This spicy sausage rolls recipe mixes together the iconic puff pastry sausage roll and sweet chilli sauce to create the most moreish bite-size delicacy. Sweet chilli sausage rolls are meaty and spicy and way too easy to eat. Enjoy them on their own or dip them into sweet chilli sauce for a tangy treat. Perfect party food.
If you are a fan of sweet and spicy this is the recipe for you. The crisp puff pastry sausage roll is filled with sausage meat and a very generous helping of sweet chilli sauce. I even serve these with more sweet chilli sauce as they really do benefit of being dipped in to it.
Why you’ll love this recipe
- This sweet chilli sausage roll is a modern twist on a Christmas classic.
- Tongue tingling spicy yet warm and buttery.
- Spicy sausage rolls are really easy to make.
- Can be eaten hot or cold. Best served hot!
- Prepare them ahead of time or freeze in advance.
- The recipe can be easily adapted to be gluten free or vegan.
The best part about this recipe is that it only needs 4 ingredients. However you can easily adapt this recipe to add more of your favourite flavours.
Pork sausage meat
Sweet chilli sauce
What sweet chilli sauce should I use?
To make these sweet chilli sausage rolls you can choose any of your favourite sauces. You want a sauce which is sticky and thick. It it’s too runny this can cause slightly soggy sausage rolls.
My top choices are the Healthy Boy Sweet Chilli Sauce (available from Tesco) and Blue Dragon Sweet Chilli Sauce. I’ve found sweet chilli sauces from food markets are usually pretty good too. The Healthy Boy sweet chilli sauce works very well for this recipe. It’s super thick and has a flavour I absolutely love. It really does pack a spicy punch.
How to make sweet chilli sausage rolls – step by step
- Take the puff pastry out of the fridge 20 minutes beforehand and preheat the oven.
- Line two baking trays
- Flour up your worktop and rolling pin and roll out the pastry to a rectangle
- Cut the pastry into three strips and smear sweet chilli sauce down each centre
- Put the sausage meat in a bowl and form it into three lengths to go down each strip if pastry.
- Brush egg along one edge of the pastry and roll up the sausage meat from the non-egg side and place them seam down.
- Cut them into bite-size pieces and place them on the prepared trays.
- Bake for 20 minutes
- Serve hot or cold with extra sweet chilli sauce.
Top Tips for making sweet chilli sausage rolls
Make sure there is space between each piece on the tray as they will expand as they cook.
Make larger rolls for a lunchtime option.
Arrange on a large plate with a little bowl of chilli sauce in the middle for dipping. A brightly coloured plate gives it that spicy vibe.
Add some lime juice to the sweet chilli sauce to give it a citrus tang to the spice.
Place a few pieces on a plate with a few crisp lettuce leaves, apple, walnuts, tomatoes and cucumber as a real lunch. The cool salad goes well with the spicy rolls.
Turn them into a brunch to remember, by serving the rolls with baked beans, grilled tomato and scrambled egg. Some breakfast combos cannot be beaten.
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- 2 baking trays
- Parchment or greaseproof paper
- Rolling pin
- fork or small whisk
- Pastry brush
- Small bowl for the dipping sauce
Storing / Making ahead of time options
Make the sweet chilli sausage rolls earlier in the day or day before you need them. Before you apply the egg wash, place them in the fridge. Bring them out as the oven warms up and add the egg.
Before the egg is applied, the puff pastry sausage rolls can be frozen. When you are ready start by defrost them and then brush them with egg and bake as per instructions below.
If any rolls are left over (highly unlikely!) but they will keep in an air tight container for three days. Good for lunchboxes.
Substitutions and variations for spicy sausage rolls
Want to make it even more spicy? Add tiny pieces of real red chilli, chilli flakes, tabasco or powdered paprika to the sausage meat for extra heat.
You can use gluten-free ready pastry for friends with gluten intolerance.
Substitute vegan sausage meat for vegetarians and vegans.
Sprinkle sesame seeds or cumin seeds on top for extra flavour and texture. A good visual lift too.
Try other dips such as fruit or tomato chutneys or chilli mayonnaise
For extra quality, you can squeeze out the meat from the skins of premium sausages
How do you stop the sweet chilli sausage rolls from splitting?
Don’t roll too tightly. The pastry doesn’t want to be stretched too thinly. It’s carrying a precious cargo.
How do you know when the sausage roll is cooked?
Set a timer or make a note to check them at 20 minutes. Then simply take one, cut it in half and check the pastry is crisp and golden and the meat is cooked.
How long will puff pastry sausage rolls keep?
Sweet Chilli Sausage Rolls will keep three to four days in an airtight container in the fridge. Reheat them at 180ºC For a 5-8 minutes and they will be deliciously warmed through. You could also put them in the microwave to reheat. I would recommend doing this in short burts of 30 seconds to a minute.
Other Recipes and Party Food you might like if you like these chilli sausage rolls
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Sweet Chilli Sausage Rolls
- 375 g (2 sheets) Puff Pastry
- 500 g (17 ⅔ oz) Pork Sausage Meat
- 150 ml (150 ml) Sweet chilli sauce
- 1 (1) Egg
- Take the puff pastry out of the fridge about 20 minutes to half an hour before you want to start. This helps it soften up and makes it easier to roll out.
- Preheat the oven to 200ºC fan / 400ºF / Gas Mark 7.
- Line 2 baking trays with greaseproof paper / baking parchment.
- Add a little all-purpose (plain flour) to your worktop and roll out the 375g of Puff Pastry (try to keep it rectangular) or unroll a sheet of ready-rolled puff pastry.
- Cut the pastry sheets into 3 equal pieces.
- Divide the sweet chilli sauce among the centres of each of the cut pieces of puff pastry making a line.
- Add the 500g of sausage meat into a bowl, divide into 3 and using your hands form into thin sausages and place them the length of each piece of puff pastry.
- Beat 1 egg in a small bowl and use a pastry brush to brush over the pastry.
- Paint a line of egg brush along one edge and roll the sausage meat up (from the non-brushed side) in the pastry and place them seam side down (this will help stop them from unravelling in the oven).
- Gently score the top of the sausage roll.
- Use a knife and cut them into bite-size pieces. I tend to cut them into 8 pieces each but you can make them smaller. Place them on the prepared baking tray. Leave a gap between them so they can expand up in the oven.
- Brush the sausage rolls with the beaten egg and place them in the oven.
- Bake the Christmas sausage rolls for 20 minutes until they are light golden brown. (You can cut into a sausage roll to check the meat is cooked.)
- Serve hot with extra sweet chilli sauce, or enjoy them cold.
Please note that the nutrition information provided above is approximate and meant as a guideline only.