Description
These homemade sausage rolls are a delicious savory snack made with a flavorful pork and bacon filling, wrapped in flaky puff pastry. Enhanced with garlic, onion, celery, and optional toasted fennel seeds, they deliver a satisfying blend of textures and tastes perfect for parties or everyday treats.
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 the lean stuff!)
- 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
- 2 1/2 sheets puff pastry, thawed then each cut in half
- 1 egg, lightly whisked, for egg wash
To Serve
- Ketchup or tomato sauce
Instructions
- Sauté Aromatics and Bacon: Heat olive oil in a non-stick frying pan over medium-high heat. Add minced garlic, chopped onion, and celery and sauté for 2 minutes until fragrant and softened. Add finely minced bacon and cook for another 2 minutes, taking care not to brown the bacon. Transfer the mixture to a bowl and let it cool for 10 minutes.
- Prepare Filling: Once cooled, add pork mince, panko breadcrumbs, 1 egg, salt, black pepper, and optional fennel seeds to the bowl. Use your hands to mix everything thoroughly until well combined.
- Assemble Sausage Rolls: Lay one piece of pastry on a flat surface with the long edge closest to you. Brush a line of the whisked egg along one long edge. Take about one-fifth of the filling and shape it into a tight, long log along the center of the pastry sheet, ensuring it is compact without gaps.
- Roll Pastry: Brush the opposite long edge of the pastry with egg wash. Carefully roll the pastry over the meat log, sealing the edge with the egg wash so that the seam ends up on the bottom side. Repeat this process with all pastry sheets and filling portions.
- Chill Rolls (Optional): For neater cutting and better shaping, refrigerate the sausage rolls for 1 hour before baking if time allows.
- Bake Sausage Rolls: Preheat the oven to 200°C (400°F). Place the sausage rolls on a baking tray lined with baking paper. Brush the tops generously with the remaining egg wash. Bake in the oven for 25-30 minutes or until golden, puffed up, and cooked through.
- Serve: Remove the sausage rolls from the oven and allow them to cool slightly. Serve warm with ketchup or tomato sauce as a dipping accompaniment.
Notes
- Note 1: Toasting fennel seeds enhances their flavor, but they are optional if you prefer a more traditional taste.
- Note 2: Panko breadcrumbs help bind the filling and keep it moist and tender.
- Note 3: Make sure the puff pastry is properly thawed for easier handling and rolling.
- Chilling the rolls before baking makes cutting cleaner and helps them hold their shape.
- Bacon should be streaky and fatty to provide enough moisture and flavor in the filling.
