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Chicken Sausage Rolls with plum sauce stacked on white plate
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5 from 6 votes

Chicken Sausage Rolls

Chicken Sausage Rolls are an easy recipe! Be it lunch, a party or kids lunch box, chicken mince sausage rolls will tick all the boxes!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: Australian
Keyword: chicken mince sausage rolls, chicken sausage rolls
Servings: 20
Calories: 234kcal
Author: Adrianne

Equipment

  • 1 Food processor
  • 1 Chopping board
  • 1 Knife
  • 1 Baking tray
  • 1 Silicon Mat (or Parchment Paper)
  • 1 Small bowl
  • 1 Pastry Brush
  • 1 Cooling rack
  • 1 Oven Mit
  • 1 Kitchen Tongs

Ingredients

  • 600 grams/21 oz chicken sausages Note 1
  • 2 carrots Note 2
  • 500 grams/16 oz chicken mince Note 3
  • 6 sheets puff pastry Note 4
  • 1 teaspoon cardamon
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon salt

Instructions

  • Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
  • Remove frozen puff pastry sheets from the freezer and allow to thaw. Note 5
  • Use the food processor to finely dice the carrot. Note 6
  • Use a sharp knife and chopping board to remove the casing from each sausage. Discard the casings.
  • Add chicken mince, chicken sausages, carrot, cardamon, dried onion, salt and pepper to the food processor and blitz for 15 - 20 seconds to combine. Note 7
  • Lay one sheet of puff pastry onto the chopping board.
  • Spoon the chicken filling mixture onto the pastry in a log (sausage width). Note 8
  • Wrap the pastry around the chicken filling mixture. Use a pastry brush to coat a small tail bit of pastry and a sharp knife to cut the pastry sheet. Note 9
  • Cut the long roll of pastry into 4 or 5 individual sausage rolls. Place these onto silocon baking mat on baking tray.
  • Repeat to make remaining sausage rolls.
  • Place the baking tray into the middle rack of the oven. Bake for 25 to 30 mins, until the pastry is light golden brown. Note 10
  • Use the pastry brush to coat each indivdual sausage roll. Sprinkle the combined sesame and poppy seeds onto the top of each.
  • Allow to cool slightly, then serve with plum sauce.

Notes

  • Note 1 It is rather uncommon to be able to purchase chicken sausage meat at the supermarket, the same way that you can purchase beef sausage meat. For this reason, I use plain chicken sausages and remove the casing. Try and get ones without additional flavours such as cheese, garlic and herbs. We add our own flavour to the filling, so plain sausages are best. 
  • Note 2 You will need to dice the carrot before you add any other ingredients. Otherwise the blades don't have the room to chop the carrot. So add this ingredient to start with, blitz and then add the chicken mince and remaining filling ingredients. 
  • Note 3 This is a great versatile ingredient that is often used in stir fry's, meat balls and rissoles. It does contain a fair amount of moisture, so ensure when adding it to the filling mixture that any excess juices are discarded. 
  • Note 4 You want to buy frozen puff pastry sheets. (Not short crust or phyllo pastry). In Australia it is in the freezer section, often sold in 6 square sheets or more. It is one of the best ever ingredients to have on hand as there are millions of things both sweet and savoury that you can make with it. 
  • Note 5 The pastry needs to be thawed. If it is still frozen, it will crack when you try and roll it. So either defrost it in the fridge the night before. Or grab it out 1st and set it on the bench whilst preparing the sausage roll filling. 
  • Note 6 Either grate the carrot or use the food processor to finely dice it. Either option will work fine. If using the food processor, see note 2 above. 
  • Note 7 I have written this step as if you have removed the carrot from the food processor after blitzing it. You don't have to do this, however, I did to show you the blitzed carrot in the ingredients photo. You might keep the blitzed carrot in there and then add the chicken mince, chicken sausages, etc etc. 
  • Note 8 You can use a zip lock bag to transfer the chicken mixture to the pastry. If you choose to do this, ensure any air is removed before sealing the bag. Also don't make the cut on the corner of the bag too big as it will mean the with of the sausage rolls is also too big. (1cm ish is perfect). This will mean you get less of the filling mixture on your fingers, however, using a spoon and finger tips to shape is also a perfectly good method (also works if you are out of zip lock bags). 
  • Note 9 Each 1 sheet of pastry can be used for 2 long lengths of sausage rolls. Work in a manner that you use half of it, cut the sheet in half and then use the other half. Don't however, cut the sheets in half to begin with. You need to roll and ensure that the pastry will see with a slight edge. 
  • Note 10 If any part of the pastry has been missed when coating with the egg mixture, this is fine as it will still puff and get crispy, however it will be paler in colour. Don't be alarmed if the sausage rolls do not have a consistent (exact) same colour across each of them. 
  • Portion Size Note: The kcal is per one individual sausage roll. You can make them smaller or larger and this will either increase or decrease the calorie count. 

Nutrition

Calories: 234kcal | Carbohydrates: 13g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 416mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1125IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg