Sausage rolls are simply delicious. The British were really on to something when they created them. Juicy sausage wrapped in flaky, buttery puff pastry is a perfect snack, either hot or cold.
Apparently sausage rolls are a strictly UK sort of thing. Canadians eat a lot of them too, which explains why I grew up eating them. My mom would often pack us store-bought sausage rolls for lunch when she was feeling lazy. I didn’t complain though, because sausage rolls were a treat different from the usual fried rice or noodle dish that she packed. Fried rice and noodles are great when they’re fresh, not so great when they’re cold and greasy. Sausage rolls on the other hand taste great whether they’re hot or cold, making them the ideal lunch and party appetizer.
Sausage rolls are super easy to make with store bought puff pastry. You could make your own puff if you’re so inclined, but if you’re in a bit of a hurry or feeling lazy, store bought is just as good. Puff pastry making is an art and it’s one that I haven’t quite mastered yet so I’m happy using the frozen stuff.
You can pretty much put any flavour combination in your sausage rolls. I’m really feeling fennel and pork sausage lately so that’s what I made. The slightly liquorice taste of fennel seeds really compliments pork’s natural sweetness. I’ve made lots of sausage rolls before, but I think I’m going to have to say this is the best sausage roll recipe ever! It was the first thing we polished off in our afternoon beer extravaganza.
I am porky, I am rolled: I AM FENNEL PORK SAUSAGE ROLL!
Fennel Pork Sausage Roll Recipe
yield: 18 mini sausage rolls
- 1/2 pound lean ground pork
- 1 tablespoon roughly chopped Italian parsley
- 1.5 tablespoons panko or breadcrumbs
- 1 egg
- 1 teaspoon fennel seeds, crushed in motar and pestle
- 1/4 onion, finely diced
- splash of olive oil
- 2 tablespoons mustard
- salt and pepper
- 10 x 10 inch sheet of frozen puff pastry, thawed
Heat the oven to 350°F.
In a small sauce pan, heat up the olive oil over moderate heat. Add the onions and fennel seeds and cook until the onions are translucent and slightly brown, about 6-8 minutes. Remove the onions and fennel seeds from the pan, set aside to cool.
Crack the egg in a small dish and gently whisk.
In a mixing bowl, combine the ground pork, Italian parsley, breadcrumbs, salt, pepper, and the cooled onions and fennel seeds. Add half the egg and mix well. Reserve the other half of the egg for an egg wash.
Cut the 10 x 10 sheet of puff pastry in two and brush the mustard in a line down the middle. Divide the pork in two and arrange on top of the mustard. Fold the top half of the sheet down over the meat. Brush the bottom part of the sheet with the egg wash and roll the puff pastry and meat so that the seam is facing down. Repeat with the other sheet. Cut each roll in 8 even pieces. Arrange on a parchment paper lined baking sheet and bake for 35 minutes. Your rolls should be golden brown and puffed. remove and cool for 15 minutes. Enjoy hot or cold.
21 Comments
Gio of The Hungry Giant says:
February 16, 2012 at 1:30 am
Wow, these look really good! We don’t have frozen puff pastry here, so I think I have to master making my own puff pastry before I attempt this. But this is so tempting! :D
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myfudo says:
February 16, 2012 at 4:12 am
Flaky, butter-flavored crust is always a treat for me. These rolls are great for to-go lunches. Easy and never messy. Thanks for sharing!
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Denise says:
February 16, 2012 at 10:08 am
You make some gorgeous pictures! The strange thing is that I’m not a big fan of sausage rolls, but seeing these pictures just make me drool!
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Simply Tia says:
February 16, 2012 at 12:43 pm
I love the simplicity of this recipe! I think it would be super delicious. Your photos are very beautiful!
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Rosa says:
February 16, 2012 at 1:18 pm
I LOVE your blog! I’m hooked with just two posts. :-)
I’m wondering who’s the girl behind the blog? Would you add an About page with a little info of yourself?
I also grew up in Canada and my mom would also buy the ready made sausage rolls when she didn’t feel like spending a lot of time in the kitchen. I will give this recipe a try.
I’m looking forward to the other posts. :-)
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Jessica says:
February 17, 2012 at 5:55 am
Sausage rolls are one of the UK’s greatest gifts to the world. There is nothing better than a platter of warm sausage rolls late on a New Years Eve — oh, heaven.
I’ve been wanting to make them and haven’t gone and done it — thanks so much for the inspiration and recipe!
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Nicky says:
February 18, 2012 at 4:06 am
Made these today and they are delicious! Doubled up the recipe so that we have some for lunch during the week at work. Thank you very much. From the Australian Outback
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Kevin says:
February 19, 2012 at 8:16 pm
Mmmm…tasty. Just finished making them. Good thing I doubled it as my wife and I almost ate the first batch already. This recipe lends itself well to such a wide variety of modifications that one can try a lot of different spices, mustards, etc.
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Sneh | Cook Republic says:
February 20, 2012 at 10:39 pm
Ooooh, love the little golden rolls. What an awesome recipe!!
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Rosa says:
February 22, 2012 at 9:03 am
I made these for dinner the other night and it got rave reviews from my picky husband and small boys. Will definitely make again. Thanks for sharing!
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Daniel P says:
March 31, 2013 at 9:06 am
I love that when I search for different recipes – your blog keeps coming up. We have similar food tastes.
Making a double batch of these now. Thank you!
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Annie says:
April 25, 2013 at 9:02 am
Ok, so I am borrowing your afternoon beer idea and was going to make this recipe. My plan was to cook the sausage a day ahead and put in the fridge. Then assemble and bake on party day. Is that ok? Any suggestions for making this recipe ahead of time? -Thanks!
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Kate says:
September 18, 2014 at 4:12 pm
Hi. Is the mustard powder or mustard sauce? Thanks
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steph says:
September 19, 2014 at 12:24 am
Sauce!
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Leah says:
November 9, 2018 at 8:16 am
Thank you for the recipe! I made these for an office potluck. Now I am not allowed to bring anything else for future potlucks. These were a hit.
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