These chicken sausage rolls are a simple, English-inspired appetizer made with flaky puff pastry, juicy chicken sausage, and warm sage. The filling is savory and aromatic, wrapped in buttery layers that bake golden in just 20-25 minutes. They're an easy chicken appetizer for holidays, game days, or any gathering where you want something comforting and bite-sized.
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I grew up with a lot of English influence thanks to my dad and the many trips we spent with our family in England. Sausage rolls have always been one of my favorite treats. This version uses a mixture of fresh chicken sausage and ground chicken, which adds so much flavor. It's then seasoned with onion, garlic, and sage, all wrapped in buttery puff pastry that bakes up golden and crisp. They come together really quickly, making them perfect for a party needing a delicious appetizer. Just mix the filling, roll it inside the pastry, slice, and bake until perfectly flaky. I love serving them warm with mustard or chutney.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: Heat the oven to 400°F. Warm the olive oil in a small skillet over medium heat. Add the onion, garlic, sage, salt, and pepper, and cook for a few minutes until the onion softens and becomes fragrant.
- Step 2: Transfer the onion mixture to a medium bowl. Add the chicken sausage and ground chicken,
- Step 3: Mix until everything is fully combined.
- Step 4: Unfold the puff pastry sheets. Spoon the sausage mixture in a long, even line down one side of each sheet.
- Step 5: Fold the remaining pastry over the filling and press the edges firmly with a fork to seal.
- Step 6: Cut each filled pastry roll into 12 pieces and place them on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with sesame seeds and flaky salt, if using. Bake for 20-25 minutes, or until the pastry is golden and the filling is cooked through. Let the sausage rolls cool for a few minutes before serving.
Sarah's Top Tips
- Keep the puff pastry cold. Warm dough softens quickly, which means fewer flaky layers and a greasier bake. If it starts to feel warm or sticky, pop it back in the fridge for a few minutes.
- Stop the pastry from splitting. Seal the edges firmly with a fork and avoid overfilling to prevent the pastry from splitting and leaking.
- Prevent soggy sausage rolls. Make sure the filling isn't overly wet and that the pastry stays cold. Baking on parchment and giving the rolls a little space helps the bottoms crisp instead of steaming.
- Check the internal temperature. Chicken needs to reach 165°F for safe eating. A quick thermometer check ensures the filling is fully cooked while the pastry stays golden and crisp.
- Add a tiny vent if needed. If your pastry looks like it's ballooning, make a small slit on top. This helps steam escape so the rolls bake evenly without bursting.
Serving Suggestions
I love serving these chicken sausage rolls warm right out of the oven, when the pastry is at its flakiest. I keep it classic with mustard or a simple chutney, just like we had on our trips to England. They're perfect on an appetizer board with other bites like the dry rub wings or a platter of pulled pork sliders. If you're leaning into a full pub-style spread, these pair really well with a hearty British pub-style steak and onion pie as the main
Storage & Reheating
Fridge: Keep leftover sausage rolls in an airtight container in the refrigerator for 3-4 days. The pastry stays flakiest when stored in a single layer, but you can stack them with parchment in between if needed.
Make Ahead & Freezer: These are perfect for prepping ahead. You can assemble the rolls completely, place them on a lined baking sheet, cover, and refrigerate for up to 24 hours before baking. If you want to get even further ahead, freeze the unbaked rolls on a sheet pan until solid, then transfer to a freezer bag. Bake straight from frozen and simply add 5-7 extra minutes of cook time.
Reheating: Warm the rolls in a 375°F oven for 6-8 minutes until the pastry crisps back up and the filling is hot. An air fryer also works well-heat at 350°F for 3-4 minutes. I don't recommend microwaving since it softens the pastry.
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Chicken Sausage Rolls
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Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 garlic clove, minced
- 1 teaspoon dried sage or 2-3 fresh sage leaves, chopped. Swap sage for thyme or rosemary.
- 1 teaspoon salt
- Black pepper, to taste
- 12 ounces raw chicken sausage, casings removed. Use turkey sausage or Italian chicken sausage for more flavor variety.
- ½ pound ground chicken,
- 1 package, 17.3 oz puff pastry sheets, thawed (2 sheets)
- 1 egg, beaten (for egg wash)
- Optional garnish: sesame seeds and flaky salt
Instructions
- Preheat oven to 400°F.
- Heat olive oil over medium heat in a small skillet. Add the onion, garlic, sage, salt, and pepper, and cook for a few minutes to soften the onion.1 tablespoon olive oil, 1 small yellow onion, 1 garlic clove, 1 teaspoon dried sage or 2-3 fresh sage leaves, 1 teaspoon salt, Black pepper
- In a medium bowl, mix chicken sausage, chicken, and onion mixture.12 ounces raw chicken sausage, ½ pound ground chicken
- Unfold the puff pastry sheets. Spoon sausage mixture evenly down the side of each sheet. Fold the other side of the pastry over the filling, pressing down with a fork to seal.1 package
- Slice each roll into 12 pieces. Place on a baking sheet. Brush tops with beaten egg and sprinkle with sesame seeds and flaky salt, if desired.1 egg, Optional garnish: sesame seeds and flaky salt
- Bake 20-25 minutes, until pastry is golden and sausage is cooked through (165°F internal temperature).
- Cool slightly before serving.
Sarah's Tips
- Keep puff pastry cold for the flakiest layers. If it gets soft or sticky, chill it for a few minutes before assembling.
- Don't overfill the rolls and seal the edges well with a fork to prevent splitting or leaks.
- Chicken sausage rolls are done when the filling reaches 165°F.
- If the pastry starts to puff or balloon while baking, cut a small slit on top to let steam escape.
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