Homemade Pork and Bacon Sausage Rolls Recipe

Introduction

Homemade sausage rolls are a delicious and satisfying snack, perfect for sharing at parties or enjoying any time. With a flaky puff pastry exterior and a flavorful pork and bacon filling, these sausage rolls are sure to become a favorite in your kitchen.

Ingredients

• 1/2 tbsp olive oil
• 2 cloves garlic, minced
• 1 small brown onion, finely chopped
• 1 celery stalk, finely chopped
• 5 oz / 150g streaky bacon, finely minced (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
• 2 1/2 sheets puff pastry, thawed and each cut in half
• 1 egg, lightly whisked (for egg wash)
• Ketchup or tomato sauce, for serving

Instructions

1. Step 1: Heat olive oil in a non-stick fry pan over medium-high heat. Sauté garlic, onion, and celery for 2 minutes, then add the minced bacon.
2. Step 2: Cook for another 2 minutes without browning the bacon. Transfer the mixture to a bowl and let it cool for 10 minutes.
3. Step 3: Add pork mince, toasted fennel seeds (if using), panko breadcrumbs, egg, salt, and black pepper to the bowl. Use your hands to mix everything well.
4. Step 4: Lay a rectangle of puff pastry on a flat surface with the long edge closest to you. Brush one long edge with the whisked egg.
5. Step 5: Take one-fifth of the filling and shape it into a long log down the center of the pastry, making sure it is compact without gaps.
6. Step 6: Brush the free long edge of the pastry with egg, then roll up the pastry around the filling, sealing the edge with the egg wash. Place the seam side down.
7. Step 7: Refrigerate the rolls for 1 hour if time permits; this helps them firm up and makes cutting neater.
8. Step 8: Preheat the oven to 350°F / 180°C.
9. Step 9: Cut each sausage roll log into four equal pieces, or two for larger rolls. Brush each piece with egg wash.
10. Step 10: Place the rolls on two baking trays lined with baking paper or lightly oiled.
11. Step 11: Bake for 30–35 minutes, swapping the trays between shelves at 20 minutes, until the pastry is deep golden brown. The filling may look pink due to the bacon but should be cooked through.
12. Step 12: Let the sausage rolls cool slightly on the trays. Serve warm or hot with ketchup or tomato sauce.

Tips & Variations

• To add extra flavor, try mixing in finely chopped fresh herbs like parsley or thyme into the filling.
• Substitute pork mince with a mixture of pork and beef for a different taste.
• Use ready-made fennel seeds, but toast them lightly in a dry pan first to release their aroma.
• If you prefer a crispier pastry, brush the rolls with milk in addition to or instead of egg wash.

Storage

Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F / 180°C for about 10 minutes until heated through and the pastry crisps up again. They can also be frozen before baking; thaw overnight in the fridge and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought sausage meat instead of making the filling?

Yes, you can substitute the homemade filling with store-bought sausage meat for convenience, but making your own allows you to control the seasoning and quality.

Why does the filling look pink after baking?

The filling may remain slightly pink because of the bacon and pork, but it cooks thoroughly. Check the texture to ensure it is firm and cooked through before serving.

Homemade Pork and Bacon Sausage Rolls Recipe

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★★★★★

4.5 from 142 reviews

• Author: Ethan
• Total Time: 1 hour 55 minutes (including optional chilling time)
• Yield: 8 medium sausage rolls 1x

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Description

These homemade sausage rolls combine a savory pork and bacon filling seasoned with fennel seeds, garlic, and onion, all wrapped in flaky puff pastry. Perfect for a snack, party appetizer, or casual meal, they bake to golden perfection and are served best warm with ketchup or tomato sauce.

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Ingredients

Scale 1x2x3x

Filling

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

Pastry and Assembly

• 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

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Instructions

1. Prepare the filling: Heat olive oil in a non-stick frying pan over medium-high heat. Sauté the minced garlic, finely chopped onion, and celery for about 2 minutes until softened. Add the minced bacon and cook for an additional 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 the filling ingredients: Into the cooled bacon mixture, add the toasted fennel seeds (if using), pork mince, panko breadcrumbs, one egg, salt, and black pepper. Use your hands to mix everything thoroughly until well combined.
3. Prepare the pastry: Lay a rectangle of puff pastry on a clean surface with the long edge closest to you. Brush a thin line of the beaten egg along one long edge of the pastry.
4. Shape the sausage rolls: Take 1/5th of the filling and shape it into a tight, long log down the center of the pastry rectangle, ensuring the meat is compact without gaps. Brush the opposite edge of the pastry with more egg wash.
5. Roll and seal: Carefully roll the pastry over the filling, finishing with the seam side down. Use the egg wash to seal the edge securely so the roll holds together.
6. Chill (optional): For best results and easier slicing, refrigerate the rolled sausage log for 1 hour to firm up.
7. Preheat the oven: Set your oven to 180°C (350°F) to preheat.
8. Cut and egg wash: Remove the chilled logs from the fridge and cut each into four equal pieces (or two for larger sausage rolls). Brush the tops with the remaining beaten egg for a golden finish.
9. Bake: Place the sausage rolls on baking trays lined with baking paper or lightly sprayed with oil. Bake for 30 to 35 minutes total, switching tray positions after 20 minutes to ensure even cooking. The pastry should be deep golden brown. Note that the filling may remain slightly pink due to bacon but is safe when cooked through by texture.
10. Cool and serve: Allow sausage rolls to cool slightly on the trays before serving. They are best enjoyed hot or warm, served with ketchup or tomato sauce.

Notes

• Toasting fennel seeds enhances their flavor but is optional.
• Panko breadcrumbs help bind the filling without making it dense.
• Using streaky, fatty bacon adds moisture and flavor; lean bacon is not recommended.
• Chilling the logs before slicing makes cutting easier and results in neater sausage rolls.
• The pink hue in the cooked filling is normal due to the bacon, so rely on texture and cooking time rather than color alone to check doneness.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Snack
• Method: Baking
• Cuisine: British

Keywords: homemade sausage rolls, pork sausage rolls, puff pastry snack, British snack, party appetizer, easy sausage rolls