Miniature Italian Sausage Rolls Recipe

AD – This post is sponsored by Schwartz.

A sausage roll is a classic snack food that many people love, but have never actually made at home. I’ve eaten my fair share of sausage rolls – many of which have been a little disappointing – but I’d never thought of making my own before. So, I thought I’d put together a super easy recipe for miniature sausage rolls that anyone can make at home – and my secret ingredient is Oregano!

Oregano is my favourite herb, and always has been. So, when I was contacted about a collaboration with Schwartz, using their oregano – of course I said yes!

I wanted to create something a little different, using the oregano as a twist on a classic recipe – so, I decided to combine my favourite herb with one of my favourite snack foods.

Here we have my miniature Italian sausage rolls – delicious hot or cold, simple and cheap to make.

This recipe will make 20 sausage rolls, and will take you around 40 minutes to make.

Here’s what you’ll need to get started:

1. 400g sausage meat or sausages
2. 1 roll of puff pastry (any brand)
3. 1/4 tsp garlic granules
4. 1 egg
5. Salt
6. The star ingredient – OREGANO

Equipment-wise, you’ll need a pestle & mortar, chopping board, measuring cups, food processor, baking tray, pastry brush and greaseproof paper.

Pop your oven on to 180°C and clear your workspace – make sure all of your ingredients are out before you start.

Start with the herb mix.

Grab your pestle & mortar and add in a 1/4 tsp of garlic granules, a pinch of salt and a good sprinkle of oregano – around 1 tsp. Grind it all together and when it’s ground, mix in 50ml of cold water.

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Onto the meat! If you’re using sausage meat, add this straight into your food processor. If, like me, you’re using sausages, remove the skins and add the sausage meat to the food processor.

Turn the food processor on to the highest setting and while it is mixing, add in your herb mixture. Add a pinch of freshly ground black pepper and your sausage filling is complete.

Next, roll out your puff pastry and cut it in half lengthways, like the below.

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Add your sausage meat onto each half of the pastry along the long edge, evenly distributing it as you go. You’ll use approximately half of the filling on each half. Leave a gap around the edge to allow room for rolling.

Roll up each half of pastry tightly around the sausage filling, sealing the long edge with beaten egg. Once rolled and sealed, cut each roll into 10 portions.

Don’t worry too much about each portion being the same size – it’s okay if they’re a little wonky! They are homemade, after all.

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Next, line your baking tray with greaseproof paper and place each of your sausage rolls onto the tray. Cover each roll with plenty of beaten egg, and add a healthy pinch of oregano to each roll for decoration (and extra flavour).

Pop your sausage rolls into your pre-heated oven for around 30 minutes at 180°C, or until they’re golden, flaky and cooked through.

Remove them from the oven, allow to cool and voila!

You’re now the proud chef behind a batch of delicious miniature Italian sausage rolls!

Eat them hot or cold (I ate several straight away!) and keep them in the fridge for 3-4 days in a sealed container.

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I love the extra hit of savoury, herby flavour that the oregano adds to these sausage rolls, and I hope you love this recipe as much as I do.

You can find out more about the Schwartz Oregano here, and buy it from Tesco here. I’ve found this particular oregano to carry much more flavour than the supermarket-branded oregano – and I’ll definitely buy a back up as it’s such excellent quality.

If you make these sausage rolls – make sure to tag me in your photos so I can see your creations!

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