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
Scale
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
