Servings: 12 rolls
Total Time: 30 minutes
Difficulty: Easy
Calories per Serving: ~95
Macros (Per Roll): Protein 7g • Carbs 6g • Fat 4g • Fiber 1g
Introduction
These sausage rolls offer everything we love about the classic comfort-food version—crispy golden pastry, juicy seasoned filling, and that irresistible fresh-from-the-oven aroma—but in a much lighter, cleaner format. They feel indulgent while staying aligned with a healthy, balanced approach to everyday eating.
Perfect for snacks, lunches, parties, or quick weeknight dinners, these sausage rolls use simple ingredients and smart swaps that cut unnecessary calories without losing flavor. Whether you’re cooking for the family or prepping for the week, this recipe brings convenience, comfort, and freshness in each bite.
If you’re craving a lighter alternative to traditional sausage rolls—one that still tastes rich, satisfying, and crispy—this is your new go-to recipe.
Look at the Recipe
- Crispy golden exterior with a tender, flavorful sausage filling
- Lightened-up method without sacrificing texture or taste
- Perfect for meal prep, healthy snacking, and balanced eating
Ingredients Needed
For the Filling
• 500g lean sausage meat (or lean ground turkey/chicken)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried sage
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt & pepper
For the Pastry
• 1 low-fat ready-rolled puff pastry sheet (or low-carb pastry option)
• 1 egg, beaten (for brushing)
How to Make Our Sausage Rolls
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment.
- Mix the sausage meat, onion, garlic, sage, thyme, paprika, salt, and pepper until well combined.
- Roll out the pastry and slice into two long strips.
- Shape the sausage filling into two long logs and place one on each pastry strip.
- Fold and seal the pastry over the meat, brushing the edge with egg to secure.
- Slice into 12 small rolls.
- Brush each roll with egg for shine and crispness.
- Bake for 20–22 minutes until golden and fully cooked through.
- Cool slightly and serve warm or room temperature.
Macros & Plan Compatibility
| Plan | Notes |
|---|---|
| Keto & Low-Carb | Use a keto pastry or almond-flour dough; 3–4g net carbs per roll with low-carb modifications. |
| Slimming | About 2 syns per roll using lean meat and light puff pastry; use lean turkey for even fewer syns. |
| High-Protein | ~9–10g protein per roll when made with lean turkey or chicken sausage. |
| Weight Watchers | ~2–3 SmartPoints per roll using light pastry and lean meat. |
| Mediterranean | Use whole-grain pastry or filo, lean poultry, and olive oil for brushing. |
Storage & Serving Suggestions
Store:
Refrigerate in an airtight container for up to 3 days.
Reheat:
Warm in the oven at 180°C (350°F) for 6–8 minutes to restore crispness.
Freeze:
Freeze unbaked or baked sausage rolls for up to 2 months. Bake or reheat directly from frozen.
Serve With:
• Light salads
• Roasted vegetables
• Low-calorie dips
• Homemade soups
FAQs
1. Can I make these sausage rolls with filo pastry?
Yes. Filo makes an even lighter version with extra crunch and fewer calories.
2. What meat works best for sausage rolls?
Lean pork sausage meat is classic, but turkey or chicken mince creates a higher-protein, lower-fat version.
3. Can I air-fry these instead of baking?
Absolutely. Air-fry at 190°C (375°F) for 10–12 minutes until golden and crisp.
4. How can I keep sausage rolls from going soggy?
Ensure the filling isn’t too wet, bake on parchment, and cool on a wire rack for airflow.
5. Are these sausage rolls good for meal prep?
Yes—freeze beautifully and reheat quickly, making them ideal for batch cooking.
6. Can I add vegetables to the filling?
Finely grated carrot or zucchini works well—just squeeze out excess moisture first.
