Sausage Roll Recipe

Epic, EASY classic homemade sausage rolls recipe that I dare say rivals the famous Bourke St Bakery, declared by many as the best sausage rolls in Australia!

It takes more than store bought sausage mince to make a truly delicious filling. The little but important thing I do that takes this from “yummy” to “OMG these are incredible!!” is to sauté garlic, onion, celery and BACON to mix into pork mince (not store bought sausage meat!).

Homemade Sausage Rolls

Recipe video above. “The secret is the bacon…” It really takes this sausage roll to another level! Also, sautéing the onion and celery before mixing into the filling makes it sweet and more moist than the usual, and using panko instead of normal breadcrumbs also contributes to making the filling of this sausage roll so moist.The addition of fennel adds an extra burst of flavour but it’s optional. Pork and fennel are great mates and though most everyday suburban bakeries won’t use it, you’ll find better bakeries use it (like Bourke St Bakery). If you’re wary, drop it to 1/2 teaspoon. Or just skip it!

Prep: 20min

Total: 50min

Serving Size: 64 g

Nutrition Facts: servingSize 64 g, calories 236 kcal, Carbohydrate 26.7 g, Protein 4.9 g, Fat 12.4 g, Saturated Fat 3.1 g, Cholesterol 16 mg, Sodium 300 mg, Fiber 0.8 g, Sugar 0.5 g

Ingredients:

• 1/2 tbsp olive oil
• 2 cloves garlic (, minced)
• 1 brown onion (, small, 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) (Note 1))
• 1 lb / 500g pork mince ((ground pork) (not lean))
• 3/4 cup / 40g panko breadcrumbs ((Note 2))
• 1 egg
• 1/2 tsp salt
• Black pepper
• 2 1/2 sheets puff pastry (, thawed then each cut into half (Note 3))
• 1 egg (, lightly whisked)
• Ketchup / tomato sauce

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.’, ‘name’: ‘Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.’, ‘url’: ‘https://www.recipetineats.com/special-pork-fennel-sausage-rolls/#wprm-recipe-25175-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Cook for a further 2 minutes (don’t make bacon golden) then transfer to bowl and allow to cool for 10 minutes.’, ‘name’: ‘Cook for a further 2 minutes (don’t make bacon golden) then transfer to bowl and allow to cool for 10 minutes.’, ‘url’: ‘https://www.recipetineats.com/special-pork-fennel-sausage-rolls/#wprm-recipe-25175-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Add remaining Filling ingredients into the bowl. Use your hands to mix well.’, ‘name’: ‘Add remaining Filling ingredients into the bowl. Use your hands to mix well.’, ‘url’: ‘https://www.recipetineats.com/special-pork-fennel-sausage-rolls/#wprm-recipe-25175-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.’, ‘name’: ‘Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.’, ‘url’: ‘https://www.recipetineats.com/special-pork-fennel-sausage-rolls/#wprm-recipe-25175-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.’, ‘name’: ‘Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.’, ‘url’: ‘https://www.recipetineats.com/special-pork-fennel-sausage-rolls/#wprm-recipe-25175-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Brush edge of pastry with egg. Then roll up, finishing with the seam side down.Roll up, sealing on the edge with egg wash on it .’, ‘name’: ‘Brush edge of pastry with egg. Then roll up, finishing with the seam side down.Roll up, sealing on the edge with egg wash on it .’, ‘url’: ‘https://www.recipetineats.com/special-pork-fennel-sausage-rolls/#wprm-recipe-25175-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)’, ‘name’: ‘If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)’, ‘url’: ‘https://www.recipetineats.com/special-pork-fennel-sausage-rolls/#wprm-recipe-25175-step-0-6’}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘To Cook’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 350F/180C.’, ‘name’: ‘Preheat oven to 350F/180C.’, ‘url’: ‘https://www.recipetineats.com/special-pork-fennel-sausage-rolls/#wprm-recipe-25175-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.’, ‘name’: ‘Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.’, ‘url’: ‘https://www.recipetineats.com/special-pork-fennel-sausage-rolls/#wprm-recipe-25175-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 – 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it’s easy to tell from texture that it’s cooked)’, ‘name’: ‘Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 – 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it’s easy to tell from texture that it’s cooked)’, ‘url’: ‘https://www.recipetineats.com/special-pork-fennel-sausage-rolls/#wprm-recipe-25175-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!’, ‘name’: ‘Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!’, ‘url’: ‘https://www.recipetineats.com/special-pork-fennel-sausage-rolls/#wprm-recipe-25175-step-1-3’}]}

Sausage Rolls

If you like pigs in a blanket, you’ll love sausage rolls. The buttery, flaky pastries stuffed with sausage are popular snacks in much of Europe.

Prep: 35min

Total: 1h30min

Yield: 12 serving(s)

Ingredients:

• 3 slices bacon, finely chopped
• 1/2 onion, peeled and finely chopped
• 1 piece of celery, finely chopped
• 1 clove garlic, finely chopped
• 1 14 oz package of puff pastry, thawed according to package directions
• 1 lb. pork sausage
• 2 tbsp. chopped, fresh parsley
• 1/2 c. panko bread crumbs
• 2 large eggs, divided
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• Mustard, for serving

Instruction:

1. Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes.
2. In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use.
3. Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you.
4. Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry).
5. In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later).
6. Preheat the oven to 400°F. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20 to 22 minutes, or until the puff pastry is puffed and golden on top.

Sausage Roll

This sausage roll is perfect for a large family breakfast.

Prep: 20min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 484 kcal, Carbohydrate 19 g, Protein 20 g, Fat 37 g, Saturated Fat 15 g, Cholesterol 132 mg, Sodium 928 mg, Fiber 1 g, Sugar 5 g, Trans Fat 1 g, unSaturated Fat 19 g, servingSize 1 serving

Ingredients:

• 1 pound ground sausage
• 1 cup chopped onion
• 2 eggs (beaten)
• 1/2 cup grated Swiss cheese
• 1/2 cup grated cheddar cheese
• 2 tablespoons picante sauce
• 2 teaspoons parsley
• 1 package Pillsbury crescent roll dough sheet
• 1 tablespoon melted butter

Instruction:

1. Preheat the oven to 400°F.
2. Fry the sausage and onion in a frying pan; drain.
3. Add the remaining ingredients (except for the dough and butter), stir, and let cool.
4. Roll the crescent roll dough to ¼-inch thick.
5. Spread the meat mixture over the dough.
6. Roll it up like a jelly roll.
7. Transfer the roll to a cookie sheet.
8. Brush the top with melted butter.
9. Bake for 20 minutes.
10. Remove the sausage roll from the oven.
11. Slice it before serving.

Sausage Roll Recipe

Warm, flaky Sausage Rolls are baked until golden brown and the filling is sizzling. These British treats are a fantastic appetizer or, when cut into smaller bite-size pieces, make a delicious savory hors d’oeuvres for holiday parties. Make ahead and freezer-friendly!

Prep: 20min

Total: 55min

Yield: 9

Serving Size: 1 sausage roll

Nutrition Facts: servingSize 1 sausage roll, calories 284 kcal, Carbohydrate 12 g, Protein 9 g, Fat 22 g, Saturated Fat 7 g, Trans Fat 0.1 g, Cholesterol 49 mg, Sodium 497 mg, Fiber 1 g, Sugar 0.4 g, unSaturated Fat 14 g

Ingredients:

• 1 sheet of puff pastry (thawed)
• 1 lb sausage (casings removed)
• 1 ½ Tbsp Dijon mustard
• 1 Tbsp fresh sage (finely chopped)
• 1 Tbsp fresh rosemary or thyme (finely chopped)
• ½ lemon (zested, about 1 tsp)
• ½ tsp ground mace
• ½ tsp Kosher salt
• ¼ tsp freshly ground black pepper
• 1 large egg (lightly beaten)
• 2 tsp heavy cream
• 1 Tbsp sesame seeds (for garnish)

Instruction:

1. Mix the filling. Preheat an oven to 400F. In a large bowl, mix together 1 lb sausage, 1½ Tbsp Dijon, 1 Tbsp chopped sage, 1 Tbsp chopped rosemary, 1 tsp lemon zest, ½ tsp mace, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper.
2. Assemble the sausage rolls. On a lightly floured surface, roll out the pastry into a rectangle that is about ¼-⅛” thick. Divide the filing into 3 even logs, leaving an equal amount of space between each. Roll the first edge of puff pastry over the log, then cut and repeat with remaining puff pastry.
3. Seal, then garnish. Crimp lightly with a fork to seal. Cut each log into ⅓’s (or ¼’s for slightly smaller sausage rolls), then score the top with a knife 3-4x on a diagonal. Brush each roll with egg wash (1 egg whisked with 2 tsp heavy cream), then sprinkle generously with sesame seeds.
4. Cook the sausage rolls. Place in a preheated oven, then cook for 25-30 minutes, or until golden brown and the filling is sizzling. Cool slightly, then serve!

How to make the BEST Sausage Rolls | Paul Hollywood’s Easy Bakes

FAQ

What is a sausage roll called in America?

What is the secret ingredient in sausage?

How do you make Paul Hollywood sausage rolls?

1. Pre-heat the oven to 200°C / 400°F. …
2. Roll out the pastry to a 60 cm x 20cm rectangle. …
3. Mix the sausage meat with the thyme in a bowl. …
4. Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. …
5. Place the sausage rolls seam side down on the lined trays.

What pastry is sausage rolls made from?