Mini Sausage Rolls. Pork sausage in crisp puff pastry, cut into small party rolls and baked until the filling reaches a measured temperature. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A small savory party roll
Puff pastry folds around a sage-seasoned ground-pork sausage rope, then cuts into individual bites. A thin mustard layer adds tang without turning the filling into a dip.
Twenty-four pieces and the stated oven timing are working estimates, not a tested batch.
Start with the right pastry and sausage
Use thawed sheets according to the package and raw ground pork sausage, not cooked links. Brands differ in salt and fat, so note the one used in a trial.
Dijon and the pastry may have additional allergens. Check the full package rather than relying only on the obvious wheat and egg.
Ingredients for 24 rolls
| Ingredient | Amount | Use |
|---|---|---|
| Thawed puff pastry | 2 sheets | About 17 ounces total; check package thaw directions. |
| Raw ground pork sausage | 1 pound | Remove casings if using links. |
| Dijon mustard | 2 tablespoons | Thin layer on pastry. |
| Dried sage | 1/2 teaspoon | Mix into sausage. |
| Freshly ground black pepper | 1/4 teaspoon | Mix into sausage. |
| Large egg, beaten | 1 egg | Seal and brush pastry. |
Step-by-step method
- Heat oven to 400°F and line two sheets. Mix 1 lb raw ground pork sausage with 1/2 tsp dried sage and 1/4 tsp pepper. Unfold two thawed pastry sheets and cut each into two long strips; brush a total of 2 tbsp mustard thinly along the strips.
- Divide sausage into four even ropes and place one along each strip. Brush one pastry edge lightly with beaten egg, fold pastry over sausage and seal the seam. Cut each long roll into six small pieces, making twenty-four provisional rolls.
- Arrange seam side down with space on sheets, brush remaining egg over tops and bake about 25–30 minutes until puffed and golden. Probe the center of several different pieces: ground pork filling must reach at least 160°F on a food thermometer, not merely look browned through pastry.
- Rest five minutes and serve twenty-four provisional pieces. Record pastry brand, sausage size, center readings and actual yield in a kitchen trial.
Four ropes, then small cuts
Cut each pastry sheet into two long strips. Divide sausage evenly into four ropes and fold each strip around one, sealing with beaten egg.
Cut each long roll into six and set seam side down. If pieces are much larger or smaller, a tester should revise the cook time and portion count.
Bake the filling through
Golden pastry is only a visual cue. FDA lists 160°F for ground meats; use a thermometer in the pork filling of more than one roll.
Good Food has a mini roll reference, not verification of the proposed sage-mustard formula or temperature outcome. Rest briefly before serving.
Serving and holding
Serve warm on a platter. No precise buffet hold, refrigerated interval or reheating method has been validated for the pastry's crispness.
Local sausage stews have different search intent, though full party-appetizer overlap still needs review.
Sausage roll questions
Are the sausages cooked before wrapping?
No. The measured filling is raw and cooks inside the pastry to at least 160°F.
How many pieces does a long roll make?
Six provisional pieces from each of four pastry strips.
Can I judge by brown pastry?
No. Check the pork center with a thermometer.
Further reading and related Chefly recipes: Good Food mini sausage rolls; FDA meat cooking table. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Mini Sausage Rolls. Category: Appetizers. 24 rolls. Prep approximately 25 minutes; cooking approximately 30 minutes; additional cooling/chilling approximately 5 minutes; total approximately 60 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 sheets Thawed puff pastry; 1 pound Raw ground pork sausage; 2 tablespoons Dijon mustard; 1/2 teaspoon Dried sage; 1/4 teaspoon Freshly ground black pepper; 1 egg Large egg, beaten.
Instructions: Heat oven to 400°F and line two sheets. Mix 1 lb raw ground pork sausage with 1/2 tsp dried sage and 1/4 tsp pepper. Unfold two thawed pastry sheets and cut each into two long strips; brush a total of 2 tbsp mustard thinly along the strips. Divide sausage into four even ropes and place one along each strip. Brush one pastry edge lightly with beaten egg, fold pastry over sausage and seal the seam. Cut each long roll into six small pieces, making twenty-four provisional rolls. Arrange seam side down with space on sheets, brush remaining egg over tops and bake about 25–30 minutes until puffed and golden. Probe the center of several different pieces: ground pork filling must reach at least 160°F on a food thermometer, not merely look browned through pastry. Rest five minutes and serve twenty-four provisional pieces. Record pastry brand, sausage size, center readings and actual yield in a kitchen trial.
Allergens: Wheat; Egg; Mustard; Check pastry/sausage for milk, soy and other allergens. Review packaged ingredients and cross-contact before serving.
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Mini Sausage Rolls
- Total Time: 60 minutes
- Yield: 24 servings 1x
Description
Twenty-four bite-size pork-sausage rolls in puff pastry.
Ingredients
- 2 sheets Thawed puff pastry
- 1 pound Raw ground pork sausage
- 2 tablespoons Dijon mustard
- 1/2 teaspoon Dried sage
- 1/4 teaspoon Freshly ground black pepper
- 1 egg Large egg, beaten
Instructions
- Heat oven to 400°F and line two sheets. Mix 1 lb raw ground pork sausage with 1/2 tsp dried sage and 1/4 tsp pepper. Unfold two thawed pastry sheets and cut each into two long strips; brush a total of 2 tbsp mustard thinly along the strips.
- Divide sausage into four even ropes and place one along each strip. Brush one pastry edge lightly with beaten egg, fold pastry over sausage and seal the seam. Cut each long roll into six small pieces, making twenty-four provisional rolls.
- Arrange seam side down with space on sheets, brush remaining egg over tops and bake about 25–30 minutes until puffed and golden. Probe the center of several different pieces: ground pork filling must reach at least 160°F on a food thermometer, not merely look browned through pastry.
- Rest five minutes and serve twenty-four provisional pieces. Record pastry brand, sausage size, center readings and actual yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 25–30-minute bake until ground-pork filling reaches 160°F, five-minute rest; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizers
Nutrition
- Serving Size: One small roll