Ina’s Spicy Sausage rolls – WeFiFo Blog
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Ina’s Spicy Sausage rolls

© Ina Tanamerah

Ina's Spicy Sausage Rolls

Print Recipe
Serves: 24 Cooking Time: 30


  • Puff pastry: 2 packs of ready-rolled
  • Sausage meat: 800g
  • Rapeseed oil: 2 tbsp
  • Onions: 2 medium sized, finely diced
  • Carrot: 1, finely diced
  • Garlic: 5 cloves, grated
  • Red curry paste: 1 tbsp
  • Sriracha sauce: 1 tbsp, or more for extra heat
  • Sugar: 2 tsp
  • Fish sauce: 1 tbsp
  • Spring onions: 4, thinly sliced
  • Coriander: 1 small pack, roughly chopped
  • Panko breadcrumbs: 30g
  • Egg: 1, beaten
  • Black sesame seeds
  • Sweet chilli sauce: to serve



Fry onion and carrot in oil till soft and fragrant. Add the garlic.


Cook for a minute or so, then add the red curry paste, sriracha sauce, fish sauce, sugar, a pinch of salt, and ground black pepper.


Mix well and cook for another minute.


Put the above paste into a large-ish bowl, and mix in the sausage meat, breadcrumbs, spring onion, and coriander.


Heat up the frying pan again. Add a little oil and cook a trial teaspoon of the mix, then taste. Adjust seasoning of the mix in the bowl if needed.


Cut pastry sheets in half, to give four separate pieces.


Divide the mix into 4 parts and spread along the length of the pastry leaving a couple of centimetres at each end.


Roll the pastry around the mix and press to seal the mix in. Cut off excess pastry


Cut each roll into 6 or 8, depending on the size you want to serve. I do mine for 16, for canapés. Transfer to two baking sheets.


Brush the pastry with the beaten egg.


Sprinkle the sesame seeds on top. Make sure every piece gets enough.


Place in the oven and cook until the pastry is puffed up and crispy and the meat cooked through—25 to 30 minutes.


Remove the rolls from the oven and serve with sweet chilli sauce or sriracha sauce.


They can be made in advance and kept in the freezer. Heat up from frozen for approx. 10 minutes in preheated oven, until piping hot.

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