Korma Sausage Rolls

If you thought sausage rolls couldn’t get any better, let me introduce you to their golden, spiced-up cousin—the Korma Sausage Roll. Imagine juicy chicken sausages mixed with fragrant korma spices, wrapped in buttery puff pastry that bakes up crisp, flaky, and absolutely irresistible. Each bite brings a perfect balance of warmth, richness, and a little exotic flair. These rolls are comforting yet exciting, like your favorite pub snack took a holiday to India and came back with stories to tell. Trust me, once you’ve tasted them, you’ll never look at regular sausage rolls the same way again.

Recipe Origin
This recipe is a delightful twist on the classic British sausage roll, but with a fragrant Indian-inspired twist. Traditional sausage rolls are the ultimate comfort food in the UK, often found in bakeries and picnics. Here, we take that beloved classic and infuse it with the gentle warmth of korma spices—creamy, aromatic, and deeply satisfying. It’s the kind of fusion that just makes sense: familiar and comforting, yet full of unexpected flavor.

Kitchen Tools You’ll Need
Baking tray
Parchment paper
Mixing bowl
Pastry brush
Sharp knife
Spoon or spatula
Oven

Why You’ll Love Korma Sausage Rolls
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making them for a cozy weekend lunch, a quick snack to impress guests, or a portable bite for picnics and parties, these Korma Sausage Rolls deliver every time.

Versatile: They fit any occasion. Picture serving them fresh from the oven at brunch or slicing them into bite-sized pieces for a party platter. They’re elegant enough for entertaining and casual enough for everyday cravings.

Budget-Friendly: You only need a handful of simple, affordable ingredients. The korma paste does all the heavy lifting flavor-wise, turning ordinary sausages into something unforgettable.

Quick and Easy: With ready-made puff pastry and pre-seasoned sausages, this recipe comes together fast. Perfect for busy days when you want something homemade without the fuss.

Customizable: Swap in lamb, turkey, or even plant-based sausages if you like. You can also play around with different curry pastes—madras for heat, tikka for tang, or butter chicken for extra richness.

Crowd-Pleasing: These rolls always disappear fast. They’re flavorful but mild enough for everyone to enjoy, and that golden pastry shell guarantees second helpings.

Chef’s Pro Tips for Perfect Results:
Keep your puff pastry cold until you’re ready to use it for the best flaky texture.
Use high-quality sausages with a good meat-to-fat ratio for maximum juiciness.
Mix the korma paste thoroughly into the sausage meat so every bite is evenly spiced.
Brush the pastry with beaten egg for a glossy, bakery-style finish.
Bake until deeply golden for that irresistible crunch and aroma.

Ingredients in Korma Sausage Rolls
Here’s the beauty of this recipe—it takes a few pantry staples and turns them into something unforgettable. (Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Chicken Sausages: The hearty base of the filling. Go for a mild, good-quality chicken sausage—something juicy and simple that lets the korma flavors shine.
Korma Spice Paste: Adds that signature creamy, aromatic flavor with notes of coconut, garlic, ginger, and spice. It’s what gives these rolls their irresistible Indian flair.
Coriander: Freshly chopped for a pop of color and freshness that balances the richness of the filling.
Salt and Pepper: A quick seasoning to bring all the flavors together.
All-Butter Puff Pastry: Buttery, flaky, and golden. It’s what makes each roll so beautifully crisp on the outside.
Olive Oil: Brushed on top for extra sheen and to help those edges crisp up perfectly.
Nigella Seeds: Sprinkled over the top for a subtle crunch and a hint of onion-like flavor that pairs beautifully with the spices.
To Serve: Coconut yoghurt, lime juice, and a sprinkle of fresh coriander for a cooling, zesty finish.

Instructions
Let’s dive into the steps to create these delicious, golden puffs of flavor:

Preheat Your Equipment:
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

Prepare the Filling:
In a large bowl, remove the sausage meat from its casings and discard the skins. Add the korma spice paste, finely chopped coriander, salt, and pepper. Mix everything together with a spoon or your hands until well combined. You want every bit of sausage to be coated in that creamy, fragrant spice paste.

Prepare Your Puff Pastry:
Unroll the puff pastry sheet on a lightly floured surface. If it feels a bit soft, pop it in the fridge for a few minutes before using—it’s easier to handle when cold. Cut the sheet in half lengthwise to form two long rectangles.

Assemble the Sausage Rolls:
Spoon the sausage mixture evenly down the center of each pastry strip, forming a long sausage shape. Brush one edge of the pastry with a little water, then fold it over the filling, sealing the edges tightly. Use a fork to crimp the edges for that classic look.

Add the Finishing Touches:
Brush the tops of the rolls lightly with olive oil and sprinkle with nigella seeds for flavor and texture. Cut each long roll into smaller pieces—bite-sized for appetizers or larger for hearty snacks.

Cook to Perfection:
Place the rolls on your prepared baking tray, leaving a bit of space between each. Bake for 20–25 minutes or until golden brown and crisp all over. The smell of the korma spices mingling with buttery pastry will make it hard to wait.

Finishing Touches:
Let them cool slightly before serving. The filling will be piping hot right out of the oven, so give it a few minutes to settle and lock in flavor.

Serve and Enjoy:
Serve warm with coconut yoghurt, a squeeze of lime juice, and fresh coriander on top. The cool, tangy yoghurt complements the rich spiced filling perfectly.

Nutrition Facts
Servings: 8
Calories per serving: Approximately 310
Preparation Time Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

How to Serve Korma Sausage Rolls
These rolls are the definition of versatile. Serve them as a snack, lunch, or even part of a dinner spread.

Fresh Salads: Pair with a cucumber and mint salad or a simple mixed greens salad with lemon vinaigrette.
Crusty Bread: Serve alongside warm flatbread or naan for a heartier meal.
Creamy Accompaniments: A bowl of coconut yoghurt dip or mint raita takes these to the next level.
Vegetable Sides: Roasted sweet potatoes, spiced chickpeas, or grilled zucchini add color and depth.
As a Standalone: They’re so flavorful on their own that you might just grab one (or two) straight from the baking tray.

Make-Ahead and Storage Tips
You can prepare these ahead of time by assembling the rolls and refrigerating them for up to 24 hours before baking. When ready, pop them straight into the oven.
To freeze, arrange unbaked rolls on a tray and freeze until solid. Transfer to a freezer-safe bag and bake from frozen, adding 5–7 extra minutes to the cooking time.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through and crisp again. Avoid microwaving—they’ll lose their crunch.

Variations to Try
Lamb and Mint: Use lamb sausages and add a little mint chutney for a deeper flavor.
Turkey Curry Rolls: Swap chicken for turkey and add a touch of mango chutney for sweetness.
Vegetarian Chickpea Version: Replace sausage with mashed chickpeas, onions, and korma paste for a plant-based version.
Spicy Madras Rolls: Turn up the heat with madras curry paste and a sprinkle of chili flakes.
Cheesy Korma Rolls: Mix grated cheddar into the filling for extra richness.

Additional Tips
Prep Ahead: Make the filling mixture a day before to let the flavors deepen overnight.
Spice It Up: Add a pinch of garam masala or chili powder if you prefer more heat.
Dietary Adjustments: Use gluten-free puff pastry for a celiac-friendly option.
Storage Tips: Store cooled rolls in a sealed container, then reheat in the oven for the best texture.
Double the Batch: These are great for parties or freezing, so make extra—you’ll thank yourself later.

FAQ Section
Q1: Can I use pork sausages instead of chicken?
A1: Absolutely! Pork sausages will give a richer, juicier result and pair beautifully with korma spices.

Q2: Can I make these vegetarian?
A2: Yes! Use a plant-based sausage or a mixture of chickpeas, mashed potatoes, and korma paste.

Q3: Can I use homemade puff pastry?
A3: Definitely. It’ll taste even more decadent, though store-bought is perfectly fine for convenience.

Q4: Can I make these bite-sized for parties?
A4: Of course! Just cut them smaller before baking—they’ll be the first thing to disappear on the platter.

Q5: Can I use a different curry paste?
A5: Yes, tikka masala, butter chicken, or mild madras paste all work beautifully.

Q6: How do I stop the pastry from going soggy?
A6: Make sure your filling isn’t too wet, and bake until golden brown. Cooling on a wire rack helps too.

Q7: Can I freeze them after baking?
A7: Yes! Cool completely, freeze, then reheat in the oven at 350°F until hot and crispy again.

Q8: Can I brush them with egg wash instead of oil?
A8: Yes, egg wash gives an even glossier, more golden finish.

Q9: What’s the best dip for these?
A9: Coconut yoghurt with lime juice and chopped coriander is unbeatable, but mango chutney is also delicious.

Q10: Can I make them spicy?
A10: Add chili flakes or a touch of hot curry paste for a bolder kick.

Conclusion
Korma Sausage Rolls are the perfect fusion of comfort and spice—flaky, golden pastry wrapped around a warm, fragrant filling that smells like pure heaven. They’re easy enough for weeknight cooking but impressive enough for entertaining. Whether you serve them hot from the oven or pack them for a picnic, these rolls are guaranteed to be a hit. So grab your puff pastry and korma paste, and get ready to bake up something unforgettable. One bite and you’ll know—this one’s a keeper.

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