Go Back
+ servings
Homemade Sausage Rolls with ketchup
Print Recipe
5 from 6 votes

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!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer, Finger Food
Cuisine: Western
Servings: 20 mini
Calories: 198kcal
Cost: 50p / 50c


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


  • 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


  • 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.



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)


Calories: 198kcal | Carbohydrates: 10.59g | Protein: 7.43g | Fat: 14g | Saturated Fat: 3.273g | Polyunsaturated Fat: 1.569g | Monounsaturated Fat: 6.131g | Trans Fat: 0.031g | Cholesterol: 63mg | Sodium: 195mg | Potassium: 136mg | Fiber: 0.6g | Sugar: 0.76g | Vitamin A: 1850IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 1.1mg