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.
For other lamb recipes, check out this lamb hachis parmentier (French shepherd's pie), these lamb shoulder chops, or this pistachio crusted lamb rack.
If you're looking for other puff pastry appetizers, check out these mini quiches, this pancetta leek tart, or these caramelized onion bites.
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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.
- Sesame seeds: they add a nice decorative touch. But you may also use Everything Bagel seasoning or poppy seeds here as well.
*See full list of ingredients and quantities in the recipe card.
How to Make Mini Sausage Rolls
- Preheat oven to 350°F (175°C)
- 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 puff pastry sheet in half, then cut again lengthwise. You should have 4 long pieces to work with. Work with one piece 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 piece, 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 pieces.
- 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.)
Helpful Tips
- Keep your puff pastry cold: this is probably the most important tip - cold pastry = flaky layers. If you notice the pastry getting soft while working with it, pop it back in the fridge for 15 minutes.
- Time saving tip: use a food processor to quickly chop the onion and celery - just pulse a few times until finely chopped, but be careful not to over-process into a paste.
- Don't skip the testing the lamb filling: cooking a small amount of the filling helps you adjust the seasoning perfectly.
- Rolling sausage mixture into logs: try to keep them as uniform as possible and no need to overfill them. Too much filling can cause the pastry to burst during baking.
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°F (175°C) for 10-15 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.
Did you try this recipe?
Would love to hear what you think by leaving a comment below and sharing it on Instagram, Facebook, or Pinterest!
Thanks so much!
Isabelle
Mini Lamb Sausage Rolls
Mini Lamb Sausage Rolls
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Equipment
- Rolling Pin
- Pastry brush
Ingredients
- 2 tablespoons olive oil
- ½ white onion chopped
- 1 celery stalk chopped
- 2 garlic cloves minced
- 1 lb ground lamb
- 2 eggs beaten (one for the sausage mix and one for the puff pastry)
- ¾ cup panko breadcrumbs
- 2 teaspoons fresh rosemary chopped
- ¼ cup parmesan cheese grated
- ¼ teaspoon ground coriander
- 2 teaspoons kosher salt
- ¼ teaspoon pepper
- pinch of grated nutmeg
- 1 sheet puff pastry
- 1 tablespoon all purpose flour for dusting
- 1 teaspoon sesame seeds
Instructions
- Preheat oven to 350°F (175°C)
- 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 the puff pastry sheet in half, then cut again lengthwise. You should have 4 long pieces to work with. Work with one piece 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 piece, 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 pieces.
- 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.)
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Nutrition
Calories: 549kcal | Carbohydrates: 34g | Protein: 17g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 64mg | Sodium: 940mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg
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Mich Mendiola says
I made this for a party and when my husband tried one he begged me not to bring it to the party and so he could have them all at home! In the end I brought them and they were a massive hit.
Important to make sure you roll the pastry dough out properly.
I added chopped up uncooked bacon to the sausage mixture and I also used everything bagel seasoning because I didn’t have sesame seeds. A nice twist! I also pulsed the onion, celery and garlic in the food processor for a bit before cooking. Not necessary but it helped make the sausage more sausage like! If you like the veggie chunks though, follow as is.
Feels so great to make this- it’s easy to follow and the end result is so impressive! Such a crowd pleaser, will be making this a lot.
Fielding says
The most delicious sausage rolls I’ve ever had 🙌🏻🙌🏻
Isabelle Lopez says
Love to hear this 😊 thank you!