Posted by on Oct 5, 2011 in Recipe | 5 comments

We all have days when we find ourselves either:

  1. too lazy to cook from scratch
  2. hosting a ¬†party and don’t seem to have enough time on hand
  3. staring at stuff that’s been sitting in the freezer for months
  4. too lazy to cook from scratch

Yep, well, I bet you can’t guess which one I was feeling out of those four choices!

So, after getting tired of seeing the pack of frozen mini sausages every time I opened my freezer, I decided it was about time to get rid of them. No! Not tossing them in the trash! How could you possibly insinuate such a thing? Of course I meant taking advantage of the fact that my cousins were over and force feeding those suckers amid unheard protests.

Ahem. As some of you pointed out already, I seem to have a penchant for puff pastry. Guess what? We’ll be using it again for this recipe, woohoo! Why? Because it’s easy and convenient and I’ve had a tube of it sitting in the freezer for months just begging me to bake it.



Mini Sausage Rolls

This is an appetizer that the kids will be fighting over!


  • 1 pack of mini sausages
  • 1 tube of frozen pastry
  • 1 whole egg

Preheat the oven to 350 degrees Fahrenheit.

Roll out your pastry evenly on a floured surface. Cut the pastry into even strips and then stack them on top of each other. Criss-cross your cuts to make triangles. Now that you have a bunch of triangular dough, take out your favorite brand of mini sausages.

From the bottom of the triangle (the widest part), start rolling the dough around the sausage. It should end with the point on the outside. This will create the nice crescent look once they’re baked. Once you’re done with your sausage rolls and have them all lined up on a baking sheet, crack open and egg and mix it up before brushing some of the egg mixture onto the tops of the pastry. (This is a step that I forgot to do, thus the reason why my rolls don’t have that nice golden glazed look.) You can add a dash of pepper or other seasoning on top of the egg mixture. I’d advise against salt since the sausages themselves are pretty damn salty as it is.

Bake for 15-20 minutes or until the pastry is puffed and lightly browned.

Voil√†! And you’re done. How easy was that? Maybe too easy to even officially call a ‘recipe’ in the S.S.Muchies book. Serve with some ketchup or mustard on the side and I can guarantee that if you’ve got picky kids to feed, they’ll be wanting more of these.

~ AJ ~

Photographs taken and provided by AnnMarie Hwang


  1. Oct-5-2011

    Mmm looks exactly like the worstenbroodjes I ordered when I was at a Dutch restaurant. Gotta love them pigs in a blanket =P

  2. Oct-5-2011

    Pigs in a blanket sounds way cuter, though apparently mini sausage rolls aren’t wrong either. -considers slightly editing the post for cuteness- Hrm…

  3. Oct-6-2011

    It does look good, but you always seem to make your pastry puffs from a tube! xD Though i never done it by scratch of by buying a tube of it, it would be interesting to see you do it from scratch and see if it tastes better =D

  4. Oct-6-2011

    Oh finee, I’ll make some puff pastry from scratch sometime. Only because you’ve mentioned it so many times!!

  5. Oct-11-2011

    I have really enjoyied reading your well written article. It looks like you spend a lot of effort and time on your blog. I have bookmarked it and I am looking forward to reading new articles. Keep up the good work!

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