The BEST Homemade Sausage Rolls
Servings: 4 (makes 12 small rolls)
Calories: 1081kcal
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.
Ingredients
Filling
- 500 g minced (ground) pork (substitute with minced chicken, beef or lamb)
- 1 tsp freshly minced garlic
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 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
Instructions
- Preheat the oven to 200°C (400°F) (all oven types).
- Make the filling –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.
- Fill the pastry –Cut the thawed puff pastry sheets in half, straight down the middle (you will have four halves).
- 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.
- Cut into rolls – Roll the pastry into a long log, ensuring the pastry is seam-side down. Cut each log into six equal lengths.
- Prep for baking –Place the sausage rolls seam-side down on a baking tray lined with baking (parchment) paper.
- Brush each sausage roll with the reserved whisked egg. Sprinkle each roll with sesame seeds, salt and fennel seeds (if using).
- Bake –Bake for 20–25 minutes or until golden. If you have more than one tray in the oven, swap the trays halfway through cooking.
- Serve –Serve with ketchup or tomato chutney.
Notes
Can vegetables be added to these sausage rolls? Yes! ⅔ 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). Cooked sausage rolls not suitable to freeze.Nutrition Facts
The BEST Homemade Sausage Rolls
Amount per Serving
Calories
1081
% Daily Value*
Fat
75
g
115
%
Saturated Fat
22
g
138
%
Trans Fat
0.01
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
39
g
Cholesterol
131
mg
44
%
Sodium
1479
mg
64
%
Potassium
554
mg
16
%
Carbohydrates
67
g
22
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
33
g
66
%
Vitamin A
101
IU
2
%
Vitamin C
2
mg
2
%
Calcium
82
mg
8
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
