Chicken Sausage Rolls

I have shared earlier in the year my recipe for beef sausage rolls but I enjoy trying other flavours. Today, I am making my favourite chicken sausage rolls. Despite the fact that they contain minced sausage, these chicken sausage rolls are technically beef and chicken.

 This combination gives them a unique flavour, which sets them apart.

These chicken sausage rolls are great served on AFL Grand Final days with a side of roasted capsicum sauce and tomato ketchup. These are also perfect for parties and when you want to feed many people quickly. Like the beef versions, you can cut these to any length that suits your taste. This recipe can make 48 mini rolls or 8 long ones.

How to make chicken sausage rolls filling

It may seem not easy to roll your sausage rolls, but this recipe is easy to follow. Defrosting the puff pastry is important so it will be ready to use when you need it. Then, remove the puff pastry from the fridge and separate it into sheets. You can also prepare the egg wash, this time by whisking a little egg in a bowl. Start by preparing the filling. Set aside everything, including a pastry brush.

It is easy to make the sausage roll filling. Begin by dicing up the onion and then grating the carrots, zucchini and garlic. Use either 1-2 crushed garlic cloves or 1 teaspoon of garlic minced from a jar. To prevent the mixture from becoming too watery, squeeze as much juice out of the grated zucchini and carrot. Add the Worcestershire sauce, tomato ketchup and breadcrumbs to a large bowl.

The meat is the last ingredient in the filling. Mix the minced chicken and sausages in the bowl. You will need to use your hands for this part, but everything must be combined well so the sausage rolls taste delicious and even. If you skip this step, the sausage rolls will have large clumps and a less smooth consistency.

It is important to know that I am referring to the minced meat of sausages that are normally sold in a sausage roll. It is also available at most butchers. You can usually find it in supermarkets, along with other minced meats. Don’t be put off by sausage meat! Leaving it out of this recipe just doesn’t make sense. The sausage rolls are dry and lack flavour.

Remember that sausage meat is high in fat. The sausage rolls can become a bit greasy depending on the type of mince used. You can adjust the proportions from 50/50 chicken meat to 70/30 sausage meat if you notice this happening. It’s always worth trying different ratios to find out what you like. If you find that they are a bit too fatty, adjust the ratio and try again.

Making chicken sausage rolls

Once the filling has been prepared, add the pastry to the mixture and roll it into shape. Many people think this part is hard, but it is really simple! Divide the meat into eight equal portions. Each pastry sheet is cut in half. Spread the meat on each pastry piece in a sausage-like shape. Roll up the pastry using the pictures below and continue until you have used all of the filling.

• Spread puff pastry out on a flat surface.
• Divide the sheet into two strips.
• Spread the meat mixture across the strip. One edge should be brushed with egg wash.
• The egg-washed side of the pastry should be facing the meat.
• Sprinkle sesame seeds on top after egg-washing.
• Divide the roll into six equal portions.

Don’t worry too much about the filling distribution. It’s important to try to achieve an even spread, but don’t get carried away. Puff pastry expands in the oven and will cover any unevenness. Although it may not seem like much meat is in each sheet, I assure you that they make for delicious sausage rolls.

Another thing to keep in mind is that the egg wash should be able to seal well around the filling. Keep the egg-washed side of the pastry down so it overlaps the filing and forms a two-layer bottom.

Sesame seeds give the dish a bit more flavour and texture. I will mix and match white and black sesame seeds according to my mood. It’s also a good way to distinguish between batches (like these Sausage Rolls). The egg can be omitted from the recipe, but it is still necessary to wash the tops. The egg is what gives the rolls their golden colour and keeps them from cracking when they are baked.

In the oven!

The final step is baking. You can cut the large sausage rolls into any number of pieces that you like. Each roll makes six mini sausage rolls, but you can cut it in half or bake the whole log. The recipe is flexible and can be adapted to suit the way they are served.

Transfer the rolls onto a baking sheet that has been covered with baking paper. Leave a small space between the rolls to allow heat to circulate. Place the tray in a 200 oven for 25 minutes or until the pastry turns golden and flaky. No matter how big or small your rolls are, the cooking time will be the same.

Remove the chicken sausages from the oven once they are done, and let them cool down for 5-10 min. Serve warm on a platter with your favourite condiments. The sauce goes well with tomato Ketchup, but I would also recommend my roasted capsicum sauce. This sauce has a rich, smoky flavour that complements the recipe perfectly.

Prepare ahead. Bake. Freeze.

The recipe can be prepared in a variety of ways. The recipe can be prepared ahead of time, right up until the last step of egg washing. Rolls should be sealed with egg wash and placed on a baking sheet with baking paper. Placing the rolls in the refrigerator after covering them with plastic wrap is a good idea. Up to two days can be saved in the fridge. Refrigerated ingredients should be removed when ready to cook. It’s a great way to get organised before a party, as you can cook the sausage rolls without fuss.