Air-Fried Sausage Rolls: Quick, Easy, And Delicious!

Sausage rolls are a beloved snack in the UK and Australia, and they can be easily made in an air fryer in under 30 minutes. The air fryer's small size and convection cooking result in quicker cooking times and reduced energy usage compared to a standard oven. This guide will teach you how to make delicious sausage rolls with a golden, crispy exterior and tender meat filling.

Choosing your ingredients

Choosing the right ingredients for your sausage rolls is essential to ensure they turn out delicious. Here are some tips to help you select the best ingredients for air fryer sausage rolls:

Pastry

The type of pastry you choose is important. Puff pastry is the most commonly used variety for sausage rolls, and you can easily find it in stores. If you want to make your own, puff pastry typically consists of just two main ingredients and water to bind. You can also opt for light puff pastry, which has a lower fat content and is a bit softer to work with. If you're making gluten-free sausage rolls, be sure to use gluten-free puff pastry, which you can find in the chilled free-from sections of most supermarkets.

Sausage Meat

The quality of your sausage meat matters. Look for high-quality pork sausages with a high pork content, ideally plain or with added flavours like apple, onion, or herbs. You can also use sausage meat from a butcher, ensuring it's well-seasoned. If you're making vegetarian or vegan sausage rolls, opt for a good-quality meat-free sausage alternative and season it well.

Egg Wash

An egg wash is crucial to achieving that golden colour on your pastry and helping it crisp up. You can use a whole egg or just the yolk, beaten and applied with a pastry brush. If you're making vegan sausage rolls, substitute the egg wash with plant-based milk.

Additional Ingredients

You can enhance the flavour of your sausage rolls by adding a layer of tomato puree or wholegrain mustard on the pastry before adding the sausage meat. You can also mix in some grated carrot or onion chutney/apple sauce with the sausage meat, but be careful not to add too much wet ingredients to avoid soggy rolls.

Preparing the sausage meat

Once you have your sausage meat in a bowl, it's time to mix in any additional ingredients and seasonings. Some recipes suggest adding a little grated carrot to the meat and mixing it together. Others recommend stirring through sage, apple sauce, and a pinch of salt and pepper. You can also add a layer of tomato puree to the puff pastry before adding the sausage meat for extra flavour.

After mixing your sausage meat and any additional ingredients, it's time to shape the meat into a log. You can do this by dividing the meat into two lines along the length of the puff pastry, or by shaping it into a log across the centre of the pastry. Make sure the sausage reaches both ends of the pastry and is about 4-5cm thick.

Now you are ready to assemble your sausage rolls!

Preparing the pastry

Firstly, take your chosen pastry and ensure it is at the optimal temperature for handling. If you are using store-bought puff pastry, it is best to take it out of the fridge 10-15 minutes before you need to use it. This step is important to prevent the pastry from cracking when you roll it out. You can use ready-rolled puff pastry or roll out a block of pastry into a long and wide rectangle, creating two long strips for your sausage rolls.

Next, you will add flavour to your pastry. This can be done by spreading a layer of tomato puree or wholegrain mustard on the pastry strips, staying away from the edges. This step is optional but adds a nice touch of flavour to your sausage rolls.

Now it's time to shape your sausage rolls. Place your sausage meat in a line along the centre of each pastry strip, moulding it into the desired shape. If you are using skinned sausages, press the ends of the sausage meat together to form a continuous line. Make sure the sausage meat reaches from end to end and leave some space at the edges for sealing.

Once you have shaped your sausage meat, it's time to start rolling the pastry. Beat an egg in a small bowl and use a pastry brush to apply the egg wash to the larger side of the exposed pastry. Start rolling the pastry around the sausage meat, beginning with the unwashed smaller top section, and keep the pastry nice and tight against the meat. Continue rolling until the meat is completely sealed.

To ensure a neat finish and help the pastry stay sealed, gently press along the seam of the pastry with a slightly wet finger. This simple trick will help the pastry meld together and reduce the chances of it coming apart during cooking.

Finally, use a sharp knife to cut the sausage rolls to your desired size. For larger sausage rolls, cut each strip into two or three pieces. For smaller, bite-sized sausage rolls, cut each strip into several equal pieces. Place the sausage rolls on a board, leaving some space between them, and generously apply egg wash to the tops and sides. Be careful not to wash the exposed ends or sausage meat. Now your sausage rolls are ready to be cooked in your air fryer!

Shaping the sausage rolls

Firstly, prepare the filling by removing the sausage meat from its casings. You can use a fork to break it up and mix in any additional ingredients, such as herbs or spices. If you're using pre-made sausage meat, simply divide it into portions for each roll.

Now, it's time to roll out the pastry. You can use store-bought puff pastry or make your own. Lightly flour your work surface and rolling pin to prevent sticking. Roll the pastry into a long and wide rectangle, then cut it in half lengthwise, creating two long strips for your sausage rolls.

Brush a layer of egg wash, mustard, or tomato puree along the centre of each pastry strip, staying clear of the edges. This will help seal the pastry when rolled. You can also add a layer of your filling on top of the mustard or tomato puree for extra flavour.

Place your sausage meat in a line along the centre of each pastry strip, making sure it reaches from end to end. You may need to shape and mould the sausage meat to fit neatly. If using individual sausages, press the ends of each sausage together to form a continuous line.

Now, it's time to roll! Start by brushing a little egg wash on the longer edges of the pastry. Then, carefully roll the pastry over the sausage meat, starting from the smaller, unwashed top section. Keep the pastry nice and tight around the filling. Continue rolling until the meat is completely sealed inside the pastry.

Use your finger, dampened with a little water, to gently press along the seam of the pastry. This will help the pastry meld together and reduce the chances of it opening up during cooking.

Using a sharp knife, make gentle diagonal slashes along the top of each roll. This will create a classic sausage roll appearance and allow steam to escape during cooking.

Finally, cut each roll into portions of your desired size. For larger sausage rolls, cut each long roll into halves or thirds. For smaller, bite-sized portions, cut each roll into equal, smaller pieces.

And there you have it! Your sausage rolls are now shaped and ready for the air fryer. Don't forget to brush them with egg wash before placing them in the air fryer for that golden, crispy finish.

Cooking the sausage rolls

Now that you have your sausage meat, puff pastry, and egg wash ready, it's time to cook your sausage rolls in the air fryer! Here's a step-by-step guide:

• Roll out the puff pastry and cut it in half lengthwise: You can use store-bought puff pastry or make your own. If using store-bought, take it out of the fridge about 10-15 minutes beforehand to prevent cracking. Cut the pastry in half lengthwise so you have two long strips to work with.
• Add the sausage meat: Remove the sausage meat from its casings and place it in a bowl. You can use a fork to break it up further. Then, shape the sausage meat into a log across the center of each pastry strip. Make sure it's evenly distributed and reaches both ends of the pastry.
• Brush the pastry with egg wash and seal: Brush the longer edges of the pastry with the beaten egg. Then, carefully fold one side of the pastry over the other, encasing the sausage meat. You can use a fork to crimp and seal the edges.
• Cut and glaze the sausage rolls: Using a sharp knife, cut the long rolls into your desired size. You can make them into 4 extra-large, 6 large, 12 medium, or 16 small sausage rolls. Brush the tops and sides of the sausage rolls with more egg wash. This will give them a golden color and help them crisp up.
• Prepare the air fryer: Lightly spray the basket of your air fryer with oil. You can also use baking parchment or foil to line the basket, ensuring no excess paper or foil sticks up, which could catch on the heating element.
• Cook the sausage rolls: Place the sausage rolls into the air fryer basket, ensuring they don't touch each other. Depending on the size of your air fryer, you might need to cook them in batches. Set the temperature to 180-200°C and cook for 12-20 minutes, or until the pastry is golden and the sausage meat is cooked through. For smaller or mini sausage rolls, reduce the cooking time to 8-10 minutes.
• Rest and serve: Once the sausage rolls are cooked, remove them from the air fryer and let them rest for 5-10 minutes before serving. This will ensure the meat juices don't run out when you bite into them, keeping the pastry nice and crisp.

Your sausage rolls are now ready to be devoured! You can serve them hot or cold, as a snack or part of a meal. Enjoy!

Frequently asked questions