Sausage rolls

5 from 3 votes

Sausage rolls are a British classic - comforting, packed with flavor and a great snack whether late night or as a party appetizer.

Prep Time10

Cook Time23

Total Time33

Course: Appetizer/Starter, Snack

Cuisine: British

Servings: small, approx or around 4 large

Calories: 118kcal

Author: Caroline's Cooking

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Ingredients

½ onion
3 oz smoked bacon 85g, streaky
1 tablespoon sage chopped
½ lb ground pork 225g pork mince
½ cup breadcrumbs 40g
¼ teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
1 sheet puff pastry 250g
1 egg lightly beaten - for egg wash (won't use all)

Instructions

Preheat oven to 375F/190C.
Slice the bacon and finely dice the onion. Put both in a small-medium skillet and cook over a medium heat until the onion has softened and the bacon is cooked but not crisp, a couple minutes. Add a little oil if needed but there should be enough fat from the bacon.
Add the sage and cook for another minute more then empty the pan onto a plate to allow to cool a little.
Put the ground pork, breadcrumbs, bacon-onion mixture and salt, pepper and nutmeg in a bowl and mix well. I'd recommend doing this by hand to get them well mixed.
Divide the mixture into 4 pieces and form each into a log/sausage shape - press together to avoid gaps.
If making 4 large, cut a sheet of puff pastry into 4 (like a window) and place a log on each piece of pastry so it goes the length of the longer side of the pastry, in the middle without hanging over the edges. If making smaller bites, cut the pastry in two in the longer direction and put two logs on each piece, joining them up in the middle to form a long 'sausage' the whole length.
Brush one side of the pastry with egg wash, then fold the other side over the pork filling to join with the egg-washed side. Don't stretch the pastry but have it snug against the filling without air pockets, rolling the filling if needed to have it join. Use the prongs of a fork to seal the two sides.
If making the 4 larger rolls, transfer these to a lined baking sheet then brush over the top with egg wash. If making smaller ones, I find it easier to put egg wash on first then carefully slice each roll into approx 11 slices around 1in/2.5cm thick. Carefully transfer each to a lined baking sheet with space between them. (Note it you think it's too soft to cut, you can refrigerate for a little while before you put on egg wash.)
Bake the rolls for approx 20 minutes until they are golden brown and crisp on top and the filling is cooked through. Take them off the baking sheet to drain a little before serving.

Video

Notes

(see video above)

Nutrition