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
Scale
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.
