sprinkle them with Maldon sea salt.
Bake for 20 – 24 minutes, until golden brown.
Best served with ketchup and a cold beer. Enjoy!
If you don’t have Italian sausage, try seasoning some ground pork.