The best Sausage rolls

These truly are the very best sausage rolls.

They are full of flavour and remain wonderfully moist.

The addition of the bacon is really important. As is using premium quality pork mince.

4.06 from 17 votes

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Course: Side Dish, Snack, Lunch

Cuisine: Australian, English

Prep Time: 30

Cook Time: 30

Servings:

Calories: 241kcal

Author: Nellie Kerrison | Relish Mama

Cost: 20

Equipment

Frying pan
Oven

Ingredients

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)

To serve

Tomato relish (or sauce) to serve

Instructions

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.

Notes

Handy hint: These freeze well (before they are cooked) and can be pulled out of the freezer at the last minute and cooked from frozen (allow an extra 20 minutes of cooking time).

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