These Thermomix Sausage Rolls give you a delicious classic homemade sausage roll with a buttery puff pastry and juicy meat filling.
Nothing beats homemade sausage rolls fresh out of the oven. They are always a hit at parties, can be taken on picnics and are always a welcome addition in lunch boxes.
My dad always used to make his sausage rolls with shortcrust pastry, but I prefer making puff pastry sausage rolls. Either will work.
Here I show you how to make puff pastry, but you can easily cut the prep time and buy store-bought puff pastry.
Making sausage rolls with store bought puff pastry is super quick and easy, but I definitely recommend trying to make your own at least once.
I hope you enjoy this easy recipe for sausage rolls.
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You will need the following for homemade sausage rolls.
For the Puff Pastry
If you don't have the time or patience to make your own puff pastry, then you can just use two pre-bought pastry sheets.
For the Filling
- Fresh Parsley
- Sausage Meat - you should be able to buy this from your butcher. If the butcher doesn't have any, you can just squeeze out the filling from plain pork sausages. Or choose your favourite flavour sausages to add extra flavour.
- Pork Mince - this recipe uses half/half sausage meat and pork mince. You can choose to use one or the other though. You can also use beef mince if you prefer.
- Panko bread crumbs - these help make the filling extra moist. If you don't have any panko breadcrumbs then you can substitute with 30g normal breadcrumbs.
Making Puff Pastry
Of course you can just buy pre-made, pre-rolled sheets of puff pastry from the supermarket. But nothing is more satisfying than making these sausage rolls from scratch using your own pastry.
And I promise you it's really not that much hard work, especially with this quick Thermomix recipe. The Thermomix gets you started really quickly and then you just need a little patience for the chilling and rolling.
Before you start
Before you start, you need to make sure both your butter and water are super cold. So cut up the butter into small pieces, wrap in foil and pop in your freezer for at least 30 minutes.
At the same time, put the water in the fridge to chill.
Making the pastry
Once ready, all you need to do is put all the ingredients in the mixing bowl and mix for 5 seconds. Did you hear that? It takes just 5 seconds to make this pastry!
Now turn it out onto a floured surface and quickly bring it together and shape into a flattened square, around 1 inch thick.
Don't worry if it looks speckled with butter, this is normal and will result in yummy buttery pastry.
Wrap the square in plastic wrap or a freezer bag and place in the fridge for 20 minutes.
Rolling the Pastry
Now take it out the fridge and on a floured surface, roll it out into a large rectangle. Now you are going to fold the pastry in thirds, like you would a letter for an envelope.
Fold in the right-hand third to the middle, and then the left-hand third over the top.
Rotate the pastry 90 degrees and roll it out again. Repeat the folding by thirds. And then roll it out again. Then repeat the whole thing again.
All in you should have rolled and folded it three times.
Note: traditionally this would be repeated 6-8 times and chilled in the fridge for 15 minutes between each turning/rolling. However, for the purposes of saving time and our sanity, the results here are definitely good enough.
Now put the folded pastry back in the plastic bag and chill it in the fridge for another 20 minutes. It is now ready to roll for the sausage rolls.
How to make Sausage Rolls
While you are waiting for the pastry to chill, you can make the filling. To do this first chop the garlic, onions and parsley in the Thermomix bowl, and then saute to soften.
Then add all the remaining ingredients and mix together.
Assembling the sausage rolls
Take your pastry from the fridge and divide in half. Put half back in the fridge to keep it chilled.
Roll the other half out into a square approximately 10 x 10 inches (25cm). If you are using a shop-bought pastry sheet, it should be around this size anyway.
Cut it in half so that you have two rectangles around 10 x 5 inches. Place the rectangle so that you have the long edge facing you.
Divide the sausage filling into four. Take one quarter of it and shape it into a long sausage shape and place it in the middle of the pastry rectangle. Make sure that the filling is compact.
Now use a pastry brush to brush the beaten egg along the top edge of the pastry.
Roll the pastry from the edge closest to you up and over the filling so that it ends with the seam side down and sealed by the egg wash.
Use the beaten egg to brush the top of the sausage roll and use a sharp knife to cut the roll in to six mini sausage rolls.
Now place them on a baking tray and into a pre-heated oven for around 30 minutes until they are golden brown.
While they are cooking you can repeat the process with the remaining pastry in the fridge and the remaining filling.
All in you should have 24 mini sausage rolls.
Other things to add to sausage rolls
This recipe is very adaptable and easy to add ingredients to make them taste exactly how you like.
If you're looking to jazz up your regular sausage rolls, you can add any of the following, or make up your own combinations!
- Herbs - try adding some fresh or dried sage, fresh thyme leaves, mixed Italian herbs or lemon zest
- Spices - fennel seeds, cumin, caraway seeds or nutmeg are all popular choices
- Bacon - chop up some streaky bacon and either fry it up with the onion or just mix it in raw with the meat mixture.
- Sauces - Worcestershire sauce is a popular addition, or try tabasco, soy sauce, bbq sauce or tomato sauce.
- Vegetables - a lot of sausage roll recipes add celery or grated carrot to their mixture. If you do this, it's a good idea to squeeze out any excess juices from the vegetables to prevent your sausage rolls going soggy.
FAQs and Top Tips
The best way to freeze sausage rolls is to freeze them before you bake them. Freeze the uncooked sausage rolls on a tray in the freezer and then transfer to a freezer bag or container. You can cook them from frozen - just add 10 minutes to the cooking time.
Yes you can also freeze cooked sausage rolls. Make sure they are completely cool before transferring to a freezer container. To defrost you can leave them on the counter for around an hour and then warm through in the oven to eat.
Cooked sausage rolls should be kept in an airtight container in the fridge. They will last up to 2 days.
You certainly can eat cold sausage rolls and this is why they are a popular picnic food or lunch box option.
To reheat sausage rolls, place them on a baking tray and put in a pre-heated oven (180C/375F) for around 10 minutes until they are piping hot in the middle.
You may also like the following Thermomix recipes:
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Thermomix Sausage Rolls
- Rolling Pin
- Non-Stick Baking Pan
For the Puff Pastry
- 200 g butter
- 200 g plain flour
- 90 g chilled water
- pinch salt
For the Filling
- 1 clove garlic
- 1 onion peeled & quartered
- small handful fresh parsley leaves
- 20 g olive oil
- 250 g sausage meat
- 250 g pork mince
- 40 g panko breadcrumbs
- 1 egg beaten
- salt & pepper
- 1 egg for egg wash
To make the Puff Pastry
- Before you begin, chop the butter into small pieces, wrap in foil and place in the freezer for at least 30 minutes. Place water in the fridge to chill.
- Once chilled, place all the ingredients in the Thermomix bowl and mix for 5 seconds / speed 6.
- Turn onto a floured surface (don't worry if you see lots of little pieces of butter) and use your hands to quickly bring it together and shape into a flattened square around 1 inch thick. Wrap in plastic or place in a freezer bag and chill in the fridge for 20 minutes.
- Remove the pastry from the fridge and place on a floured surface. Roll it out into a large rectangle.
- Now you are going to fold the pastry in thirds, like you would a letter for an envelope. Fold in the right-hand third to the middle, and then the left-hand third over the top. (see photos in article above).
- Rotate the pastry 90 degrees and roll it out again. Repeat the folding by thirds. And then roll it out again.
- Now repeat the whole process again. All in you should have rolled and folded it three times.
- Wrap it back in plastic and chill it in the fridge for 20 minutes. It is now ready for making sausage rolls.
To make the filling
- Add the garlic, onion and parsley to the mixing bowl. Chop for 3 seconds / speed 5. Scrape down the sides and repeat.
- Add the oil to the bowl. Saute the onion mixture for 5 minutes / 120 degrees / speed 2.
- Allow the mixture to cool in the bowl for 5 minutes.
- Add the remaining ingredients and mix for 20 seconds / REVERSE / speed 3.You may need to use the spatula through the hole in the lid to help. Scrape down the sides and repeat.
To assemble the sausage rolls
- Pre-heat the oven to 180C / 375 F. Line a baking tray with baking paper.
- Take the pastry from the fridge. Cut in half and return one half to the fridge to keep chilled.
- Place the remaining half onto a floured surface and roll out to a square 10 inches x 10 inches (25cm x 25cm).
- Now cut the square in half so you have two rectangles of 10" x 5".
- Place the rectangles with the long edge facing you.
- Divide the filling into four equal portions. Take one portion, shape it into a long sausage shape and place it in the middle of the pastry rectangle. Make sure that the filling is compact and the filling reaches to the edges of the pastry.
- Use a pastry brush to brush the beaten egg along the top edge of the pastry.
- Now roll the pastry from the edge closest to you up and over the filling so that it ends with the seam side down and sealed by the egg wash.
- Use the beaten egg to brush the top of the sausage roll.
- Take a sharp knife and cut the roll into six equal portions.
- Place the sausage rolls onto the baking tray and bake in the oven for around 30 minutes until golden brown.
- Repeat with the remaining pastry and filling.
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