I absolutely love this Homemade Sausage Rolls Recipe because it takes the nostalgic comfort of a classic sausage roll to a whole new level with a simple but flavorful twist. When I first tried making these at home, I was amazed at how the crispy, flaky puff pastry pairs perfectly with the juicy, seasoned filling—it’s like a warm hug on a plate. They’re perfect for everything from a cozy family dinner to parties where people can’t stop coming back for more.
You’ll find that these sausage rolls are super versatile, too. Whether you’re whipping them up for a snack, a picnic, or even to freeze for later, this Homemade Sausage Rolls Recipe gives you a foolproof way to impress without spending hours in the kitchen. The added touch of braiding the pastry is a fun little trick I discovered that makes them look stunning without needing to be a pro baker!
Why You’ll Love This Recipe
- Deliciously Juicy Filling: The combination of pork, bacon, and fresh herbs keeps these sausage rolls moist and bursting with flavor.
- Elegant Yet Easy Braided Pastry: The clever plaiting turns a humble dish into something really special with minimal effort.
- Perfect for Any Occasion: Serve them as appetizers, snacks, or a hearty meal — they always hit the spot.
- Make-Ahead Friendly: You can prep in advance and freeze them, which makes mealtime a breeze.
Ingredients You’ll Need
These ingredients come together beautifully to create a sausage roll that’s juicy and fragrant inside with an irresistibly crisp and golden puff pastry shell. When shopping, look for quality ground pork with a bit of fat for flavor and moisture, and don’t skip the fresh sage if you can, it really brightens things up.
- Pre-rolled Puff Pastry: Using pre-rolled sheets saves time without compromising flakiness – just make sure it’s thawed properly before working with it.
- Ground Pork: I recommend non-lean pork for that juicy, rich taste; lean meat tends to dry out during baking.
- Streaky Bacon: Finely diced, it adds a smoky crunch and depth of flavor that really sets these apart from regular sausage rolls.
- Panko Breadcrumbs: These help bind the filling gently without weighing it down – trust me, it makes a difference in texture.
- Carrot: Very finely diced for subtle sweetness and moisture, which balances the savory meat.
- White Onion: Adds mild sweetness; make sure it’s finely diced to blend smoothly into the filling.
- Garlic: Minced garlic gives a punch of warmth — I like to use fresh, but garlic powder works in a pinch.
- Fresh Sage: This herb adds a lovely herby note. If fresh isn’t available, dried sage can be a stand-in at a lesser quantity.
- Whole Fennel Seeds: Lightly crushed, they add a subtle anise flavor that’s classic in many sausage recipes.
- Worcestershire Sauce: Brings an umami boost and enhances the overall depth of the filling.
- Salt & White Pepper: To season – white pepper keeps the filling smooth and speck-free.
- Eggs: One egg goes into the meat for binding, and the other is used for brushing the pastry for that beautiful golden crust.
- Sesame Seeds: Optional but recommended for a nutty crunch on top of the pastry braid.
Variations
I love to make this recipe my own depending on the season and what I have in the fridge. The beauty of homemade sausage rolls is just how easy they are to tweak – so feel free to experiment with your favorite flavors or dietary needs.
- Herb Swap: Once I swapped sage for rosemary and thyme, which gave the filling a woodsy edge my family adored.
- Spicy Kick: Adding a pinch of chili flakes or cayenne pepper is my go-to when I want to turn up the heat.
- Vegetarian Twist: Replace the meat with seasoned mashed chickpeas and finely chopped mushrooms for a hearty veggie version.
- Cheese Love: Mixing grated cheddar into the filling adds a wonderful gooey richness that’s super comforting.
How to Make Homemade Sausage Rolls Recipe
Step 1: Cook the Bacon and Veggies to Build Flavor
Start by frying the diced streaky bacon in a pan over low to medium heat until it’s nice and crisp and the fat has rendered out. This slow cooking is the secret to infusing so much flavor into your filling. Toss in the diced carrot and onion, cooking gently until everything softens and becomes golden—this adds sweetness and moisture that keeps the sausage rolls from drying out. Finish by adding minced garlic and cook for another 1-2 minutes before removing everything to cool slightly.
Step 2: Combine the Meat Mixture Gently
Once your bacon and veggie mix is cool, pop it into a large bowl with the ground pork, fennel seeds (lightly crushed to really release their aroma), fresh sage, salt, white pepper, Worcestershire sauce, panko breadcrumbs, and one egg. Here’s a tip: mix everything just until combined. Overworking the meat can make your sausage rolls tough, and that’s a mistake I used to make early on. You want the flavors spread evenly but keep the texture tender and juicy.
Step 3: Braiding the Puff Pastry
Take the first sheet of puff pastry and cut it into three even rectangles. Slice one piece out of the second sheet to make four equal rectangles total. Next, create four logs of sausage filling, one on each pastry rectangle, right in the center. Here’s the fun part: cut diagonal strips about half an inch wide on both sides of the log. Starting from the bottom, braid these strips over to cover the sausage filling completely. This technique not only looks beautiful but helps hold everything together as it bakes. If you want, you can leave each braided roll whole or slice into mini rolls — both ways are crowd-pleasers!
Step 4: Bake to Golden Perfection
Place your braided sausage rolls on a lightly oiled baking tray, brush with the beaten egg wash, then sprinkle sesame seeds on top for a lovely finish. Bake them in a preheated oven at 180°C (356°F) for around 30 minutes or until the pastry is deeply golden and the filling is piping hot inside. Be sure to keep an eye on your oven – puff pastry can go from just right to overdone in minutes! Let them rest a few minutes after baking; this helps the juices settle so you don’t lose that delicious moisture when you bite in.
Pro Tips for Making Homemade Sausage Rolls Recipe
- Don’t Overmix the Filling: Mixing just until combined keeps the texture tender and juicy, which I learned after some tough early batches.
- Low and Slow on the Bacon: Rendering the fat out slowly enhances flavor without burning, making the filling rich and savory.
- Chill Before Baking: If your sausage rolls feel too soft or the filling is loose, give them 15 minutes in the fridge to firm up before baking.
- Egg Wash Magic: Brushing with beaten egg before baking results in that irresistible, shiny, golden crust everyone loves.
How to Serve Homemade Sausage Rolls Recipe
Garnishes
I like to keep it simple with a sprinkle of toasted sesame seeds on top for a bit of crunch, but you could also add nigella seeds for a slightly different flavor. Fresh herbs like parsley or a little chopped sage as a garnish bring a pop of green and a fresh aroma, which complements the richness beautifully.
Side Dishes
My go-to sides are a crisp green salad dressed with lemon vinaigrette or some tangy pickles to cut through the richness. On colder days, a bowl of hearty vegetable soup or baked beans makes for a comforting combo alongside these homemade sausage rolls.
Creative Ways to Present
For parties, I sometimes slice the larger rolls into bite-size pieces and serve them on a wooden board with mustard dips and chutneys — it’s always a hit! Another fun twist is making mini braid rolls and stacking them in a pyramid shape for something eye-catching and easy for guests to grab.
Make Ahead and Storage
Storing Leftovers
Leftover sausage rolls keep well covered in the fridge for 2-3 days. I recommend storing them in an airtight container to preserve their crispness as much as possible. When you want to enjoy them again, heating them in the oven instead of the microwave works wonders for that freshly baked texture.
Freezing
I often freeze unbaked sausage rolls—after braiding and arranging them on a tray, I freeze them until solid and then transfer to a freezer bag. They can be baked straight from frozen with just a slight increase in baking time, which means you’re always ready for impromptu guests or busy nights.
Reheating
When reheating, I pop leftover sausage rolls in a 180°C (350°F) oven for about 10-15 minutes to restore their crispiness, avoiding sogginess that often happens in microwaves. This little step brings back that fresh-baked magic each time.
FAQs
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Can I use store-bought sausage meat for this recipe?
Absolutely! While I prefer making the filling myself for better control over seasoning and texture, store-bought sausage meat can work fine. Just check the seasoning and adjust if needed to avoid over-salty or bland rolls.
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Why are my sausage rolls sometimes dry?
Dryness usually comes from either overmixing the meat mixture or using lean pork. Mix just until combined and choose pork with some fat content. Also, including veggies like carrot and onion keeps the filling moist during baking.
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Can I make these sausage rolls gluten-free?
To make gluten-free sausage rolls, you’ll need gluten-free puff pastry and gluten-free breadcrumbs. Many supermarkets now offer these options, and the recipe method remains the same.
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How do I prevent the pastry from getting soggy?
Ensuring you render the bacon fat properly and cook the veggies thoroughly reduces excess moisture. Also, avoid adding too much wet ingredient and bake the rolls immediately after assembling for best results.
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Can I use other meats instead of pork?
Yes! You can substitute with ground beef, lamb, or a mixture. Adjust seasonings accordingly, but keep an eye on fat content to maintain juiciness.
Final Thoughts
This Homemade Sausage Rolls Recipe has become a favorite staple in my kitchen because it’s straightforward, delicious, and always gets rave reviews from my family and friends. I love sharing this recipe because it brings together simple ingredients to create something that feels truly special—perfect for any day you want to treat yourself or impress guests without stress. Give it a try and see how easy it is to make classic sausage rolls that are bursting with flavor and flaky goodness. You might just find yourself making them on repeat!
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Homemade Sausage Rolls Recipe
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 4 large sausage rolls
- Category: Snack
- Method: Baking
- Cuisine: British
Description
These homemade sausage rolls are a delightful combination of spiced ground pork, crispy bacon, and fresh herbs wrapped in flaky puff pastry. Braided for a stunning presentation, they are perfect for entertaining or a comforting snack, offering a perfect balance of savory flavors and a golden, crispy crust.
Ingredients
Sausage Meat Mixture
- 1 lb / 500 g Ground Pork (non-lean)
- 3.5 oz / 100 g Streaky Bacon, finely diced
- 1/2 cup / 35 g Panko Breadcrumbs
- 1 medium Carrot, very finely diced
- 1 small/medium White Onion, very finely diced
- 1 clove Garlic, minced
- 1 tbsp Fresh Sage, finely diced (or 1 tsp dried sage)
- 1 tsp Whole Fennel Seeds, crushed
- 1 tsp Worcestershire Sauce
- 3/4 tsp Salt
- 1/4 tsp White Pepper
- 1 Egg (for meat mixture)
Pastry and Finish
- 1.5 sheets Pre-rolled Puff Pastry
- 1 Egg (beaten for egg wash)
- Sesame Seeds, to garnish
Instructions
- Cook bacon and vegetables: In a pan over low-medium heat, fry the diced bacon until crisp and the fat is rendered. Add finely diced carrot and onion, frying until soft and golden. Add minced garlic and cook for an additional 1-2 minutes. Remove from heat and transfer the mixture to a large bowl, allowing it to cool for 5-10 minutes.
- Mix the sausage meat: To the cooled bacon and vegetable mixture, add the ground pork, crushed fennel seeds, fresh sage, salt, white pepper, Worcestershire sauce, panko breadcrumbs, and one egg. Gently combine all ingredients, being careful not to overwork the mixture to avoid tough sausage rolls. Mix only until ingredients are evenly distributed.
- Prepare pastry: Split the first sheet of pre-rolled puff pastry into three even rectangles. Cut a slice from the second sheet to create four even-sized rectangles in total.
- Form and braid sausage rolls: Evenly divide the sausage meat mixture into four log shapes placed in the center of each pastry rectangle. At a 45-degree angle, cut even strips about 0.5 inches wide on both sides of the pastry, making sure there are an even number on each side. Starting from the bottom, braid the strips by folding each strip over the meat to cover it, covering the sausage logs completely. Optionally, slice the giant sausage rolls into mini sausage rolls, about five pieces per large roll.
- Bake: Place the braided sausage rolls on a lightly oiled baking tray. Brush the rolls with the beaten egg wash and sprinkle sesame seeds on top. Bake in a preheated oven at 180°C (356°F) for 30 minutes or until the pastry is deep golden and the filling is piping hot throughout.
Notes
- Using non-lean ground pork ensures juicy, flavorful sausage rolls.
- Crushed fennel seeds add a subtle aromatic flavor that complements the pork.
- Be careful not to overwork the meat mixture to keep the texture tender.
- Pre-rolled puff pastry saves time and ensures a flaky crust.
- Braising the bacon and vegetables before mixing enhances the flavor depth.
- You can make mini sausage rolls by slicing the large plaited sausage rolls for individual servings.
Nutrition
- Serving Size: 1 serving
- Calories: 198 kcal
- Sugar: 0.76 g
- Sodium: 195 mg
- Fat: 14 g
- Saturated Fat: 3.273 g
- Unsaturated Fat: 7.7 g
- Trans Fat: 0.031 g
- Carbohydrates: 10.59 g
- Fiber: 0.6 g
- Protein: 7.43 g
- Cholesterol: 63 mg
