Air fried sausage rolls

How to make sausage rolls using an air fryer

This recipe is for making sausage rolls from scratch – scroll down for how to make the sausage rolls, ready for air frying. To cook the prepared sausage rolls in an air fryer:

  1. Preheat air fryer to 400F
  2. Cook for 15 minutes
  3. Turn the sausage rolls three times during cooking to ensure even cooking

We used the COSORI to air fry this (affiliate link, we get a fee), always check your food with a good kitchen thermometer.

Air fried sausage rolls side view

Cooking and prep notes

As mentioned this recipe is for from scratch sausage rolls. Here’s how to make sausage rolls from scratch in just five minutes. Yep it really is that easy.

Sausage rolls raw ready for the air fryer

For the above sausage rolls you will need:

  • One package puff pastry (I used Pepperidge Farms in the above)
  • One pound ground pork (I used a roll of Jimmy Deans Italian above)
  • Two eggs
  • Garlic powder
  • Onion powder
  • Spicy mustard (I used French’s)
  • Salt and pepper for seasoning

The first step is to thaw your frozen pastry. This usually takes about 20-30 minutes on the countertop at room temperature. Be careful not to leave the pastry thawing for too long; puff pastry is extremely rich in butter and will become too soft and difficult to work with if it warms too much.

In the above recipe I’m using just one of the puff pastry sheets that comes in a regular Pepperidge Farms puff pastry box. I find that sliced in two, it’s just enough to fit the pound of pork meat. You’ll likely end up with just a little too much excess pork, one or two tablespoons too much only.

In a large bowl add the pork, garlic powder, onion powder, salt, pepper and mustard. To be honest I don’t really measure this, I just liberally sprinkle the meat with a little of each. This recipe is very forgiving. If in doubt use a 1/2 tsp of each of the powders and a tablespoon of mustard. That’s a good starting starting point, but don’t be afraid to use more.

Beat one of the eggs and and add to the pork mix. Work everything together in the bowl by hand. I usually wear a latex kitchen glove or similar at this stage. The mixture needs to be thoroughly worked for the best end texture. With a glove you can dive in, work the mixture quickly, then discard into the trash with virtually no mess.

Split the pork into two even amounts and line the center of each piece of pastry with a strip of pork meat. Carefully take the end of each piece of pastry and roll over the pork, wrapping it into a roll. Where the pastry meats, pinch together by hand to seal. You might need to use a fork to tamp down the pork a little so the pastry ends meat. Again, if you’re using the ingredients mentioned above, half the Pepperidge Farms pastry, cut into two, is just barely enough to contain the pound of pork.

Flip the rolls over and slash a few holes into the tops, this helds steam escape during cooking. Lastly, beat the second egg and liberally wash over the tops and sides of the sausage rolls, this helps to create the golden brown finish. Cut into preferred pieces and cook per the instructions above.

The sausage rolls are equally enjoyable warm from the fryer, or refrigerated and eaten cold. I usually keep them for one or two days max.

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