Can I make sausage rolls in advance and store them?

Yes, you can make sausage rolls in advance and store them. They can be reheated in the oven or microwave before serving.

Can I freeze sausage rolls?

Yes, sausage rolls can be frozen. Wrap them well in plastic wrap or freezer bags and store them for up to 2-3 months in the freezer.

How do I serve sausage rolls?

Sausage rolls are usually served warm. You can eat them as a snack or combine them with a salad or soup for a complete meal.

Can I use other meat instead of ground lamb?

Yes, although the recipe uses ground lamb for its specific flavor, you can use another ground meat mixture (such as beef or pork) if desired.

How do I prevent the sausage rolls from sticking to the baking tray?

Line your baking sheet with baking paper before placing the rolls on it. This will keep them perfectly loose and prevent them from sticking.

Homemade sausage rolls

Name: Homemade sausage rolls
Cook time: 2 min
Total time: 2 min
Yield: 18 pieces
Ingredients: 1 onion; 1 clove of garlic; 500 g lamb mince; 1 tablespoon finely chopped flat-leaf parsley; 75 g feta; 1 egg yolk; milk; pepper and Maldon sea salt; For the pastry; 110 g cold butter; 250 g spelt flour; 1 tablespoon unrefined cane sugar; 60 to 80 g ice-cold water; Maldon sea sal

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A nostalgic, savory snack with a refined twist: these lamb and feta sausage rolls are wrapped in a crispy spelt pastry. The soft, flavorful filling of onion, garlic, and parsley gives a rich taste, while the shaping and glossy egg wash make them visually inviting. Perfect for a cozy aperitif, a warm snack, or a kid-friendly treat.

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Ingredients

What do you need?

Quantity: 18 pieces

1 onion
1 clove of garlic
500 g lamb mince
1 tablespoon finely chopped flat-leaf parsley
75 g feta
1 egg yolk
milk
pepper and Maldon sea salt

For the pastry
110 g cold butter
250 g spelt flour
1 tablespoon unrefined cane sugar
60 to 80 g ice-cold water
Maldon sea sal

1 onion
1 clove of garlic
500 g lamb mince
1 tablespoon finely chopped flat-leaf parsley
75 g feta
1 egg yolk
milk
pepper and Maldon sea salt

For the pastry
110 g cold butter
250 g spelt flour
1 tablespoon unrefined cane sugar
60 to 80 g ice-cold water
Maldon sea sal

Preparation method

How do you make this?

Make the dough
Cut the cold butter into cubes. In a food processor, combine the spelt flour, brown sugar, butter, and a pinch of salt. Mix until you get a crumbly mixture. Then add ice-cold water in small amounts until the dough comes together.

Chill the dough
Briefly knead the dough into a ball, flatten it into a square, wrap in cling film, and refrigerate for at least 1 hour.

Prepare the filling
Finely chop the onion and crush the garlic. In a bowl, mix the lamb mince with the onion, garlic, chopped parsley, and crumbled feta. Season with freshly ground pepper and Maldon sea salt.

Roll out the dough
Dust your work surface with flour. Roll out the chilled dough into a rectangular sheet about 3 mm thick.

Form the sausages
Cut 5 × 5 cm squares from the dough. Roll small sausages of about 5 cm long from the lamb mixture and place them diagonally on the dough squares.

Seal the dough
Brush the corners of the dough with a little water, fold over, and press the top firmly so everything is well sealed. Place the filled dough pieces next to each other on a baking tray.

Apply the glaze
Beat the egg yolk with a splash of milk and a pinch of salt. Brush each roll with this mixture so they turn beautifully golden during baking.

Bake
Preheat the oven to 190 °C and bake the sausage rolls for about 25 minutes until golden brown.

Serve
Let the sausage rolls rest briefly so the filling sets slightly, then serve warm as a snack or appetizer.

Tips

Use really cold butter in the dough: this ensures a beautifully crumbly pastry and prevents the dough from becoming tough.
Let the dough rest long enough in the fridge so it firms up and is easier to roll out.
Press the seams of the dough well to prevent the filling from leaking during baking.
Brush each roll carefully with the egg-milk wash for a shiny, golden finish.
Serve the sausage rolls with a fresh salad or some pickles: the acidity forms a nice contrast with the rich filling.