There aren’t many things better than homemade sausage rolls hot from the oven. Today I’m going to show you how to make the BEST homemade sausage rolls. A lot of people love these pork and fennel sausage rolls. They’re great for picnics, afternoon teas, lunch boxes, and they’re always a hit at parties. They’re really simple to make, and unlike store-bought ones, you’ll know they’re full of good things. You can add grated vegetables or just eat them as they are. These sausage rolls will make you feel like you’re in your favorite bakery.
Sausage rolls are a beloved snack in many parts of the world. There’s just something irresistible about that golden, flaky puff pastry wrapped around a tasty meat filling. While you can always grab some from the store, making them at home lets you control the quality of ingredients. The key is starting with fresh ground pork rather than pre-made sausage meat.
In this comprehensive guide I’ll explain my technique for creating incredible sausage rolls using pork mince as the base. They rival even famous bakery versions!
Why Make Your Own Sausage Roll Filling?
There are a few advantages to making homemade sausage roll filling instead of using store-bought sausage meat:
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Better taste – You can customize the flavoring exactly how you like it Commercial sausage meat can be bland
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Control ingredients – With fresh pork mince you know exactly what’s going into it.
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Cost savings – Buying sausage meat can get expensive. Pork mince is an affordable alternative.
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Texture – Ground pork makes a more tender, moist filling compared to pre-made sausage meat.
While it takes a little extra effort, it pays off in superior flavor and quality. Let’s look at how it’s done.
Ingredients You’ll Need
For a batch of tasty sausage rolls, you’ll need:
- 1 lb ground pork, ideally around 20% fat
- Olive oil
- Garlic
- Onion
- Celery
- Bacon
- Fennel seeds (optional)
- Breadcrumbs
- Egg
- Salt
- Pepper
- Puff pastry sheets
Step 1: Sauté the Aromatics
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In a pan, heat the olive oil over medium-high heat. Cook the garlic, onion and celery for 2 minutes.
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Add the bacon and cook for another 2 minutes until fragrant but not browned.
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Transfer the sautéed veggies to a bowl and let cool for 10 minutes.
Step 2: Mix the Filling
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In a bowl, combine the cooled veggie mixture with the ground pork, breadcrumbs, egg and seasonings.
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Use your hands to mix everything together well.
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For extra flavor, you can add 1-2 tsp toasted fennel seeds. This pairs deliciously with pork.
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Taste and adjust salt, pepper or any other seasonings to your preferences.
Step 3: Assemble the Rolls
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On a flat surface, lay out a sheet of puff pastry with a long side closest to you.
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Brush the far edge with egg wash or water to help seal.
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Take 1/5th of the filling and shape into a log down the middle of the pastry.
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Roll it up tightly, pressing to seal the seam.
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Use egg wash or water to help it stick if needed.
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Repeat with remaining filling and pastry. Chill for 1 hour if time permits.
Step 4: Bake the Sausage Rolls
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Preheat oven to 350°F. Line baking sheets with parchment paper.
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Slice each sausage roll into 2-4 portions.
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Arrange on the baking sheets and brush with egg wash.
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Bake for 30-35 minutes until puffed and golden brown.
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Allow to cool slightly before serving with ketchup or sauce of choice!
Making your own sausage rolls gives you full control over the flavor and allows you to use quality ingredients. Be sure to use fresh, uncured pork mince rather than pre-packaged sausage meat. Sautéing the aromatic veggies builds amazing depth. Follow the steps and you’ll have bakery-worthy sausage rolls! Enjoy this satisfying snack.
Can you make The BEST Homemade Sausage Rolls ahead of time?
Yes, refrigerate assembled sausage rolls for up to 24 hours or freeze for up to 2 months. Follow the recipe up to step 6 to put the sausage rolls together. Do not brush them with egg wash or sprinkle them with seasonings. Put them in a container that won’t let air in or a reusable sandwich bag. Put baking paper between the layers to keep them from sticking together. Let the food thaw overnight in the fridge before cooking. If cooking from frozen, add 15 minutes to the cooking time. Brush with egg wash and sprinkle with seasonings before baking.
Are The BEST Homemade Sausage Rolls suitable for leftovers?
Refrigerate cooked sausage rolls for up to 3 days. Reheat in the microwave or eat cold (puff pastry will soften if reheated).
Mince meat filling (sausage rolls)
FAQ
Can you use pork mince instead of sausage meat?
Is sausage mince the same as sausage meat?
What is sausage roll mince made of?
How to stop sausage rolls from going soggy on the bottom?
How to mince sausage rolls?
Start by choosing the meat cut you want to mince. It’s best to use ground pork instead of sausage meat, as it gives you more control over the flavor and texture of your sausage rolls. Cut the pork meat into cubes about 1″ chunks, and dispose of any blood vessels or little unnecessary things.
What can I use instead of pork mince for sausage rolls?
Pork mince – sausage rolls are traditionally made with pork mince (my favourite version) however, you can substitute with beef or lamb mince if you prefer. Flavourings – take these sausage rolls to the next level with garlic (optional), regular tomato sauce (ketchup) and Worcestershire sauce.
How do you make a sausage roll with egg?
Pipe the sausage mixture onto the pastry in one log line. Roll the pastry over and use the beaten egg to seal the gap with a slight over hang. Cut the long sausage roll into 4 even portions. Place these onto baking tray. Use a pastry brush to coat the top of each sausage roll with egg. Sprinkle poppy seeds over each.
What makes sausage rolls so good?
Here is what makes these sausage rolls so good: 1. REAL PORK – It’s not made with store bought sausage mince which is a mix of questionable ingredients – query how much is actually meat. This starts with pure pork mince. Real meat. Yay! TOP TIP: No beef. Beef mince is not as juicy or tender, it will make the filling more dry. 2.