Homemade Sausage Rolls

You’d never guess these luxury sausage rolls are made with such simple ingredients! Easy to make and perfect to plait, homemade sausage rolls don’t come more delicious than these!

Because really, who can resist the sausage rolls at a party spread? In fact, if you’re anything like me then it’s the first thing you stock up on! But let’s keep it real here, those sausage rolls are always store bought right? And if we’re keeping it even more real here, do they even taste that nice? Or are you just eating them because it’s a damn sausage roll 😂

Homemade Sausage Rolls

My point is after you try making your own sausage rolls there’s just no comparison to store bought. SO SO SOOOO much tastier! Here’s what you’ll need for these delicious luxury sausage rolls:

Sausage Rolls Ingredients

• Puff Pastry – Pre made and pre rolled does the trick perfectly!
• Ground Pork – NOT sausage meat! You’ll want it quite fatty, so step away from the lean meat.
• Bacon – Yup! An absolute essential for homemade sausage rolls. Adds texture and a yummy salty flavour.
• Worcestershire Sauce – A  gorgeous douse of flavour that pairs perfectly with pork.
• Breadcrumbs – Lock in moisture, Panko work great.
• Egg – To bind the meat and glaze on top.
• Carrot, Onion & Garlic – Add a great base flavour and texture.
• Fennel & Sage – Two absolute game changers, both of which go hand-in-hand-with pork.

All of these ingredients combined make for a truly gourmet sausage roll, but as you can see no real ‘gourmet’ ingredients are used! All pantry staples or easy-to-access ingredients.

Sausage Plait

First things first, let’s address the elephant in the room, because I can already hear people screaming ‘THAT’S NOT A SAUSAGE ROLL IT’S A SAUSAGE PLAIT’. Look, I hear ya. Could I have just rolled the sausage in puff pastry like a normal human? Yes. But it looks pretty neat right? 😏

Either way, the filling is exactly the same, so let’s quickly discuss how to get the most out of your sausage rolls!

Tips for the best Homemade Sausage Rolls

• Sausage meat vs minced pork – Personally I like starting with a blank canvas, so I always opt for minced pork. I’m never really sure what’s in sausage meat and I’m way too anal over the fact that different sausage meats taste differently.
• Fennel Seeds – Umm pork and fennel? A marriage I am NOT here to break up. It’s really important to crush the seeds (there’s a section on this in the recipe card – very easy to do).
• Fry the veg – By putting in raw veg, it releases too much moisture during the cooking process and makes for a soggy pastry! Plus, extra flavour from frying.
• Sesame seeds – Not just a pretty garnish, the sesame flavour actually goes gorgeously with the pork and fennel.

Now you can simply roll the sausage rolls, but like I mentioned I like to plait them. Very easy to do and makes them slightly more ‘luxurious’ looking!

How to make sausage plaits

1. Lay your meat in a log shape and slice around 1.5″ either side.
2. At a 45 degree angle, slice equal strips around 0.5″ wide, ensuring you slice and even number on both sides.
3. Starting from the bottom, braid your strips.
4. Keep whole or slice into mini sausage rolls.

Sausage Rolls FAQ

How do I prevent sausage meat from drying out in the oven?

A problem we too often experience is a dry sausage. Here are my 3 killer tips to producing juicy sausage rolls:

• Breadcrumbs – Contrary to popular belief, breadcrumbs aren’t just there to help mould the sausage, and don’t dry out the meat at all. In fact, breadcrumbs help keep the sausage moist. As the meat cooks and releases fat, the breadcrumbs capture it and keep it locked up within the meat. Obviously if you use too much breadcrumbs it’s going to have the reverse effect, but just a small amount will work wonders.
• Non-lean pork – You want to aim for a pork at least 15% fat, 20-25% is best though. Unfortunately this is not the recipe to use that lean pork you’ve got waiting in the fridge!
• Don’t work the meat too much – Just like when you’re making meatballs, you only want to mix the ingredients until they’re just about evenly spread. No more. If you over work the meat it’s gonna come out tough and gross.

Mini Sausage Rolls vs Giant Sausage Roll

Really it depends what the occasion is. For dinner I’ll keep them as large sausage rolls, but obviously if it’s for a buffet or party I’ll slice them up. The best way to make mini sausage rolls is to slice them before they go in the oven. You may need to pop them in the fridge before hand the firm up the pastry. Either way be very gentle with the knife to ensure you don’t ruin the shape.

Can I make these sausage rolls ahead of time?

Yep, keep them uncooked in the fridge and apply the egg wash just before you put them in the oven. Add an extra 5/10mins onto the cooking time and ensure they’re piping hot through the centre.

If you’re looking for a funky twist on the classic sausage roll then definitely check out my Chorizo Sausage Rolls! For other similar recipes gives these a ganders too:

Easy Sausage Recipes

• Sausage and Fennel Lasagne
• Homemade Sausages
• Sausage Pasta
• Gnocchi with Sausage Meatballs

Party Puff Pastry Recipes

• Puff Pastry Pinwheels
• Pepperoni Pizza Pockets
• Cheese and Bacon Turnovers
• Potato, Cheese & Onion Pasties
• Cheese and Prosciutto Twists

Alrighty, let’s tuck into the full recipe for these homemade sausage rolls shall we?!

How to make Sausages Rolls (Full Recipe & Video)

Homemade Sausage Rolls

You'd never guess these luxury sausage rolls are made with such simple ingredients! Easy to make and perfect to plait, homemade sausage rolls don't come more delicious than these!

5 from 5 votes

Print Pin Rate

Course: Appetizer / Finger Food

Cuisine: Western

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings (click & slide): 20 mini

Calories: 198kcal

Author: Chris Collins

Cost per serving: 50p / 50c

Equipment:

• Large Baking Tray (or two)
• Frying Pan & Wooden Spoon
• Large Mixing Bowl
• Sharp Knife & Chopping Board

Ingredients (check list):

• 1.5 sheets Pre-rolled Puff Pastry (see notes)
• 1lb / 500g Minced Pork, non-lean (see notes)
• 3.5oz / 100g Streaky Bacon, finely diced
• 1 medium Carrot, very finely diced
• 1 medium White Onion, very finely diced
• 1 clove Garlic, minced
• 1 tbsp Fresh Sage, finely diced (can sub 1 tsp dried sage)
• 1 tsp Whole Fennel Seeds, crushed (see notes)
• 1 tsp Worcestershire Sauce
• 3/4 tsp Salt
• 1/4 tsp White Pepper
• 1/3 cup / 35g Dry Breadcrumbs
• 2 Eggs (1 beaten for egg wash, 1 for meat mixture)
• 1 tsp Olive Oil, for frying
• Sesame seeds, to garnish

Instructions:

• Fry up your bacon in a little oil until it begins to crisp, then add your carrot and onion. Don't let them brown too much, you want them just soft and slightly caramelized. Add garlic and fry for a further minute or so. Remove from pan, place in a large mixing bowl and leave to cool.
• In the same bowl add pork, fennel, sage, salt, pepper, Worcestershire sauce, breadcrumbs, 1 egg and gently combine. Make sure you don't over work the meat or the sausage rolls will come out tough and dry. Only mix until the ingredients are evenly distributed.
• Split your pastry into 4 rectangles (3 from 1 sheet and 1 from the other half with a bit leftover - see notes) and evenly distribute your sausage meat into 4 log shapes in the centre of each. Plait the pastry (see video) or simply roll and fasten with a little egg wash. If rolling then place seam side down. You can either leave the sausage roll giant, or gently slice into mini sauce rolls (5 per giant sausage roll).
• Place on a lightly oiled baking tray, brush with egg wash and sprinkle with sesame seeds. Bake at 180C/356F for 25mins or until a deep golden colour.

Quick 1 min demo!

Notes:

a) Puff Pastry - The size of 1 slice of pastry I use is 14"x9" (35.5cmx22cm). The weight of each pastry sheet (before dividing) is 320g/11.3oz, so if you are buying puff pastry that is not pre rolled (i.e a slab of pastry) make sure you are using that much weight and roll out to the dimensions above. Just to confirm, it's 1 and a half sheets of that size/weight you'll need.

b) Non-lean pork - Try and get a pack of pork at least 15% fat, which 20-25% being optimum. Grocery stores should sell up to 20%, anything above it's a butchers job!

c) Mini vs Giant - If you're going for mini sausage rolls, then cut them before they go in the oven. In doing this you might find it easier to slice after a stint in the fridge to firm up the pastry. Either way just slice gently so you don't squash the shape.

d) Classic Sausage Rolls vs Sausage Plait - If you don't feel like being as extra as me and plaiting the pastry, simply roll the pastry. Try and leave a small overlap and fasten it with egg wash. Cook seal side down to prevent them unfolding. You'll find you might not use as much pastry when plaiting, but will definitely use all the pastry if rolling.

e) Breadcrumbs - Panko work great because they're very big and light, so lock in a good amount of moisture (i.e. juicer sausage rolls). If you're using Panko, they're a little lighter than regular dry breadcrumbs, so 35g(1.2oz) is just over 1/2 cup.

f) White Pepper sub - I use white pepper as it adds a nice little bit of heat. You can sub 1/8 tsp cayenne pepper or just use 1/4 tsp black pepper.

g) Crushing Fennel Seeds - You can do this in a pestle and mortar or smash in a zip locked bag. Failing that just drizzle a tiny bit of olive oil over them on a chopping board and diced with a knife. The olive oil the stop them bouncing over the kitchen.

h) Calories - based per sausage roll (20 in total)

Nutrition:

Nutrition Facts

Homemade Sausage Rolls

Amount Per Serving

Calories 198 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3.273g16%

Trans Fat 0.031g

Polyunsaturated Fat 1.569g

Monounsaturated Fat 6.131g

Cholesterol 63mg21%

Sodium 195mg8%

Potassium 136mg4%

Carbohydrates 10.59g4%

Fiber 0.6g2%

Sugar 0.76g1%

Protein 7.43g15%

Vitamin A 1850IU37%

Vitamin C 0.8mg1%

Calcium 20mg2%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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