Sausage Rolls
| Prep | Cook | Total | Servings |
|---|---|---|---|
| 20 Min | 30 Min | 50 Min | 20 Rolls |
Ingredients
FILLING
- 7 oz (200g) bacon, minced or finely chopped
- 2 cloves garlic minced
- 1 small onion, finely chopped
- 1 small carrot, finely shredded/grated
- 1 stalk celery, finely chopped
- 1 teaspoon ground fennel seeds
- 8 oz (250g) ground pork mince
- 8 oz (250g) ground beef mince
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- 3/4 teaspoon salt
- Cracked black pepper
ASSEMBLE
- 2 1/2 sheets frozen puff pastry, thawed
- 1 large egg, lightly beaten
Instructions
FILLING
- Fry bacon in a skillet over medium-high heat for 2-3 minutes until just starting to crisp and bacon releases grease. Add onion, celery and carrot to the pan, sauté for 2 minutes or until veggies have softened. Sauté the garlic until fragrant (about 30 seconds).
- Transfer to bowl and let mixture cool for 10 minutes.
- Add remaining FILLING ingredients to the bowl and mix well using your hands.
ASSEMBLE
- Lightly flour a work bench. Cut one pastry sheet in half and lay one half down in front of you.
- Spoon 1/5th of the filling down the middle of the sheet and press/shape into a compact log.
- Brush edge of pastry with egg then roll up. Lightly press/seal on the edge with egg wash and arrange seam-side down.
BAKE
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper, or lightly grease with nonstick cooking oil spray.
- Slice each log into four equal pieces for party-sized sausage rolls, or two pieces for long full-sized sausage rolls. Brush the tops with egg wash.
- Arrange rolls on baking sheets and bake for 30-35 minutes, rotating baking sheets around halfway through cook time to ensure they bake evenly. The pastry shouold be crispy and golden brown.
- Let cool to the touch. Serve hot (or warm) with ketchup/tomato sauce.
Notes
SAUSAGE ROLLS
A family favourite recipe we’ve had for years – tried and tested many times over — these sausage rolls are guaranteed to make an appearance at every gathering and weekend get away.
What makes them so good? Real meat: no cutting corners using store-bought ground sausage mince. A bacon, pork and beef mixture make these next level with aromatics sautéed in bacon grease! This creates a nice and juicy filling that doesn’t dry out the next day.
THE MIREPOIX
The beginning of all great flavour starts with a mirepoix: an aromatic flavour base made by sautéing onions, celery, and finely shredded carrots in bacon grease to slowly draw out their natural sweet flavours. Many incredible recipes, like Beef Bourguignon for example, start off with a mirepoix, and the same can be done for Sausage Rolls.
HOW TO MAKE SAUSAGE ROLLS
Super easy and uncomplicated, you’re going to make your filling first:
Fry bacon in a skillet, then add onion, celery and carrot into the grease. Sauté for 2 minutes until veggies have softened slightly and released their flavours. Sauté the garlic until fragrant (about 30 seconds), then transfer to bowl. Let mixture cool slightly, then mix into the rest of the filling ingredients. Spoon onto puff pastry sheet, roll, bake, DONE!
Good luck not eating any sausage rolls before anyone else does! Self control becomes non-existent!
Brushing the pastry with a simple egg wash creates that super crispy, golden crust sausage rolls are famous for in just 30 minutes.
They disappear so fast, get ready to fight for the last one! Especially when dunked in tomato sauce (or ketchup for our American readers).
