Hoisin Duck Sausage Rolls
Flaky sausage rolls inspired by classic Chinese style hoisin duck spring rolls. The filling’s made with tender shredded duck, pork sausage meat, sweet prunes and rich hoisin sauce.
You can’t beat a good homemade sausage roll and this batch takes inspiration from hoisin duck spring rolls (or pancakes!) that you’d get from a Chinese takeaway. The filling is made with tender shredded duck, pork sausage meat, rich hoisin sauce, chunks of sticky prunes, sliced spring onions and a load of fresh herbs.
I’ve included a handy restaurant technique for rolling the sausage meat, which gives you that perfect uniform shape and for convenience, we’re using ready rolled sheets of puff pastry. As the filling is made with slow cooked shredded duck, it does need preparing ahead of time but once it’s ready, the actual sausage rolls come together in no time at all. They’re the perfect appetizer for dinner parties (New Year’s Eve especially!) but would also make a hearty dinner too. If you’re a fan of hoisin duck, you’re going to love these sausage rolls!
Check out our collection of lunch recipes for more dishes to try! Here you’ll find sausage rolls, sandwiches, salads, scotch eggs & lots more…
Ingredients For Duck Sausage Rolls
- Duck Legs – For 8 sausage rolls, you’ll need 4 duck legs which are slow cooked, shredded then mixed through pork sausage meat once cooled. I use Gressingham duck legs as they’re available in most supermarkets.
- Sausage Meat – Using a good quality pork sausage meat makes all the difference when making sausage rolls. We’re using it to bind the shredded duck, so the meat holds its shape in the oven and doesn’t dry out.
- Hoisin Sauce – Duck and hoisin sauce are a classic pairing, so they work fantastically well together in sausage rolls. It’s used to marinade the duck legs and it’s mixed through the sausage meat too. Plum sauce will also work.
- Prunes – Sweet, sticky prunes work great with the duck and hoisin sauce. We’re chopping them up then mixing them through the filling. You could use dates instead or leave the dried fruit out completely if you’d prefer.
- Spring Onions – These hoisin duck sausage rolls take inspiration from duck spring rolls, so I’ve thrown some sliced spring onions into the mix as well.
- Puff Pastry – The classic choice of pastry for sausage rolls. For convenience, I used ready rolled sheets but you could use a block and roll it out yourself.
- Egg Wash – I make my egg wash with an egg and a splash of milk.
- Sesame Seeds – A sprinkle of nutty sesame seeds add extra crunch and flavour. I used white & black sesame seeds but just 1 type will work or you could leave them off completely.
Hoisin Duck Sausage Meat
The filling for these hoisin duck sausage rolls is made with cooked shredded duck (from the legs) that’s bound with pork sausage meat, chopped up prunes, hoisin sauce, chopped coriander and sliced spring onions. Once you’ve cooked the duck and it’s completely cold, everything is simply mixed together to make an even textured sausage meat. It’s best to shred the duck fairly finely, so there’s no massive chunks.
The sausage meat filling is made with slow cooked duck legs, as minced duck isn’t something a lot of butchers will stock. And unless you have a mincer at home, you can’t really do it yourself! Anyway, I used my hoisin braised duck legs for this but confit duck legs or roasted duck will work too. As long as the duck meat is tender, shredded and completely cold it will work.
Just a quick note: As the duck meat is cooked but the pork sausage meat is raw, the sausage rolls need to be cook to an internal temperature of at least 75°c/167°f, in order to be fully cooked.
How To Make Duck Sausage Rolls
The process of making duck sausage rolls is the same as regular pork ones expect you’ll need to slow cook some duck legs first, shred the meat then let it cool completely before using. Mixing warm meat with raw sausage meat is just asking for trouble!
Other than that, these hoisin duck sausage rolls couldn’t be easier to make. I’ve included a handy restaurant technique to make the filling a perfectly even, round shape as well.
Sausage Meat
Before making the sausage meat, you’ll need to slow cook duck legs, shred the meat then chill in the fridge until completely cold. Some supermarkets sell cooked pulled duck but it’s super easy to do yourself, following my method.
Once your duck is shredded and you’ve chilled it in the fridge for a few hours so that it’s completely cold, it’s simply a case of mixing with sausage meat, chopped prunes, hoisin sauce, thinly sliced spring onions and chopped coriander. The duck sausage meat can then be used straight away or if you want the filling to be perfectly round, I’d recommend rolling it following the instructions below.
Rolling The Sausage Meat (Optional)
Here’s a technique that I learnt when I worked in a restaurant that ensures that your sausage roll filling is perfectly round and an even thickness all the way along. To do this, you roll the sausage meat inside a double layer of clingfilm to form a long sausage. You tie the ends off then chill in the fridge for an hour or two, so the meat sets and holds its shape.
If you’re not rolling the sausage meat, you can shape it into a sausage with your hands when you place it onto the puff pastry.
- First, lay a double layer of clingfilm down on your work surface, making it 2 sheets wide.
- Take half of the sausage meat (around 500 grams) and lay it horizontally across the top of the clingfilm, to form a rough sausage that’s around 30cm long.
- Next, take the top edge of the clingfilm, bring it over the sausage meat then roll the meat inside the clingfilm, to make a perfectly round sausage.
- Tie the ends up then repeat the rolling process with the rest of the sausage meat, so you have 2 sausages in total.
- Chill the sausages in the fridge for at least a couple of hours, so the meat holds its shape.
Assembling The Sausage Rolls
To assemble a sausage roll, lay a sheet of puff pastry down on your work surface so that it’s facing horizontally in front of you. Next, unwrap one of the rolled sausages then place down the length of the pastry, so that it’s sitting about a third of the way up.
Next, brush the exposed pastry with a light coating of egg wash then bring the edge furthest away from you up & over the sausage meat, pressing the 2 edges together lightly to seal. Crimp the edges with a fork then lightly trim to make a perfectly straight edge. Repeat this process with the other sausage and piece of pastry then place both onto a lined baking tray.
At this point, I like to chill the sausage rolls for 30 minutes or so, just so the pastry can firm up slightly. This makes it easier to cut them into portions.
Portion And Egg Wash
Once chilled, use a sharp flat edged knife to lightly trim the end off each sausage roll, to fully expose the filling. Then using a sawing motion, cut each sausage roll into 4 pieces, wiping the blade clean if needed.
I’ve found for the deepest finish, it’s best to brush a light layer of egg wash onto each sausage roll now, chill them for 30 minutes whilst you preheat an oven to 200°c/392°f then brush another layer on just before baking. I like to sprinkle some black & white sesame seeds and a pinch of salt on at this point as well but that’s optional.
Baking
These sausage rolls take 30-35 minutes to bake and you’ll know when they’re done when the pastry is crisp and a deep golden brown and the filling has reached an internal temperature of at least 75°c/167°f. Once baked, you can serve your sausage rolls whilst they’re still warm or let them cool then store in the fridge for up to 3 days.
Serving Suggestions
Hoisin duck sausage rolls are great served warm out of the oven with a pot of hoisin sauce, for dipping them in! However they’re hearty enough to serve as a main meal when served with sides like slaw, salad, fries or fried rice. Whatever you like really!
Sausage Roll Tips & Tricks
- For the neatest filling, roll the sausage meat in cling film then let it set in the fridge before using.
- Make sure to chill the sausage rolls for at least 30 minutes before baking, for the flakiest pastry.
- Use a digital food probe to check that the filling is fully cooked. This avoids under or overcooking the sausage meat.
- Preheat your oven thoroughly before baking the sausage rolls, so the pastry crisps up perfectly.
- Brush on 2 light layers of egg wash, to give the pastry a deeper colour once baked.
Frequently Asked Questions
To cook in an Aga, bake the sausage rolls in the roasting oven, on the bottom set of runners. If they are colouring too quickly, move the tray to a grid shelf on the floor of the roasting oven.
Yes, minced duck legs will work instead of cooked shredded duck for sausage rolls. You could ask your butcher to mince duck legs for you or you could do it yourself if you’ve got a mincer at home. You’ll need to mince the duck leg meat but not any skin, cartilage or bone.
Hoisin duck sausage rolls need to be stored in the fridge and are best eaten within 3 days.
To reheat duck sausage rolls, place them into a 180°c/356°f oven for around 20 minutes, until they are piping hot. The internal temperature should be at least 75°c/167°f. If the pastry is starting to brown too much, cover the tray loosely with foil.
More Lunch & Appetizer Recipes To Try
- Lamb, Halloumi & Rose Harissa Sausage Rolls
- Caramelised Onion Sausage Rolls With Apricot Wensleydale
- Everything Bagel Puff Pastry Tomato Tart
- Lamb Kofta Scotch Eggs
- Turkey Stuffing Scotch Eggs
- Hoisin Duck Spring Rolls
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Hoisin Duck Sausage Rolls
Equipment
- Large Saucepan
- Large Baking Tray
- Mixing Bowl
- Pastry Brush
- Digital Food Probe
Ingredients
Hoisin Marinade
- 4 Duck Legs (See Notes)
- 150 g Hoisin Sauce
- 25 g Rice Wine Vinegar
- 20 g Honey
- 15 g Dark Soy Sauce
- 3 Garlic Cloves
- A 1″ Piece Of Fresh Ginger
Braising Liquid
- 5 Garlic Cloves
- A 1″ Piece Of Fresh Ginger
- 1 Red Chilli (See Notes)
- 1 tbsp Vegetable Oil
- 1 Cinnamon Stick
- 1 Star Anise
- 1 Chicken Stock Pot
Sausage Meat
- 500 g Sausage Meat
- 100 g Prunes
- 75 g Hoisin Sauce
- 4 Spring Onions
- 2 tbsp Finely Chopped Coriander
Sausage Rolls
- 640 g Ready Rolled Puff Pastry (2 Sheets)
- 1 Egg
- 1 tsp Milk
- Sesame Seeds (Optional)
Instructions
Hoisin Marinade
- Add the hoisin, vinegar, honey & soy sauce into a large mixing bowl.
- Next, peel the garlic & ginger then grate both into the hoisin. Give the marinade a stir to combine then add in the duck legs, tossing them in the marinade so that they’re completely coated.
- Transfer the duck & marinade into an airtight container (or ziplock bag) then chill in the fridge overnight.
Braising
- The next day, preheat an oven to 160°c/140°c fan (320°f/284°f).
- Next, crush the garlic cloves, cut the the fresh ginger into thick slices & roughly chop the chilli. Set these aside for now.Don't worry about peeling the garlic or ginger! Use the flat side of a large knife or rolling pin to crush the garlic.
- Set a large ovenproof saucepan over a medium heat, add in the vegetable oil then leave to heat up for a minute or two. In the meantime, take the duck legs out of the marinade, wiping any excess off. Don't throw the marinade away though, we'll be adding it to the braising liquid.
- Once the oil is hot, carefully add in the duck legs, skin side down then cook for 2-3 minutes until the skin is crisp & golden. Flip the legs over, cook for another 2-3 minutes until golden brown then transfer to a plate.Hoisin sauce will burn quite easily, so make sure to keep an eye on the duck as you sear it!
- Next, deglaze the pan with a splash of water. To do this, add a small amount of water into the pan then use a wooden spoon to scrape all the brown caramelised bits off the bottom of the pan.
- Turn the heat down slightly then to the pan, add the garlic, ginger, chilli, cinnamon stick, star anise & chicken stock pot. Then place the duck legs back into the pan.
- Pour the reserved marinade over the duck legs then add enough cold water into the pan, to just cover the duck.
- Cover the pan with a lid then transfer to the preheated oven & cook for 2-3 hours, until the duck is tender enough to pull. Once cooked, the meat will be pulling away from the bone & when you insert a food probe/skewer into the meat, it should slide in with little to no resistance.If your pan hasn't got an ovenproof lid, cover the duck with a circle of baking parchment (a cartouche) then cover the top of the pan with foil.
- Once cooked, let the duck legs cool in the braising liquid until cool enough to handle then carefully lift them out. Use a fork (or your hands) to shred the meat into bitesize chunks then leave to cool before chilling in the fridge until completely cold. The duck will take at least a couple of hours to cool in the fridge. Try to shred the meat so it's not too chunky, as it will mix into the sausage meat better.
Sausage Meat
- Weigh 350g of the cold shredded duck into a mixing bowl then add in the sausage meat and hoisin sauce.
- Chop the prunes into 1cm pieces and thinly slice the spring onions then add both into the sausage meat, along with the chopped coriander.Make sure to wash and peel the spring onions as needed, before slicing.
- Using your hands, work the sausage meat together to form an even, cohesive mix. At this point, you can use the sausage meat straight but what I like to do is roll the mix in clingfilm to make 2 perfectly round sausages. I'll explain how to do this below!
Rolling Into Sausages (Optional)
- To roll the sausage meat, lay a double layer of clingfilm onto your work surface that's 2 sheets wide.
- Take half of the sausage meat (around 500 grams) and lay it horizontally across the top of the clingfilm, to form a rough sausage that's around 30cm long.
- Next, take the top edge of the clingfilm, bring it over the sausage meat then roll the meat inside the clingfilm, to make a perfectly round sausage. Tie the ends up then repeat the rolling process with the rest of the sausage meat, so you have 2 sausages in total.
- Chill the rolled sausage meat in the fridge for at least a couple of hours before using, so it hold its shape.There's a visual guide to doing this in the post above!
Sausage Rolls
- Add the egg and milk into a small bowl then beat with a fork to combine. This is our egg wash.
- Next, unroll a sheet of puff pastry then lay it on your work surface so it's sitting horizontally in front of you.
- Unwrap one of the rolled up sausages then place onto the puff pastry so that it's sitting along the length, roughly a third of the way up. If you haven't rolled your sausage meat, arrange half of it into a cylinder as you place it on the pastry.
- Brush the exposed edges of pastry with a light layer of egg wash then bring the edge furthest away from you up & over the sausage meat, pressing the 2 edges together lightly to seal. Crimp the edges with a fork then lightly trim to make a perfectly straight edge.Dipping your fork in flour stops it sticking to the pastry!
- Place the sausage roll onto a lined baking tray, repeat the shaping process with the other piece of pastry & remaining sausage meat then chill in the fridge for at least 30 minutes. This makes it easier to cut into portions.
- Next, trim the end off each sausage roll, to fully expose the filling then cut each into 4 even pieces. To portion, it's best to use a sharp knife in a sawing motion, wiping the blade clean after each cut if needed.
- Place the sausage rolls back onto the lined tray, brush each one with a light layer of egg wash then chill in the fridge for 30 minutes.
- In the meantime, preheat an oven to 200°c/180°c fan (392°f/356°f).
- Brush each sausage roll with another light layer of egg wash then top with a light sprinkle of sesame seeds and a pinch of sea salt.
- Bake the sausage rolls for 30-35 minutes, until the pastry is a deep golden brown and the filling has reach an internal temperature of 75°c/167°f.You may need to turn the tray halfway through, so that the pastry browns evenly.
- Once baked, leave the sausage rolls on the tray, to cool slightly then serve with extra hoisin sauce. Alternatively, leave to cool then refrigerate.
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