Everybody’s favourite party food! These easy chicken sausage rolls feature a juicy chicken mince, vegetable and sage filling encased in flaky, buttery puff pastry. They’re easy to whip up, ready in 30 minutes and are a guaranteed crowd pleaser!

Why you’ll love this recipe
- Quick and easy – the filling comes together in one bowl and we use store-bought puff pastry to save time. Simply assemble, then bake!
- Make ahead – make a batch (or two) ahead of time and store them in the fridge or freezer, ready for a fantastic last-minute dinner or easy entertaining.
- Freezer friendly – they freeze well (baked, or un-baked).
- Super moist – the juicy and tender chicken mince filling is kept moist with a secret ingredient to prevent them from drying out.
- Affordable – all of the ingredients combine to make a truly gourmet sausage roll. But there are no ‘fancy’ ingredients used! Simple pantry staples are all you need.
- Perfect for any occasion – they’re perfect for picnics, lunchboxes or served (hot or cold) with salad for an easy lunch or dinner. And serving them as a canape for Christmas or your next party is a sure way to win hearts!
If you love sausage rolls, try these pork sausage rolls and vegetarian sausage rolls too!
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. This photo is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Chicken mince – regular chicken mince (ground chicken) is used to make the sausage roll filling. A leaner alternative to beef mince, chicken mince is made by mincing both the dark and light meat from a chicken. You can find it in the meat/mince section of most supermarkets. Alternatively, you can buy it from your local butchers who can make it to order. Or make your own. You could also use turkey mince, if preferred.
- Puff pastry – flaky, buttery puff pastry forms the exterior of the sausage rolls. Use ready-made, frozen puff pastry to save time. In Australia, puff pastry comes frozen in square sheets that are around 25 x 25cm (10 x 10 “). Allow the pastry to thaw on the bench while you prepare the filling. It will soften as it thaws and become easier to roll. Keep the pastry covered with a damp paper towel while you prepare the filling, to prevent it from drying out. You can find puff pastry in supermarkets and grocers and if you’re feeling adventurous, you can make your own at home!
- Panko crumbs – help to hold the filling together and retain moisture. I recommend using dried panko crumbs from the supermarket, or equal quantities of fresh, homemade breadcrumbs.
- Duck fat – ยผ cup of duck fat is the secret ingredient that helps to make the filling beautifully juicy, rich and moist. It also helps to crisp up the bottoms of the sausage rolls. It can be commonly found in supermarkets and wholefood stores. Alternatively, olive oil can be used; but the flavour and richness won’t be the same.
- Fresh herbs – sage and thyme leaves are two fabulous additions and both go hand-in-hand with chicken. Fresh herbs give a lovely, gourmet flavour to the sausage rolls. But you can add dried herbs if this is what you have available.
- Vegetables – onion, zucchini and carrot form the vegetable flavour base of the filling. Finely grate them to ensure that they cook through. Grated veggies add nutrition and moisture, but you won’t taste them in the final result.
- Egg – one egg beaten with a little water makes the egg wash for the pastry, giving it a crisp, golden exterior.
- Sesame seeds – to garnish, but also to add a savoury flavour that goes beautifully with the chicken mince and crispy pastry. Black or white sesame seeds can be used.
Step by step instructions
Full recipe quantities and instructions can be found in the detailed recipe card below.
1. Make the filling – mix the chicken mince, breadcrumbs and remaining filling ingredients in a bowl and stir until sticky and completely combined.
2. Roll – place โ th of the chicken mince filling along the edge of one puff pastry square and shape into a long ‘sausage’ shape (Image 3).
Tightly roll the pastry over the top of the chicken filling, until you reach the middle of the puff pastry (the other half will be used for another sausage roll). (Image 4).
Seal the edges of the pastry with a little water and use a sharp knife to cut the pastry down the middle to form a roll (Image 5).
Repeat with the remaining half and repeat until the filling is gone.
3. Egg wash – brush the beaten egg mixed with a little water over the tops of the pastry.
4. Cut – cut the rolls into pieces of desired size (30 small or 10 large).
5. Bake – top the sausage rolls with sesame seeds and place onto prepared baking trays, seam-side down. Bake until the pastry is puffed and golden and the meat is cooked through and steaming hot in the middle.
Expert tips
- Seal the edges of the pastry with water and place the rolls seam-side down on the tray, to stop them from bursting open when they bake.
- Keep the pastry covered with a lightly damp paper towel while thawing, to prevent it from drying out and cracking.
- Cooking times will vary depending on your oven and the size the sausage rolls are cut. They are ready when the pastry is puffed and golden and the filling reaches at least 75 °C in the middle.
- Mini, or large? Cut the sausage rolls to your preferred size before baking. Make bite-sized, mini sausage rolls for entertaining or lunchboxes, or keep them larger for lunch or dinner. Cooking times will vary slightly for large sausage rolls.
- Serve them with potato fries, sweet potato fries, a side salad or steamed veggies. And don’t forget the dipping sauce! Some great recommendations are garlic aioli, smoky BBQ sauce or honey mustard dipping sauce.
- Storage – keep cooled leftovers in the fridge in an airtight container for 2-3 days.
FAQs
Sausage rolls can be reheated in an oven at 180 °C/356 F for around 10-12 minutes or an air fryer at 160 °C for around 5-7 minutes, until crisped on the outside and steaming hot in the middle. They can also be microwaved, but the pastry will remain soft rather than becoming crisp.
Chicken sausage rolls can be frozen, baked or un-baked, for up to 3 months.
For baked sausage rolls, allow them to cool completely and store them in an airtight container or freezer bag in the freezer. To reheat, place the frozen sausage rolls in an oven at 180 C/356 F for around 15 minutes, or until steaming hot in the middle. They can also be thawed in the fridge overnight and be eaten hot or cold.
For un-baked sausage rolls, place them on a baking tray and freeze until solid. Then, transfer them to a freezer-safe container or bag and store for up to 3 months. When ready to bake, place the frozen sausage rolls on a lined baking tray and add 5 additional minutes to the baking time.
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Chicken Sausage Rolls
Ingredients
For the filling
- 500 grams chicken mince ground chicken
- 1 clove garlic crushed
- 1 small brown onion very finely diced
- 1 small zucchini 100 grams, finely grated and excess liquid squeezed and discarded
- 1 small carrot 100 grams, finely grated
- 1 tablespoon sage fresh, finely chopped
- 1 tablespoon thyme fresh, finely chopped
- ยผ cup duck fat at room temperature. Or olive oil
- ยฝ cup panko breadcrumbs
- 1 teaspoon Dijon mustard
- salt and pepper
To roll
- 2 ยฝ sheets puff pastry 2 ยฝ sheets of 25 x 25cm frozen, ready-rolled puff pastry. Thawed.
- 1 egg beaten
- sesame seeds
Instructions
- Pre-heat the oven to 200°C/ 392F (180 °C fan forced). Line 2 flat baking trays with baking paper.
For the filling
- Squeeze a little of the excess liquid from the grated zucchini.
- Place all of the filling ingredients (chicken mince, garlic, onion, zucchini, carrot, herbs, duck fat, breadcrumbs, mustard and salt + pepper) in a bowl and stir until completely combined and sticky.
- Lay out a square of thawed puff pastry on a board or clean bench.
- Place โ th of the filling mixture along one edge of the pastry and shape into a 'sausage shape' along the length of the pastry.
- Tightly roll the pastry over the top of the filling and continue rolling until you reach the middle of the puff pastry square. Use a little water to seal the edge and cut the pastry along the long edge, leaving a rectangle of puff pastry for the next sausage roll.
- Repeat with the remaining filling and puff pastry, until you have 5 long sausage rolls.
- Brush the tops of the sausage rolls with the beaten egg, mixed with a teaspoon of water.
- Cut the rolls into smaller pieces of desired size (30 small or 10 large).
- Sprinkle with sesame seeds and place onto the prepared oven trays.
- Bake for 20-23 minutes, or until the pastry is puffed and golden and the filling is cooked through in the middle.
- Cool slightly on a wire rack and serve with your favourite dipping sauce and sides.
Video
Notes
- Seal the edges of the pastry with water and place the rolls seam-side down on the tray, to stop them from bursting open when they bake.
- Keep the pastry covered with a lightly damp paper towel while thawing, to prevent it from drying out and cracking.
- Cooking times will vary depending on your oven and the size the sausage rolls are cut. They are ready when the pastry is puffed and golden and the filling reaches 75 °C in the middle.
- Mini, or large? Cut the sausage rolls to your preferred size before baking. Make them mini or bite-sized for entertaining or lunchboxes, or keep them larger for lunch or dinner. Cooking times will vary for large sausage rolls.
- Serve them with potato fries, sweet potato fries, wedges, a side salad or steamed veggies. And don’t forget the dipping sauce! Some great recommendations are garlic aioli, smoky BBQ sauce or honey mustard dipping sauce.
- Storage – keep cooled leftovers in the fridge in an airtight container for 2-3 days.
- Reheating; reheat in an oven at 180 C/356 F for around 10-12 minutes or an air fryer at 160 C for around 5-7 minutes, until crisped on the outside and steaming hot in the middle. They can also be microwaved, but the pastry will remain soft rather than becoming crisp.
- Freezing; Chicken sausage rolls can be frozen, baked or un-baked, for up to 3 months. For baked sausage rolls, allow them to cool completely and store them in an airtight container or freezer bag. To reheat, place the frozen sausage rolls in an oven at 180 C/356 F for around 15 minutes, or until steaming hot in the middle. They can also be thawed in the fridge overnight and be eaten hot or cold. For un-baked sausage rolls, place them on a baking tray and freeze until solid. Then, transfer them to a freezer-safe container or bag and store for up to 3 months. When ready to bake, place the frozen sausage rolls on a lined baking tray and add 5 additional minutes to the baking time.
- Please note that the nutrition information is based on the rolls being divided into 30 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the sausage rolls.
- This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.
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