These iron-rich sausage rolls are the perfect blend of comfort food and nutrition—delicious for the whole family, and loaded with goodness.
Made with chicken mince and a small amount of chicken liver (or desiccated liver powder if you prefer), these rolls are an easy and approachable way to introduce liver into your child’s diet. Liver is one of the most nutrient-dense foods available, packed with bioavailable iron, vitamin A, B12, and zinc—all essential for growing bodies and developing immune systems.
If the idea of cooking with fresh liver is overwhelming (we get it!), you can easily swap the fresh liver in this recipe for desiccated liver powder. We love the Liver + Spleen capsules from Cell Squared (code BOOBTOFOOD) — just open the capsules and sprinkle directly into the sausage roll mixture – for this recipe I used 8 capsules. It’s a convenient way to sneak in all the benefits of organ meats without the prep.
Wrapped in golden puff pastry and baked until crisp, they’re ideal for lunchboxes, party platters, or simple family dinners. We often serve them with some steamed veggies or a side of tomato relish. You can slice them smaller for little ones—or bigger for grown-ups.
This recipe makes a generous batch, so it’s perfect for freezing and pulling out on busy days when you need something nourishing, fast.
Age Appropriate:
✔️ Suitable from 12+ months
Serving Suggestions:
Cut into bite-sized pieces for finger food.
Serve with a side of mashed sweet potato, avocado, or a veggie sticks
Pair with a simple tomato sauce, tzatziki, or hummus for dipping
Pack into lunchboxes with cucumber sticks or cherry tomatoes
Storage Notes:
Fridge: Store cooked rolls in an airtight container for up to 3 days.
Freezer: Freeze cooked or uncooked sausage rolls for up to 2 months.
Notes
Ingredient Swaps
- Liver-free: Use all chicken mince if you don’t want to include liver (though we highly recommend the liver if tolerated!).
- Pastry: Use a gluten-free pastry to make this recipe GF.
- Egg-free: Skip the egg wash or use melted ghee or cows milk for a golden top.
- Desiccated Liver: Swap fresh liver for liver powder for a more subtle flavour and easier prep. We love Cell Squared (discount code BOOBTOFOOD).
Chicken & Liver Sausage Rolls
Equipment
- knife
- Small Bowl
- Pastry Brush
Ingredients
- 500 grams chicken mince
- 2 cloves of garlic minced
- 1 tsp paprika
- 1/2 tsp dried thyme or leaves removed from 2 stalks.
- 2 TBSP finely chopped chicken liver Alternatively you can use desiccated liver powder – i used 6 capsules of Cell squared
- 1 tsp salt
- 2 sheets puff pastry we love the brand careme
- 1 egg whisked (for egg wash)
- sprinkle sesame seeds optional
Instructions
- Preheat the oven to 170 degrees Celcius (fan-forced)
- In a large bowl combine the chicken mince, finely diced livers or liver capsules opened up, paprika, thyme, garlic and salt. Mix well to incorporate
- Cut the puff pastry sheets in half to create two rectangles per sheet. Working with one rectangle at a time, spoon a line of filling down the long side of the pastry, leaving a 2cm gap at the edge to allow rolling.
- Roll the pastry tightly over the filling to form a log, seam-side down. Gently stretch the roll to elongate slightly and then slice into your desired size (mini for babies or longer for adults).
- Place the rolls on a lined baking tray. Brush with whisked egg and sprinkle with sesame seeds (optional).
- Bake for around 20-30 minutes, or until golden brown and cooked through. Repeat with remaining filling and pastry.
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