Go Back
A plate of golden brown, flaky sausage rolls is arranged neatly on a white ceramic plate, sitting on a white marble countertop. The pastry looks crisp and layered, while the filling inside is slightly visible. A small dish of ketchup is placed beside the plate, ready for dipping. The clean background keeps the focus on the delicious sausage rolls, making them look inviting and ready to serve.

Sausage Rolls Recipe

Crispy, flaky, and bursting with juicy pork goodness, these homemade sausage rolls are the perfect crowd-pleaser. Infused with bacon, fennel, and garlic, they’re a flavorful twist on the classic favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20
Course: Appetizer, Snack
Cuisine: British, French
Calories: 236
Ingredients Equipment Method

Ingredients
  

Filling:
  • 1/2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 brown onion small, finely chopped
  • 1 celery stalk finely chopped
  • 5 oz / 150g bacon finely minced (streaky and fatty, not the lean stuff!)
  • 2 tsp fennel seeds toasted (optional)
  • 1 lb / 500g pork mince ground pork (not lean)
  • 3/4 cup / 40g panko breadcrumbs
  • 1 egg
  • 1/2 tsp salt
  • Black pepper
Baking & Serving:
  • 2 1/2 sheets puff pastry thawed then each cut into half
  • 1 egg lightly whisked
  • Ketchup / tomato sauce

Equipment

  • Large mixing bowl
  • Frying pan
  • Baking tray
  • Pastry brush
  • Sharp knife
  • Rolling pin (if needed for pastry)
  • Parchment paper

Method
 

  1. Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
    A white oven dial is set to 200°C (400°F), indicating the preheating process. A black baking tray lined with parchment paper rests on a white marble countertop, ready for the sausage rolls. The scene is simple and clean, focusing on the essential preparation step before baking. The parchment paper ensures that the rolls will not stick and will bake evenly.
  2. Heat olive oil in a pan, sauté garlic, onion, celery, and bacon until softened. Let cool.
    A black frying pan sits on a white marble countertop, filled with sizzling minced bacon, finely chopped brown onion, celery, and minced garlic. The ingredients are cooking in olive oil, turning golden and fragrant. A wooden spatula rests on the edge of the pan, showing the process of sautéing until softened. The mixture will add a rich, savory taste to the sausage rolls.
  3. In a bowl, mix pork mince, breadcrumbs, egg, salt, pepper, fennel seeds, and sautéed ingredients.
    A large glass mixing bowl on a white marble countertop contains raw ground pork, panko breadcrumbs, a cracked egg, fennel seeds, salt, black pepper, and sautéed garlic, onion, celery, and bacon. A wooden spoon is partially submerged in the mixture, combining the ingredients. The background is clean, keeping the focus on the flavorful filling for the sausage rolls.
  4. Cut puff pastry sheets into halves and place a strip of filling along the edge of each piece.
    Puff pastry sheets are neatly laid out on a white marble countertop, with a strip of pork filling evenly placed along the edge of each piece. A sharp knife rests beside the pastry, ready for slicing. The ingredients are fresh, and the scene captures the delicate step of assembling the sausage rolls before rolling them up.
  5. Roll the pastry over the filling, sealing the edges with whisked egg. Slice into desired sizes.
    Hands carefully roll the puff pastry over the seasoned pork filling, sealing the edges with whisked egg using a pastry brush. The pastry looks soft and smooth, ensuring a perfect seal. A sharp knife is placed nearby, ready to slice the rolls into smaller pieces. The clean, white marble countertop keeps the focus on this crucial step of shaping the sausage rolls.
  6. Place on a baking tray, brush the tops with egg wash, and bake for 25 minutes until golden brown.
  7. Let cool slightly before serving with ketchup or your favorite dip.
    Golden brown sausage rolls rest on a black baking tray lined with parchment paper, fresh out of the oven. The pastry is crisp, flaky, and evenly baked. A small dish of ketchup sits beside the tray, ready for dipping. The rolls are slightly cooling before serving, ensuring the best texture and taste. The clean background keeps the focus on the perfectly baked sausage rolls.