Homemade Sausage Rolls
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
20
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Calories
236 kcal
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Cuisine
American, Australian, British
Homemade Sausage Rolls
Description
The filling begins by softening garlic, onion, and celery, then cooking bacon briefly to retain moisture and flavor without browning. This mixture is combined with pork mince, panko breadcrumbs, egg, salt, black pepper, and fennel seeds if using. Panko breadcrumbs add moisture and lightness to the otherwise dense filling.
The filling is shaped into logs on rectangles of puff pastry, which is then rolled and sealed with an egg wash to ensure crispness and color. Chilling the rolled logs before cutting the sausage rolls helps maintain shape and makes slicing neater.
Baking at 350°F develops a golden, flaky crust while thoroughly cooking the filling. These sausage rolls are versatile as appetizers, snacks, or part of a meal, served with ketchup or tomato sauce.
Use streaky fatty bacon for richness. Panko crumbs can be substituted by regular breadcrumbs but in smaller amounts to avoid dryness. Puff pastry sheets are conveniently portioned; freezing assembled rolls before baking is possible.
Ingredients
Filling
- 1/2 tbsp olive oil
- 2 cloves garlic , minced
- 1 brown onion , small, finely chopped
- 1 celery finely chopped, stalk
- 5 oz / 150g Bacon , finely minced (streaky and fatty, not the lean stuff!)
- 2 tsp fennel seeds , toasted (optional) (Note 1)
- 1 lb / 500g pork mince (ground pork) (not lean)
- 3/4 cup / 40g panko breadcrumbs (Note 2)
- 1 egg
- 1/2 tsp salt
- black pepper
Baking & Serving
- 2 1/2 heets puff pastry , thawed then each cut into half (Note 3)
- 1 egg , lightly whisked
- ketchup or tomato sauce
Instructions
- Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
- Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
- Add remaining Filling ingredients into the bowl. Use your hands to mix well.
- Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
- Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
- Brush edge of pastry with egg. Then roll up, finishing with the seam side down.Roll up, sealing on the edge with egg wash on it .
- If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)
To Cook
- Preheat oven to 350F/180C.
- Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
- Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it's easy to tell from texture that it's cooked)
- Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!
Notes
- Toast fennel seeds briefly in a dry pan to release their fragrance if using; reduce quantity if preferred milder.
- Panko breadcrumbs keep the filling moist and lighter; substitute with regular breadcrumbs, but reduce quantity to maintain moisture.
- Puff pastry sheets are typically 25 x 25 cm; cut in half lengthwise for the recipe portions.
- Chill assembled, unbaked sausage rolls before cutting to make slicing cleaner and easier.
- These sausage rolls can be frozen before baking; store in an airtight container with parchment paper separating layers and bake from frozen, adding extra cooking time.
- Using puff pastry made with butter and oil yields better puffing after thawing, but standard puff pastry also works well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 64g | |
| Calories | 236cal | 12% |
| Carbohydrates | 26.7g | 9% |
| Protein | 4.9g | 10% |
| Fat | 12.4g | 19% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 16mg | 5% |
| Sodium | 300mg | 13% |
| Potassium | 73mg | 2% |
| Fiber | 0.8g | 3% |
| Sugar | 0.5g | 1% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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