Homemade Sausage Rolls
Golden, flaky sausage rolls filled with a moist, flavorful mixture of pork, bacon, and vegetables. Perfect for appetizers, snacks, or lunchboxes, they’re high in protein, easy to make, and loved by both kids and adults. Serve warm with ketchup or your favorite sauce.
Equipment
- 1 non-stick frying pan
- 1 mixing bowl
- 1-Baking tray
- Baking paper
- Pastry brush
- Knife and chopping board
Ingredients
Filling:
- ½ tbsp olive oil
- 2 cloves garlic minced
- 1 small brown onion finely chopped
- 1 celery stalk finely chopped
- 150 g bacon finely minced (streaky/fatty)
- 2 tsp fennel seeds toasted (optional)
- 500 g pork mince not lean
- 40 g panko breadcrumbs
- 1 egg
- ½ tsp salt
- Black pepper to taste
Baking & Serving:
- 2 ½ sheets puff pastry thawed and halved
- 1 egg lightly whisked (for egg wash)
- Ketchup or tomato sauce for serving
Instructions
- Prepare the Aromatics: Begin by finely chopping the brown onion and celery stalk into small, even pieces. Mince the garlic cloves as well. This ensures the aromatics release their flavors evenly during cooking. Gather a small non-stick frying pan and measure ½ tablespoon of olive oil. Heat the oil over medium-high heat until shimmering, but not smoking.
- Sauté the Vegetables: Add the minced garlic, chopped onion, and celery into the heated oil. Stir continuously for about 2 minutes, just until the mixture becomes fragrant and slightly softened. This step enhances the natural sweetness of the vegetables and forms a flavorful base for the sausage filling.
- Cook the Bacon: Next, add 150 g of finely minced streaky bacon to the pan. Stir for 2 more minutes, ensuring the bacon heats through but does not turn crispy or brown. The goal is to render the fat and infuse the filling with rich, savory flavor. Remove the mixture from heat and transfer it to a large mixing bowl. Allow it to cool for 10 minutes so it doesn’t cook the eggs or breadcrumbs in the next step.
- Mix the Filling: Once the bacon and vegetable mixture has cooled, add the remaining filling ingredients to the bowl 500 g pork mince, 40 g panko breadcrumbs, 1 egg, ½ teaspoon salt, freshly cracked black pepper, and optionally 2 teaspoons of toasted fennel seeds. Use your hands to combine everything thoroughly. Press and fold the mixture until uniform, ensuring the filling is cohesive but still light and airy. This careful mixing keeps the filling moist and prevents it from becoming dense.
- Prepare the Puff Pastry: Take 2 ½ sheets of thawed puff pastry and cut each sheet in half lengthwise to create rectangles roughly 25 x 12.5 cm (10 x 5 inches). Lay one rectangle flat on your work surface, positioning the long edge closest to you. Lightly brush one long edge with a bit of the whisked egg. This will help seal the pastry after rolling.
- Shape the Sausage Logs: Divide the filling into five equal portions. Take one portion and roll it gently between your hands to form a long log approximately the same length as the pastry rectangle. Place the log in the center of the pastry, keeping it compact but not overly tight, which ensures even cooking. Brush the opposite long edge of the pastry with egg wash. Carefully roll the pastry over the filling, finishing with the seam underneath to create a neat, secure log. Repeat this process with the remaining filling and pastry.
- Optional Chilling for Neatness: If you have time, place the rolled sausage logs in the refrigerator for 1 hour. Chilling firms up the filling, making it easier to cut neatly and ensuring the pastry bakes evenly without collapsing. This step is optional but highly recommended for clean presentation.
- Preheat the Oven: While the logs chill (or immediately after rolling if skipping chilling), preheat your oven to 180°C (350°F). Line two baking trays with baking paper or lightly grease them. Ensure the oven reaches full temperature before baking to achieve a golden, flaky crust.
- Cut and Egg Wash the Logs: Using a sharp knife, cut each log into four equal lengths (or two for larger, traditional sausage rolls). Brush each cut log generously with the remaining whisked egg. This step gives the pastry a beautiful, shiny golden-brown finish and helps seal the edges during baking.
- Bake to Perfection: Place the prepared sausage rolls on the lined baking trays, leaving space between them for expansion. Bake in the preheated oven for 30–35 minutes, swapping tray shelves halfway through if using two trays. The pastry should be deeply golden, flaky, and puffed. The filling may appear slightly pink due to the bacon, but the texture should be firm, indicating it is fully cooked.
- Cool Slightly Before Serving: Remove the trays from the oven and allow the sausage rolls to cool for a few minutes. This prevents burning when handled and allows the filling to set slightly. Serve warm with ketchup or your preferred sauce. These sausage rolls are perfect for parties, snacks, or quick weekday meals.
Notes
- Bacon Choice: Use streaky, fatty bacon rather than lean bacon for the richest flavor and juiciest filling. Lean bacon can make the sausage rolls dry.
- Fennel Seeds: Toasting fennel seeds in a dry pan for 1–2 minutes enhances their aroma. If you prefer a milder taste, reduce the amount or skip them entirely.
- Breadcrumbs: Panko breadcrumbs give the filling a lighter, more moist texture. Regular breadcrumbs can be used, but reduce slightly to maintain the right consistency.
- Puff Pastry: For optimal flakiness, use a puff pastry made with both butter and oil/shortening. Make sure it’s fully thawed before rolling to avoid tearing.
- Make-Ahead Option: Assemble and cut the rolls, then freeze unbaked with baking paper between layers. Brush with egg wash just before baking; this works well for parties or meal prep.
