What's not to love about Mini Lamb Sausage Rolls. It's a satisfying appetizer bite that will get your guests asking if there's any more left in the oven.
This recipe uses ground lamb, rosemary, spices, parmesan, rolled into puff pastry, and sliced into 2 inch pieces to make them bite sized. It's a variation from the traditional sausage rolls that are popular in the UK, New Zealand, and Australia.
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Ingredients
(Parmesan not displayed in photo above but listed in recipe card )
- Meat: For this recipe, I used ground lamb but you can also use ground pork.
- Herbs: Using fresh rosemary, ground coriander, and nutmeg.
- Puff pastry: frozen store-bought puff pastry is the preference here because. Check the ingredients because some are made with vegetable oil and others with butter. I prefer the latter.
- Rosemary: If you don't have any rosemary, thyme should work well here too.
*See full list of ingredients and quantities in the recipe card.
How to Make Mini Sausage Rolls
- Preheat oven to 350F
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2. In a frying pan, sautee onion, celery, and garlic on medium high heat, until vegetables are soft. About 10 minutes.
3. In a large bowl, add the beaten egg, bread crumbs, lamb, rosemary, parmesan, coriander, salt, pepper, nutmeg, parmesan, and the vegetable mixture, and mix until combined. In order to test for flavor, I like to test the mixture by taking a teaspoon full of the lamb mixture and cooking it in a small pan on medium heat. After tasting, if it needs any more salt, or any other ingredient, add more! Trust your instincts here.
4. Flour a clean surface and roll out the puff pastry dough. With a knife, cut each sheet in half, then cut again lengthwise. You should have 4 long pieces to work with. Work with one sheet at a time, place the other 3 on a plate or baking sheet and in the refrigerator so that it stays firm.
5. Lay out the sausage mixture on the puff pastry sheet, leaving half an inch on each side, brush one side with egg wash and form into a tight log. Repeat with the other 3 pastry sheets.
6. With a sharp knife, cut each log into 2 inch pieces seam side down to make them mini sausage rolls, then using the remaining egg wash to brush each one and top with sesame seeds (optional).
7. Bake in the oven on parchment paper lined sheet pan for 30 minutes and the puff pastry is golden brown. Serve with your favorite dipping sauce ( I like dijon mustard, but ketchup is also a popular option.)
How to Store This Dish?
- You can prepare this ahead and then store and freeze in an airtight container if you want to serve them for another day. Then heat them up in the oven at 350F for about 30-35 minutes until puff pastry is golden brown.
- You can also bake them up to a day ahead, store in the refrigerator and reheat them in the oven at 350 for 15 minutes. Same thing if you have leftovers and want to eat them again hot the next day.
How to Serve This Appetizer?
- Dipping sauces: dijon mustard and ketchup are a few ideas, but feel free to use your favorite one!
- Have it as an appetizer on a grazing board along side this miso beet hummus or whipped goat cheese dip.
Different Varieties
The great thing about mini sausage rolls is that you can get creative when it comes to its flavor profile:
- Make a pork sausage roll instead and add bacon in there as well.
- Make it Mediterranean inspired: by adding feta instead of parmesan and dill instead of rosemary.
- Make Italian inspired sausage rolls: by using pork, adding fennel, and red pepper flakes.
If you tried these Mini Lamb Sausage Rolls, please leave a 🌟 star rating and let me know what you think in the📝 comments below. I'd love to hear from you!
Mini Lamb Sausage Rolls
Equipment
- Glass airtight container (for leftovers)
Ingredients
- ½ white onion chopped
- 1 celery stalk chopped
- 2 garlic cloves minced
- 1 egg beaten
- ¾ cup panko breadcrumbs
- 1 lb ground lamb
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon sesame seeds
- ¼ teaspoon ground coriander
- 2 teaspoons kosher salt
- ¼ teaspoon pepper
- pinch of grated nutmeg
- ¼ cup parmesan cheese grated
- 1 tablespoon all purpose flour for dusting
- 2 sheets puff pastry
Instructions
- Preheat oven to 350F
- In a frying pan, sautee onion, celery, and garlic on medium high heat, until vegetables are soft. About 10 minutes.
- In a large bowl, add the beaten egg, bread crumbs, lamb, rosemary, parmesan, coriander, salt, pepper, nutmeg, parmesan, and the vegetable mixture, and mix until combined. In order to test for flavor, I like to test the mixture by taking a teaspoon full of the lamb mixture and cooking it in a small pan on medium heat. After tasting, if it needs any more salt, or any other ingredient, add more! Trust your instincts here.
- Flour a clean surface and roll out the puff pastry dough. With a knife, cut each sheet in half, then cut again lengthwise. You should have 4 long pieces to work with. Work with one sheet at a time, place the other 3 on a plate or baking sheet and in the refrigerator so that it stays firm.
- Lay out the sausage mixture on the puff pastry sheet, leaving half an inch on each side, brush one side with egg wash and form into a tight log. Repeat with the other 3 pastry sheets.
- With a sharp knife, cut each log into 2 inch pieces seam side down to make them mini sausage rolls, then using the remaining egg wash to brush each one and top with sesame seeds (optional).
- Bake in the oven on parchment paper lined sheet pan for 30 minutes and the puff pastry is golden brown. Serve with your favorite dipping sauce ( I like dijon mustard, but ketchup is also a popular option.)
Fielding
The most delicious sausage rolls I’ve ever had 🙌🏻🙌🏻
Isabelle Lopez
Love to hear this 😊 thank you!