The best sausage rolls
How wonderful is the moment when you bite into a really great sausage roll? Soooooo good, right?
In my humble opinion, this recipe makes the most fabulous sausage roll. Mikey says they are the best sausage rolls. And that man has tried so many sausage rolls in his lifetime that I shall take that compliment and wear it proudly.
The filling is so full of flavour and it is wrapped in delicious golden puff pastry. The addition of bacon for the filling is really important. As is using premium quality pork mince. No cutting corners here. And you might just find me rocking in a corner if I am asked if using that store-bought sausage roll mix is okay. It’s just not (sorry not sorry).
These sausage rolls are a family favourite. I like to also make a vegetarian version for the two true vegetarians in our house and they absolutely love it. I am happy to share this recipe with you also in case your family has a mix of dietary restrictions also. Please click here to find the vegetarian-friendly sausage roll recipe.
These are here for you to enjoy for upcoming game day and as a delicious sausage roll treat all year round.
I hope you really enjoy this recipe as much as we do.
The best Sausage rolls
- Frying pan
- 3 sheets frozen puff pastry (I prefer butter puff pastry)
- 2 tablespoons extra virgin olive oil
- 1 medium sized brown onion finely diced
- 1 carrot peeled and very finely diced
- 1 celery stick very finely diced
- 2 cloves of garlic crushed & finely minced
- 1 teaspoon of ground fennel
- 200 g free-range bacon finely diced
- 500 g premium free-range pork mince
- A few sprigs of parsley leaves only, roughly chopped
- 100 g cheddar cheese grated
- 40 g panko bread crumbs
- 40 ml tomato sauce (2 tablespoons)
- 2 eggs
- sea salt
- freshly cracked black pepper
- nigella seeds to sprinkle (or substitute for sesame seeds)
- Tomato relish (or sauce) to serve
- Place a frying pan over medium-low heat.
- Add the olive oil. Gently sautee the onion, carrot and celery until soft & aromatic (approximately 5 minutes), stirring often. Add the garlic and saute for 30 seconds. Add the ground fennel and also the diced bacon. Cook, stirring regularly for 3 minutes. The bacon will soften and release flavour into the pan. You don't want the bacon to brown.
- Remove the pan from the heat and allow the ingredients to cool for 10-15 minutes.
- Meanwhile, lay the pastry sheets out on your benchtop to defrost.
- In a large bowl, add the pork mince plus all of the cooled ingredients from the pan. Be sure to scrape the pan well to get all the lovely base pan flavours in the bowl. Add the parsley, cheese, panko bread crumbs, tomato sauce & just 1 of the eggs (reserve the other for glazing). Season well with sea salt & freshly cracked black pepper.
- Cut each pastry sheet in half to leave you with six rectangular strips of pastry. Divide the filling evenly between the sheets and press the meat into a snake-like shape.
- Crack the remaining egg into a small bowl and gently whisk. Paint the exposed pastry lightly with the egg mixture. Gently fold the pastry over the mince to create a sausage roll, pressing the edges firmly with the back of a fork where the pastry meets to make sure it is tightly sealed.
- Brush the top of the sausage roll with the remaining egg wash.
- If you have the time, place the uncooked sausage rolls in the fridge for 30 minutes. This makes them much easier to cut.
- Cut each log into five pieces.
- Place on baking trays, lined with baking paper. Cook in a preheated oven for 30 minutes or until golden and cooked through.
- Serve with tomato relish or tomato sauce.