Earlier in the year I shared my recipe for Beef Sausage Rolls, but I also enjoy making other flavours. Today I’m making the chicken version which is another one of my favourites. Although these are called chicken sausage rolls they’re technically chicken and beef because they contain sausage mince. However this combination results in a great flavour that sets them apart from their plain beef cousins.
I love to serve these chicken sausage rolls on AFL Grand Final day along with a side of Roasted Capsicum Sauce and tomato ketchup. They’re also great for parties or whenever you need to feed a lot of people with minimal effort. Just like the beef ones, these can be cut to whatever length you prefer. The recipe makes 48 mini sausage rolls or up to 8 long rolls.
Making chicken sausage roll filling
Rolling your own sausage rolls can seem a little fiddly but the recipe is very easy to follow. It’s important to defrost the puff pastry before you start so that it’ll be ready when needed. Remove the pastry from the freezer and separate the sheets. It’s also a good time to prepare the egg wash by lightly whisking an egg in a small bowl. Set everything aside, along with a pastry brush, and begin preparing the filling.
The sausage roll filling is very simple to prepare. Start by dicing the onion and grating the zucchini, carrot and garlic. You can use either 1-2 cloves of fresh garlic and crush it, or a teaspoon of minced garlic from a jar is fine. Try to squeeze out as much excess juice from the grated carrot and zucchini, so the final mixture doesn’t become too wet. Combine everything in a large mixing bowl and add in the tomato ketchup, Worcestershire sauce, breadcrumbs and herbs.
The last component of the filling is the meat. Add the chicken and sausage mince to the bowl and mix everything together. This part requires you to get your hands dirty but make sure everything is well combined so that the sausage rolls have a delicious, even flavour. Skimping on this part risks having large clumps of one type of meat and the consistency will not be as smooth.
The most important thing to note here is that when I refer to sausage mince, I mean the particular minced sausage meat that normally comes in a roll. You can also find it at most butchers. It’s usually straightforward to find and will be alongside the other minced meats in the supermarket fridges. If you’re put off by the thought of sausage meat, don’t be! I’ve tried this recipe without it and it’s just not the same; the sausage rolls end up dry and lacking in flavour.
Keep in mind that the sausage meat has a relatively high fat content. Depending on the mince you use, it can sometimes make the sausage rolls a little fatty. If you find this happens to you, it’s better to adjust the ratio from 50/50 to more like 70/30 chicken to sausage meat. In any case, it’s worth experimenting with it to find the flavour and fat content you prefer. Try 50/50 the first time and if they’re a little too fatty for you, you can adjust and try again.
Making chicken sausage rolls
Now that the filling is ready, it’s time to add the pastry and roll it into shape. This is the part that a lot of people seem to think is difficult, but it’s really easy! Divide the meat filling into eight even portions. Slice each of the pastry sheets in half and lay the meat across each piece of pastry in a sausage shape. Follow the photos below to roll up the pastry and repeat until all the filling has been used.
Lay puff pastry on a flat surface. Cut sheet in half to form two strips. Lay the meat filling across the strip and brush a little egg wash along one edge. Roll the pastry over the meat towards the egg-washed side. Egg-wash the top and sprinkle with sesame seeds. Divide the roll into six portions.
Although it’s good to aim to have an even distribution of filling, don’t be too fussy about it. The puff pastry will expand in the oven and it will hide anything that may be uneven. It may seem like there’s not a lot of meat in each sheet of pastry, but trust me, it makes for really yummy sausage rolls!
The other thing to pay attention to is ensuring that the egg wash has a good seal around the filling. When rolling up the pastry, keep the egg-washed pastry on the underside so that it overlaps and forms a double layer on the bottom.
The sesame seeds add a little extra flavour and texture. I’ll mix and match between white and black seeds depending on my mood. When making batches of different flavours (like these Beef Sausage Rolls), it’s a great way to tell them apart too. They can be left out of the recipe completely, but the tops of the pastry will still need to be egg-washed. The egg gives the sausage rolls a rich golden colour when baked and prevents them from cracking.
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Into the oven!
The final step is baking. The large sausage rolls can be cut into however many pieces you prefer. I make six mini ones from each roll but it can be cut in half, or baked as one long log. It really depends on how they will be served – the recipe is very flexible.
Transfer the sausage rolls to a baking tray that has been lined with baking paper. Space the rolls evenly, leaving a small gap between each to allow the heat to circulate. Place the tray into a 200ºC oven for about 25 minutes, or until the pastry is golden and flaky. The cooking time is the same no matter the size of your rolls.
Once the chicken sausage rolls are ready, remove them from the oven and allow to cool for 5-10 minutes. Transfer to a serving platter and serve warm with your choice of condiments. They go really well with tomato ketchup but I also highly recommend my Roasted Capsicum Sauce. It has a rich smoky flavour that perfectly complements this recipe.
Prepare in advance. Bake. Freeze.
This recipe is super flexible in terms of preparation. It can be prepared in advance all the way up to the final egg-washing step. Simply seal the rolls with a little egg wash and then place on a tray lined with baking paper. Cover with wrap and refrigerate. You can store them like this for up to two days and then just take them out of the fridge when you’re ready to continue the recipe. This is perfect for getting organised for a party as the sausage rolls can be cooked fresh without any fuss.
Alternatively, the cooked sausage rolls can be frozen for up to two weeks. Let them cool completely after coming out of the oven, then wrap and place into the freezer. This is great for having a snack on hand or if you prefer to cook in bulk. The frozen rolls can be reheated from frozen, as required, in a moderate oven.
That’s all there is to making delicious chicken sausage rolls. Keep them in mind for your next party or to serve when friends pop over for afternoon tea. If you want to try other flavours, be sure to check out my Beef Sausage Rolls recipe too.
Chicken Sausage Rolls
Equipment
Ingredients
- 4 sheets puff pastry
- 500 g chicken mince
- 500 g sausage mince
- 1 brown onion, finely diced
- 1 carrot, grated
- 1 zucchini, grated
- 1 tsp garlic, minced
- 2 tbsp tomato ketchup
- 75 ml Worcestershire sauce
- 1 egg
- 3 tbsp sesame seeds, for garnish
Instructions
- If using frozen puff pastry, remove it from the packet and separate the sheets to allow them to thaw. Meanwhile, whisk the egg in a small bowl and set aside.
- Squeeze the grated carrot and zucchini to remove some of the moisture. Then combine with the chicken mince, sausage mince, onion, garlic, ketchup and Worcestershire sauce in a large mixing bowl. Season with salt and pepper. Mix using hands to combine mixture then divide into 8 equal portions.
- Lay a sheet of pastry on a flat surface. Cut the pastry sheet in half horizontally. Spoon an eighth of the chicken mixture along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture.
- Roll up pastry to enclose filling, finishing seam side down. Repeat with remaining mince mixture, pastry and egg wash. If making in advance, refrigerate until desired serving time.
- Preheat oven to 200ºC. Brush top of each log with egg wash and sprinkle with sesame seeds. Cut into 6 short pieces and place them seam side down on prepared tray, 2 cm apart.
- Bake for 25-30 minutes or until golden and cooked through. Allow to cool for 5-10 minutes. Serve hot with tomato ketchup or other condiments.
Notes
- Need a sauce? Check out my Roasted Capsicum Sauce recipe for a great sauce to serve alongside these sausage rolls.
- Prepare in advance: These sausage rolls can be prepared in advanced and refrigerated for up to 2 days before baking.
- Freeze for later: The sausage rolls can also be baked and stored in the freezer. Follow the recipe and allow the sausage rolls to cool completely. Wrap and store in the freezer for up to 2 weeks. Then simply defrost and reheat in a moderate oven when you’re ready to serve.
- Flavour variations: If you want to try a completely different flavour, be sure to check out my recipe for Beef Sausage Rolls, or mix and match to come up with your own.
Have you tried this recipe?
Let me know how it went! Leave a comment below, mention @sthsidekitchen and tag #sthsidekitchen on Instagram. You can also follow me @sthsidekitchen on Twitter and Pinterest.
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Thx!