Sausage Rolls
Tender pork mince and cheeky bacon wrapped in buttery puff pastry, baked until golden, crispy, and dangerously addictive. One bite and your taste buds will be high-fiving each other while doing a little sausage roll dance.
Published
At a glance
- Prep
- 20m
- Cook
- 25m – 35m
- Serves
- 2-18, cut the size you want, little snack rolls or mega rolls.
Ingredients
-
Filling
- 800g pork mince
- 200g sweet-cured streaky bacon, finely diced
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 ½ tsp smoked paprika
- 1 tsp ground white pepper
- 2 tsp salt, (reduce slightly if bacon is very salty)
- ½ tsp nutmeg, (optional)
- 2 tbsp breadcrumbs
- 1 medium egg
-
Pastry + Finish
- 1 sheet ready rolled puff pastry
- 1 beaten egg for glazing
- Sesame seeds (optional)
- Nigella seeds (optional)
Instructions
Prep the filling
-
Dice the bacon very small or pulse in a food processor.
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Add bacon to a bowl with pork mince.
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Add onion, garlic, herbs, spices, salt, pepper, nutmeg.
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Mix until combined.
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Chill 30 minutes (firmer, easier to roll).
Shape
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Cut each pastry sheet in half lengthways, (or dont if you want fat sausage rolls).
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Run a thick line of sausage filling down the centre of each strip.
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Brush one edge with egg.
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Roll tightly, seam-side down.
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Cut into whatever size you want (party size: 6 per strip).
Bake
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Brush tops with beaten egg.
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Sprinkle seeds on top if using.
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Bake at 200°C (fan 180°C) for 25–35 minutes, until deep golden and the internal temp hits 75°C+.