If you’re looking for a snack that bursts with comforting, savory flavor and flaky, golden pastry, you’ve got to try this Homemade Sausage Rolls Recipe. It’s one of those dishes that feels like a warm hug from the inside out—perfect for sharing at parties, enjoying as lunch, or just treating yourself whenever the craving strikes. Combining juicy pork mince, crispy bacon, and aromatic fennel seeds wrapped in buttery puff pastry, these sausage rolls promise a taste sensation that’s truly irresistible.
Ingredients You’ll Need
The magic of this Homemade Sausage Rolls Recipe lies in its simple yet thoughtfully chosen ingredients. Each plays a crucial role in building layers of flavor, texture, and that beautiful golden color you want to see on your rolls.
- Olive oil: For sautéing the veggies and bacon gently, bringing out a mellow richness.
- Garlic: Adds a fragrant, savory depth to the filling.
- Brown onion: Provides sweetness and moisture to balance the meat.
- Celery stalk: Brings a subtle crunch and fresh undertones.
- Bacon (streaky, fatty): Finely minced to infuse smoky saltiness without overwhelming the pork.
- Fennel seeds (toasted, optional): A little anise-like aromatic that perfectly complements the pork.
- Pork mince (not lean): The star protein, juicy and flavorful, keeping the rolls tender.
- Panko breadcrumbs: Adds structure and keeps the filling light and moist.
- Egg: Used both in the mixture and as a wash for that irresistible golden crust.
- Salt & black pepper: Essential seasonings to enhance every bite.
- Puff pastry sheets: The flaky, buttery wrapping that makes sausage rolls truly special.
- Ketchup or tomato sauce: Classic dipping sauces to complete the experience.
How to Make Homemade Sausage Rolls Recipe
Step 1: Sauté the Base Flavors
Start by heating olive oil in a non-stick fry pan over medium-high heat. Toss in the minced garlic, finely chopped brown onion, and celery, cooking them gently for about 2 minutes to soften and release their natural sweetness. Then add the finely minced bacon and cook for an additional 2 minutes, just enough to combine flavors without browning the bacon. This step builds a savory foundation that will elevate the sausage filling.
Step 2: Cool and Prepare the Filling Mix
Transfer the sautéed mixture to a bowl and let it cool for about 10 minutes—this helps prevent the egg in the filling from cooking prematurely. Once cooled, add the toasted fennel seeds if you’re using them, the pork mince, panko breadcrumbs, egg, salt, and a good pinch of black pepper. Use your hands to mix everything thoroughly until evenly combined. This hands-on mixing ensures the filling is compact and ready to roll.
Step 3: Prepare the Puff Pastry
Take your thawed puff pastry sheets and cut each into halves to create manageable rectangles. Lay one rectangle lengthwise in front of you, with the long edge closest to you. Brush one of the long edges generously with the whisked egg; this will act as the glue to seal the sausage rolls later.
Step 4: Shape and Roll the Sausage Logs
Divide the filling into five equal portions. Take one portion and shape it into a tight log running down the center of the pastry rectangle. Ensuring the meat is compact and without gaps is key to a nice uniform roll that doesn’t fall apart. Then, brush the opposite long edge of the pastry with egg and roll it carefully from the edge closest to you to the other side, sealing with the egg wash. Place the roll seam-side down for a neat finish.
Step 5: Chill and Slice
If you have the time and patience, pop the rolled logs into the refrigerator for about an hour. This chilling step firms up the filling and pastry, making it much easier to slice neat, clean portions without squishing them. When chilled, use a sharp knife to cut each log into 4 equal pieces, giving you 20 sausage rolls in total.
Step 6: Bake to Perfection
Preheat your oven to 200°C (390°F). Place the sausage rolls on a lined baking tray, brush the tops with the remaining egg wash for extra shine and color, then bake for 25 to 30 minutes or until the pastry is beautifully puffed and golden brown. The aroma filling your kitchen at this point will have you rushing to grab one fresh from the oven!
How to Serve Homemade Sausage Rolls Recipe
Garnishes
Simple garnishes like a sprinkle of freshly chopped parsley or a light dusting of cracked black pepper add a fresh finish and color contrast that makes your sausage rolls pop on the plate. These touches elevate the humble snack to something a bit fancy and invite eager bites.
Side Dishes
Classic accompaniments for sausage rolls include tangy tomato sauce or ketchup for dipping. If you want to serve a more substantial meal, a crisp green salad or a vibrant coleslaw provide the perfect balance, bringing freshness and crunch to the richness of the rolls.
Creative Ways to Present
Looking to impress guests? Serve sausage rolls on a wooden board alongside an assortment of mustards, chutneys, and pickles. You can even skewer smaller, bite-sized versions on cocktail sticks for a fun party platter. Presentation is all about inviting everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
Leftover sausage rolls can be stored in an airtight container in the refrigerator for up to 3 days. Make sure they’ve completely cooled before storing to keep the pastry crisp and prevent sogginess.
Freezing
You can freeze uncooked sausage rolls after rolling and slicing. Place them on a baking tray to freeze individually before transferring to a freezer-safe bag. When you’re ready to bake, there’s no need to thaw—just add a few extra minutes to the cooking time. Cooked sausage rolls freeze well too and can be reheated straight from frozen.
Reheating
To revive that fresh-baked crispiness, reheat sausage rolls in a preheated oven at 180°C (350°F) for about 10-15 minutes. Avoid microwaving if you want to keep the puff pastry flaky and golden.
FAQs
Can I use chicken or beef mince instead of pork?
Absolutely! While pork is traditional and offers great juiciness, chicken or beef mince can be delicious substitutes. Just be aware that leaner meats might need added fat, like some olive oil or butter, to prevent dryness.
Do I have to use puff pastry, or can I make my own?
You can certainly make your own puff pastry if you’re feeling adventurous, but store-bought options save a lot of time and still yield fantastic flaky results that complement the filling perfectly.
Is it possible to make these sausage rolls gluten-free?
Yes! You can swap the puff pastry and breadcrumbs for gluten-free versions available in many stores. The texture might vary slightly, but the taste will still be wonderful.
Can I prepare the filling in advance?
Definitely! You can mix the filling a day before and keep it covered in the fridge. This can even improve the flavors as they meld together, just bring it back to room temperature before assembling your rolls.
What’s the best way to reheat leftover sausage rolls?
Oven reheating is best to keep the pastry crisp. Preheat your oven to 180°C (350°F) and heat the rolls for 10-15 minutes. This method brings them back close to freshly baked and keeps that wonderful flakiness intact.
Final Thoughts
There’s something truly special about sinking your teeth into a perfectly baked homemade sausage roll—the flaky pastry, the juicy filling, the comforting warmth. This Homemade Sausage Rolls Recipe is a go-to that’s as fun to make as it is delicious to eat. So roll up your sleeves, gather your ingredients, and dive into creating a batch that’s sure to become a favorite in your kitchen. Trust me, once you try these, store-bought will be a thing of the past.
Print
Homemade Sausage Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 20 sausage rolls
- Category: Snack
- Method: Baking
- Cuisine: British
Description
These homemade sausage rolls are a delicious and savory snack or meal option, featuring a flavorful pork and bacon filling mixed with aromatic fennel seeds and wrapped in flaky puff pastry. Perfectly golden and crisp on the outside, and juicy and tender inside, these sausage rolls are great for gatherings, lunchboxes, or a comforting treat.
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 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 and Finish
- 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 fry pan over medium-high heat. Sauté the minced garlic, finely chopped onion, and celery for 2 minutes until softened. Add the minced bacon and cook for an additional 2 minutes, making sure not to brown the bacon. Transfer this mixture to a bowl and let it cool for 10 minutes.
- Mix the Filling: To 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 and combine well.
- Prepare the Puff Pastry: Lay out one half-sheet of puff pastry on a clean work surface with the long edge facing you. Brush one long edge of the pastry with the whisked egg to act as a sealant.
- Shape the Sausage Rolls: Take one-fifth of the filling and shape it into a compact, long log approximately down the center of the pastry sheet. Make sure the meat is tight with no gaps.
- Roll and Seal: Brush the opposite long edge of the pastry with egg wash. Carefully roll the pastry over the filling, sealing the edge onto the egg-washed side. Roll the sausage roll with the seam side down to secure the shape. Repeat this process for the remaining pastry halves and filling portions.
- Chill (Optional): If time allows, refrigerate the formed sausage rolls for 1 hour to firm up, which makes cutting neater and helps maintain shape during baking.
- Cut and Egg Wash: Preheat oven to 200°C (390°F). Cut each long sausage roll into approximately 4 pieces to yield about 20 individual rolls in total. Place them on a lined baking tray and brush the tops generously with egg wash to achieve a golden finish.
- Bake: Bake the sausage rolls in the preheated oven for 25-30 minutes or until the pastry is puffed, golden, and the filling is cooked through.
- Serve: Remove from the oven and let them rest for a few minutes before serving warm with ketchup or tomato sauce.
Notes
- Fennel Seeds: Toasting fennel seeds enhances their aroma and flavor, but you can omit them if you prefer a milder taste.
- Panko Breadcrumbs: These help keep the filling moist and light; if unavailable, fine regular breadcrumbs can be substituted.
- Puff Pastry: Use good quality frozen puff pastry. Ensure it’s properly thawed before rolling and cutting for best results.
- Chilling step: Refrigerating the rolls before baking helps maintain their shape and makes them easier to slice neatly.
- Cooking times: Oven temperatures can vary; keep an eye on the sausage rolls to avoid burning the pastry.
