Description
These homemade sausage rolls are a luxurious twist on a classic snack, featuring a flavorful blend of ground pork, streaky bacon, and aromatic herbs wrapped in buttery puff pastry. Perfectly plaited for a beautiful presentation, they bake to a golden crisp and are ideal for parties, lunchboxes, or casual gatherings.
Ingredients
Scale
Pastry
- 1.5 sheets Pre-rolled Puff Pastry
Meat Filling
- 1 lb / 500 g Ground Pork (non-lean)
- 3.5 oz / 100 g Streaky Bacon (finely diced)
- 1/2 cup / 35 g Panko Breadcrumbs
- 1 medium Carrot (very finely diced)
- 1 small/medium White Onion (very finely diced)
- 1 clove Garlic (minced)
- 1 tbsp Fresh Sage (finely diced, or 1 tsp dried sage)
- 1 tsp Whole Fennel Seeds (crushed)
- 1 tsp Worcestershire Sauce
- 3/4 tsp Salt
- 1/4 tsp White Pepper
- 2 Eggs (1 beaten for egg wash, 1 for meat mixture)
- Sesame Seeds (to garnish)
Instructions
- Cook bacon and vegetables: In a pan over low-medium heat, add the diced bacon and fry until crisp and fat is rendered. Add the diced carrot and onion, continuing to fry until they are soft and golden. Stir in the minced garlic and cook for an additional 1-2 minutes. Remove from heat, transfer the mixture to a large mixing bowl, and allow to cool for 5-10 minutes.
- Mix the meat filling: To the cooled vegetable and bacon mixture in the bowl, add the ground pork, crushed fennel seeds, finely diced sage, salt, white pepper, Worcestershire sauce, panko breadcrumbs, and 1 egg. Gently combine all ingredients without overworking the meat to avoid tough, dry sausage rolls. Mix only until evenly distributed.
- Prepare the pastry and shape the rolls: Split one sheet of puff pastry into 3 equal rectangles. Cut a slice from the second sheet at the same size to create 4 equal rectangles total. Evenly distribute the sausage meat into 4 log shapes centered on each pastry rectangle. At a 45-degree angle, cut strips about 0.5 inch wide down the sides of each rectangle, ensuring there’s an equal number on both sides. Starting from the bottom, braid the strips over the sausage meat alternately from right to left, covering the filling and almost touching the other side, forming a plait. You may leave sausages as large rolls or cut each into mini portions (about 5 mini rolls per large roll).
- Bake the sausage rolls: Place the plaited sausage rolls on a lightly oiled baking tray. Brush the entire surface with the beaten egg wash and sprinkle generously with sesame seeds. Bake in a preheated oven at 180°C (356°F) for approximately 30 minutes or until the pastry is deep golden and the filling is thoroughly cooked and piping hot.
Notes
- Use non-lean ground pork for juicier and more flavorful sausage rolls.
- Crushing fennel seeds releases their aroma—use a mortar and pestle or the back of a spoon.
- Be careful not to overmix the meat filling to keep the texture tender.
- These sausage rolls can be made in large or mini sizes for versatile serving options.
- Leftover sausage rolls can be stored in airtight containers and reheated in the oven to maintain crispness.
Nutrition
- Serving Size: 1 sausage roll (large)
- Calories: 198 kcal
- Sugar: 0.76 g
- Sodium: 195 mg
- Fat: 14 g
- Saturated Fat: 3.273 g
- Unsaturated Fat: 7.7 g
- Trans Fat: 0.031 g
- Carbohydrates: 10.59 g
- Fiber: 0.6 g
- Protein: 7.43 g
- Cholesterol: 63 mg
