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Turkey Sausage Rolls with Whole Grain Mustard Aioli

Sausage rolls
Sausage rollsAlamy Stock


Turkey Sausage
  • 1 pound ground turkey, both leg and breast meat
  • 1 teaspoon garlic, finely minced
  • 1 teaspoon fennel seed, toasted and crushed
  • 1 teaspoon red chili flake
  • 1 tablespoon fresh oregano, finely minced
  • 2 teaspoons salt
  • 2 sheets puff pastry
  • 2 egg yolks, whisked
  • 2 tablespoon fennel seed
  • 2 tablespoons Maldon Sea Salt
Whole Grain Mustard Aioli
  • 1 cup good quality mayonnaise
  • 2 tablespoons whole grain mustard
  • 1 teaspoon Dijon mustard

Chef notes

These sausage rolls are a perfect appetizer for serving on game day but can also make a quick and easy weeknight meal.


For the turkey sausage:

Preheat oven to 400°F. In a medium bowl mix together the ground turkey, garlic, fennel seed, chili flake, oregano and salt.

Divide the sausage mixture into 4 portions. Form each portion into a 1-inch thick log and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.

For assembly:

Lay the puff pastry out flat and roll out slightly and cut into four equal sized squares.

Remove sausage logs from plastic wrap. Place a log of sausage onto each of the puff pastry squares leaving room above and below the sausage. Gently roll the puff pastry over the sausage. Cut the puff pastry 1/4-inch above and below the sausage. Use a fork to pinch the edges shut.

Brush the sausage roll with egg yolk and sprinkle the tops with Maldon salt and fennel seed. Bake for 10-12 minutes until golden.

For the mustard aioli:

In a small bowl, whisk together all the ingredients.

For serving:

Slice each sausage roll into 4-5 pieces and serve along side whole grain mustard aioli.