Mini Lamb & Sage Sausage Rolls

Mini Lamb & Sage Sausage Rolls


  • 12 lamb & herb sausages
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon wholegrain mustard
  • 3 sheets ready-rolled flaky pastry
  • 1 egg + 2 tablespoons milk (whisked together for egg wash)
  • 6-8 sage leaves
  • About ½ cup grated cheese (parmesan or any hard or semi-hard cheese will do)
  • Cracked Pepper

Pair this dish with Emerson’s Kaleidoscope Hazy Pale Ale

A hazy IPA that lives up to its name, leaving delicious ever-changing taste patterns on your tongue. Hoppy notes collide with tropical fruit and hints of grapefruit citrus.

Makes: 18 sausage rolls

  1. Pre-heat oven to 200°C fan bake.
  2. In a bowl, squeeze the meat from the sausage casings and combine with the sweet chilli sauce and mustard.
  3. Cut each pastry sheet in half across the longest side.
  4. Divide the sausage filling into 6, shape it into long logs and place along the centre of your pastry strips.
  5. Brush the longest sides with egg wash and roll tightly to enclose the filling.
  6. Brush the top of the pastry log with egg wash, cut each log into 6 even sausage rolls and decorate the tops with a small sage leaf or torn larger leaf. Sprinkle with grated cheese and cracked pepper.
  7. Arrange on lined baking trays and bake for 20-25 minutes or until puffed and golden.

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