Homemade Sausage Rolls Recipe

I absolutely love how these homemade sausage rolls turn out—flaky, golden puff pastry wrapped around a juicy, flavorful pork filling that’s infused with fresh herbs and smoky bacon. This Homemade Sausage Rolls Recipe has become my go-to for parties, weekend treats, or even a cozy dinner at home because they’re indulgent yet surprisingly easy to pull together.

When I first tried making sausage rolls from scratch, I didn’t realize how much difference fresh ingredients and careful folding would make. You’ll find that these rolls are not only satisfying but also impressive enough for guests. Plus, they freeze beautifully, which is perfect for those days when you want convenience without sacrificing flavor!

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Ingredients You’ll Need

These ingredients work together to create that classic sausage roll taste with an added depth from spices and herbs. You’ll want to pick good quality pork and fresh herbs to keep the filling moist and flavorful.

• Pre-rolled Puff Pastry: Saves time and helps create flaky, buttery layers effortlessly.
• Ground Pork: Choose non-lean for that juicy, tender filling.
• Streaky Bacon: Adds smoky richness and crunch after frying.
• Panko Breadcrumbs: Helps bind the filling without making it dense.
• Carrot: Finely diced for subtle sweetness and moisture.
• White Onion: Provides savory depth once sautéed golden.
• Garlic: Minced to infuse savory aroma into the mix.
• Fresh Sage: Finely chopped; you can substitute dried if needed.
• Whole Fennel Seeds: Crushed for a sweet, licorice-like aroma that complements pork.
• Worcestershire Sauce: Adds a bit of tangy umami boost.
• Salt and White Pepper: Essential for seasoning the meat perfectly.
• Eggs: One for binding the mixture and one beaten for brushing the pastry.
• Sesame Seeds: A lovely garnish for extra texture and a nutty flavor.

Variations

I love putting my own spin on the Homemade Sausage Rolls Recipe depending on the season and mood. You can easily swap out ingredients to suit your taste—or dietary needs—and still get that perfect sausage roll experience.

• Vegetarian Twist: I’ve tried replacing pork with a hearty mushroom and lentil mix; it gives wonderfully meaty texture and flavor.
• Spicy Kick: Adding a pinch of chili powder or cayenne to the filling really wakes up your taste buds and is a favorite for game day snacks.
• Herb Swap: Sometimes I use rosemary or thyme instead of sage for a different fragrant note.
• Cheese Addition: Mixing in some grated cheddar or mozzarella into the meat filling adds a luscious gooey surprise.

How to Make Homemade Sausage Rolls Recipe

Step 1: Fry the Bacon and Vegetables

Start by frying the diced streaky bacon in a pan over low to medium heat until it’s crisp and the fat is nicely rendered. This step is key because that bacon fat gives your filling an amazing richness. Add your finely diced carrot and onion, cooking gently until soft and golden. Toss in the minced garlic last, frying for another 1-2 minutes to release its aroma without burning. Then, transfer the mixture to a large bowl and let it cool for about 5-10 minutes so it doesn’t cook the meat when mixed.

Step 2: Combine the Sausage Meat Mixture

Now mix the cooled veg and bacon with ground pork, crushed fennel seeds, diced fresh sage, Worcestershire sauce, salt, white pepper, panko breadcrumbs, and one egg. The trick here is to gently combine without overworking the meat—too much mixing makes the sausage rolls tough and dry. I usually fold everything in with my hands just until evenly mixed, and then I call it done.

Step 3: Prepare and Plait the Pastry

Lay out your pre-rolled puff pastry and cut the first sheet into three even rectangles. Do the same on the second sheet, cutting one slice off to have four rectangles total. Shape your sausage meat mixture into four logs and place them centrally on each pastry rectangle. This plaiting part is the fun bit—I cut strips at about a 45-degree angle along both sides of the logs, then carefully bring the strips over the filling, crossing them like a braid to cover the meat. This technique not only looks stunning but also helps keep the filling nicely enclosed during baking.

Step 4: Egg Wash, Sprinkle, and Bake

Once plaited, place your sausage rolls onto a lightly oiled baking tray. Brush the tops generously with beaten egg to get that golden, glossy finish, then sprinkle with sesame seeds for a bit of crunch and nuttiness. Bake your rolls in a preheated 180°C (356°F) oven for around 30 minutes or until they’re a deep golden color and piping hot through the center. You’ll know they’re done when the pastry is flaky, and the filling is cooked right through.

How to Serve Homemade Sausage Rolls Recipe

Garnishes

I usually sprinkle sesame seeds on top for that slight crunch and toasted flavor. Sometimes I like a little flaky sea salt finish right off the oven for an extra burst of flavor. Fresh parsley or thyme alongside makes for a lovely green contrast if you’re serving these at a gathering.

Side Dishes

My go-to sides with these sausage rolls are simple yet hearty—think a crisp green salad with tangy vinaigrette or creamy coleslaw to balance the richness. Sometimes, a bowl of homemade tomato chutney or mustard really brightens the whole plate. For weekend lunches, I pair them with baked beans and roasted potatoes; it’s a comforting duo.

Creative Ways to Present

For special occasions, I like presenting mini sausage rolls as bite-sized appetizers on a wooden board with dipping sauces on the side—think mustard mayo or chili jam. Braided sausage rolls sliced into medallions look impressive and make for perfect finger food. Another idea is serving them alongside a rustic charcuterie spread to wow guests.

Make Ahead and Storage

Storing Leftovers

Leftover homemade sausage rolls store beautifully in an airtight container in the fridge for up to 3 days. I usually reheat them wrapped in foil to keep the pastry from drying out. They remain moist and delicious, making for a perfect next-day snack or light meal.

Freezing

I often freeze the unbaked sausage rolls individually on a tray, then transfer them to freezer bags. This way, they freeze flat and don’t stick together. When you want to bake some, just pop them straight from frozen into the oven—add a few extra minutes to the bake time, and you’ll have fresh-tasting rolls in no time.

Reheating

To reheat, I preheat the oven to 180°C (356°F) and warm the rolls for about 10-15 minutes, uncovered, so the pastry re-crisps perfectly. Microwaving makes pastry soggy, so the oven is definitely the way to go to maintain that delightful crunch.

FAQs

Final Thoughts

This Homemade Sausage Rolls Recipe holds a special place in my kitchen—it’s comforting, delicious, and surprisingly easy to master. Whether you’re feeding a crowd or just yourself, these sausage rolls deliver warm, satisfying flavors wrapped in buttery pastry every single time. I’m excited for you to try them and discover your own favorite tweaks because once you nail this recipe, it’ll be a staple you keep coming back to.

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