These Chicken Sausage Rolls aren’t only tasty; they’re a healthier family-friendly lunch, dinner or snack. With a yummy mix of chicken, vegetables, herbs and flaky pastry, they make for a fuss-free but wholesome meal. Perfect for toddlers and kids! They’re cut into mini sausage rolls, offering a great finger food option. These delicious chicken sausage rolls are sure to satisfy the fussiest of family members.
My kids really enjoy sausage rolls. I’m much happier making them, knowing all the whole food ingredients that go into these homemade chicken sausage rolls as opposed to store-bought. I often have a batch of these or Pork Sausage Rolls uncooked in the freezer, ready to go for a quick meal. If you are wanting to avoid using pre-made puff pastry sheets you can make your own, but I compromise with the convenience of buying it 😊. If you’re concerned about sodium intake, particularly for younger children, then check out the puff pastry ingredients/nutritional label and opt for the lowest in sodium.
This chicken version of sausage rolls makes a great party food option as well. I’ve sent them to school with Preppie PK for class parties, as chicken is more widely eaten than pork or beef. His class group is quite ethnically diverse, and so I checked with the mums/dads/grandparents at drop-off 😁. PK told me they were a hit! Give them a go for yourself and see just how moreish they are!
Ingredients needed for this recipe
Here’s what you need to make this chicken and vegetable sausage roll recipe:
Chicken mince – I use store-bought lean chicken mince/ground chicken in this recipe. If you have a Thermomix or high-powered food processor, you can mince your own chicken. Use thigh meat or a combination of breast and thigh if you can – thigh meat contains nearly double the amount of iron [1] and zinc as breast meat. You can also substitute the chicken with ground turkey. I much prefer to use mince instead of chicken sausages or chicken sausage meat to make the chicken filling, as I can be 100% sure of all the ingredients.
Onion, garlic, celery, carrot and sweet potato – The delicious vegetable flavour base, which is sautéed before adding the other filling ingredients.
Parsley – Fresh parsley leaves. Substitute with 1 tbs dried parsley if you need to.
Olive oil – For sautéing the vegetables.
Salt and pepper – For seasoning. Leave out the salt if serving to family under 12 months of age. I like to use white pepper for its milder flavour but you can substitute with black pepper.
Panko breadcrumbs – These make for a less-dense filling than standard breadcrumbs.
Eggs – One to bind the filling, and one beaten egg for brushing over the pastry before cooking.
Puff pastry – Frozen pre-made puff pastry sheets make these sausage rolls easy to assemble.
How to make Chicken Sausage Rolls
These are easy sausage rolls to make, whether in a thermo cooker or conventionally.
Thermomixer? Just like with my Pork Sausage Rolls, you’ll see in the recipe card below that I sauté the vegetables. I then allow my Thermomix to cool for 15 minutes or so before added the remaining filling ingredients to mix together. There is a safety feature on the Thermomix that won’t allow you to use Turbo mode before the unit has cooled to 60°C, so you’ll need to wait before moving on. This ‘sauté then cool’ step takes extra time, but the filling is much more flavourful because of it! If you’re running short on time, just transfer sautéed vegies to a bowl, and allow to cool for 5 minutes (in the fridge if you have to!). Then add the remaining filling ingredients and mix by hand.
Conventional cook? This recipe can easily be made the traditional way, either all by hand or with a food processor. The process is much the same, there will just be a little more chopping and dishes involved 😁.
See the recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional cooking methods.
Adapting this recipe for babies and toddlers
This recipe for chicken sausage rolls is baby and toddler friendly, with just the salt needing to be omitted if serving to family under 12 months of age. Be sure to check the nutritional information on the puff pastry packaging if using pre-made pastry too, and go for the option lowest in sodium. You can always make your own puff pastry if you prefer to avoid pre-made products for your children.
By following the below instructions and cutting the lengths of sausage roll into 8 pieces, you make mini sausage rolls perfect for little hands! Children generally love finger food, and this is a great way to increase their vegetable intake 😁.
Serving and storing these Chicken Sausage Rolls
Serve these chicken sausage rolls with salad or vegetables for a toddler or family meal, or on their own as an easy snack snack. My boys love them with vegetable sticks for a casual dinner. Don’t forget to serve with tomato sauce or ketchup too, to dip that yummy flaky puff pastry shell into!
Once baked, refrigerate the sausage rolls in an airtight container for up to 5 days.
Can you freeze these chicken sausage rolls, you ask? Yes! These sausage rolls are a great item to have in the freezer stash! You can keep Chicken Sausage Rolls in the freezer in an airtight container or freezer bag for up to 3 months, whether baked or uncooked. If already baked before freezing, reheat sausage rolls in the oven to re-crisp that yummy pastry. If baking uncooked sausage rolls, when it’s snack/lunch/party time simply place them in the oven from frozen, and add another 10 to 15 minutes on to the cooking time.
Making these Chicken Sausage Rolls? Please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more delicious recipes.
Happy cooking,
Chloe x
Chicken Sausage Rolls
Category: Finger FoodTap or hover to scale
Ingredients
- 75 g / 1/2 brown/yellow onion peeled and halved
- 2 garlic cloves peeled
- 70 g / 1 celery stalk roughly chopped
- 70 g / 1 carrot roughly chopped
- 100 g sweet potato peeled and roughly chopped
- 10 g /1/4 cup packed fresh parsley
- 1 tbs olive oil
- 1/2 tsp salt for family over 12 months
- 1/4 tsp ground white pepper
- 30 g / 1/2 cup panko breadcrumbs
- 1 egg
- 500 g chicken mince/ground chicken
- 2 puff pastry sheets
- 1 extra egg lightly whisked for egg wash
Instructions
- In a food processor or blender, finely chop the vegetables and parsley.
- Transfer to a frypan with the olive oil, and sauté for 3 to 5 minutes until vegetables are soft. Transfer to a large mixing bowl and allow to cool to room temperature.
- Add the salt, white pepper, panko breadcrumbs, 1 egg and chicken.
- Either return to the food processor to mix, or mix by hand.
- Lay out a sheet of puff pastry. Cut the square into two rectangles by slicing lengthways across the centre. Shape ¼ of the chicken mixture into a long log, and place down the middle of the pastry. Brush one long edge with the egg wash. Roll up the pastry toward the egg washed edge, making sure that the sausage roll filling is compact. Seal the pastry with more egg wash. Repeat with the second sheet of pastry.
- Pre-heat oven to 180°C approximately 15 minutes before cooking (see next step). Line a baking tray with grease proof paper.
- Using a sharp knife, cut each roll into 8 equal pieces (the best way to do this is to let the rolls rest in the fridge for an hour or so – it will make it much easier and neater to cut). Place seam side down on the lined baking tray. Brush the top of the sausage rolls with egg wash.
- Bake in the oven for 20 to 25 minutes until golden brown.
Thermomix Instructions
- Put onion, garlic, carrot, celery, sweet potato and parsley into the mixing bowl, and chop 4 seconds, speed 7, MC on. Scrape down the mixing bowl.
- Add the olive oil. Sauté for 5 minutes, 100°C, speed 1, MC off.
- Allow the Thermomix to cool for 15 minutes (Note 1).
- To the mixing bowl add the salt, white pepper, panko breadcrumbs, 1 egg and chicken. Using Turbo mode, pulse 2 to 3 times until well combined.
- Follow Steps 5 – 8 above.
Conventional Instructions
- In a food processor or blender, finely chop the vegetables and parsley.
- Transfer to a frypan with the olive oil, and sauté for 3 to 5 minutes until vegetables are soft. Transfer to a large mixing bowl and allow to cool to room temperature.
- Add the salt, white pepper, panko breadcrumbs, 1 egg and chicken.
- Either return to the food processor to mix, or mix by hand.
- Follow Steps 5 – 8 above.
Recipe Notes
Nutrition Information
[1] Chicken Cuts, 2020, Australian Chicken Meat Federation.
One Response
As always, such delicious, healthy and easy to make recipes. These chicken sausage rolls are great! Thank you Chloe.