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Juicy sausage mixture wrapped in golden flaky pastry, otherwise known as ‘sausage rolls’ are a classic Australian snack. Even though they technically originate in the UK, these tasty morsels are an Aussie icon for sure. Making them at home is simple and fun. Flavoured with bacon, garlic, sage and fennel, homemade pork sausage rolls are the perfect party, finger-food to feed a crowd, quick lunch, or tasty snack on the go. No matter what the occasion, best homemade pork sausage rolls are sure to be a hit with family and friends.
The best homemade pork sausage rolls use real pork mince instead of pre-made sausage mix that you buy in a tube. Grinding fresh pork and making your own sausage meat has numerous benefits that make it worth your effort. Store-bought sausage meat is filled with questionable ingredients, but when you grind your own, you say what goes into it. You can control the quality of the meat, the ratio of fat and the coarseness of the grind, ensuring a delicious and healthier sausage roll.
Warning. One batch won’t last long. If you are going to the effort of grinding meat, why not make a double (or triple) batch and store in the freezer to have sausage rolls, ready to grab and cook, whenever you’re feeling like a quick meal or finger food to serve guests.
You can freeze them either cooked or uncooked, but our recommendation would be to freeze them uncooked without the egg wash. (It is perfectly safe to thaw then refreeze puff pastry). Place the assembled sausage rolls in an airtight container with baking paper between each layer so that you can grab, one at a time, without having to defrost the whole container.
To reheat from frozen, you can either allow them to fully thaw before cooking or put them straight on a tray in the oven and cook them for a little longer to make sure the middle is fully cooked and heated through. Be sure to brush with egg wash just before baking.
Precooked and cold sausage rolls will lose their flakiness in the fridge. Reheating cooked sausage rolls in the oven will return the flake to the pastry.
Makes: 12 large or 24 small
2 heaped teaspoons fennel seeds (toasted)
1 tablespoon olive oil
3 cloves of garlic crushed
1 onion finely chopped
1 full celery stalk finely chopped
¾ cup breadcrumbs
500g ground pork *
1 egg
1 tablespoon barbecue sauce
1 teaspoon dried sage (1 tablespoon finely chopped fresh)
½ teaspoon salt
Generous grind black pepper
Puff pastry - 3 sheets (we used store-bought frozen butter puff pastry)
Egg whisked for brushing.
Sesame or poppy seeds to garnish (optional)
* Ground pork is the base for these sausage rolls, but you could use chicken, turkey, beef, or a combination, if you prefer.
1. Preheat oven to 350F/180C.
2. Heat a small fry pan over medium heat. Add the fennel seeds and toss with a wooden spoon for 1 - 2 minutes, until fragrant. Set the seeds aside in a bowl to cool.
3. Add the oil to the pan. When hot sauté the onion and celery together for approx. 2 minutes. Add the garlic and bacon and sauté for a further 2 minutes until juicy but not browned. Set the pan aside to cool for 10 minutes.
4. Add the barbecue sauce, sage, fennel seeds, salt, and pepper to the onion mixture and mix well.
5. Pour the mixture into a large bowl. Add the freshly ground pork, breadcrumbs, and egg and mix thoroughly. The best way to evenly mix sausage meat is to use your hands.
6. Slice the pastry in half so that you have equal size rectangles on the bench.
7. Place equal portions of the mince down the middle of each. Ensure the meat is compact, packed right to the ends and without gaps.
8. Fold one side of the pastry over the mince. Brush the top and open side with egg wash then fold the other side over to seal the parcel.
9. Cut to size. Slice them in two for meal size or into 4 pieces for appetisers.
10. Transfer the sausage rolls to storage containers for freezing or place on a tray lined with baking paper, leaving space in between for them to puff up in the oven.
11. Brush with egg wash, then sprinkle with sesame or poppy seeds (or a combination).
12. Bake for around 30-35 minutes or until the pastry is flaky and golden brown. Note, when cooked, the inside will look a little pink because of the chopped bacon.
13. Serve hot with your favourite sauce for dipping.
