Don Signature Crab - Singapore Food Guide

Mini Sausage Rolls

Singapore-style mini sausage rolls — flaky puff pastry wrapped around seasoned sausage meat, baked until golden for a crowd-pleasing teatime or potluck snack.

Mini Sausage Rolls

About this dish

Mini sausage rolls are a beloved teatime and party snack that translate beautifully into Singapore homes — perfect for kopi breaks at the kopitiam, potlucks in the heartland, or as an easy finger food for CNY open houses and kids’ birthday parties. This version uses store-bought puff pastry and seasoned sausage meat so you can get crisp, buttery layers with a savoury centre without fuss in a typical HDB kitchen oven.

Think golden, flaky pastry that shatters with each bite and juicy, well-seasoned sausage filling — a familiar Western classic with a local nod. For a Singapore twist, serve with sambal mayo or kecap manis glaze, or try minced lap cheong folded into the mix for a slightly sweeter, Cantonese-style note that echoes zi char flavours. These mini rolls are comforting, portable and very more-ish: great for supper runs, picnic mats on East Coast Park, or as an easy snack to bring to office potlucks in the CBD.

The recipe is flexible: use pork or chicken chipolatas for convenience, swap to halal beef sausages from NTUC or Cold Storage, and freeze any extras for quick reheats in an air fryer — a lifesaver for last-minute visitors or late-night makan. Serve warm with a cup of kopi, teh tarik, or an icy lime cordial and you’ve got a crowd-pleasing Singapore-style savoury bite.

Ingredients

  • 500 g pork sausage meat or 6–8 cocktail/chipolata sausages, casings removed
  • 375 g sheet puff pastry (store-bought, thawed)
  • 1 medium onion, finely chopped (about 100 g)
  • 2 cloves garlic, minced
  • 1 tsp curry powder (optional, for a local spice note)
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce (optional)
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 1 tbsp vegetable oil or neutral oil for frying
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp milk (to mix with egg wash)
  • 1 tbsp sesame seeds (optional, for garnish)
  • Fresh parsley or coriander, chopped, to mix in or as garnish
  • Salt to taste (a small pinch if using seasoned sausages)
  • For serving: sambal mayo, kecap manis or chilli padi dip

Step-by-Step Method

  1. Preheat the oven to 200°C (conventional) or 190°C fan; line a baking tray with parchment paper and set aside.
  2. If using sausages with casings, remove casings and place the sausage meat in a bowl; if using raw pork mince, season with light soy, oyster sauce, sugar and white pepper.
  3. Heat a small pan or wok over medium heat and add 1 tbsp vegetable oil. Sauté the chopped onion until translucent and soft (about 4–5 minutes), then add garlic and cook for 30 seconds until fragrant.
  4. Add the sausage meat to the pan and break up with a spatula; cook until just browned and no longer pink (about 5–7 minutes). Stir in curry powder and chopped parsley if using, then taste and adjust seasoning like a zi char cook (add a little more soy or a pinch of sugar if needed). Remove from heat and cool for 5–10 minutes.
  5. On a lightly floured surface, roll each sheet of puff pastry to smooth creases. Cut pastry into 4–6 long strips depending on desired size. Place a line of cooled sausage filling along each strip and roll tightly to encase the filling, sealing the edge with a little beaten egg.
  6. Trim to equal bite-sized pieces (about 4–5 cm each) and place seam-side down on the tray. Brush with egg wash (egg + milk) and sprinkle sesame seeds on top.
  7. Bake in the preheated oven for 18–22 minutes until pastry is puffed and deep golden brown. Rotate the tray halfway for even browning. For extra crispiness aim for hot oven heat at the end for 2 minutes but watch closely.
  8. Remove from oven and let rest for 5 minutes. Serve warm with sambal mayo, kecap manis or a chilli padi dip; great with kopi or teh tarik for a Singapore-style snack.

Tips & Serving Ideas

  • Buy ready-rolled puff pastry from Cold Storage, NTUC FairPrice or Sheng Siong to save time; thaw fully in the fridge before using to avoid soggy pastry.
  • If you prefer halal, swap pork for halal beef or chicken sausage meat — the seasoning and method remain the same.
  • To keep flaky layers, handle pastry as little as possible and keep it cold; if pastry warms up, pop it in the fridge for 10 minutes before cutting.
  • For extra Singapore flavour, fold 1–2 tbsp minced lap cheong into the sausage mix or add 1 tsp kecap manis to the filling for a sweet-savory note.
  • Make ahead: freeze unbaked sausage rolls on a tray, then transfer to a bag; bake from frozen (add 5–8 minutes) when needed for last-minute visitors.
  • Air-fryer option: cook at 180°C for 12–15 minutes (check at 10 minutes) for smaller batches; it gives a crisp finish like a mini hawker treat.
  • Adjust heat by serving with sliced chilli padi on the side or a milder sambal mayo for kids — perfect for family gatherings in the heartland.

You might also like

More recipes to save for later.