There are only three things you need to make these sausage rolls: puff pastry sheets, sausages, and a jam or jelly spread that can be sweet or savory.
The best part about this homemade sausage rolls recipe is the versatility. You can easily change the flavors to suit your tastes, and you can make them ahead of time and freeze them for later.
These are perfect for holiday entertaining, as an appetizer, or as a brunch or lunch snack!
I LOVE homemade sausage rolls. Especially, pork sausage rolls, as I grew up eating these in New Zealand and Australia. There’s a place for traditional British sausage rolls, but I wanted a sausage roll recipe that was easy to make and didn’t take long. And that’s exactly what these are!.
I’ve already shared a recipe for gourmet pork sausage rolls with caramelized apples and fennel, which are much better than regular sausage rolls. But this easy version ain’t no slouch either!.
This homemade sausage roll recipe only needs three ingredients and is loved by both kids and adults. It’s also one of the most popular snacks and easy appetizers to bring to parties and potlucks.
Sausage rolls are a beloved snack in many parts of the world especially in the UK Australia, and New Zealand. Their popularity stems from the irresistible combination of savory sausage wrapped up in flaky, buttery puff pastry. But what exactly is in that sausage meat filling? Read on for a deep dive into the ingredients that make up this tasty treat.
The Base – Pork Mince
Sausage roll filling starts with a base of pork mince also called ground pork. Using high-quality pork is key as it provides moisture and fat to keep the interior juicy and flavorful. The best cuts to use are fatty ones like shoulder or belly. Lean mince like loin is not ideal, as it can dry out during cooking. Most recipes call for a roughly 80/20 ratio of meat to fat.
Pork is the traditional choice, but you could also use other ground meats like chicken, turkey, or beef. However, pork remains the most popular because of its relative fat content and mix of textures from the fine mince.
Savory Seasonings
The pork mince forms the bulk of the filling, but sausage rolls need more than just plain ground meat. The seasonings are what give that signature sausage flavor.
Common ingredients include:
- Sea salt and black pepper – Fundamental for enhancing overall flavor
- Herbs – Sage, thyme, rosemary infuse meaty depth
- Spices – Nutmeg, cumin, fennel seeds provide warmth and complexity
- Garlic – Essential aromatic that brings huge flavor
- Onion – Another aromatic that adds sweetness when cooked
Some recipes also incorporate mustard, paprika, or red wine for even bolder seasoning. Getting the blend right is important so the seasoning sings but doesn’t overpower the pork.
Binder and Texture
In addition to the pork and seasonings, sausage roll filling needs a binder and texture ingredient. This helps hold everything together and prevents dryness.
The most popular options are:
- Breadcrumbs – Soaks up meat juices to keep the filling moist. Panko breadcrumbs are especially nice for their crunch.
- Eggs – Binds and adds richness. The proteins coagulate during cooking to help firm up the filling.
- Rusk – Dried bread that absorbs moisture. Adds substance and prevents the meat from compacting.
Oats, rice, or mashed potatoes also work well. Incorporating 10-20% binder is ideal for the right meaty yet cohesive texture.
The Secret Ingredients
Now we get into the special elements that take sausage rolls from good to exceptional:
Onions and Celery
Many recipes call for sautéing minced onion, celery, and garlic before mixing into the pork. Cooked down, they add sweetness and moisture. Raw onion can overpower.
Bacon
Finely chopped bacon blended into the filling adds a smoky, salty punch. It also introduces fat so the sausage stays tender. Even just a small amount makes a big difference.
Fennel Seeds
The licorice notes of fennel pair perfectly with pork. Toasting the seeds intensifies the flavor. They give sausage rolls more depth and sophistication.
Fresh Herbs
Chopped parsley, chives, or other fresh herbs right before baking contributes brightness and freshness. This works well in tandem with cooked down aromatics.
The Wrap – Puff Pastry
Now that we’ve covered the meat filling, let’s discuss the exterior – puff pastry. This flaky, multilayered dough provides the ideal contrasting texture to the juicy sausage interior.
Puff pastry starts by sandwiching a slab of butter between layers of dough. It’s then repeatedly folded and rolled out to create hundreds of ultra-thin layers. During baking, water in the butter creates steam that puffs the pastry up into delicate, crispy flakes.
Using store-bought puff pastry saves tons of time and effort. Thaw it properly so the layers don’t stick together before wrapping the sausage meat inside.
Bringing It All Together
We’ve broken down the components that comprise sausage roll filling and exactly what each one contributes. When combined skillfully, these ingredients meld into a heavenly meaty, savory, buttery bite.
From the juicy pork base to herbs, spices, and secret flavor boosters like bacon and fennel, now you know what makes sausage rolls so addictively delicious. Understanding the fundamentals allows you to adjust and customize to create your perfect version.
The next time you sink your teeth into the sublime contrast of flaky pastry and rich, seasoned meat, you can appreciate the care that goes into crafting this superlative snack. So grab yourself a sausage roll, and savor every morsel of that carefully composed medley of textures and flavors!
k
Why I love this recipe
- These easy sausage rolls are just that. Easy. Almost too easy. There are only three things you need, and they’re easy to put together.
- You can make a batch (or two or three) of these puff pastry sausage rolls and freeze them for when you have unexpected guests and need a quick snack or appetizer!
- Incredible versatility. With the sausage mix and fruit spread, you can change the flavors in a lot of different ways. And more ways to make it taste better by adding more herbs, spices, etc. I give more tips and options below.
- If I may choose, these are the best holiday appetizer I can visualize. A lot of different ways to make them, and they taste great in small amounts. It’s one of our favorite side dish recipes too.
- Puff pastry—Any puff pastry from the store will do. Most of the time, puff pastry in North America is sold in 9-by-9-inch sheets. You can also use puff pastry dough and roll it out to the size you want. The puff pastry thickness should be about 1/4 inch.
- It’s best to use a good savory pork sausage for these because of the way it feels. Also, use sausages that have been flavored and spiced to make your sausage rolls taste even better!
- Fruit spread or relish—I like a fruit relish with spices, like this mango relish, this strawberry relish, or this peach relish. This gives the sausage roll a little more heat and sweetness. But you could also use fruit jam or fruit jelly. Your sausage rolls will taste better if you use fruit relish that you like.
Use store-bought puff pastry
This is a no-brainer. While homemade puff pastry is much superior in taste, store-bought puff pastry is a worthy time saver. If you want to make it at home and are up for a challenge, I have a really tasty, quick, and easy recipe for rough puff pastry that will work GREAT with this sausage roll recipe!
I’m not talking about processed sausages (like hot dogs) here. I’m talking the real deal, beautifully seasoned ground meat that comes in casings (fresh sausages). You can use your favorite flavor – pork sausages, chicken sausages, lamb sausages, or beef sausages. As long as they are not pre-cooked sausages, they will work for this recipe.
But keep in mind that if the sausages are crumbly when they’re cooked normally (which can happen with low-fat sausages), they will also be crumbly inside the sausage roll. Another reason why pork sausages work so well in this recipe is that they usually stay together well after being cooked.
If you do use pre-cooked sausages, these will be called pigs in a blanket in the US. In the UK however, a pig in a blanket is sausage wrapped in bacon. In North America, the main difference between pigs in a blanket and sausage rolls is the type of sausage you use. Pre-cooked hot dogs for pigs in a blanket, and unprocessed sausages or ground meat for sausage rolls.