Best Homemade Sausage Rolls (Print Version)
# Ingredients:
→ Filling
01 -
500 g minced pork (or substitute with minced chicken, beef, or lamb)
02 -
1 tsp freshly minced garlic
03 -
1 tbsp Worcestershire sauce
04 -
1 tbsp ketchup
05 -
¾ cup panko breadcrumbs
06 -
1 egg, whisked (reserve 1 tbsp for pastry brushing)
07 -
1 tsp sea salt flakes
08 -
1 tsp fennel seeds
→ Pastry
09 -
2 sheets frozen puff pastry, thawed
10 -
½ tsp white sesame seeds (optional)
11 -
½ tsp black sesame seeds (optional)
12 -
½ tsp sea salt flakes
13 -
1 tsp fennel seeds (optional)
14 -
Ketchup or tomato chutney, for serving
# Instructions:
01 -
Preheat the oven to 200°C (400°F) (all oven types).
02 -
In a large bowl, use your hands to combine all the filling ingredients, reserving 1 tablespoon of the whisked egg for brushing the pastry later. Divide into four portions.
03 -
Cut the thawed puff pastry sheets in half, straight down the middle, creating four halves.
04 -
Place a portion of filling in the center of each puff pastry half and shape the filling into a large sausage shape lengthways.
05 -
Roll the pastry into a long log, ensuring the seam is on the bottom. Cut each log into six equal lengths.
06 -
Place the sausage rolls seam-side down on a baking tray lined with parchment paper. Brush each roll with the reserved whisked egg and sprinkle with sesame seeds, salt, and fennel seeds if using.
07 -
Bake for 20–25 minutes or until golden. Swap the trays halfway through cooking if using more than one tray.
08 -
Serve warm with ketchup or tomato chutney.
# Notes:
01 -
Refrigerate assembled sausage rolls for up to 24 hours or freeze for up to 2 months before baking. Thaw in the fridge overnight before cooking, or add 15 extra minutes to the cooking time if baking from frozen.
02 -
Leftovers can be refrigerated for up to 3 days and reheated in the microwave or eaten cold. Note that puff pastry will soften if reheated.
03 -
To enhance moisture and flavor, add 2/3 cup (170 g) of finely grated onion, carrot, or zucchini to the filling.