Sausage Rolls

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Sausage Rolls
Sausage Rolls are crisp, flaky, and deeply snackable. This version uses pork, fennel, onion, garlic, herbs, and breadcrumbs wrapped in puff pastry and baked until golden.

Ingredients

  • 1½ pounds ground pork
  • ½ cup breadcrumbs
  • 1 small onion, grated
  • 2 cloves garlic, minced
  • 1 teaspoon fennel seeds, lightly crushed
  • 1 teaspoon dried sage
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten
  • 1 tablespoon sesame seeds, optional
  • Tomato sauce, mustard, or chutney, for serving

Instructions

  1. Make the Filling: Mix the pork, breadcrumbs, onion, garlic, fennel seeds, sage, salt, and pepper until evenly combined.

  2. Shape the Rolls: Cut each puff pastry sheet in half. Shape the filling into logs along the pastry, then roll up tightly and place seam-side down.

  3. Chill: Chill the rolls for 15-20 minutes so the pastry firms up before cutting.

  4. Cut and Brush: Cut into pieces, brush with beaten egg, and sprinkle with sesame seeds if using. Cut small slits in the tops.

  5. Bake: Bake at 400°F for 25-30 minutes, until the pastry is puffed and golden and the filling is cooked through.

  6. Serve: Serve warm with tomato sauce, mustard, or chutney.

Flaky, Savory Party Food

Good sausage rolls need a filling that is flavorful but not wet. Grating the onion keeps the filling juicy, while breadcrumbs help bind everything so the pastry stays crisp.

Fennel gives the pork a classic sausage-shop flavor. Crush the seeds lightly so their aroma spreads through the filling.

Serving Ideas

Serve as appetizers, lunchbox snacks, game-day food, or part of a brunch spread. Tomato sauce is classic, but mustard, chutney, or a spicy mayo all work well.

Variations

Use half pork and half chicken or turkey for a lighter filling. Add chopped parsley, thyme, grated apple, or a pinch of chili flakes to change the flavor.

For smaller party rolls, cut each log into bite-sized pieces before baking.

Make-Ahead Tips

Assemble the rolls and refrigerate them for a few hours before baking, or freeze them unbaked. Bake from frozen at 400°F, adding a few extra minutes as needed.