Chicken Sausage Rolls (Healthier Sausage Rolls)

Name: Chicken Sausage Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Australian
Ingredients: 1 small onion; 2 garlic cloves; 1 small zucchini; 1 medium carrot; 10 button mushrooms; 1 packed cup baby spinach or kale (2 small handfuls); 1 tablespoon olive oil; 1 pound ground chicken (454 grams); 3/4 cup panko breadcrumbs; 1 egg; 1 tablespoon tomato paste; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1 teaspoon salt (I use fine sea salt or Himalayan salt); 1/2 teaspoon freshly ground pepper; 1 teaspoon bouillon powder (optional); 3 sheets frozen puff pastry, thawed but still cold and each sheet cut in half (see notes); 1 egg, whisked; Optional: sesame seeds and paprika for topping

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Chicken Sausage Rolls! These healthier sausage rolls feature a ground chicken and veggie filling wrapped in flaky, golden puff pastry. Bet you can’t eat just one!

Rectangular platter of chicken sausage rolls with a small bowl of ketchup for dipping.

Healthier Sausage Rolls

Love traditional sausage rolls but looking for a healthier version that is still super delicious? Well then you’re going to love these homemade chicken sausage rolls!

These are filled with ground chicken and loads of hidden veggies. But most importantly, they are incredibly tasty!

Homemade chicken sausage rolls piled on a large white plate with small bowl of ketchup.

Here’s Why You’ll Love Them

Super versatile: Serve them as a party appetizer, snack or as a simple lunch or dinner alongside a salad.
Crowd pleaser: Both kids and adults love them!
A great way to hide veggies: Picky kids? This is a delicious hidden veggie recipe.
Freezer friendly: Prep ahead and pop in the freezer so they are ready to bake whenever you need them.

Ingredients You’ll Need

Let’s get started! To make these healthy chicken sausage rolls, you will need…

Labelled photo of ingredients needed to make chicken veggie sausage rolls.

Puff pastry: To make things easy, I like to use frozen pre-rolled sheets of puff pastry. For this recipe, I use three thawed puff pastry sheets. They each measure 10 x 10 inches (25 x 25 cm) which are then cut in half so you end up with six 10 x 5 inch rectangles.
Ground chicken (chicken mince): For the filling.
Olive oil: To sauté the veggies in.
Veggies: The filling includes a finely chopped mixture of sautéed veggies (onion, garlic, zucchini, carrot, mushrooms and spinach or kale).
Tomato Paste: Adds some rich flavor.
Seasoning: The filling mixture is seasoned with salt, pepper, dried sage and thyme. I love to also add some of this bouillon powder for an extra pop of flavor.
Eggs: One egg is added to the filling mixture and the other is whisked up and brushed on the tops of the pastry so it bakes up golden.
Breadcrumbs: I like to use panko breadcrumbs since they keep the filling less dense and more moist than a traditional breadcrumb.
Optional toppings: The tops can be sprinkled with sesame seeds and paprika before baking.

Detailed ingredient list and directions located in the recipe card below.

How To Make Chicken Sausage Rolls

Homemade sausage rolls are really easy to make. Mix together the filling, roll it up in puff pastry, slice and bake. Let’s walk through it step-by-step with photos and tips…

STEP 1: Chop the veggies

Roughly chop up the veggies and place in a food processor or blender to blitz for a few seconds until finely chopped.

Photo collage showing veggies in a food processor before and after being finely chopped up.

Tip: Using a food processor allows you to quickly chop up the veggies so fine that they “disappear” into the meat filling.

STEP 2: Sauté the veggie mixture

Heat olive oil in a frying pan over medium-high heat. Add in the veggie mixture and sauté for a few minutes while stirring occasionally until softened and any released liquid has evaporated. Set aside to cool down.

Finely chopped veggies for sausage rolls being sautéed in a pan.

Sautéing the veggies first not only makes them more flavorful but also cooks off the liquid so you aren’t left with soggy sausage rolls.

STEP 3: Make the filling

Place the filling ingredients (ground chicken, sautéed veggie mixture, tomato paste, egg, panko breadcrumbs and seasonings) in a large mixing bowl and mix together until well combined.

Filling for chicken sausage rolls being mixed together in a glass bowl.

STEP 4: Shape the filling

Cut the puff pastry sheets in half and divide the filling into 6 equal parts. Evenly distribute one part of the filling lengthwise down the middle of each sheet and shape into a compact log.

Shaping sausage roll filling into a log shape down the center of puff pastry.

STEP 5: Roll it up and slice

Roll up the pastry to enclose filling, finishing with the seam side down. Cut each log into 6 to 8 equal sized pieces for party sausage rolls or into 2 to 4 equal sized pieces for larger, full-size sausage rolls.

Photo collage showing 2 rolled up sausage roll logs and then each sliced into smaller pieces.

STEP 6: Bake and enjoy

Arrange the pieces seam side down on a parchment lined baking sheet, leaving a bit of space between each one. Brush the tops with whisked egg and sprinkle over some sesame seeds and paprika if you like.

Bake for 25-30 minutes in a preheated 400F / 200C oven or until pastry is golden brown and filling is cooked through. Serve with ketchup or BBQ sauce (or your favorite dip) on the side.

Photo collage showing party size chicken sausage rolls on a baking sheet before and after baking.

Tip: Make extras and freeze uncooked. Just need to add 5-10 minutes to baking time.

Closeup of a chicken veggie sausage roll.

Storage + Make Ahead Tips

Storing in the fridge: Any leftover baked sausage rolls can be stored in the refrigerator in an airtight container for 3-4 days. Leftovers can be eaten cold or reheated in a 350F (180C) oven for about 10-15 minutes.
Freezing: These sausage rolls freeze really well so make a big batch to have on hand! I find that they taste best if frozen before baking. To freeze, place the uncooked sausage rolls in the freezer on a baking sheet first to prevent them from sticking together. Once frozen, transfer to freezer bags or an airtight container and store in the freezer for up to 3 months. Then simply bake them from frozen by adding an additional 5-10 minutes to the baking time.
Make Ahead: You can assemble these chicken sausage rolls ahead of time and then just bake them when you’re ready to serve. If baking the same day, you can store the uncooked sausage rolls covered in the fridge. Or store them in the freezer using the freezing instructions above if you want to make them further ahead of time.

Puff pastry sausage rolls on a wooden serving board with bowl of ketchup.

Possible Variations

Use a different type of meat: Swap the ground chicken for ground turkey, pork or beef.
Add different veggies: Use whatever veggies you like or have on hand.
Substitute panko: You can substitute the panko for normal breadcrumbs, almond meal or oats processed to resemble breadcrumbs. If using a substitute, reduce the quantity to 1/2 cup.
Add your own flavor spin: Make it your own with the flavors and spices you like. I always add some of this homemade bouillon powder since I love the flavor. You could also add in some grated cheese, BBQ sauce, etc.

Hand dipping a chicken sausage roll in bowl of ketchup.

Ways To Serve Them

These chicken sausage rolls are delicious served warm and crispy from the oven but also great at room temperature or cold which makes it such a versatile recipe! Here are a few ways to serve them…

Party finger food: Perfect for parties! Serve them with ketchup, BBQ sauce or other dips.
Lunch boxes: Pack them into lunch boxes! You can make larger sausage rolls for lunches or simply pack a few of the smaller bite-sized ones. A great lunch box option for both kids and adults.
Snack: Game day snack, evening movie snack – perfect for snacking on anytime! Also a great after school snack idea.
Picnics: Fantastic to take on picnics since they are also good eaten cold.
Simple meal: Serve with a salad for a simple lunch or dinner.

Graphic showing two possible ways to serve chicken sausage rolls, party finger food and in a lunch box.

FAQ

What are sausage rolls?

A sausage roll is a savory pastry consisting of a seasoned sausage meat mixture wrapped in puff pastry. They are very popular in Australia and the UK, often served as a snack or as party food. This recipe is a healthier version since the filling is made from ground chicken and loads of hidden veggies.

Can sausage rolls be eaten cold?

Absolutely! Nothing beats them hot and crispy fresh from the oven but leftovers are also delicious eaten cold straight from the fridge.

Can I cook sausage rolls the day before a party?

You can but I find that they taste best when baked right before serving. I would suggest assembling them the day before, storing in the fridge or freezer and then baking the day of the party.

What size should the sausage rolls be?

It varies depending on preference and how they will be served. Cut each roll into 6 to 8 pieces for party finger food. For larger sausage rolls, cut each roll into 2-4 pieces.

How to be sure the filling is fully cooked?

The filling has always been fully cooked for me by the time the pastry turns golden brown. You can double check that the filling is cooked through by inserting an instant read thermometer into the center of the filling. It should read at least 165F.

Close up of chicken sausage rolls with a small bowl of ketchup.

More Finger Food Recipes

I hope you love these chicken sausage rolls! Please leave me a comment below if you make them!