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zoomed in image of three chicken sausage rolls on a blue and white plate

Chicken Sausage Rolls

Chicken Sausage Rolls are a delicious variation on a much-loved snack. The addition of chicken and vegetables in the filling makes these a healthier version of the classic recipe too!
5 from 20 votes
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Course: Snacks
Cuisine: Australian recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 48 sausage rolls
Calories: 215kcal

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 6 sheets puff pastry defrosted
  • 1 (approx 70g) carrot grated, strained
  • ½ small (approx 60g) zucchini grated, strained
  • 1 brown onion chopped finely
  • 500 g chicken mince
  • 500 g sausage mince
  • 1 tsp minced garlic
  • 20 g (1½ tbs) tomato sauce
  • 65 g (¼ cup) Worcestershire sauce
  • 1 egg
  • sesame seeds or black poppy seeds to sprinkle

Instructions

Conventional Method

  • Preheat oven to 200 degrees celsius (fan-forced).
  • Grate carrot and zucchini and remove any excess liquid through a strainer (this is a very important step as it helps to avoid soggy sausage rolls!)
  • Place the drained carrot and zucchini into a bowl.
  • Add the chopped onion, sausage mince, chicken mince, garlic, tomato sauce and Worcestershire sauce to the bowl. Mix together until well combined.
  • Cut one sheet of defrosted puff pastry in half.
  • Whisk the egg. Using a pastry brush, lightly brush the egg mixture down one long side of each pastry half. This seals the pastry edges together when rolled up.
  • Place 1/12th of the sausage mixture in a long thin line down the opposite side. Roll the sausage rolls into a long thin roll.
  • Make sure the joined pastry seam is facing down. Cut each roll into 4 pieces.
  • Brush each sausage roll lightly with the egg mixture. Sprinkle with sesame seeds or black poppy seeds.
  • Place the sausage rolls on to non-stick baking trays.
  • Cook in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.

Thermomix Method

  • Preheat oven to 200 degrees celsius (fan-forced).
  • Place carrot, zucchini and onion into the Thermomix bowl. Grate for 2 seconds, Turbo function, and repeat until the mixture is finely grated (you may need to scrape down the sides of the bowl).
  • Place the grated vegetables into a strainer and squeeze out any excess liquid.
  • Add the grated vegetables, sausage mince, chicken mince, garlic, tomato sauce and Worcestershire sauce to the Thermomix bowl. Mix for 15 seconds, REVERSE, Speed 5 or until completely combined.
  • Cut one sheet of defrosted puff pastry in half.
  • Whisk the egg. Using a pastry brush, lightly brush the egg mixture down one long side of each pastry half. This seals the pastry edges together when rolled up.
  • Place 1/12th of the sausage mixture in a long thin line down the opposite side. Roll the sausage rolls into a long thin roll.
  • Make sure the joined pastry seam is facing down. Cut each roll into 4 pieces.
  • Brush each sausage roll lightly with the egg mixture. Sprinkle with sesame seeds or black poppy seeds.
  • Place the sausage rolls on to non-stick baking trays.
  • Cook in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.

Notes

Recipe Notes and Tips
  • Fan forced v conventional oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
  • Onions, carrots and zucchini are the traditional choice in sausage roll filling, but you could use any vegetables you like.
  • Finely grating the vegetables will make them less visible in the filling, as will peeling the zucchini!
  • To get a crispy base - the sausage rolls have crispier bases if placed directly on to the baking trays. If you are worried about them sticking, feel free to line the trays with baking paper, but be aware that the bases will not be quite as crispy.
  • If you prefer to line your trays you may find that there is excess liquid on the baking paper during baking. If this is the case, you can either add fresh baking paper halfway through baking, or drain the liquid off the baking paper and turn the sausage rolls over to get crispier bases.
 

Nutrition

Calories: 215kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 107mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg