These chicken sausage rolls are so deliciously tasty and so easy to make at home.
They use ready rolled puff pastry and chicken sausages, so they totally melt in the mouth.
And, I've added some smoked bacon as well, so I am sure that you will love these.
Perfect warm from the oven or cold on a picnic.
If you love sausage rolls then this chicken and bacon sausage roll variation will definitely hit the spot.
The smell of them cooking in the oven is enough to drive my family mad, so I always make them for family visits, Christmas and parties.
It may be seen as cheating to use ready rolled and ready made puff pastry but it is one thing that I rarely make from scratch. If it's good enough for chefs, there's no need to exhaust yourself.
After all, if you are in the mood for chicken sausage rolls, or any other version, you don't want to spend the first 3 hours making the pastry!
By using chicken sausages rather than chicken mince, these morsels keep really moist too and the filling stays together.
❤️ Why you will love this recipe
- Simple to make.
- Uses ready rolled pastry for speed.
- Easy to vary the ingredients.
- Delicious hot or cold for parties or picnics.
- Family friendly.
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- Pastry - ready rolled puff pastry sheet approximately 350mm x 225mm. For the best flavour opt for an all butter pastry. If you are using frozen pastry, let it defrost overnight in the refrigerator and leave it there until the last minute in the summer months. It can be difficult to handle if the pastry gets too warm.
- Chicken - chicken sausages are best for sausage rolls as they have enough fat to bind the meat together and keep it moist. Minced turkey would be more difficult to work with.
- Onion - this will add extra texture and flavour.
- Bacon - chicken and bacon go so well together, so I've added some smoked bacon lardons. These are essentially just small pieces of bacon.
- Sesame - I've used a combination of black and white sesame seeds for decoration, but you can just leave them out if you prefer.
- Oil - vegetable or olive oil for frying the onion and lardons. You may not need the oil if the lardons have a some fat on them.
- Pepper - freshly ground black pepper. The bacon will add enough salt for flavour.
- Tarragon - dried tarragon. This is my favourite herb to go with chicken.
- Egg - to seal the pastry and glaze the chicken sausage rolls.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- sharp knife
- chopping board
- pastry brush
- mixing bowl
- oven tray lined with parchment or silicon mat
- cooling rack
- frying pan or skillet
Squeeze the sausage meat into a bowl.
💭 Top Tip
- The easiest and least messy way to do this is to separate the sausages with scissors then squeeze the middle of each sausage and force the meat out of both ends.
Peel and finely chop the onion.
If your lardons aren't lean, put the oil in a pan over a medium heat.
Add the lardons and onion and soften for a few minutes, without colouring.
If you don't use oil, as there is fat on the lardons, there will be enough liquid to cook them.
Mix the onions and bacon with the sausage meat and add the pepper and tarragon.
Roughly divide the mixture into 2 in the bowl.
Carefully roll out the pastry and leave it on the parchment paper it is wrapped in.
Cut in half lengthways.
Arrange half of the chicken sausage roll mixture in an even sausage in the middle of the pastry.
Beat the egg and use a pastry brush to moisten the long edge at the top.
Roll the pastry over the sausage meat and press down gently to seal the join.
Cut the roll in half and cut each half into 4 rolls.
Repeat with the remaining pastry and sausage meat.
Transfer the chicken and bacon sausage rolls to a baking tray lined with silicon or baking parchment.
Glaze with the remaining beaten egg and sprinkle over some sesame seeds.
⏲️ Cooking Time
Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake for 20 - 25 minutes until golden.
🥗 Serve with
Serve at a gathering or party with some of these ideas
- Cheese Savoury
- Bacon Wrapped Onion Rings
- Pork Belly Bites
- Coronation Chicken
- Egg Mayonnaise Sandwich
- Prawn Canapes
- Afternoon Tea Sandwiches
- Cheese and Bacon Scones
- Cornish Scones
- Sultana Scones
- Congress Tarts
- Fruit Loaf
- Cherry Madeira Cake
- Jamaica Ginger Cake
- Onion - use shallots or dried onions.
- Lardons - dice some smoked bacon rashers.
- Tarragon - use dried mixed herbs or thyme.
- Sausages - use turkey, venison, beef or lamb sausages with the onion, (leave out the bacon for the beef or lamb).
- Spicy - add half a teaspoon of chilli powder or cajun spice or replace the bacon with small cubes of chorizo sausage.
- Party cocktail sausage rolls - divide the mixture and pastry into 3 and cut each portion into3 centimetre or 1 inch pieces.
- Refrigerator - cool, cover and store in the fridge for up to 3 days.
- Freezer - store in an airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator.
- Reheat - place on a baking tray in the oven at 180 C / 350 F / 160 FAN / Gas 4 for 10 minutes or until hot.
🍱 Prepare in Advance
- Cook the chicken and bacon sausage rolls up to 3 days in advance. Cool and store in the fridge then reheat as above.
More savoury pies and tarts
- Scotch Pies
- Turkey and Ham Pie
- Pheasant Pie
- Steak and Kidney Pie
- Raised Turkey Pie
- Chicken and Leek Pie
- Quiche Lorraine
- Salmon and Broccoli Quiche
- Mushroom Tartlets
- Venison Sausage Plait
Chicken Sausage Rolls
- Sharp knife
- Chopping board
- Pastry brush
- Mixing bowl
- Oven tray lined iwth parchment or silicon
- cooling rack
- 320 g puff pastry ready rolled
- 450 g chicken sausages
- 1 onion small
- 75 g smoked bacon lardons
- 2 tablespoon sesame seeds
- 1 teaspoon oil
- ½ teaspoon pepper
- 1 teaspoon tarragon dried
- 1 egg beaten
- Squeeze the sausage meat into a bowl.
- Peel and finely chop the onion.
- Put the oil in a pan over a medium heat.
- Add the lardons and onion and soften for a few minutes, without colouring.
- Mix the onions and bacon with the sausage meat and add the pepper and tarragon.
- Roughly divide the mixture into 2 in the bowl.
- Carefully roll out the pastry and leave it on the parchment paper it is wrapped in.
- Cut in half lengthways.
- Arrange half of the chicken sausage roll mixture in an even sausage in the middle of the pastry.
- Beat the egg and use a pastry brush to moisten the long edge at the top.
- Roll the pastry over the sausage meat and press down gently to seal the join.
- Cut the roll in half and cut each half into 4 rolls.
- Repeat with the remaining pastry and sausage meat.
- Transfer the chicken and bacon sausage rolls to a baking tray lined with silicon or baking parchment.
- Glaze with the remaining beaten egg and sprinkle over some sesame seeds.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake for 20 - 25 minutes until golden.
- Leave to cool for afew minutes then transfer to a wire rack.
- They are best served still warm from the oven.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
Breakfast, Brunch and Light Bites
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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