Air-fryer sausage rolls

Air-fryer sausage rolls

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  • Makes 5 to 6
  • Easy
  • 20 minutes
  • 25 minutes
  • Hartenberg Merlot

“Using Woolies sizzlers means no additional seasoning is necessary. This quick recipe can be made even more convenient by rolling and freezing the sausage rolls, ready to air-fry when you need your next fix.”


  • For the boerewors sprinkle, mix:
  • 2 T coriander seeds, crushed
  • 2 T onion seeds
  • 4 T Woolworths onion sprinkle
  • 2 T flaked salt
  • 500 g Woolworths all-butter frozen puff pastry, thawed
  • 500 g Woolworths sosatie lamb sausages
  • 100 g Woolworths onion marmalade
  • 2 free-range eggs, beaten
  • 1 cup Woolworths dhania chutney

Cooking Instructions

1. Trim the pastry to fit inside the air- fryer basket, then place the pieces on a work surface. Working with 1 piece of pastry at a time, place a sausage at the short end of the pastry closest to you – if the sausage is too long, trim it to fit.

2. Spread 1 T onion marmalade onto the sausage. Carefully roll the pastry over the sausage and marmalade, taking care not to press out the marmalade. Trim the pastry using a knife and pinch the seam closed.

3. Repeat the process with the remaining pastry, sausages and marmalade.

4. Preheat the air-fryer to 200°C and cook the sausage rolls for 20 minutes. If you need to cook the underside, carefully turn the rolls out onto a platter and return to the air-fryer basket, bottom side facing up, then cook for a further 5 minutes or until golden.

5. Allow to cool slightly before pulling apart and serving) with the dhania chutney and boerewors sprinkle.

Cook's note: Most air-fryers come with removable baskets, which you can pre-load while it preheats. Preheating is important when baking – cooking these sausage rolls in an air-fryer that hasn’t been preheated will cause the butter to release from the pastry instead of making it puff.

Photography: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Recipes: Clement Pedro
Food assistant: Leila-Ann Moketedi

Find more air-fryer recipes here.

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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