If you love making sausage rolls at home you cannot go past this recipe. Sausage rolls are easy to make and they can be enjoyed by the whole family. There are numerous recipes available. Try this recipe you won’t be disappointed.
4 sheets of ready made Puff Pastry (each sheet cut in half)
1 kg Pork mince
3 tsps. fennel seeds (toasted)
1 large Brown Onion (finely chopped)
2 Eggs (1 egg will be used as an egg wash on the pastry)
1 tsp of Tomato paste
2 tbsp. Tomato sauce (Ketchup)
2 tbsp. of Worcestershire sauce
Salt & Pepper to taste (+extra ground pepper for the pastry)
1 grated Apple (skin on)
olive oil for frying (it is fine to use a vegetable oil, sunflower or other)
Preparation time: 30 minutes (Approximately)
Cooking Time: 20 – 30 minutes (Approximately)
Makes: 32 small rolls or 16 large rolls
- Preheat your oven at 200° and allow to warm up for 15 minutes.
- Peel and finely chop the onion.
- Place the oil in a pan add the chopped onion. Gently fry the onion for about 10 minutes on medium to low heat stirring occasionally.
- Cook until it becomes translucent, remove from the heat and allow to cool for a few minutes.
- Beat 1 egg in a small bowl to use as an egg wash for the pastry.
- Place the meat in a large bowl add the egg, tomato paste, tomato sauce, Worcestershire sauce, grated apple, onion, fennel seeds, salt, pepper and mix well .
- On a large board place 1 sheet of puff pastry and cut the sheet in half.
- Place the mixture about 1/2″ from the edge of the pastry resembling a log.
- Egg wash the top part of the pastry (edge) with a pastry brush.
- Roll the sausage roll into a log and brush the top with the egg wash, add freshly ground pepper on top. Cut the roll/log into 4 pieces (or in half) and place on a baking tray.
- Place the sausage rolls in the oven and cook for approximately 15-20 minutes or until golden brown.
- Check them whilst they are baking to ensure the are cooking evenly.
- You may also need to turn the oven temperature down a little.
- When they are evenly browned and golden they are ready.
- Remember to use some baking paper on your trays this will prevent the sausage rolls sticking to the tray (it also helps when it comes to the washing up). When I make a large quantity of these, I usually have 3 or 4 trays ready to go at a time. This saves a bit of time.
- I egg wash the top of the pastry to help it stick when I roll it into the log. Then I egg wash the whole roll/log on top before cutting. This gives the pastry a lovely shine when baked.
- Sausage rolls make a great snack, appetizer, lunch or dinner.
- They are best served warm/hot.
- If you are making these for a party they can made a few days ahead and stored in an airtight container and placed in the fridge. Preheat your oven at 180° and reheat the sausage rolls they will be lovely. Keep the temperature lower as this will not dry them out. The sausage rolls will be crispy on the outside as well as moist and juicy on the inside.