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Homemade Sausage Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 14 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 50-55 minutes
  • Yield: 20 sausage rolls
  • Category: Snack
  • Method: Baking
  • Cuisine: British

Description

These homemade sausage rolls feature a flavorful blend of beef mince and turkey bacon encased in crispy puff pastry. Aromatic fennel seeds and fresh vegetables add depth to the filling, while the golden pastry offers a deliciously flaky bite. Perfect as a snack, appetizer, or party treat, these sausage rolls are simple to prepare and bake to perfection in under an hour.

Ingredients

Sauté Base

  • 1/2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small brown onion, finely chopped
  • 1 celery stalk, finely chopped

Meat Filling

  • 5 oz / 150g turkey bacon, finely minced (streaky and fatty, not lean)
  • 2 tsp fennel seeds, toasted (optional)
  • 1 lb / 500g beef mince (ground beef, not lean)
  • 3/4 cup / 40g panko breadcrumbs
  • 1 egg
  • 1/2 tsp salt
  • Black pepper to taste

Pastry and Finishing

  • 2 1/2 sheets puff pastry, thawed and each cut in half
  • 1 egg, lightly whisked (for egg wash)
  • Ketchup or tomato sauce (for serving)

Instructions

  1. Prepare the sauté base: Heat olive oil in a non-stick frying pan over medium-high heat. Add minced garlic, chopped onion, and celery stalk. Sauté these vegetables for about 2 minutes until fragrant and slightly softened.
  2. Add the bacon: Stir in the finely minced turkey bacon. Cook for an additional 2 minutes without allowing it to turn golden brown. Remove from heat and transfer the mixture to a bowl. Let it cool for 10 minutes to prevent the egg from cooking in the filling.
  3. Mix the filling: Into the cooled sauté mixture, add the beef mince, toasted fennel seeds if using, panko breadcrumbs, 1 egg, salt, and black pepper. Use your hands to combine everything thoroughly, ensuring an even distribution of ingredients.
  4. Prepare the pastry: Lay a rectangle of puff pastry with the long edge closest to you. Lightly brush one long edge with the whisked egg; this will help seal the roll.
  5. Shape the filling: Divide the filling into five equal portions. Take one portion and form it into a long log shape placed down the center of the pastry. Press firmly to compact the meat tightly and eliminate any gaps.
  6. Roll the pastry: Brush the opposite long edge of the pastry with egg. Carefully roll the pastry over the filling, sealing the edge with the egg wash. Place the seam side down to hold the shape.
  7. Chill (optional): Refrigerate the prepared rolls for 1 hour if you have time; this makes them easier to cut and results in neater slices.
  8. Preheat oven: Set your oven temperature to 350°F (180°C) to warm up while you prepare the rolls for baking.
  9. Cut the rolls: Slice each log into four equal pieces for smaller sausage rolls, or two pieces for larger-sized rolls. Brush each piece generously with the egg wash to ensure a golden finish.
  10. Bake: Place the sausage rolls on two baking trays lined with baking paper or lightly greased. Bake in the preheated oven for 30 to 35 minutes. At the 20-minute mark, swap the baking trays between oven racks to promote even browning. The pastry should turn deep golden brown when ready. Note that the filling may appear slightly pink due to the bacon but will be cooked through.
  11. Cool and serve: Allow the sausage rolls to cool slightly on the trays. Serve hot or warm accompanied by ketchup or tomato sauce for dipping.

Notes

  • Using streaky, fatty turkey bacon rather than lean bacon contributes to moisture and flavor in the filling.
  • Panko breadcrumbs are preferred for their light, airy texture, improving the filling's consistency.
  • Chilling the rolls before baking helps maintain their shape and creates cleaner slices.
  • The filling may appear pink after cooking due to the bacon, so check doneness by texture rather than color.

Find it online: https://suerecipe.com/homemade-sausage-rolls-recipe/