These Chicken Sausage Rolls are flaky, flavorful, and a healthier sausage roll! With simple ingredients- puff pastry, minced chicken, onion soup mix they are easy to make, and the perfect crowd-pleasing appetizer.
Love this Chicken Sausage Rolls recipe? Try my Brie Stuffed Chicken Burgers, it is also made with minced chicken.
Why You’ll Love These Homemade Sausage Rolls
Sausage Rolls are a must-have appetizer for the holiday season. Our family makes them every year and they are devoured within minutes. Because we eat so many of them I thought it would be fun to make a few different kinds, and that is when I came up with these Chicken Sausage Rolls!
- They are made with minced chicken, making them a healthier sausage roll.
- Simple ingredients– puff pastry, minced chicken, onion soup mix packet, Worcestershire sauce, brown mustard, tomato paste, black pepper, and an egg wash.
- A great make-ahead appetizer option for the holidays. I also like them for tailgating, dinner parties, etc.
For more yummy, make-ahead appetizers try my Olive Dip, Honey Sriracha Meatballs, Green Onion Dip, or these Stuffed Mushrooms and 3 ingredient Pimento Cheese Sausage Balls.
Watch My Quick, 30 Second Video Tutorial:
Ingredients in Chicken Sausage Rolls
This recipe only requires 8 ingredients and most of them are pantry staples (so easy right). Keep in mind you want to use the highest quality ingredients possible because there are so few ingredients.
- Puff Pastry: I use Puff Pastry from the frozen section (it is easier). You can also try homemade puff pastry if you have the time, I like this recipe.
- Minced Chicken: Also known as ground chicken.
- Onion Soup Mix Packet: This is where ALL the flavor comes from so don’t leave it out. If this is not available where you live or you need to make your own, just combine:
- ¼ cup onion flakes
- 2 tablespoons chicken bouillon granules
- ¼ teaspoon onion powder
- ¼ teaspoon parsley flakes
- 1/8 teaspoon celery seed
- Worcestershire Sauce: This adds a little moisture and a lot of flavor.
- Brown Mustard: I have a soft spot for spicy brown mustard, but you can use whichever brand or variety you like.
- Tomato Paste: I like the concentrated tomato flavor, but you can also use ketchup in it’s place.
- Black Pepper: Freshly cracked is your best option.
- Egg and Water: This simple egg wash gives the puff pastry a beautiful shiny browned color.
How to Make Chicken Sausage Rolls
This is an overview of the steps, the recipe card below will have more details.
Make the Ground Chicken Mixture. Combine minced chicken, onion soup mix, Worcestershire sauce, brown mustard, tomato paste, and black pepper.
Prep the Puff Pastry. Follow the package instructions for unthawing, then unfold it and cut into three oblong rectangles (mine had seams to follow making it easy). Lightly roll the puff pastry along the long end to make it thinner.
Construct the Sausage Rolls. Scoop the chicken mixture down the center of the puff pastry and egg wash on both sides of it. Fold one side over to the other and press firmly to create a seal. Continue until all the puff pastry and chicken mixture is used.
Prep the Sausage Rolls for Baking. Cut the sausage rolls into equal pieces (6 to 8 pieces each) and place on a parchment lined baking sheet. Brush the egg wash on top of the rolls and score the puff pastry.
Bake and serve. Bake until golden brown and the minced chicken mixture is cooked. These are best served hot out of the oven.
PRO TIP: Make these ahead of time and save some time. Construct your sausage rolls up to two days in advance. When you are ready to serve them, place them on a baking sheet, brush on the egg wash, score the tops, and pop them in the oven.
4 Tips for the BEST Chicken Sausage Rolls
Even though this recipe is an easy one, there are still a few tricks to making sure they come out perfect every single time.
- Firmly press out any air in your sausage rolls. This keeps air bubbles from pushing the filling out of the roll as they bake. A nice tight roll is what we are aiming for.
- Seal your sausage rolls well. I like to egg wash both sides of the puff pastry and firmly press the two sides together so there is no chance of it coming apart in the oven.
- Work quickly so the puff pastry doesn’t get too warm. Warm puff pastry means no flaky layers and a tough dough. If you are afraid your puff pastry is too warm just pop it in the refrigerator for 15 minutes before baking.
- Don’t get the sausage rolls too close to each other on the baking sheet. These tend to jump around as they bake so I recommend keeping them 2 inches apart. This is so they don’t get stuck together in the oven.
Storing and Reheating Information
Any leftover Chicken Sausage Rolls can be stored in the refrigerator. They will keep up to 5 days in an airtight container or resealable bag.
Eat your leftovers cold or reheat them in the oven. I like to bake them at 400F (205C) until they are piping hot and crispy again, about 10 to 15 minutes.
Frequently Asked Questions About Sausage Rolls
This is because the puff pastry was too warm when you baked the sausage rolls. When puff pastry gets warm the butter melts into the dough and eliminates your chances flaky layers. To solve this you can pop the prepped sausage rolls in the refrigerator for 15 minutes before baking them.
Yes! You can construct your sausage rolls up to two days in advance and store them in an airtight container in your refrigerator. When you are ready to serve them, pop them on a parchment lined baking sheet, brush on the egg wash, score the tops, and bake.
Yes and this is all thanks to the minced chicken (it is leaner and with less fat).
More Make Ahead Appetizer Recipes You Might Enjoy:
- Pizza Dip with Pizza Dough Balls
- Fried Dill Pickle Dip
- Buffalo Crab Dip
- Feta and Onion Hot Dip
- Smoked Cream Cheese
- Smoked Cheez Its
- Ricotta Dip with Roasted Grapes
- Pumpkin Pie Dip
- Pecan Pie Dip
- Dunkaroo Dip
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Chicken Sausage Rolls
INGREDIENTS
- 17.3 ounces puff pastry; - 1 package
- 16 ounces minced chicken; - 1 package
- 2 ounce onion soup mix packet - * recipe below for homemade
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown mustard
- 1 tablespoon tomato paste; - or ketchup
- 1 teaspoon black pepper
- 1 egg - whisked together with 1 teaspoon of water
INSTRUCTIONS
- Preheat oven to 400 °F
- Unthaw the puff pastry by following the instructions on the package.
- In a bowl combine minced chicken, onion soup mix, Worcestershire sauce, brown mustard, tomato paste, and black pepper. Set aside.
- Unfold the puff pastry and cut into 3 oblong rectangles. With a rolling pin, lightly roll them along the long end to make the puff pastry thinner and a square shape (but not too thin so it tears).
- For each piece of puff pastry, place scoops of the minced chicken filling down the center of the puff pastry. It should resemble a log shape.
- Egg wash the puff pastry on both sides of the minced chicken log.
- Gently fold one side of the puff pastry over to the other and seal together firmly.
- Continue until all the minced chicken filling and puff pastry is used.
- Cut each sausage roll into 6 to 8 equal sized pieces. Place the sausage rolls on a parchment lined baking sheet 2 inches apart.
- Brush the sausage rolls with the egg wash and lightly score the top of the puff pastry (without piercing it to reveal filling).
- Bake for 16 to 18 minutes or until golden brown and the chicken mixture is cooked.
- Serve piping hot out of the oven.
VIDEO
RECIPE NOTES
Homemade Onion Soup Mix:
If Onion Soup Mix (I use Lipton brand) is not available where you live or you need to make your own, just combine:- ¼ cup onion flakes
- 2 tablespoons chicken bouillon granules
- ¼ teaspoon onion powder
- ¼ teaspoon parsley flakes
- 1/8 teaspoon celery seed
Storing and Reheating Information
- Store in the refrigerator, in an airtight container or resealable bag, for up to 5 days.
- Reheat in the oven at 400F (205C) for 10-15 minutes or until piping hot and crispy.
Make Ahead Instructions
Construct the Chicken Sausage Rolls up to two days in advance and store them in an airtight container in your refrigerator. When you are ready to serve them, pop them on a parchment lined baking sheet, brush on the egg wash, score the tops, and bake.4 Pro Tips
-
- Firmly press out any air in your sausage rolls.
- Seal your sausage rolls well with egg wash on both sides of the puff pastry and firmly pressing the two sides together.
- Work quickly so the puff pastry doesn’t get too warm. If it does get too warm just pop it in the refrigerator for 15 minutes before baking.
- Don’t get the sausage rolls too close to each other on the baking sheet. I recommend keeping them 2 inches apart.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
These also freeze well. Before they are baked you just put ona flat cooking sheet not touching and put in freezer got 30 minutes. You then take out, cut and pierce top w/2 holes. Place in ziplocks and finish freezing.
My boys loved this chicken sausage roll so much, they asked me to make again. And I don’t mind making it again because it’s so easy to make. Thank you for sharing your recipe.
These are easy to make and flavorful. The whole family loved them. I think I will make a double batch next time.
Yes I love sausage rolls! And these are so delish!
Just what I needed for game day. These are perfect and easy to make. I love how full of flavor they are.
This recipe was so easy and my family loved the sausage rolls!
I really liked this appetizer recipe! Your directions were very easy to follow and my family loved your chicken sausage rolls,
Kids loved having these in their lunchboxes, think I might have to make a double batch next time!
Loved these! They were light, flaky, and seriously delish! They got gobbled up so fast!
These were great. My whole family devoured them!
These Chicken Sausage Rolls are super easy to make and taste great! I was a little hesitant at first because I’ve never made sausage rolls before, but this recipe is really straightforward. I would definitely make these again.