Chicken Wellington Sausage Rolls filled with pâté, thyme, bacon, mushroom and shallots. Paired with mouthwatering honey and Dijon mustard dipping sauce.
Fancy sausage rolls for your next 5 STAR Afternoon Tea
Chicken Wellington Sausage Rolls with Honey Dijon Sauce: Sounds like something from a posh London hotel doesn’t it?
Well I just love little sausage rolls, and my mum has been making traditional ones for just about every family occasion for what feels like forever.
So, when I started this blog, I knew I had to make some. But I also knew they deserved to be something just a bit fancier—a bit like what you’d find on a luxury hotel afternoon tea stand.
Not that there’s anything wrong with a traditional sausage roll—a classic is a classic—but an elevated version can be fun too.
Why You’ll Love These
- Elevated yet familiar – A sophisticated twist on the classic sausage roll, with all the comfort of a family favourite.
- Lighter & more refined – Chicken sausages and delicate puff pastry create a lighter texture without skimping on flavour.
- Packed with savoury goodness – Think mushroom duxelles, thyme, bacon, shallots, and a hint of garlic—all the best bits of a Wellington.
- Perfectly posh – Just the thing for a 5-star Afternoon Tea or any occasion where you want to impress.
- Dippable magic – The tangy, creamy Honey Dijon Sauce is the ideal pairing—cutting through richness and keeping guests coming back for more.
- Make-ahead friendly – Prepare in advance and reheat just before serving for maximum ease and freshness.
Light on texture but full on flavour
Featuring all the deliciousness of Beef Wellington, I’ve swapped the traditional beef for chicken sausages which create a lighter roll that pairs beautifully with buttery puff pastry.
The filling for these Chicken Wellington Sausage Rolls is bursting with flavour: chicken liver pâté and a delicious mushroom duxelles (just like you’d find in a traditional Wellington) made from fresh thyme, softened mushrooms, bacon, shallots, and just a hint of garlic.
The tangy Honey Dijon Sauce is the perfect accompaniement with a base of whole egg mayonnaise loosened up with plenty of sharp Dijon mustard, a hint of sweetness from a teaspoon of honey and the acidity of lemon juice. It’s entirely optional though! You may prefer a tangy BBQ sauce instead.
At just the right dipping consistency, it cuts through the richness of sausage rolls while complementing the Wellington flavours.
Serve the sausage rolls fresh from the oven with a dish of Honey Dijon Sauce on the side and plenty of napkins for buttery fingers. Your guests will find them hard to resist!
Other delicious recipes to try
Lemon & Blackberry Sandwich Cake
What you’ll need to make Chicken Wellington Sausage Rolls
- Butter puff pastry: I use Pampas all butter puff whenever possible as it adds flavour and is easy to work with. However it can be pricey and hard to find sometimes so please use what you can afford and access– the recipe will turn out just fine (and everyone will still love and eat them).
- Chicken sausages: Supermarkets sell these in packs or just ask for what you need at the butchers. You only need around 4 for this recipe.
- Unsalted butter: Unsalted butter is preferred so that the amount of salt can be controlled in the recipe. Salted is ok if that’s all you have on hand.
- Olive oil: Mild or more robust, either will do.
- Bacon: Short cut bacon with a little bit of fat as it adds flavour. Long rashers of streaky bacon will add too much fat which when combined with buttery puff pastry could result in a greasy mess.
- Bread slices: Wholemeal or white work well.
- Salt and pepper: Plain table salt and freshly cracked pepper.
- Mushrooms: Try to buy some with flavour such as Portabello or Swiss Brown however plain button ones are ok too.
- Thyme: Fresh is preferred but you can use dried if that is all you have or can find. Substitute with half a teaspoon.
- Shallots: These bring a lovely mild flavour and complement the chicken. Substitute with brown onion in the same weight if you can’t find them.
- Garlic: Use a fresh clove (not from a jar) and crush just before using.
- Chicken liver pâté: A small quantity of good quality store-bought pâté. Duck works fine if no Chicken.
- Egg: Free-range if possible but it’s just for glazing the sausage rolls so use what you have available.
For the Honey Dijon Sauce (optional)
- Whole egg mayonnaise: I like S&W brand, but any whole egg mayonnaise is fine.
- Honey: Any clear honey.
- Dijon mustard: Maille brand is excellent, but use what you have on hand or can find.
- Lemon juice: Fresh squeezed not the bottle stuff. It’s important in the sauce as it cuts through the richness of the mayonnaise and thins it down to a good dipping consistency.
How to make Chicken Wellington Sausage Rolls
NOTE: See the recipe card for the full and very detailed instructions and watch the video on how to make these delicious sausage rolls.
Mushroom duxelles mixture
Heat butter and olive oil together in a large frying pan and cook bacon, shallots, mushrooms, garlic and thyme then allow to cool.
Chicken sausage mixture
Remove sausage meat from casings and add to soaked bread together with salt and pepper.
Make the rolls
Preheat the oven to 200 C/ 380 F /Gas Mark 6 or 190 C fan/375 F/Gas Mark 5
Divide the puff pastry into two halves, then spread a quarter of the pâté on each half, leaving a gap for the egg wash. Top with some cooled mushroom duxelle mixture followed by the sausage mixture. Brush the edge with egg wash.
Roll up, then brush with egg wash. Cut each roll into 8 even pieces. Place them back on the baking sheet with a little space between each one. Take the next sheet of puff pastry, cut into two and repeat the previous steps with the mixture. You should now have 32 little sausage rolls. Cook for 25 minutes or until golden brown.
Serve Chicken Wellington Sausage Rolls immediately with Honey Dijon Sauce or cool on a rack before refrigerating or freezing.
Honey Dijon Sauce
Mix the mayonnaise together with the lemon juice, honey and Dijon mustard. Serve or refrigerate until required.
Frequently Asked Questions about Chicken Wellington Sausage Rolls
Can I do this ahead?
Absolutely! This Chicken Wellington Sausage Rolls recipe is easy to make ahead of time. You could make the sausage rolls up to one month before you need them then simply freeze until required. Or you could make the duxelle component and the sausage component on one day then chill both in the fridge overnight before assembling and cooking the following day.
The dipping sauce can be made two days ahead and refrigerated. Take it out about 30 minutes before serving so it’s not super cold and transfer to a decorative bowl.
Why do you put bread in the mixture?
The two slices of crustless bread are soaked in a little water so they can be broken up and distributed throughout the sausage meat.
This helps to absorb any excess liquid that might be released from either the buttery pastry, the sausages or the duxelle mixture during the cooking process. Basically it stops soggy bottoms!
The bread also helps prevent shrinkage from the sausage meat once it’s cooked resulting in a lovey plump sausage roll instead of a gap between the pastry and the meat filling.
Do I have to use pâté?
No – if it’s not something you like or you can’t find it then it’s perfectly fine to leave it out. I have included it because it is a traditional Wellington ingredient and adds an earthy flavour that complements the mushrooms and thyme, but the sausage rolls still taste delicious without it.
You can always add 1 teaspoon of Worchestershire sauce (a great British ingredient) as a flavour booster if you have some in the cupboard (great in a Bloody Mary or Bolognaise).
How do I store?
Cool the sausage rolls on a rack then place in a ziplock bag either in the refrigerator for up to two days or the freezer for up to one month. To defrost, put the bag in the fridge the night before you need them. The following day, reheat as outlined below.
How do I reheat?
To reheat, simply defrost overnight in the fridge (leave in the ziplock bag), then place on a tray in a pre-heated oven for 15 minutes at 170 C (no fan) / 340F or 160 C (fan) /320 F (fan).
Can I use store bought sauce instead?
Yes. I’ve served these Chicken Wellington Sausage Rolls with a store-bought tomato chutney and it was a winner. I like this one from Beerenberg but check out your local supermarket for what they have on offer. You could also look for a pre-made Dijonnaise and add a little honey and lemon to taste if that’s easier.
Chicken Wellington Sausage Rolls with Honey Dijon Sauce
32
servings30
minutes25
minutesEquipment
Cook’s knife
Pastry brush
Baking tray
Other equipment
Digital scales
Baking paper
Fork
Keep the screen of your device on
Ingredients
- Mushroom Duxelles Filling
1 tbsp 1 tbsp olive oil
30 g 1 oz unsalted butter
150 g 5 2/7 oz short cut bacon
150 g 5 2/7 oz mushrooms
2 medium 2 medium shallots (or 1 medium onion)
1 clove 1 clove fresh garlic, crushed
1/2 tsp 1/2 tsp salt
1/4 tsp 1/4 tsp freshly ground pepper
3 sprigs 3 sprigs fresh thyme or 1/2 tsp dried
- Sausage Filling
4 4 Chicken sausages
2 slices 2 slices white or brown bread, crusts removed
2 tbsp 2 tbsp water
- Puff pastry
2 sheets 2 sheets frozen all butter puff pastry
100 g 3 1/2 oz Chicken liver pâté
1 1 egg yolk
1 tsp 1 tsp water
- Honey Dijon Sauce
85 g 3 oz whole egg mayonnaise
1 tsp 1 tsp honey
1 tsp 1 tsp Dijon mustard
2 tsp 2 tsp freshly squeezed lemon juice
Directions
- Watch the 90 second video below before starting the recipe.
- Mushroom Duxelles Filling
- Strip the thyme leaves from the stems and roughly chop or measure out the dried quantity (if using instead). Place into a small dish, add the Dijon mustard and the crushed garlic and set aside.
- Finely chop the bacon and shallots. Set aside. Roughly chop the mushrooms.
- Heat the butter and olive oil together in a large frying pan over a low to medium heat until the butter is fully melted and starts to foam.
- Add the bacon and shallots and cook until the shallots soften. Add the mushrooms and stir until evenly coated in the oil and butter mixture. Reduce the heat to low, add the garlic, thyme, salt and pepper. Stir, then allow to cook slowly, stirring occasionally until soft.
- Remove from the heat and spread out on a plate to cool COMPLETELY (otherwise the butter puff pastry will tear.)
- Chicken Sausage Filling
- Remove the pastry from the freezer, defrost on your bench while you make the chicken mixture. Preheat the oven to 200 C/ 380 F /Gas Mark 6 or 190 C fan/375 F/Gas Mark 5
- Mix egg yolk and 1 teaspoon of water with a fork in a small dish and set aside.
- In a medium bowl, place the bread (crusts removed) together with 2 tablespoons of water. Leave to absorb for 2 minutes, then using a fork, break up the bread.
- Cut off the end of each sausage and squeeze the sausage meat into the bowl with the bread. Discard the sausage casings.
- Mix everything with a fork until well combined. Set aside.
- Assemble the sausage rolls
- Working with one sheet of puff pastry at a time, place it on a cutting board and slice in half horizontally.
- You will now have 2 rectangles.
- Spread 1/4 of the pâté over one of the rectangles, leaving about 1cm (or ½ inch) of the bottom edge uncovered. Brush this edge with a little egg wash. Repeat this step with the other rectangle.
- Take the cooled mushroom duxelles mixture and divide into 4 equal portions.
- Take one portion and using the back of a spoon, spread across the top half of each of the two rectangles, again leaving the bottom edge uncovered.
- Repeat with the other rectangle.
- Divide the sausage mixture into 4 portions in the bowl.
- Take one portion and spread the mixture along the top edge of the rectangle. Again, repeat with the other rectangle.
- Time to roll up. Carefully place your fingers under the top edge of the pastry and flip it over the sausage mixture. Gently press to secure.
- Now roll slowly towards you with even pressure, making sure the end of the pastry is held down by the egg wash. Place on the lined baking sheet.
- Repeat with the other rectangle and place the tray in the fridge while you repeat the previous steps with the second sheet of puff pastry and remaining mixture.
- Remove the tray from the fridge and add the rolls on the tray to the 2 rolls you just made on your cutting board.
- Using a pastry brush evenly cover all rolls with the remaining egg wash.
- Time to cut: Take one roll and using a sharp knife, cut it in half. Then cut each half in half and then cut those halves in half. You should now have 8 even rolls. Place back on the baking sheet with a little space between each one. Repeat with the other 3 rolls.
- Bake in the oven for 25 minutes until golden and crispy.
- Serve warm with honey Dijon sauce.
See NOTES below for storage and reheating instructions. - HONEY DIJON SAUCE
- Place the mayonnaise in a small mixing bowl. Add the honey, Dijon and lemon juice and mix with a teaspoon until combined. Cover and refrigerate until required.
- To serve: Remove from the fridge about 30 minutes before serving. Give the sauce a stir then place into a fancy bowl suitable for dipping.
WATCH HOW TO MAKE
Notes
- A NOTE ON MEASUREMENTS
I use the weight measurement not cup measurement in all my recipes as cup sizes are not universal. This ensures accuracy and a far better result, especially if you are baking which relies on scientific principles.
Invest in a set of scales and you will be rewarded with dishes that taste exactly as they were intended. - How do I store?: Cool the sausage rolls on a rack then place in a ziplock bag either in the refrigerator for up to two days or the freezer for up to one month. To defrost, put the bag in the fridge the night before you need them. The following day, reheat as outlined below.
How do I reheat?: To reheat, simply defrost overnight in the fridge (leave in the ziplock bag), then place on a tray in a pre-heated oven for 15 minutes at 170 C (no fan) / 340F or 160 C (fan) /320 F (fan).