
I love savory snacks and it was about time I developed a recipe for a new sausage roll flavor. My Dutch Indonesian sausage rolls are quite a hit and I thought I’d try my hand at developing a Chinese version inspired by cha siu. The charred flavor isn’t really there, but I think I was able to approach the taste as closely as possible.
Folding the char siu sausage rolls
Cut the puff pastry in half along the long side, so that you get 2 long strips of puff pastry. Divide the seasoned sausage meat over the puff pastry. Slightly below the center of the strips, as in the photo below. Wet the top edge of the puff pastry with water.

Fold the bottom edge of the dough against the sausage meat and fold the top side over it. Press gently. See the photo below.

Use a sharp knife and cut into small sausage rolls about 4 cm wide. Place them on a baking tray lined with baking parchment.

Brush with beaten egg and sprinkle sesame seeds on top. Then bake in the middle of the oven until golden brown.

Materials used
- Cutting board
- Chef’s knife
- Garlic press
- Large bowl
- Small bowl
- Pastry brush
- Kitchen scales
Can you prepare the char siu sausage rolls in advance?
If you do not eat the sausage rolls immediately, you can let them cool to room temperature and store them in an airtight container in the refrigerator. To reheat, put them in the middle of the oven at 175C for about 15 minutes.

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