Chicken Sausage Rolls Recipes

SUMMER SAUSAGE ROLLS

Steps:

• Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.
• Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
• Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.

CHICKEN-SAUSAGE ROLLS WITH CRUNCHY RELISH

Steps:

• In a medium nonstick skillet, cook sausages and honey over medium, turning occasionally, until sausages are browned and juices have thickened to a glaze, 6 to 8 minutes.
• Meanwhile, in a bowl, stir together pickle and brine, bell pepper, and cucumber. Season with salt and pepper.
• Tuck sausages into buns, and top with relish.

HEALTHY CHICKEN AND VEGETABLE SAUSAGE ROLLS

Steps:

• Process the crumbs, chicken and unbeaten egg in a food processor until well combined, place in a bowl, mix well with vegetables and herbs, then season to taste.
• Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along the centre of each piece, fold 1 edge of the pastry over and tuck in beside the filling, then fold over the other side to make a roll, pressing down lightly to seal. Repeat with the remaining pastry and filling, cut the rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting.
• Place the rolls onto baking sheets and chill for 30 minutes, brush with the beaten egg and sprinkle with the sesame seeds.
• Bake for 25-30 minutes until the rolls are lightly browned and cooked through.
• Serve with sauce on the side.

CHICKEN AND RICOTTA SAUSAGE ROLLS

Steps:

• Place chicken, ricotta, breadcrumbs, garlic, herbs and seasoning in a mixing bowl and use your hands to mix it until all the ingredients are well-combined.
• Divide the mixture into four portions.
• Cut the pastry sheets in half lengthways and place a quarter of the chicken mixture lengthways down each of the long sides of each of the pastry halves; roll up the pastry to enclose the filling and place the four pastry rolls, seam-side down, on a chopping board; brush the pastry with egg and sprinkle with poppy seeds.
• Cut each pastry roll into six individual chicken and ricotta sausage rolls and arrange them on an oven tray lined with baking paper.
• Cook the chicken and ricotta sausage rolls in a hot oven (200°C) for about 35 minutes, or until the pastry is lightly browned and crisp.
• To make the lemon mayonnaise, combine all the ingredients in a medium bowl.
• Serve the chicken and ricotta sausage rolls warm or cold with the lemon mayonnaise.