Sausage Rolls in the Air Fryer
British sausage rolls with sage- and thyme-seasoned pork mince rolled in puff pastry. In the air fryer, the pastry turns golden and flaky while the filling stays juicy.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Sharp knife
- 1 Mixing bowl
- 1 Small bowl
- 1 Pastry brush
- 1 Parchment paper (for air fryer)
- 1 Meat thermometer
Ingredients
400 g pork mince Not too lean – or sausage meat from raw sausages
1 pcs onion Small
3 tbsp breadcrumbs
2 tbsp milk- 1 tsp dried sage Or 1 tbsp fresh, finely chopped
0.5 tsp dried thyme
1 tsp salt Halve the amount if you use seasoned sausage meat
0.5 tsp black pepper Freshly ground
1 pinch nutmeg Freshly grated
Pastry and egg wash
275 g puff pastry 1 roll from the chiller cabinet, approx. 25 x 40 cm
1 pcs egg For brushing
Instructions
Preparation
- Peel and chop 1 pcs onion very finely.
- Combine 400 g pork mince with the onion, 3 tbsp breadcrumbs, 2 tbsp milk, 1 tsp dried sage, 0.5 tsp dried thyme, 1 tsp salt, 0.5 tsp black pepper and 1 pinch nutmeg in a mixing bowl. Mix the filling well until it is uniform and slightly sticky.
- Unroll 275 g puff pastry on its paper and cut it lengthways into two equally wide strips of approx. 12 x 40 cm.
- Shape the filling into two long, even rolls that are as long as the pastry strips. Place one roll along each strip, slightly to one side of the centre.
- Lightly beat 1 pcs egg in a small bowl.
- Fold the wider side of the pastry over the filling and seal the seam with a little of the beaten egg. Press the edges together well and turn the rolls over so the seam is underneath.
- Cut each roll into 6 equal pieces with a sharp knife.
- Brush the pieces with the remaining egg and make 2-3 small diagonal cuts in the top of each piece so the steam can escape.
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Place baking paper in the basket and arrange the pieces on top, seam side down, so they do not open up. Leave about 2 cm of space between them so the pastry can rise freely – bake in two batches if there is not room for all of them.
- Bake at 180 °C for 16-18 minutes, until the puff pastry has risen and is golden brown. Do not turn them over during baking, so the seam stays facing down, but check on them halfway through and swap the positions of the pieces if they brown unevenly.
- Use a meat thermometer to check that the filling has reached 75 °C in the centre. Give them 2-3 more minutes at 180 °C if it has not reached that temperature yet.
Serving
- Let the sausage rolls cool for 5 minutes before serving – the filling is very hot straight from the air fryer. They taste good both warm and cold.
Notes
Tips for a perfect result:
Keep the puff pastry cold until you need it – cold pastry rises best and turns out the crispiest. It helps to leave the sealed rolls in the fridge for 15 minutes before you cut them into pieces, so the cut surfaces come out neat and sharp. Seam side down:
Always place the pieces in the basket seam side down. That way their own weight keeps the seam closed, and the filling cannot push the pastry open as it rises. Sausage meat, not whole sausages:
Sausage rolls are made with seasoned sausage meat rolled in puff pastry – not with a whole sausage wrapped in dough, as in a Danish sausage horn or pigs in a blanket. Variation:
Use sausage meat from raw sausages, e.g. salsiccia or Danish medister sausage, instead of the pork mince, and go easy on the salt, as the meat is already seasoned. Sprinkle sesame seeds, poppy seeds or fennel seeds on top straight after brushing, or stir 1 tsp mustard into the filling for a sharper flavour. Serving:
Serve them warm or cold as a snack, for lunch, in a packed lunch or on the buffet table. They go well with mustard, ketchup or a tangy chutney. Portion size:
The recipe makes approx. 12 pieces, which works out at 3 per portion. If your air fryer is smaller, you can make them in two batches. Freeze them raw:
The cut pieces can be frozen raw before they are brushed. Brush them with egg just before baking and bake them straight from frozen at 180 °C – give them 6-8 minutes extra, and check that the filling has reached 75 °C in the centre.
Keep the puff pastry cold until you need it – cold pastry rises best and turns out the crispiest. It helps to leave the sealed rolls in the fridge for 15 minutes before you cut them into pieces, so the cut surfaces come out neat and sharp. Seam side down:
Always place the pieces in the basket seam side down. That way their own weight keeps the seam closed, and the filling cannot push the pastry open as it rises. Sausage meat, not whole sausages:
Sausage rolls are made with seasoned sausage meat rolled in puff pastry – not with a whole sausage wrapped in dough, as in a Danish sausage horn or pigs in a blanket. Variation:
Use sausage meat from raw sausages, e.g. salsiccia or Danish medister sausage, instead of the pork mince, and go easy on the salt, as the meat is already seasoned. Sprinkle sesame seeds, poppy seeds or fennel seeds on top straight after brushing, or stir 1 tsp mustard into the filling for a sharper flavour. Serving:
Serve them warm or cold as a snack, for lunch, in a packed lunch or on the buffet table. They go well with mustard, ketchup or a tangy chutney. Portion size:
The recipe makes approx. 12 pieces, which works out at 3 per portion. If your air fryer is smaller, you can make them in two batches. Freeze them raw:
The cut pieces can be frozen raw before they are brushed. Brush them with egg just before baking and bake them straight from frozen at 180 °C – give them 6-8 minutes extra, and check that the filling has reached 75 °C in the centre.
Nutrition
Calories: 475kcalCarbohydrates: 31gProtein: 25gFat: 27gSaturated fat: 12gPolyunsaturated fat: 3gMonounsaturated fat: 11gTrans fat: 0.1gCholesterol: 90mgSodium: 950mgPotassium: 420mgFiber: 2gSugar: 2gVitamin A: 90IUVitamin C: 1mgCalcium: 45mgIron: 2.2mgNet carbohydrates: 29g
