Ah, homemade sausage rolls—a delight that conjures memories of family gatherings and cozy afternoons. There’s something undeniably magical about the flaky pastry embracing that savory filling, like a long-lost embrace. Picture this: the aroma wafting through your kitchen, reminiscent of a warm hug on a brisk day—irresistible, right?
Steps
- Heat olive oil in a non-stick pan over medium-high heat and sauté minced garlic, finely chopped onion, and celery for around 2 minutes. Add finely minced bacon to the pan and cook for an additional 2 minutes, taking care not to make the bacon golden. Transfer the mixture to a bowl and allow it to cool for 10 minutes.
- Once the sautéed mixture is cool, add ground pork, toasted fennel seeds if using, panko breadcrumbs, an egg, salt, and pepper to the bowl. Mix the ingredients thoroughly using your hands to ensure an even distribution of flavors.
- Lay out a rectangle of thawed puff pastry with the long edge facing you. Brush one long edge with whisked egg, and shape one-fifth of the filling into a compact log down the center of the pastry. Roll the pastry around the filling, sealing the edge with the egg wash.
- Optionally, refrigerate the rolled pastry for an hour to make cutting easier. Preheat the oven to 350°F (180°C) and cut each pastry log into four equal parts, or two for larger sausage rolls. Brush the tops with egg wash.
- Place the sausage rolls on baking trays lined with baking paper, or spray with oil to prevent sticking. Bake in the oven for 30-35 minutes, swapping the tray positions after 20 minutes, until the pastry is a deep golden brown.
- Once baked, allow the sausage rolls to cool slightly on the trays. Serve hot or warm with tomato sauce or ketchup for dipping. Enjoy these delicious treats as a party appetizer or snack!
Ingredients
- 1/2 tablespoon olive oil
- 2 cloves of garlic, minced
- 1 small brown onion, finely chopped
- 1 celery stalk, finely chopped
- 5 oz (150g) bacon, finely minced (preferably streaky and fatty)
- 2 teaspoons fennel seeds, toasted (optional)
- 1 lb (500g) pork mince (ground pork, not lean)
- 3/4 cup (40g) panko breadcrumbs
- 1 egg
- 1/2 teaspoon salt
- Black pepper to taste
- 2 1/2 sheets of puff pastry, thawed and each cut in half
- 1 egg, lightly whisked for brushing
- Tomato sauce or ketchup for serving
Nutritional Values
Calories: 4720cal | Carbohydrates: 534g | Protein: 98g | Fat: 248g | Saturated Fat: 62g | Cholesterol: 320mg | Sodium: 6000mg | Potassium: 1460mg | Fiber: 16g | Sugar: 10g | Vitamin C: 16mg | Calcium: 200mg | Iron: 14mg
FAQ
- What makes these sausage rolls different from others?
- These sausage rolls use pure pork mince instead of store-bought sausage meat, ensuring a richer taste. The addition of sautéed garlic, onion, celery, and bacon enhances the flavor and moisture of the filling, setting them apart from standard recipes.
- Can I skip the fennel seeds in the recipe?
- Yes, you can skip the fennel seeds if you’re not a fan. However, they add a subtle flavor that pairs well with pork. If you’re unsure, try using just half a teaspoon for a mild hint of fennel.
- Why is bacon included in the filling?
- Bacon adds a salty and juicy element to the filling, making the sausage rolls tastier. It complements the pork mince and contributes to the overall flavor and moisture.
- Is it possible to prepare the sausage rolls in advance?
- Absolutely! You can assemble and cut the sausage rolls, then freeze them unbaked. When ready to serve, simply bake them directly from the freezer for about 40 minutes.
- Why does the filling appear pink after cooking?
- The pink hue is due to the bacon. As long as the pastry is a deep golden brown and the texture of the meat has changed, the rolls are fully cooked.
Tips
- Sauté the Aromatics: For a flavorful filling, sauté garlic, onion, and celery until they become sweet. This adds depth to the sausage rolls, unlike simply mixing raw onion into the meat.
- Incorporate Bacon Carefully: Finely chop and mix bacon into the pork mince for added juiciness and flavor. Don’t overcook the bacon; it should remain juicy and not turn golden.
- Use Panko Breadcrumbs: Opt for panko breadcrumbs instead of regular ones. They make the filling lighter and more moist, avoiding a dense texture.
- Consider Fennel Sparingly: Fennel seeds can add an aromatic touch to the rolls. If unsure about the flavor, start with a small amount or omit entirely based on your preference.
Equipment
- Non-stick Fry Pan – Essential for sautéing the garlic, onion, celery, and bacon.
- Baking Trays – Needed for placing the sausage rolls in the oven for baking.
- Baking Paper (Parchment Paper) – Used to line the baking trays to prevent sticking.
- Pastry Brush – Useful for brushing egg along the pastry edges to seal and glaze the rolls.
- Fennel Seeds (if not a common pantry item) – Although not equipment, these are a specific ingredient that might need to be purchased.
