Tiny Sausage Rolls

Tiny sausage rolls made with all-butter puff pastry are filled with sausage meat, fresh thyme, and smoky paprika, then finished with a sprinkling of black sesame seeds. Baked until golden and perfectly flaky, they’re the ultimate no-bite savoury. Just dip in your favourite sauce and pop the whole roll straight into your mouth. No drops of sauce on your dress, tie, or carpet—and no lipstick smudges either.

These are the tiniest sausage rolls you can make

I’ve been slightly obsessed with making the smallest possible sausage rolls for a while now. It all started a couple of years ago when I attended a fancy reception at Government House in Adelaide. There, they served the tiniest, most elegant sausage rolls I had ever seen.

Beautifully presented and handed around on a silver platter, they were buttery, golden, and baked to absolute perfection. What really stuck with me, though, was their practicality. You could take just one, give it a quick dip in sauce, and pop it straight into your mouth—glass of wine in one hand, sausage roll in the other.

Because let’s be honest:

• No one wants to double dip.
• No one wants sauce dribbling down their nicest outfit.

• And absolutely no one wants to be the person who drops crumbs or sauce on beige carpet (especially somewhere fancy).

So here’s how I recreated them

I found a good-quality all butter puff pastry that wouldn’t break the bank or require making your own.

I divided the puff pastry into 3 equal horizontal sections instead of two (as is the norm for mini sausage rolls/cocktail sausage rolls and how I’ve made them forever). This results in very tiny sausage rolls (my recipe makes 72 from three sheets of puff pastry to give you an idea of their size).

Then I used fresh thyme instead of dried herbs which once chopped releases its oils and adds a wonderful flavour to the sausage meat.

Finally, I garnished them with black sesame seeds. I know, I know……the black sesame seeds might get stuck in your teeth rendering all the other good points useless. If that’s a deal-breaker, feel free to leave them off, or you can use white sesame seeds although that will alter the flavour a little (black sesame is milder). A pinch of smoky paprika also looks nice. Entirely up to you.

Why You’ll Love These Tiny Sausage Rolls

• Make ahead friendly – freeze for up to 1 month then reheat
• Gone in one bite
• Perfect for parties: Easy to eat while holding a drink and making small talk
• Crispy, flaky pastry: All-butter puff pastry makes all the difference
• Makes a large amount – serve half and freeze the other half for another occasion

Other recipes to try

Pistachio Brownies with Pistachio Buttercream

Mini Flower Cupcakes

Tomato & Pesto Tartlets

Chicken Finger Sandwiches

Afternoon Tea Scones

Ingredients for Tiny Sausage Rolls

Frozen all butter puff pastry – you can use standard puff pastry if you prefer. I’ve used this one from Pampas – it comes in a pack of 3 sheets which is exactly what you need for this recipe.

Sausage meat – I’ve used one that comes in a roll, however you can use actual sausages instead. Just squeeze the meat from the skins/casings first then add to the bowl as per the instructions.

Brown onion – you can substitute with a white onion if you prefer.

White or brown bread – standard bread from a loaf works well.

Fresh thyme – lemony and herbaceous, it will release its oils over time resulting in a really flavoursome sausage roll. Substitute with dried if you prefer.

Smoky paprika – adds a hint of smokiness and earthiness that really enhances the flavour of the rolls.

You will also need a pinch of fine table salt, an egg yolk and some water.

Preparation

Line two large trays with baking paper.

Defrost the puff pastry

Remove the puff pastry from the freezer and let it defrost on your bench while you prepare the filling.

Make the filling

Cut the crusts off the bread and cut each slice into quarters. Place in a small bowl together with the 3 tablespoons of water and set aside.

Finely chop the onion and thyme leaves and add them to the bowl together with the salt and smoky paprika.

Squeeze out any excess water from the bread and add it to the bowl with the other ingredients. Stir to combine.

Add the sausage meat.

Using a large spoon (or your hands if you prefer) mix until all the ingredients are combined.

Tip: I find pressing the back of the spoon into the mixture helps to break down the bread as you stir.

Make the egg wash

Break up the egg yolk with a fork then add the water, stir to combine. Get out your pastry brush and set aside.

Divide the pastry

Take one sheet of pastry, measure the length with a ruler, then cut horizontally (across) into equal thirds.

*My piece was 25cm long so I divided it into three equal sections measuring 8.3cm.

Make the tiny sausage rolls

Preheat the oven to 180 C fan / 360 F fan.

Brush the bottom edge of the first third of the pastry with egg wash.

Use two teaspoons to place a small amount of sausage mixture along the top edge (see photo). It should take up no more than one third of the pastry.

Roll the top edge over to enclose the sausage filling, give it a gentle squeeze.

Roll again so it sticks to the egg wash. Place the whole roll on your tray.

Repeat for the next two strips of pastry.

Then repeat the whole process for the remaining two sheets of puff pastry.

Cut the tiny sausage rolls

Tip: Butter puff can become difficult to manage if your kitchen is warm or it’s a hot day (because the butter starts to melt). If this happens place the tray with the whole rolls in the fridge for 15- 20 minutes to firm them up before cutting.

Working with three rolls at a time, place them on a chopping board.

Brush each roll with egg wash.

Using a large knife, cut the rolls using the same method used for cutting sushi:

1. Cut each long roll in half.
2. Now cut each piece in half again.
3. Finish by cutting each piece in half again.

You should now have 24 little sausage rolls on your board.

Place them neatly on your baking tray. Repeat with the remaining rolls.

Sprinkle the sausage rolls with black sesame seeds (if using).

Cook the tiny sausage rolls

Place the trays in the oven for 20 to 25 minutes, turning halfway so they cook evenly.

Remove from the oven and either serve hot or cool on wire racks (see how to store below).

To serve

Serve immediately with your choice of sauce – tomato, tomato relish or bbq work really well.

To store

Cool completely, then place in a sealable container lined with baking paper. Refrigerate for up to 2 days.

To freeze

Place the rolls in freezer-safe zip lock bag(s). Freeze for up to 1 month.

Defrost in the fridge overnight (leave them in the bags).

To reheat

Preheat the oven to 160 C fan / 320 F fan.

Spread the rolls out on a baking tray so they’re not touching then reheat for 12-15 mins.

Serve hot with your choice of dipping sauce.

FAQs

Can I use flavoured sausages? Yes! That’s a great idea and there are so many beautiful sausage flavours at the butchers these days. Just get 500g of sausages and squeeze the meat from the casings.

Can I use regular puff pastry? Yes. These work just as well with regular puff pastry, they just won’t have the same buttery texture or colour.