Jerk Spiced Sausage Rolls
Golden and crispy on the outside and tender pork inside, these Jerk Spiced Sausage Rolls are easy to make, great on flavour and a huge party favourite!
Are you ready to add some Caribbean sunshine into your favourite party dish – Sausage Rolls? These home-baked Jerk Spiced Sausage Rolls are crispy and incredibly satisfying. Every bite is layered with rich jerk spiced flavour-packed filling. Golden brown on the outside filled with savoury goodness on the inside, these sausage rolls create a perfect balance of crunch and juicy filling.
What is a Sausage Roll
Sausage rolls are an Aussie staple often made with ground mince (pork, beef, chicken or lamb).
Served at social gatherings and events, sausage rolls in the U.K. are typically made with ground sausage meat rather than meat from cased sausages. Then there are the pigs in blankets, a very popular traditional part of English Christmas, made with small sausages (chipolatas) wrapped in bacon. I love them! yumm!
In America, they also have what they call pigs in a blanket but with a difference, where a sausage or a hot dog is wrapped in a dough blanket. Simply put, they are mini hot dogs wrapped in biscuit or croissant dough.
In Australia, sausage rolls are typically made using sausage mince (pork or beef) which is seasoned with onions, herbs and breadcrumbs, wrapped in a flaky puff pastry in a cylindrical shape and baked until golden.
Although pork is the standard for sausage rolls, in Australia beef is also widely used as an alternative.
I like to think sausage rolls are similar to Indian meat puffs but differ significantly in filling, spice profile and shape. Sausage roll filling is savoury yet mild and herby, without any intense spices, while their shape is cylindrical.
I find sausage rolls a delicious snack on the go, but sausage rolls are much more than that. Guilty pleasure for children and adults alike, sausage rolls make a delicious appetizer, filling party platter and perfect for picnics.
Jerk Spiced Sausage Rolls
Jerk Spiced Sausage Rolls are a new spin on the Aussie sausage rolls that you NEED to try. Mr M loved them so much that he even put in an order for the next batch!!
In these Jerk Spiced Sausage Rolls, pork mince is mixed with sauteed onions and spiced with a little hot and spicy Jamaican Jerk seasoning paste, garam masala and cayenne pepper. This tender textured filling is then baked inside a flaky puff pastry sleeve to create a unique profile different to sausage rolls you may have tasted.
Jerk seasoning paste adds a little smokiness and flavour to these Jerk Spiced Sausage Rolls, as the garam masala and cayenne pepper complement the pork so well. They are finished with a sprinkling of sesame seeds and served with tomato sauce.
These Jerk Spiced Sausage Rolls are easy to make and sure to impress family and friends! I just love the Caribbean twist!
Jerk Spiced Sausage Rolls made with puff pastry
FAQs: Frequently asked questions
Can I make Jerk Spiced sausage rolls with chicken or turkey
You may use chicken or turkey mince to make healthier sausage rolls, however, as these meats are leaner than pork, the sausage rolls may not be as moist as using the pork mince. I have not tried sausage rolls with chicken or turkey mince. If you do, please do post a comment and let me know how you went.
Can I skip the egg wash
Egg wash is absolutely essential for creating that crispy and golden exterior. Further, as we are adding a layer of texture by way of sesame seeds, egg wash doubles as a glue.
How can I tell if the sausage rolls are cooked
When cooked at the temperature specified in the recipe card (220°C / 200°C fan-forced) for 22 – 25 minutes, they are golden brown and the filling will be steaming, they are done. The meat will look a little pink as you take out the rolls from the oven, but you know by the texture that the meat is cooked. If in doubt, cut one open and check to see if the meat is firm and hot, then they are cooked.
How can i reheat these Jerk Spiced sausage rolls
Unfortunately, reheating in the microwave will render the sausage rolls soggy.
Leftover sausage rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat in an oven, preheat oven to 160°C and bake for 12 – 15 minutes or until pastry is crisp and the filling is warmed through.
can i freeze the Jerk Spiced sausage rolls
Freezing baked sausage rolls – Once the rolls have cooled completely, place them on a baking sheet without touching each other in a freezer container, separating each layer with baking paper and freeze sausage rolls for up to 3 months for best quality. Freeze in portions, if you are storing many sausage rolls. To reheat frozen baked sausage rolls – Transfer the desired number of sausage rolls from the freezer to the refrigerator. Allow them to thaw in the refrigerator overnight. Let them reach room temperature before baking. Preheat oven to 190°C. Place the sausage rolls on a tray lined with baking paper and bake for 15 – 20 minutes or until crispy and heated through.
Freezing unbaked sausage rolls – They can also be frozen unbaked. Place assembled and cut sausage rolls into an airtight freezer container in single layers without touching each other, with baking paper separating each layer. To reheat uncooked sausage rolls from frozen – Transfer the desired number of rolls to a baking tray lined with baking paper and spray with oil. Preheat oven to 190°C and bake for 35 – 40 minutes or until golden and crispy on the outside and the filling is cooked through.
ingredients for the Jerk Spiced Sausage Rolls
In this version of the Jerk Spiced Sausage Rolls, you will need a few ingredients which are generally pantry and spice cupboard staples, except for the Jerk seasoning paste, which can easily be purchased at most large grocery supermarkets such as Woolworths and Coles in their International shelf.
Gather these simple ingredients to create delicious, flaky pastry Jerk Spiced Sausage Rolls everyone will love. Culinary professionals call this the Mise en Place, which means “Everything in its Place”.
Setting up your ingredients not only helps speed up the baking process but also helps ensure you have all of the ingredients on hand to make the recipe.
Here’s what makes my Jerk Spiced Sausage Rolls so good:
- Pork mince (typically 10% fat) – The fat in the pork provides moisture during baking resulting in a rich and juicy filling without becoming greasy. Aim for pork mince that has 20% or less than 20% fat (80/20 lean-to-fat ratio). Alternate: Pork and Beef mince – a specialised blend of pork and beef mince. It is preferred over plain beef mince, to prevent the filling from drying out during baking. Find at: Woolworths and Coles.
- Oil – Here we are sautéing the finely chopped onions in oil to add flavour to the filling.
- Onion – Sauteed onions add sweetness, flavour and a delicious savoury taste to the sausage rolls.
- Breadcrumbs/panko breadcrumbs – Create less dense, lighter and more tender texture in the filling, noting that the ratio of breadcrumbs to meat is also important. Add what’s called for in the recipe for a balanced filling.
- Eggs x 2 – 1 to mix in the filling to hold the filling together and one lightly whisked to make the glaze/egg wash. The egg wash is a must as it makes the pastry golden brown, crispy with a bakery style look.
- Jerk seasoning paste – A dark (deep dark brown with greenish or black undertones), spicy Jamaican liquid-based marinade made with Scotch bonnet peppers, allspice (pimento), thyme combined with garlic, shallots, ginger, soy sauce, lime juice and brown sugar. A little of this paste is added to infuse the meat with smoky flavour while giving a spicy kick. Find at: All large grocery stores such as, Woolworths and Coles in their international food shelf – look for the American or Caribbean section. Also available on amazon. My favourite brand is Walkerswood Jamaican Hot & Spicy Seasoning paste.
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- The ratio: 1 tablespoon for 500g pork – mild
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- 1½ tablespoon – for a little spicy kick
- 2 tablespoons – for a good spicy kick
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- The ratio: 1 tablespoon for 500g pork – mild
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- Tomato sauce – A little tomato sauce enhances the overall flavour of the filling. It balances the richness of the meat with a little acidity. Alternate: Store bought mango chutney or caramelised onion chutney.
- Coriander/cilantro – The Indian inspired herbal notes. Skip if you are not a fan of coriander.
- The ground spices – A combination of garam masala and cayenne pepper together are the key spices that give that perfect warm flavour packed taste. Check to make sure your ground spices are within their due date for best results.
- Puff pastry – Shop-bought puff pastry or butter puff pastry for superior flakiness. Follow packet instructions to thaw the pastry. Do not leave on the bench for too long, as puff pastry is difficult to handle if it becomes too warm, sticky and limp. Note: In Australia, you can buy puff pastry in packs of 6 sheets and butter puff pastry in packs of 3 sheets (a bonus as this recipe calls for only 3 sheets). If using butter puff pastry, bake only for 18 minutes or until golden and puffed, as in my experience, butter pastry takes lesser time than regular puff pastry.
- Sesame seeds – For a little texture and that optional crunch.
- Canola spray (optional) – I spray a little on the baking paper to avoid the rolls from sticking during baking. They come off fine even without the spray, if cooled on the tray for 5-7 minutes after they are baked.
Watch me do Jerk Spiced Sausage Rolls
how to make Jerk Spiced Sausage Rolls!
These Jerk Spiced Sausage Rolls are fun and easy to make.
Let me guide you through each step of this process to ensure perfect results every time.
There are two steps to making these Jerk Spiced Sausage Rolls. They are:
- Making the mince filling
- Assembling the rolls
Making the filling is easy once all the ingredients are on the bench ready to go. All you have to do is sauté the onion and mix the ingredients together.
Assemble the rolls as soon as the pastry has just defrosted or even when it is a little firm. It will be nicely pliable by the time you fill and roll them.
The full instructions, detailed quantities and a printable recipe for these Jerk Spiced Sausage Rolls are in the recipe card below, but here are some helpful notes and tips to go along with the process photos.
Here’s a sketch of we are trying to achieve at each step:
Preheat oven to 220°C / 200°C fan forced. Line a large sturdy baking tray or two medium trays with baking paper. Lightly spray with canola oil (optional). Set aside.
make the mince filling
Heat oil in a medium non-stick frying pan over medium heat until shimmering. Add onions and sauté, stirring often, for 2-3 minutes or until slightly softened.
add the jerk seasoning and spices
Next, stir in the jerk seasoning paste, garam masala, cayenne pepper and salt and sauté for 1 minute. Remove from heat and cool slightly.
combine ingredients for the filling
Add the cooled onion mixture to a deep medium bowl. Add the mince, coriander, tomato sauce, egg and breadcrumbs (Note: The onion mixture is hidden under the mince and is not visible – video above might help). Use your hands and gently mix until all the ingredients are thoroughly and evenly combined, ensuring you do not overmix. Divide the mixture into 6 equal portions. Set aside.
assemble the sausage rolls
Lay 1 just thawed pastry sheet on a clean work surface. Using a sharp knife for clean edges, cut in half lengthways into 2 rectangles.
fill the rectangles
Shape two portions of the mince filling into two long, tight and compact logs in the centre of each pastry to the length of the pastry strip, leaving ½ cm borders on the edges. Brush the other long edges with egg wash.
Roll up to enclose the filling
Roll up each pastry rectangle tightly to enclose the filling, until the edges overlap by about 1cm, pinching on the edge with egg wash to seal (video above may help). Cut each roll into 4 pieces. Transfer to the prepared tray with seam-side down.
Chef’s Tip: You can make tiny canape – size sausage rolls or cut each rectangle into two rolls for bakery size sausage rolls.
Repeat with remaining pastry sheets and filling
Repeat with the remaining pastry sheets, filling and egg wash. Transfer the pieces to the tray/s ensuring all the pieces are placed seam-side down. Brush the tops of the rolls generously with the remaining egg (video might help) to give them a beautiful golden colour once baked. Sprinkle with sesame seeds.
bake, cool slightly and serve
Bake rolls in the preheated oven for 20 – 25 minutes or until, crispy, golden and puffed. Keep an eye on the oven in the last 7 minutes to prevent over-browning. Remove from oven, cool on a wire rack for about 5 minutes. Serve hot or warm along with tomato sauce, tomato ketchup, mango chutney or caramelised onion relish. They are even delicious on their own!
Jerk Spiced Sausage Rolls made with butter puff pastry
I hope you will try my Jerk Spiced Sausage Rolls recipe, and that you bake these delicious sausages all through the year. You can even make it your own with the flavours and spices you’d like the most. If you do, I’d love to know about it in the comments below!
There you have it, happy sausage roll baking!
Jerk Spiced Sausage Rolls
Ingredients
- ¼ cup oil 45-50mL
- 1 medium onion finely chopped (160g)
- 1½ tbsp. jerk seasoning paste hot & spicy or mild 30g (Note 1)
- 1 tsp. garam masala powder 3g
- 1 tsp. cayenne pepper 3g
- 1 tsp. sea salt flakes or to taste 5g
- 500 g pork mince or beef & pork mince combo typically, 10% fat
- 6 tbsp. coriander leaves finely chopped
- 2 tbsp. tomato sauce 30g
- 1 egg for the filling + 1 extra lightly whisked for the egg wash (glaze) (70g x 2)
- 8 tbsp. regular breadcrumbs or panko breadcrumbs ½ cup or 35g (Note 2)
- 3 frozen puff pastry sheets just thawed (Note 3)
- 2 tbsp. sesame seeds 15g
- Canola spray to spray the baking paper (optional)
Instructions
- Preheat oven - Preheat oven to 220°C / 200°C fan forced. Line a large sturdy baking tray or two medium trays with baking paper. You may spray with canola oil (optional).
- Make the mince filling - Heat oil in a medium non-stick frying pan over medium heat. Add onions and sauté, stirring often, for 2-3 minutes or until slightly softened. Add the jerk seasoning paste, garam masala, cayenne pepper and salt and sauté for 1 more minute. Remove from heat and cool slightly.
- Combine ingredients for the mince filling – Transfer the cooled onion mixture to a deep bowl. Add the mince along with coriander/cilantro, tomato sauce, 1 egg and breadcrumbs/panko breadcrumbs. Use your hands and gently yet thoroughly mix until all ingredients are just combined (do not overmix). Divide the mixture into 6 portions.
- Prepare the pastry – Lay 1 pastry sheet on a work surface and cut in half lengthways into 2 rectangles. Shape one portion of the filling into a long, tight and compact log down the centre of the long end of the pastry closest to you, making sure there are no gaps and there is meat on the edges. Leave a 1cm (½ inch) border for the edges (Note 4). Brush the other long edge with egg wash.
- Roll the pastry and seal - Use both hands, roll up the pastry tightly to enclose the filling, until the edges overlap by about 1cm, finishing seam side down, sealing on the edges with egg wash on it. Repeat with remaining filling, pastry and egg wash.
- Cut the rolls - Using a sharp knife, cut each roll into 4 even pieces or 2 even pieces, if you want full size sausage rolls. For bite size sausage rolls, cut each roll into 6 even pieces. Transfer to the prepared baking tray/s, seam-side down, separating slightly, to allow them to rise as they bake.
- Egg wash (glaze) and season – Brush the tops of the rolls generously with the remaining egg wash. Sprinkle with sesame seeds (Note 5).
- Bake – Bake rolls in the middle of the oven for 25 minutes or until puffed and golden. Ovens may vary considerably, please adjust cooking times if necessary. Note: If you are using pork mince, the filling will look slightly pink, but you can tell from the texture of the meat that it is completely different to when it’s raw.
- Serve - Cool on the tray or wire rack for 5 minutes. Transfer to a large platter, serve hot or warm on their own or with your favourite dipping sauce – perhaps tomato sauce, ketch up or chilli ketchup, if desired. (Note 6)
Notes
- Taste the jerk seasoning first and add according to your taste. If in doubt, add 1 tbsp. for the first time. You can dial up or down, per taste when you make it subsequent times.
- Regular breadcrumbs work well, however, if you have panko breadcrumbs in your pantry, please use them as they have a flakier crumb and doesn’t compact the meat filling, resulting in the filling having a tender, superior texture. Tip: To make your own regular breadcrumbs at home, tear 3-4 slices of bread into smaller pieces. Pulse in a processor until you get breadcrumbs.
- In Australia puff pastry comes in sheets that are 25 x 25cm / 10 x 10″ squares. Cut them in half so you have six 25 x 12.5cm / 10 x 6″ rectangles. Substitute: Butter pastry sheets (more expensive than normal puff pastry but with a superior taste and texture). If using butter pastry, bake for 15-18 minutes only, as butter pastry takes slightly lesser time than normal puff pastry. Alternatively, you may bake at 180°C for 27 - 30 minutes or until golden and puffed (oven temperatures vary between brands, hence watch your oven closely once the rolls start browning. Adjust cooking times if necessary).
- You may add 2 tbsp. of fried onions directly on top of each log for added flavour. If you are doing this, you will need to fry 2 onions (instead of 1 mentioned in the recipe). Set aside 1 fried onion and top it equally between the 6 logs before you fold and seal the rolls.
- For a variation, you may sprinkle with half sesame seeds and half nigella seeds.
- For a variation, serve with mango chutney or caramelised onion chutney.
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
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