Chicken sausage rolls have all the rich flavour you like in a sausage roll using lean chicken mince. They’re perfect for party finger food snacks, lazy lunches and the perfect snack for kids. They’re easy to make and kind of fun too.
If you love sausage rolls as much as I do, try my all time favourite and nostalgic homemade sausage rolls – a much loved family recipe that’s so easy to make.
Why you’ll love it
Kids and adults alike love sausage rolls – they’re easy to make, full of flavour and suit every occasion. We love making these for a weekend lunch or dinner when we’re watching the Big Bash or the footy.
That perfect, crisp and flaky puff pastry outside encases a rich and flavourful chicken filling that everyone will love. It’s so simple – the filling is all mixed in one bowl and then you just assemble the sausage rolls and bake.
Get the little ones involved too. Making sausage rolls with my mum is one of my most treasured childhood memories. These are a great recipe for kids getting started with baking.
Ingredients you’ll need
A bunch or basic and readily available ingredients makes these simple any time you want them. These sausage rolls are made with chicken mince making them slightly leaner than their traditional cousins.
Detailed quantities and instructions in the recipe card below.
- Chicken mince: Lean chicken mince / ground chicken is all you need here. While the flavours in this recipe have all been crafted to suit the chicken perfect you could swap it for turkey, pork or beef if you like too.
- Puff pastry: Life is too short to make puff pastry, at least that’s my story and I’m sticking to it?! Ready-rolled puff pastry is available in all supermarkets but I urge you to buy a good one. I use a brand called Borgs and always have great results. The flavour is good, even though it’s not a traditional butter puff pastry.
- Carrot: While I’m very much a believer of sausage rolls tasting like sausage and not filled with unnecessary vegetables, I do add carrot to these. Just a little but enough to add the perfect sweetness that works so well with the chicken.
- Onion and garlic: Onion and garlic are both there to add an oomph of umami flavour. The onion is grated so that it incorporates easily into the mix and cooks along with the chicken mince so you aren’t biting into big chunks of uncooked onion.
- Thyme: I love adding a little herb to my sausage rolls. Fresh thyme works great here and so does sage.
- Panko breadcrumbs: Chicken mince is quite sticky, so adding some breadcrumbs not only makes it easier to manage, it also bulks the sausage rolls out a little.
- Mustard powder: Don’t worry, these don’t taste mustardy – there is just a touch of mustard powder in here to add a little complexity. You can use the same amount of hot English mustard.
- Salt and pepper: Salt and pepper are the perfect seasoning. You could also add a touch of cayenne if you want some spice.
- Egg and flour: Flour and egg are used in the assembly of the sausage rolls. Flour for rolling the meat in to make it easier to roll into a log and egg to brush the pastry with so that it bakes up golden.
- Sesame seeds: While optional, sesame seeds add a little garnish on top of the rolls and extra texture to the chicken sausage rolls. You could also use poppy seeds, nigella seeds or black sesame seeds.
How to make chicken sausage rolls
Making sausage rolls is easy and a lot of fun too. The filling is mixed in one bowl and then you just roll it up in pastry.
Detailed instructions in the recipe card below.
- Make the filling: In a large mixing bowl, mix together the filling ingredients until everything is dispersed evenly (photo 1).
- Shape the filling: Take ⅓ cup of the filling and roll it in some flour to make it easier to then roll into a long log shape. Place the log just an inch or less in from the edge of the puff pastry sheet (photo 2).
- Fold the pastry: Use your finger to brush a little water along the edges of the pastry. Fold the pastry edge closest to you over the top of the sausage and press it down on the other side (photo 3). Cut off the excess pastry, then use a fork to seal all the edges together, press down firmly. Trim the excess again to neaten them up (photo 4), then cut into 5 pieces (photo 5).
- Finish and bake: Pierce the top of each sausage roll with a sharp knife to allow steam to escape, then place them on a baking tray at least 1 inch apart. Brush with beaten egg yolk, then sprinkle over some sesame seeds (photo 6) and bake for around 25 minutes.
- Serve: These are best served still hot from the oven but can be eaten at room temperature or cold too. I often eat them as is but my hubby loves a sauce so these ones are served with tomato sauce (ketchup) and a honey mustard sauce.
Tips and tricks
Chicken sausage rolls are so easy to make but there are a couple of tips worth mentioning.
- Press out the air: When you are folding the pastry over, make sure to pull it firmly up against the sausage inside and push out any air pockets. This way, once they’ve finished baking, the sausage won’t be wanting to fall out of it’s pastry case.
- Seal well: Make sure to press firmly with the fork so the edges are well sealed together so they don’t pop open as they bake. Or see my alternate folding method below.
- Alternate folding method: While I love this style, because I love the crispy edges of pastry it creates almost as much as the filling itself, you don’t need to use this fold and seal method. You can simply roll the pastry around the sausage filling, leaving a seam at the bottom and no edges to seal.
Can sausage rolls be made ahead
You can make these chicken sausage rolls ahead of time, then just bake them when you want to serve.
After you’ve rolled and folded and have little raw sausage rolls, just stack them up on a plate or tray and cover well with plastic wrap or store in an airtight container.
Chill in the fridge for up to 1 day or you can freeze them for up to 2 months.
While best served fresh and hot, you can store leftover baked chicken sausage rolls in an airtight container in the fridge (or well wrapped in plastic wrap) for 2-3 days.
Reheating sausage rolls
You’ll get the best result from reheating these in the oven at 180C / 350F / 160C fan forced for 12 minutes. They’ll be all perfectly hot and crispy again. You can also reheat them in an air fryer for about 5 minutes. You can use a microwave but the pastry won’t be as crisp.
If you try this chicken sausage rolls recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
More recipes you’ll love
- Homemade Sausage Rolls (Beef)
- Stuffed Turkey Sausage Rolls (like turkey stuffing in sausage roll form)
- Italian sausage rolls
- Crumbed Sausages
- Mini Chicken Pot Pies
- Chorizo Arancini
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Chicken Sausage Rolls
FOR THE FILLING
- 500 g chicken mince (ground chicken)
- ¼ cup grated red onion (about 1 small onion)
- ½ cup finely grated carrot (about 3/4 medium carrot)
- 1 clove garlic, minced
- ½ cup panko breadcrumbs
- 2 teaspoons fresh thyme leaves
- ½ teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup plain (all purp) flour
- 3 ½ sheets pre-rolled puff pastry, thawed but chilled
- 1 egg yolk, beaten with a dash of water
- 2 teaspoons sesame seeds (optional)
- Preheat the oven to 200C / 395F / 180C fan forced. Line 2-3 large baking trays with baking paper.
- In a large mixing bowl, combine the filling ingredients – chicken mince, onion, carrot, garlic, breadcrumbs, thyme leaves, mustard powder, salt and pepper. Use a spatula to mix well making sure everything is evenly distributed.
- Take roughly ⅓ cup (about 90g / 3.2oz) of the sausage mix and roll it in the flour. Roll it into a sausage shape about 2cm shorter than the width of your puff pastry.
- Place the sausage on the pastry about 2cm in from the edge. With your fingertip, brush a little water along the sides of the pastry next to each end of the sausage and along the long side closest to you. Now fold the side closest to you over the top of the sausage and, pulling it in tightly so there is no air trapped inside, seal it on the other side by pressing it to the bottom layer of pastry. Press down the edges.
- Trim the now very long sausage roll away from the rest of the pastry, then use a fork to press firmly down around the 3 joined sides to seal them tightly. Use a knife to trim away a little excess pastry and neaten them up, then cut the roll into 5 smaller pieces.
- Bake for 24-26 minutes, until they’ve puffed up nicely and have turned golden on top.
- All ovens vary – check for doneness 2-3 minutes before the recipe suggests.
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