Mini Buffet Sausage Rolls
Cowbridge Kitchen
Any good party needs a great Buffet, full of delicious food such as Sandwiches, mini sausages, Vol-au-vents and of course Mini Sausage Rolls.
When it comes to buffet food there is nothing better than the Mini Sausage roll and you can use any type of sausage meat for these sausage rolls, I sometimes just skin a few nice sausages and use that meat as a filling, and these are delicious served with some Red Onion Chutney.
I find it easier to use ready made puff pastry for convenience when making these, but you can make your own Ruff Puff Pastry if you are feeling the need.
1hr Prep time
25 mins Cooking time
Time
This is based on 3 sausage rolls
73g
Calories: 190
Protein: 7g
Fat: 9g
Carbohydrates: 19g
Fiber: 0g
Sugar: 1g
Nutrition
serving 12 people as a snack
Servings
Anybody can have a go at this recipe.
Difficulty
These are around the same price to buy as they are to make
Homemade sausage rolls just taste better.
Cost to make:
£3.28 / $4.15(Est.)
Equipment:
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Mini Sausage Roll Recipe
When it comes to Buffet food there is nothing as essential as the Mini Sausage Roll. An icon of the modern day buffet, mini sausage rolls are a firm favourite.
You can get your sausage meat from either skinning a few ready made bangers or making your own 'Sausage Meat'. If you are pushed for time then don't feel bad if you use ready made sausages and ready made Puff pastry.
But if you have the time then make your own, they always taste better that way.
Cuisine:French
ingredients
1/4 teaspoon Black Pepper
1 tablespoon of Thyme
1 sheet of Puff Pastry
1 tablespoon of Flour
1 Splash of Water
Cooking Instructions
- In a small bowl mix 1 tablespoon of flour with a splash of water, enough to make a thick paste.
- In a large bowl, mix up the pork sausage meat with the pepper & Thyme.
- On a floured surface, roll out the puff pastry sheet to about 24" length then cut in half so that you have two 12 " sheets.
- Cut these sheets in half to leave two 6" sheets.
- About 2 inches in, fill the pastry sheet with sausage meat then along the far edge apply a generous amount of the flour paste.
- Roll the pastry into a long sausage roll so that the paste seals the edge.
- Cut into 6 mini sausage rolls.
- Do this for the rest of the pastry sheets.
- Put your sausage rolls onto a greased baking tray and refrigerate for 1 hr.
- Remove the backing tray from the fridge.
- Using a sharp knife cut two diagonal deep cuts into each of the sausage roll.
- Coat the sausage rolls with egg wash so that they brown.
- Cook on the tray in a preheated oven @180 c for 25 minutes.
You can freeze these sausage rolls, either before or after cooking.