The BEST Homemade Sausage Rolls

There are few things better than homemade sausage rolls straight out of the oven. These pork and fennel sausage rolls are such a crowd pleaser and are perfect for picnics, afternoon teas and lunch boxes. These will transport you to your favourite bakery. They are so easy to make and you'll know that they are filled with wholesome goodness.
homemade sausage rolls
Ingredients

Filling

  • 500g pork mince (see note 1)
  • 2 minced garlic cloves
  • 1 tbsp worcestershire sauce
  • 1 tbsp ketchup
  • 3/4 cup breadcrumbs (see note 2)
  • 1 egg whisked (reserve 1 tablespoon to brush over pastry)
  • 1 tsp salt
  • 1 tsp fennel seeds

Pastry

  • 2 sheets frozen puff pastry (thawed)
  • White sesame seeds, extra salt & fennel seeds to sprinkle on top
  • Ketchup or tomato chutney to serve
Method
  1. Preheat oven to 200C (all ovens).
  2. In a large bowl, combine the filling ingredients using your hands until just combined (taking care to reserve 1 tbsp of the whisked egg for brushing the pastry later).
  3. Cut the thawed puff pastry sheets in half straight down the middle (you will have four halves). Portion the filling into four.
  4. Place a portion of filling in the centre of each puff pastry half and using your hands shape the filling into a large sausage shape lengthways.
  5. Roll pastry into a long log so that the pastry is seam side down. Cut each log into 6 equal lengths.
  6. Place the pieces seam side down on a baking tray lined with baking paper.
  7. Brush each sausage roll with the reserved whisked egg. Sprinkle each roll with sesame seeds, fennel seeds and salt.
  8. Bake for 20-25 minutes or until golden. If you have more than 1 tray in the oven, swap the trays half way.
  9. Serve with ketchup or tomato chutney.

Note 1 – Chicken, veal or beef mince suits this recipe. Ensure you use beef mince with at least 20% fat (not the lean mince available at the supermarket as it will produce dry sausage rolls).

Note 2 – Panko breadcrumbs (what I use) or fresh breadcrumbs will produce the moistest sausage rolls, but you can use standard breadcrumbs too.

Can I freeze Sausage Rolls? Yes! Once you have prepared the sausage rolls, skip brushing them with the egg wash (only do this before baking). You can refrigerate or freeze them at this point. I freeze in an air-tight container with sheets of baking paper between the layers to stop them sticking. Refrigerate between 1-3 days and freeze up to 2 months. Cook as per the recipe from the fridge. If cooking from frozen, add 15 minutes to the cook time.

Can I add vegetables to these sausage rolls? Yes! 2/3 cup of finely grated onion, carrot or zucchini  work really well in this recipe. The vegetables add moisture and even more flavour.

 

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Nicole The Simple Housewife Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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