Baby Sausage Rolls

Rebecca’s famous salt free sausage, and packed full of hidden veg! A great one to whip up for family picnics and garden gatherings.


  • 80g of broccoli
  • 110g (1 large) carrot
  • 250g of pork mince
  • 3 tbsp of breadcrumbs*
  • 1 heaped tsp of garlic granules
  • 1 heaped tsp smoked paprika
  • 2 med eggs
  • Generous grinding of black pepper
  • 1 ready rolled puff pastry sheet*
  • 1 tbsp black sesame seeds (or white) – optional


Makes 16 mini sausage rolls. Grate the raw broccoli and carrot and put into a large bowl with the pork, garlic, paprika, 1 egg, pepper and breadcrumbs. Squish with your hands till well combined.

Cut the pastry in half lengthways then take small amounts of meat mixture to form two long sausages placed in the centre of each pastry strip. Whisk the remaining egg then brush a line of egg on the exposed pastry above the meat.

Now lift the bottom side of the pastry and roll it over the meat to join with the other side of the pastry, sticking them together. Roll so the seam is underneath.

Slash the top of each long sausage roll slightly for decoration, then cut each roll into 8 and place of a lined baking tray. Brush with the egg wash, sprinkle with some sesame seeds and bake at 200c/390f for 20-25 minutes.

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