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Classic Thermomix Sausage Rolls with a pork and vegetable filling encased in flaky, crispy pastry! Ready to eat in just 35 minutes!
Who can resist an old-fashioned bakery style sausage roll?
With crunchy puff pastry on the outside and a tasty pork mince filling on the inside?
Sausage rolls really are the BEST weekend savoury snack…!
I like to make a double batch and freeze the extras – perfect for ‘grab and reheat’ lunches during the week.
This Thermomix Sausage Rolls recipe is based on my conventional method sausage rolls recipe… but the instructions here are entirely tailored to the Thermomix machine.
Let’s get baking crunchy, flaky pastries!
Why You’re Going To Love This Recipe
Say hello to delicious crispy sausage rolls prepared in the Thermomix!
- Let the Thermomix do the work! – the Thermomix takes all of the hard work out of preparing sausage roll mixture. Let it grate and mix for you… a great-hands off option!
- Suitable for all Thermomix models – this recipe is suitable for use in all models of the Thermomix!
- Freezer-friendly – pop any leftovers in the freezer for up to 3 months.
- Great for school lunch boxes – mini sausage rolls make a yummy alternative to a sandwich in school lunchboxes. They can be added in cold or you can reheat them and place into a Thermos to keep warm!
What You Need
These classic pork Thermomix Sausage Rolls are just like your grandma used to make!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Puff pastry – use sheets of frozen puff pastry. Allow them to almost completely defrost before using. TIP: don’t let the sheets come completely to room temperature as they’ll be sticky and difficult to use (you want them to still be slightly cold).
- Meat – in this recipe we use a combination of pork mince and sausage mince. Both can be bought from the supermarket or the butchers. If you can’t buy sausage mince, you can make your own by removing the filling from pork sausages (and discarding the casings).
- Vegetables – grating the onion, carrot and zucchini finely ensures that the filling stays soft and slightly moist. TIP: it is VERY important to remove all of the moisture from the vegetables after grating – this ensures that your pastry will be crispy and not soggy.
- Garlic – use jarred minced garlic or fresh garlic.
- Sauces – for a classic taste, we use a combination of Worcestershire sauce and tomato sauce.
- Egg – an egg wash is brushed over the top of the pastry before baking. This ensures the pastry cooks to be golden, flaky and crunchy.
- Sesame seeds – for sprinkling (optional).
Step By Step Instructions
Using the Thermomix to prepare the filling means that your sausage rolls will be in the oven in just 10 minutes.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Grate The Vegetables
Place the roughly chopped carrot and zucchini and the halved onion into the Thermomix bowl.
Mix until finely grated.
TIP: Scrape down the sides of the bowl partway through mixing to ensure the vegetables are evenly grated.
Step 2 – Squeeze Out ALL Liquid
THE MOST IMPORTANT STEP!!!!!
Place the grated vegetables into a fine sieve.
Use the spatula to press the mixture until all of the liquid has been removed.
Place the vegetables onto paper towel and squeeze out ALL remaining moisture.
Return the grated vegetables to a dry Thermomix bowl.
Step 3 – Make The Filling
Add the meats, sauces and garlic and mix on REVERSE until combined.
TIP: Use the spatula through the MC hole to help mix.
The mixture is ready when it’s completely combined.
Step 4 – Assemble The Sausage Rolls
Place a sheet of puff pastry onto a board and cut in half.
Place 1/12th of the mixture onto each half.
Roll to enclose (with the seam on the bottom).
Cut the sausage rolls into smaller pieces.
TIP: 3 pieces per roll will give you larger rolls and 6 pieces per roll will give you bite-size rolls.
Step 5 – Bake
Brush the lightly beaten egg over the top of the sausage rolls and sprinkle with sesame seeds (optional).
Bake for 25 minutes or until the sausage rolls are crispy, golden and cooked through.
TIP: Rotate the trays during baking to ensure even crispiness!
Expert Tips
Follow my top tips for the perfect Thermomix Sausage Rolls!!
- The most important tip is to remove ALL moisture from the grated vegetables. If there’s moisture remaining, your pastry won’t crisp up!
- Cut each roll into 6 pieces for larger sausage rolls, or 6 pieces for bite-sized.
- Ensure your oven is preheated and HOT!
- Place the sausage rolls directly onto lightly greased baking trays – do NOT use baking paper or the bases of the rolls won’t go crispy.
- Rotate the baking trays during baking to ensure even cooking.
- All ovens are different – continue cooking the sausage rolls until they are crispy, golden brown on top and cooked through.
- Substitute the pork mince and sausage mince with chicken, lamb or beef mince if you prefer.
- Store in an airtight container in the fridge for up to 2 days.
- Freeze for up to 3 months.
FAQs
– remove ALL moisture from the grated vegetables (MOST IMPORTANT!),
– preheat your oven,
– place the sausage rolls directly onto the lightly greased baking trays (no baking paper!),
– rotate the trays during baking,
– cook until golden and crunchy!
You can squeeze the filling out of pork sausages to make your own sausage mince.
Related Recipes
Looking for more savoury, crispy pastries?
Here’s a few of my favourites!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Thermomix Sausage Rolls
Ingredients
- 70 g carrot 1 medium
- 100 g zucchini 1 small
- 1 brown onion halved
- 500 g sausage mince
- 500 g pork mince
- 1 tsp minced garlic optional
- 1 ½ tbs tomato sauce
- 70 g Worcestershire sauce ¼ cup)
- 6 sheets puff pastry defrosted
- 1 egg lightly beaten
- sesame seeds to sprinkle, optional
Instructions
-
Preheat oven to 210 degrees celsius (fan-forced).
-
Place the roughly chopped carrot, zucchini and halved onion into the Thermomix bowl. Grate for 5 seconds, Speed 9, or until the mixture is finely grated (you may need to scrape down the sides of the bowl and repeat).
-
Place the grated vegetables into a strainer and squeeze out ALL excess liquid and then squeeze out any extra moisture with paper towel (see notes). Return to the Thermomix bowl.
-
Add the sausage mince, pork mince, garlic, tomato sauce and Worcestershire sauce to the Thermomix bowl. Mix for 30 seconds on Reverse, Speed 5, or until completely combined (use the spatula to help mix).
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Cut one sheet of defrosted puff pastry in half.
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Place 1/12th of the sausage mixture in a long thin line down the middle. Roll into a long thin roll making sure that the joined pastry seam is facing down.
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Cut each roll into 3-6 pieces (see notes). Brush the tops lightly with the egg wash. Sprinkle with sesame seeds, optional.
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Place the sausage rolls onto lightly greased non-stick baking trays (see notes).
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Cook in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.
Notes
- The most important tip is to remove ALL moisture from the grated vegetables. If there’s moisture remaining, your pastry won’t crisp up!
- Cut each roll into 3 pieces for larger sausage rolls, or 6 pieces for bite-sized.
- Ensure your oven is preheated and HOT!
- Place the sausage rolls directly onto lightly greased baking trays – do NOT use baking paper or the bases of the rolls won’t go crispy.
- Rotate the baking trays during baking to ensure even cooking.
- All ovens are different – continue cooking the sausage rolls until they are crispy, golden brown on top and cooked through.
- Substitute the pork mince and sausage mince with chicken, lamb or beef if you prefer.
- Store in an airtight container in the fridge for up to 2 days.
- Freeze for up to 3 months.
Nutrition
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