These easy sausage rolls with vegetables are made with pork sausage meat, grated carrot, courgette and mushrooms, all wrapped in golden puff pastry. The vegetables are grated straight into the filling, so there is no need to cook them first.
They are particularly useful for lunchboxes because you can make a whole batch at once, freeze them and then take out just what you need. It means you have something homemade and savoury ready to add to packed lunches without having to start cooking first thing in the morning. The extra vegetables are a bonus!
They're not really hidden vegetable sausage rolls. You can still see little flecks of carrot, courgette and mushroom in the filling. Instead, the vegetables are finely grated so they mix right through the sausage meat and cook at the same time.
And unlike quite a few vegetable sausage roll recipes, there is no need to cook the vegetables first.
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Jump to:
- Why You Will Love Them
- Recipe Overview
- Ingredients and Substitutions
- Variations
- Are the Vegetables Hidden?
- How to Make Sausage Rolls with Vegetables
- Do You Need To Cook The Vegetables First?
- Freezer-Friendly Sausage Rolls For Lunchboxes
- What Can I Pack in a Lunchbox with Sausage Rolls?
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Puff Pastry Roll Recipes
- Recipe
- Feedback
Why You Will Love Them
- Made with three vegetables - carrot, courgette and mushrooms are grated straight into the sausage filling.
- No pre-cooking the vegetables - simply grate, mix and roll.
- Great for batch cooking - make plenty while the oven is on and freeze the extras.
- Perfect for lunchboxes - they are delicious cold as well as warm.
- Made with ordinary sausages - just squeeze the sausage meat out of the skins.
- Ready-rolled puff pastry keeps them easy - no pastry-making required.
- Make them whatever size you like - cut smaller rolls for lunchboxes or larger ones for lunch at home.
Recipe Overview
- Prep: 10 minutes
- Cook: 16-18 minutes
- Makes: 24 mini sausage rolls
- Difficulty: Easy
- Best for: Lunchboxes, picnics and snacks
- Freezer-friendly: Yes - bake, cool and freeze in portions
- Why it's easy: The grated vegetables go straight into the sausage meat with no pre-cooking needed
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Sausages - Using sausages rather than sausage meat means you can change the flavour really easily. Plain pork sausages are ideal for children and lunchboxes, but you could use something like pork and apple, Cumberland or Lincolnshire sausages if you want a little more flavour. We use Heck 97% sausages. You could also use chicken sausages for a different flavour.
- Vegetables - Mushrooms, courgette and carrot are grated and mixed through the sausage meat. Finely grated vegetables work particularly well because they cook quickly and distribute evenly through the filling.
- Pastry - I use ready-rolled puff pastry because it makes the whole recipe so much quicker. Unroll it, add the filling and you are ready to make the sausage rolls.
- Egg - This is brushed onto the sausage rolls so they go golden in the oven.
Variations
Vegetables - If you want to change them, finely chopped onion, grated broccoli or a little grated parsnip would be options to experiment with.
Just be careful with particularly watery vegetables because too much moisture can stop the pastry becoming as crisp.
Are the Vegetables Hidden?
No, not really! I decided against calling these hidden vegetable sausage rolls because, well, the vegetables aren't completely hidden.
Instead, the carrot, courgette and mushrooms are grated so that they mix easily through the sausage meat. You may still be able to spot little pieces of vegetable once the sausage rolls are cut open, but that is rather the point.
The grated vegetables also spread evenly through the filling rather than leaving you with big pieces in individual rolls.
Carrot brings a little sweetness, courgette has a mild flavour and mushrooms work particularly well with pork sausages. Together they add flavour and texture while still letting the sausage filling be the star.
How to Make Sausage Rolls with Vegetables
Prep: Remove the puff pastry from the fridge 10 minutes before unrolling. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Make sausage meat: Start by removing the skins from the sausages and putting the sausage meat into a bowl.
- Add vegetables: Grate the carrot, courgette and mushrooms and add them to the sausage meat.
- Combine: Mix everything together until the vegetables are evenly distributed through the meat.
- Prepare the pastry: Unroll the puff pastry onto a baking tray. Cut lengthways down the middle.
- Add mixture: Arrange the filling in a long line down the two strips of pastry.
- Fold over: Bring the pastry over the filling and roll it over.
- Crimp the pastry: Press the edge down firmly with a fork to seal it.
- Cut: Cut the long sausage roll into individual pieces.
- Brush: Brush the pastry with whisked egg before baking.
- Cook: Cook in the preheated oven for 16-18 minutes until the pastry is puffed and golden and the sausage filling is completely cooked through.
Do You Need To Cook The Vegetables First?
No. One of the things I wanted from this recipe was to keep it genuinely easy.
Lots of vegetable sausage roll recipes fry the vegetables before adding them to the sausage meat. That works, but it creates an extra pan to wash and, more importantly, you then need to wait for the vegetables to cool before you can make the sausage rolls.
There is no need to do that here.
The carrot, courgette and mushrooms are grated finely and added straight to the raw sausage meat. They then cook along with the sausage filling inside the pastry.
The important thing is not to add lots of extra wet vegetables to the mixture. Stick to the quantities in the recipe so that you keep the right balance between sausage meat and vegetables.
Freezer-Friendly Sausage Rolls For Lunchboxes
This is the main reason I make these sausage rolls in a batch.
If I am already making them, it takes very little extra effort to make enough to put some in the freezer too. I then have a savoury lunchbox option waiting for another day.
Once the sausage rolls have baked, allow them to cool completely.
I recommend freezing them in the quantities you are likely to use. That might mean putting two or three together in small freezer bags or containers rather than freezing one large box of sausage rolls.
You can then take out exactly what you need without defrosting the whole batch.
For lunchboxes, transfer the sausage rolls you need from the freezer to the fridge and leave them to defrost overnight.
Once defrosted, they can be eaten cold, so there is no need to reheat them before packing them. As they contain cooked meat, keep them properly chilled until lunchtime. We use ice packs in an insulated lunch bag.
What Can I Pack in a Lunchbox with Sausage Rolls?
These work particularly well as the savoury part of a lunchbox rather than trying to make the sausage roll the whole lunch.
You could add things such as:
- cucumber, pepper or carrot sticks
- cherry tomatoes
- fresh fruit
- yoghurt
- cheese
- crackers
- a small sweet treat
Because I make the sausage rolls ahead and keep them in the freezer, most of the rest of the lunchbox can be made up from things that are already in the fridge or cupboard.
For lots more ideas like this, have a look at my packed lunch ideas for kids, including plenty of recipes that can be made in batches and frozen ahead.
Dannii's Top Tips
- Grate the vegetables quite finely. You want the carrot, courgette and mushrooms to mix evenly through the sausage meat rather than sitting in large pieces. This also helps them soften properly as the sausage rolls bake.
- Watch the moisture in the vegetables. Courgettes and mushrooms can both contain quite a lot of water. If your grated courgette seems particularly wet, give it a gentle squeeze before adding it to the sausage meat. This will help stop the filling from becoming too wet and making the bottom of the pastry soggy.
- Keep the puff pastry cold. Puff pastry is much easier to work with when it is still cool. If it becomes very soft or sticky while you are assembling the sausage rolls, put it back in the fridge for a few minutes before continuing.
- Don't overfill the pastry. It is tempting to squeeze in as much filling as possible, but you need enough pastry to comfortably wrap around the sausage meat and seal. Too much filling can cause the rolls to split as they bake.
- Use a sharp knife to cut the rolls. A sharp knife will give you much neater sausage rolls without squashing the puff pastry.
- Give them a little room on the baking tray. The pastry will puff up as it cooks, so don't pack the rolls too closely together.
- Make them the right size for your lunchboxes. One of the advantages of making your own is that you can cut them to suit your family. I prefer smaller sausage rolls for lunchboxes as they are easier to portion alongside other foods.
- Cool them completely before freezing. Don't put warm sausage rolls into a freezer container. Let them cool first, then freeze them in the quantities you are likely to need for lunchboxes.
- Freeze them in portions. Rather than freezing one big container of sausage rolls with vegetables together, divide them into useful portions. It means you can take out exactly what you need instead of defrosting the whole batch. The Food Standards Agency also recommends freezing homemade food in individual portions where practical.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
Pastry is soggy underneath |
The vegetables released too much moisture, or the filling was too wet. |
If the courgette is particularly watery, gently squeeze out the excess liquid. Stick to the vegetable quantities in the recipe and cool the baked rolls on a wire rack. |
|
Sausage rolls open while baking |
They were overfilled or the pastry edge wasn't sealed firmly enough. |
Use slightly less filling and press the pastry together firmly with a fork before baking. |
|
Puff pastry isn't rising properly |
The pastry became too warm and soft before going into the oven. |
Keep the pastry chilled while you prepare the filling. If it gets very soft while assembling the rolls, return it to the fridge briefly before baking. |
|
The pastry is golden but the filling isn't cooked through |
The sausage rolls may have been cut larger than usual or unevenly. |
Cut the rolls to a similar size so they cook evenly. Return them to the oven until the sausage meat is completely cooked through. |
|
There is lots of liquid on the baking tray |
Sausages naturally release fat and courgette and mushrooms release water as they cook. |
A little liquid is normal. If there is a lot, squeeze very wet courgette before using it and avoid adding extra vegetables to the filling. |
|
The sausage rolls squash when I cut them |
The pastry is too soft or the knife isn't sharp enough. |
Chill very soft pastry for a few minutes and use a sharp knife, cutting cleanly rather than pressing down heavily. |
Frequently Asked Questions
Yes. These are ideal for freezing, which is one of the main reasons I make them for lunchboxes.
Bake the sausage rolls as normal and allow them to cool completely before transferring them to a freezer-safe container or bag. I like to freeze them in small portions so I can take out just enough for the next day's lunches.
For best quality, I would aim to use them within around 2-3 months.
Take out the number you need and defrost them in the fridge overnight rather than leaving them on the kitchen counter.
Once completely defrosted, they can be added to the lunchbox cold. The Food Standards Agency recommends defrosting food in the fridge and using it within 24 hours of fully defrosting.
Because these contain cooked sausage meat, they should also be kept cool until lunchtime. A cool bag with an ice or frozen gel pack is useful for packed lunches that won't be refrigerated.
The biggest thing to watch is excess moisture.
If your courgette is particularly watery, gently squeeze out some of the liquid after grating it. Don't overload the filling with extra vegetables, keep the puff pastry cold while you are working with it and bake the sausage rolls until the pastry is properly golden.
Once baked, transfer them to a cooling rack rather than leaving them sitting on a hot tray for a long time, as this helps the underneath stay crisper.
More Puff Pastry Roll Recipes
If you've tried these sausage rolls with vegetables, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Sausage Rolls with Vegetables
Recipe Video
Ingredients
- 4 Pork sausages
- 40 g (⅓ cup) of Carrot - grated
- 50 g (⅖ cup) of Courgette (zucchini) - grated
- 70 g (¾ cup) of Mushrooms - grated
- 320 g (11¼ oz) of Puff pastry - store bought
- 1 Egg - whisked
Instructions
- Prep: Remove the puff pastry from the fridge 10 minutes before unrolling. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Make sausage meat: Start by removing the skins from 4 Pork sausages and putting the sausage meat into a bowl.
- Add vegetables: Grate 40 g of Carrot, 50 g of Courgette (zucchini) and 70 g of Mushrooms and add them to the sausage meat.
- Combine: Mix everything together until the vegetables are evenly distributed through the meat.
- Prepare the pastry: Unroll 320 g of Puff pastry onto a baking tray. Cut lengthways down the middle.
- Add mixture: Arrange the filling in a long line down the two strips of pastry.
- Fold over: Bring the pastry over the filling and roll it over.
- Crimp the pastry: Press the edge down firmly with a fork to seal it.
- Cut: Cut the long sausage roll into individual pieces.
- Brush: Whisk 1 Egg and brush it over the pastry before baking.
- Cook: Cook in the preheated oven for 16-18 minutes until the pastry is puffed and golden and the sausage filling is completely cooked through.
Recipe Notes
- Grate the vegetables quite finely. You want the carrot, courgette and mushrooms to mix evenly through the sausage meat rather than sitting in large pieces. This also helps them soften properly as the sausage rolls bake.
- Watch the moisture in the vegetables. Courgettes and mushrooms can both contain quite a lot of water. If your grated courgette seems particularly wet, give it a gentle squeeze before adding it to the sausage meat. This will help stop the filling from becoming too wet and making the bottom of the pastry soggy.
- Keep the puff pastry cold. Puff pastry is much easier to work with when it is still cool. If it becomes very soft or sticky while you are assembling the sausage rolls, put it back in the fridge for a few minutes before continuing.
- Don't overfill the pastry. It is tempting to squeeze in as much filling as possible, but you need enough pastry to comfortably wrap around the sausage meat and seal. Too much filling can cause the rolls to split as they bake.
- Use a sharp knife to cut the rolls. A sharp knife will give you much neater sausage rolls without squashing the puff pastry.
- Give them a little room on the baking tray. The pastry will puff up as it cooks, so don't pack the rolls too closely together.
- Make them the right size for your lunchboxes. One of the advantages of making your own is that you can cut them to suit your family. I prefer smaller sausage rolls for lunchboxes as they are easier to portion alongside other foods.
- Cool them completely before freezing. Don't put warm sausage rolls into a freezer container. Let them cool first, then freeze them in the quantities you are likely to need for lunchboxes.
- Freeze them in portions. Rather than freezing one big container of sausage rolls with vegetables together, divide them into useful portions. It means you can take out exactly what you need instead of defrosting the whole batch. The Food Standards Agency also recommends freezing homemade food in individual portions where practical.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Gemma says
I have made these but I used onions instead of the mushrooms. I also used tescos finest sausage range which had 2 packs of 6 for £5 and had 90% meat. Not as much as the brand you used but I thought not too bad. My 11 year old has said that they are the best sausage rolls he has ever tasted in his life. His 7 year old brother has also liked them and asked for them in his lunch box again. I doubled the recipe to make quite a lot but I think next time I will make 3 lots worth now that I know they like them. Thank you.
Sharon says
These were a hit in our house! Plenty left over in the freezer to pop in lunch boxes.