AN EPICUREAN ADVENTURE TO THE UNITED KINGDOM

Are you looking for a simple and delicious snack or an appetizer? This recipe for chicken sausage rolls is the ideal option!

These sausage rolls made from scratch are easy to make with only a few ingredients. We make puff pastry from scratch, and it is deliciously creamy and makes the recipe easy.

With a hearty chicken mince filling seasoned with a delicious blend of parsley, chives, mustard, and mayonnaise, these rolls are bound to be popular at your next get-together and lunch boxes at a picnic or as a great snack at home.

WHERE DO THEY ORIGINATE FROM?

Sausage rolls are the center and soul of every British celebration. They are as British as Harry Potter and the White Cliffs of Dover. The King’s crown jewels will be able to surpass them at home in the UK!

If you’re looking for an easy and delicious treat that shouts “British celebration,” this chicken sausage roll recipe is what you need. Follow our simple step-by-step steps below, and you’ll soon prepared to cook these at home in no time.

Suppose you are a fan of the simplicity of creating cute mini pie pies using puff pastry. Why don’t you explore these mini sausage rolls made from Chorizo with beef mince and these mini butter pies made from chicken?

WHAT’S TO LOVE ABOUT THIS RECIPE

It is simple and quick, with just a few simple ingredients.

Flaky pastry from the store makes this a fantastic time-saving recipe.

The homemade chicken sausage rolls are much better than any store-bought version.

This recipe is great for serving appetizers at a gathering as a picnic snack and lunch box treats in the main course. They’re great alongside potato salad!

It can be served with delicious dips such as honey mustard or ketchup, garlic creamy sauce, etc.

It is also delicious hot straight from the oven, in the fridge, or at room temperature.

CHICKEN MINCE

They’re chicken sausage rolls at the end of the day, so we’re using the mince of chicken (ground chicken) to make the filling.

For a different flavor, you could use minced pork or beef. You can leave the mayonnaise out when you’re using red meat.

You can also try this recipe to make small sausage rolls from scratch using Chorizo instead.

FLAVOURINGS

For flavoring our chicken sausage roll, we’re using salt, chopped parsley cho, chopped chives (for some onion flavor), mayonnaise, mustard, and mayonnaise powder.

You can alter the proportions of these ingredients to suit your preference. If you’d like to test different flavors, it is possible to use herbs such as fresh thyme, rosemary, or tarragon.

PUFF PASTRY

The puff pastry you buy from a store is always a good alternative. When you buy, ensure you purchase the puff pastry in sheets tightly wrapped on paper and packed in an elongated container. It is faster and gives identical results every time.

In the UK, most puff pastry packets of various brands weigh around 350g. Aiming for the same weight in this recipe for sausage rolls is recommended. A slight variation of a few grams will not be a huge difference.

SESAME SEEDS

It’s not required. However, we prefer to use these as decorations, sprinkling them over the sausage rolls before they are baked.

To add some color and give an idea of what’s inside, sprinkle chopped finely or dried parsley on top of your sausage roll. Poppy seeds can also be a good choice.

FOR THE FILLING

In a large bowl, include the filling ingredients: chicken minced chopped parsley, salt, chopped chives and mayonnaise, black pepper, and mustard powder.

Use a fork or spoon to mix all the ingredients. Set aside.

PREPARE THE PUFF PASTRY

For your puff pastry sheets, tear it up and unroll it, laying it on the sheet of paper it was rolled on. It is not necessary to flour a surface to do this.

It should be around 37cmx25cm/14.5”x10” in size. If it’s less than this, you can roll it a bit larger using the help of a rolling pin. It doesn’t need to be precise.

If you have a sharp knife, cut your pastry in two lengthwise until you have two strips.

ASSEMBLE THE SAUSAGE ROLLS

Divide the chicken mix equally into two portions.

Form each piece into a sausage-like design, which runs through the middle and length of each piece of pastry.

Ensure you distribute the filling evenly from end to finish to ensure an even distribution.

In a short time, whisk the egg in a small bowl. Use a pastry brush to apply the egg beaten on one side of the pastry, making the strip 1.5cm long and 1.5cm wide.

Repeat this process to make the next pastry strip.

Pick the portion of the pastry that does not contain the egg wash and gently fold it around the sausage mixture.

The egg-washed portion of the strip is to be overlaid with the opposite side. The egg wash acts as a glue, holding the pastry together when the two sides overlap.

Press on the seams with your fingers to ensure it’s secure and there aren’t any gaps. Don’t be afraid to gently stretch the pastry as needed since it’s very elastic.

Repeat the process for the second strip made of puff pastry. Don’t be concerned, even if it’s not perfect initially, because it will be elegant and smooth after baking.

Each tube is rolled over with seams facing down. Please use clean hands to shape them, smoothing any bumps or lumps. Press gently on the tops of the rolls to create an unrounded, slightly more rounded look.

Cut each roll into eight pieces, and you will have 16 sausage rolls.

You can also make them more significant for those who prefer more giant sausage rolls.

With the knife’s point, create two slits at both sides of the roll. These slits let steam escape during the time the rolls bake.

Transfer the sausages onto the baking sheet lined by parchment or silicone mat.

Bake in the oven for 30 to 35 minutes until the crust is golden brown and has baked.

SERVING SUGGESTIONS

These sausage rolls look fantastic in their current state, paired with their rustic style!

Consider placing them on a cutting board or similar if you are serving them. Consider adding some greenery, such as the leaves of a rocket, herbs, as well as chopped chives.

FULLY BAKED

These sausage rolls made of chicken can be baked and prepared ahead of time and then kept in the refrigerator for up to three days in an airtight container.

To warm them, remove them from the refrigerator when you begin preheating your oven. Reheat for approximately 10-15 minutes, with 150C/356For until completely warmed throughout.

UNBAKED

This recipe is also great for making ahead by assembling and storing cooked sausages. Place them into a baking tray before moving them into bags for freezing to make them easier to keep.

Bake them and let them cool in the fridge for a night. The oven should be to 193/374 for 30 to 35 minutes or until they are golden brown and have risen.

If baking with frozen ingredients bakers, extend cooking time to about 10 minutes and continue baking until the cookies are gold on the top and well-heated throughout.