The BEST Homemade Sausage Rolls

Few things are better than homemade sausage rolls straight out of the oven, and today I bring you my recipe for The BEST Homemade Sausage Rolls. These pork and fennel sausage rolls are such a crowd-pleaser! They are perfect for picnics, afternoon teas and lunchboxes, and are always a favourite at parties. They are so easy to make and, unlike the store-bought variety, you’ll know these are filled with wholesome goodness. Add some grated veggies if you like, or enjoy them just as they are. You can top them with fennel seeds and sesame seeds, or leave them plain if you prefer.

Can you make The BEST Homemade Sausage Rolls ahead of time?

Yes, refrigerate the assembled sausage rolls for up to 24 hours or freeze for up to 2 months. Assemble the sausage rolls as per the recipe up to step 6 (do not brush with the egg wash or sprinkle with the seasonings). Store in an airtight container or a reusable sandwich bag with baking (parchment) paper between the layers to stop them from sticking. Thaw completely in the fridge overnight before cooking, or if cooking from frozen, add 15 minutes to the cooking time. Brush with the egg wash and sprinkle with the seasonings before baking.

Are The BEST Homemade Sausage Rolls suitable for leftovers?

Refrigerate the cooked sausage rolls for up to 3 days. Reheat in the microwave or eat cold (puff pastry will soften if reheated).

Can vegetables be added to The BEST Homemade Sausage Rolls?

Yes! 2/3 cup (170 g) of finely grated onion, carrot or zucchini (courgette) works well in this recipe. The vegetables add moisture and even more flavour.

The BEST Homemade Sausage Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

The BEST Homemade Sausage Rolls are absolutely delicious to eat and a cinch to make, as you only make the filling but use ready-made, store-bought puff pastry.

• Total Time: 35 mins
• Yield: 4 (makes 12 small rolls) 1x

Ingredients

Scale 1x2x3x

Filling

• 500 g (1 lb 2 oz) minced (ground) pork (substitute with minced/ground chicken, beef or lamb)
• 1 tsp freshly minced garlic
• 1 tbsp Worcestershire sauce
• 1 tbsp ketchup
• ¾ cup (45 g) panko breadcrumbs
• 1 egg, whisked (reserve 1 tablespoon to brush over the pastry)
• 1 tsp sea salt flakes
• 1 tsp fennel seeds

Pastry

• 2 sheets frozen puff pastry, thawed
• ½ tsp white sesame seeds (optional)
• ½ tsp black sesame seeds (optional)
• ½ tsp sea salt flakes
• 1 tsp fennel seeds (optional)
• Ketchup or tomato chutney, to serve

Cook Mode Toggle on to prevent your screen from locking.

Instructions

1. Preheat the oven to 200°C (400°F) (all oven types).
2. In a large bowl, use your hands to combine all the filling ingredients (taking care to reserve 1 tablespoon of the whisked egg for brushing the pastry later). Divide into four portions.
3. Cut the thawed puff pastry sheets in half, straight down the middle (you will have four halves).
4. Place a portion of filling in the centre of each puff pastry half and, using your hands, shape the filling into a large sausage shape lengthways.
5. Roll the pastry into a long log, ensuring the pastry is seam-side down. Cut each log into six equal lengths.
6. Place the sausage rolls seam-side down on a baking tray lined with baking (parchment) paper.
7. Brush each sausage roll with the reserved whisked egg. Sprinkle each roll with sesame seeds, salt and fennel seeds (if using).
8. Bake for 20–25 minutes or until golden. If you have more than one tray in the oven, swap the trays halfway through cooking.
9. Serve with ketchup or tomato chutney.

Notes

Can vegetables be added to these sausage rolls? Yes! 2/3 cup (170 g) of finely grated onion, carrot or zucchini (courgette) works well in this recipe. The vegetables add moisture and even more flavour.

MAKE AHEAD

Refrigerate assembled sausage rolls for up to 24 hours or freeze for up to 2 months. Assemble the sausage rolls as per the recipe up to step 6 (do not brush with the egg wash or sprinkle with the seasonings). Store in an airtight container or a reusable sandwich bag with baking (parchment) paper between the layers to stop them from sticking. Thaw completely in the fridge overnight before cooking, or if cooking from frozen, add 15 minutes to the cooking time. Brush with the egg wash and sprinkle with the seasonings before baking. 

LEFTOVERS

Refrigerate the cooked sausage rolls for up to 3 days. Reheat in the microwave or eat cold (puff pastry will soften if reheated).

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: sausage rolls, pork, best sausage rolls
• Method: bake
• Cuisine: French