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Homemade Sausage Rolls Recipe

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4 from 14 reviews

This recipe for homemade sausage rolls features a flavorful blend of pork mince, turkey bacon, and aromatic fennel seeds wrapped in flaky puff pastry. Perfectly baked to golden brown perfection, these sausage rolls are a delicious snack or party appetizer served warm with ketchup or tomato sauce.

Ingredients

Filling

  • 1/2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small brown onion, finely chopped
  • 1 celery stalk, finely chopped
  • 5 oz (150g) turkey bacon, finely minced (streaky and fatty, not lean)
  • 2 tsp fennel seeds, toasted (optional)
  • 1 lb (500g) pork mince (ground pork, not lean)
  • 3/4 cup (40g) panko breadcrumbs
  • 1 egg
  • 1/2 tsp salt
  • Black pepper, to taste

Pastry & Finishing

  • 2 1/2 sheets puff pastry, thawed then each cut in half
  • 1 egg, lightly whisked (for egg wash)
  • Ketchup or tomato sauce, for serving

Instructions

  1. Prepare Filling Base: Heat olive oil in a non-stick fry pan over medium-high heat. Sauté minced garlic, finely chopped brown onion, and celery for about 2 minutes until softened. Add the finely minced turkey bacon and cook for another 2 minutes, making sure not to brown the bacon. Transfer the mixture to a bowl and allow it to cool for 10 minutes.
  2. Mix Filling: Add the pork mince, toasted fennel seeds (if using), panko breadcrumbs, egg, salt, and black pepper to the cooled mixture. Use your hands to mix everything thoroughly until well combined, ensuring the filling is evenly mixed.
  3. Prepare Pastry: Lay out one rectangle sheet of puff pastry with the long edge closest to you. Brush a thin line of whisked egg along one long edge of the pastry to help seal the roll later.
  4. Shape Sausage Logs: Take about one-fifth of the filling and shape it into a long, compact log shape down the center of the pastry. Make sure the meat is tightly packed without gaps to ensure even cooking.
  5. Roll & Seal: Brush the opposite long edge of the pastry with egg wash. Carefully roll up the pastry around the filling, finishing with the seam side down. Press the edges to seal firmly using the egg wash.
  6. Chill (Optional): For neater cuts and easier handling, refrigerate the rolled logs for 1 hour if you have the time and patience.
  7. Preheat Oven: Preheat your oven to 350°F (180°C).
  8. Cut Rolls: Cut each sausage log into 4 equal pieces (or two pieces if you prefer full-size sausage rolls). Place them on baking trays lined with baking paper or sprayed with oil. Brush each piece generously with the whisked egg.
  9. Bake: Bake in the preheated oven for 30 to 35 minutes total. Swap the trays between shelves at the 20-minute mark to ensure even baking. The puff pastry should be deep golden brown when done. Note that the filling may still look slightly pink due to the bacon, but it is cooked through and safe to eat.
  10. Cool & Serve: Let the sausage rolls cool slightly on the trays before serving. Serve warm or hot with ketchup or tomato sauce for dipping.

Notes

  • Using streaky and fatty turkey bacon improves flavor and juiciness; avoid lean turkey bacon.
  • Panko breadcrumbs help bind the filling without making it dense.
  • Chilling the rolls before baking helps achieve cleaner slices and better shape retention.
  • The filling may appear pink after baking due to bacon, but it is safe to eat; check texture for doneness.
  • If preferred, substitute ketchup with tomato sauce or your favorite dipping sauce.

Find it online: https://lauracooks.com/homemade-sausage-rolls-recipe/