Golden Mini Sausage Rolls – Flaky Puff Pastry Christmas Appetizer Everyone Craves

Okay, so mini sausage rolls are basically my go-to when I need to look like I’ve got my life together at parties. They’re ridiculously easy, everyone devours them, and honestly? They make your kitchen smell AMAZING.

Look, I’m gonna be honest… the first time I tried making these, I used those weird frozen ones from the grocery store. You know the ones. They tasted like cardboard wrapped in sadness. Never again.

Why Mini Sausage Rolls Are My Party Secret Weapon

Here’s the thing—I think… no, I KNOW these work better than any fancy appetizer I’ve ever stressed over. Last Christmas, I spent three hours on some elaborate cheese board situation. Everyone circled the mini sausage rolls like hungry wolves and basically ignored my artisanal brie. Still bitter about it, honestly.

My neighbor Sarah (the one who always brings store-bought cookies to potlucks) asked for this mini sausage rolls recipe after she tried them. That’s when I knew I’d nailed it.

The Secret Nobody Tells You About Mini Sausage Rolls with Puff Pastry

Do NOT use cheap puff pastry. Just don’t. I tried saving money once—big mistake. It didn’t puff, it just kind of… laid there, sad and flat. Get the good stuff. I usually grab Pepperidge Farm because it’s everywhere and actually works.

And another thing… room temperature puff pastry is your friend. Cold pastry tears. Ask me how I know. (Spoiler: I’ve torn approximately 47 sheets in my lifetime)

What You’ll Need for the Best Mini Sausage Rolls

Shopping for this is pretty painless. Here’s what I grab:

For the filling:

• 1 pound ground sausage (I use Jimmy Dean—regular or spicy, your call)
• 1 small onion, minced super fine (crying through sunglasses doesn’t help, tried it)
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon fennel seeds (optional but SO good)
• Salt and pepper
• 1 egg, beaten (for that shiny golden top)

For the pastry:

• 2 sheets frozen puff pastry, thawed
• Flour for dusting (because sticky dough is the worst)

Now, here’s where people get fancy—some mini sausage rolls British style include breadcrumbs in the meat mixture. I’ve done it both ways. With breadcrumbs, they’re slightly lighter. Without, they’re more intensely sausage-y. Both work. Don’t overthink it.

How to Make Mini Sausage Rolls (The Real Way)

Step 1: Preheat your oven to 400°F. Yeah, I know everyone says this first, but I’m that person who forgets and then everything goes wrong. Set a timer on your phone if you’re like me.

Step 2: Mix your sausage with the onion, garlic, sage, and fennel seeds. Use your hands. It’s gross but effective. Season with salt and pepper. Not too much salt—the sausage is already salty. Learned that the hard way when my first batch tasted like the ocean.

Step 3: Roll out your puff pastry on a floured surface. Not too thin! About 1/8 inch thick. Mine always ends up uneven and weird-shaped. That’s fine. We’re making rustic appetizers, not pastry for the Queen.

Step 4: Cut each sheet into three long strips. You should have six strips total.

Step 5: Here’s where it gets fun—divide your sausage mixture into six portions. Roll each portion into a long snake shape and place it along one edge of each pastry strip. The key is—oh wait, I forgot to mention—don’t overfill them or they’ll explode in the oven. (Learned this during Thanksgiving 2023. Disaster. Complete disaster.)

Step 6: Roll the pastry over the sausage filling and press to seal. Brush the edge with a tiny bit of water if it’s being stubborn.

Step 7: Cut each long roll into 1-inch pieces. You’ll get like 8-10 mini sausage rolls per strip, so roughly 50-60 total.

Step 8: Place them seam-side down on a baking sheet lined with parchment paper. Give them space—they puff up. Brush the tops with beaten egg. This is what makes them golden and gorgeous.

Step 9: Bake for 20-25 minutes until they’re puffed and golden brown. The mini sausage rolls cooking time can vary depending on your oven. Mine runs hot, so I check at 18 minutes.

Mini Sausage Rolls Air Fryer Method (Because Someone Always Asks)

Yeah, you can totally make these in an air fryer. I’ve done it when I’m making a smaller batch. Set it to 375°F and cook for about 12-15 minutes. They come out crispier, actually. Just don’t overcrowd the basket or they’ll steam instead of crisp up.

Can You Freeze Mini Sausage Rolls? (YES.)

This is the part where these become even MORE genius. You can freeze them either before or after baking.

Before baking: Assemble everything, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen—just add 5 extra minutes.

After baking: Let them cool completely, freeze, then reheat in the oven at 350°F for about 10 minutes. The frozen mini sausage rolls you buy at the store have NOTHING on homemade ones you’ve stashed in your freezer. Trust me.

I usually make a double batch and freeze half. Future me is always grateful.

What About Mini Sausage Rolls Calories?

Look, I’m not gonna lie to you—these aren’t diet food. Each mini sausage roll is probably around 80-100 calories depending on how big you cut them. But honestly? They’re so satisfying that a few go a long way.

If you’re watching calories, you could use turkey sausage. I tried it once for my health-conscious sister-in-law. They were… fine. Not as flavorful, but definitely lighter.

Serving These at Parties (Real Talk)

Make them ahead. Seriously. The day of your party, you’ve got 800 other things to stress about. These can be assembled the night before, refrigerated, and baked right before people arrive.

I always put out spicy mustard and ketchup for dipping. Some people are fancy and do chutney. My kids dip them in ranch because kids are weird.

They’re best warm, but room temperature is totally fine too. I’ve eaten leftovers straight from the fridge at midnight. Still delicious. (Don’t judge me.)

Common Mistakes I’ve Made So You Don’t Have To

• Using hot sausage meat: It’ll shrink the pastry. Let everything cool down.
• Skipping the egg wash: They’ll still taste good but won’t look as pretty. Sometimes I’m lazy and skip it anyway.
• Cutting them too big: Then they’re just regular sausage rolls and that’s not the vibe. Mini is the magic here.
• Forgetting to vent them: Poke a couple tiny holes in the top if you’re worried about explosions.

Actually, you know what? Even when I mess them up, people still eat them. So there’s that.

Why These Mini Sausage Rolls Beat Everything Else

I’ve tried the Pioneer Woman’s version (too much cheese for my taste—didn’t think that was possible, but here we are). I’ve bought the fancy ones from that bakery near me that charges $3 each. EACH.

These homemade ones? Better. And way cheaper. And you can make them exactly how you like them.

Plus, your house smells incredible while they bake. My 8-year-old actually came downstairs at 6 AM once because the smell woke him up. He refuses to eat anything green, but these? He’ll eat six before breakfast.

Final Thoughts (If You’re Still Reading)

This mini sausage rolls recipe is one of those things I keep making because it just works. They’re not fancy or complicated. They won’t win any cooking show competitions. But they’ll disappear from the plate faster than anything else you make.

Someone at my last party asked if I catered. I almost lied and said yes, but then I remembered I was wearing my apron with the coffee stain, so I confessed.

Make them for your next gathering. Or just make them for yourself on a random Tuesday. No judgment here.

Happy cooking! And may your pastry always puff properly 🙂