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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill (optional): For best results and easier slicing, refrigerate the rolled sausage log for 1 hour to firm up.
- Preheat the oven: Set your oven to 180°C (350°F) to preheat.
- 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.
- 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.
- 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
