Sausage rolls (makes up to 19)

August 19, 2017



Homemade sausages were something we always looked forward to during the festive months in our family home.  The meat was brought fresh from our Italian butcher, and then we would spend the evening giggling round the table whilst we attempted to skill the skins. On occasions we would hang the sausages in our utility room for a few months to dry out for our very own salami.  These days though, we generally let the butcher know what we want and he makes us up a batch.  I’ve tweaked this recipe from the original one we used and rather than skins, I place the sausage meat into some puff pastry for some tasty sausage rolls. 



  • 250g smoked bacon (optional)

  • 300g pork belly (minced)

  • 500g pork shoulder (minced)

  • 1 x red onion

  • 2 x garlic cloves

  • 12 x fresh sage leaves (or 1 tbsp. of fennel seeds for traditional Sicilian flavour)

  • Sprig of fresh thyme

  • Black pepper and salt to season

  • 2 x 320g Puff Pastry sheets

  • 1 x egg white

  • Sesame seeds (optional)



  1. Mix the minced pork, bacon, garlic, onion, herbs, seasoning in a bowl and combine well,

  2. Cover the bowl with Clingfilm and place into the fridge for 24 hours to allow all the herbs to flavour the meat,

  3. Remove the meat and puff pastry from the fridge and allow to reach room temperature (around an hour),

  4. Roll the puff pastry onto a floured surface and make sure both sides has a very fine dust of flour so it’s not too sticky,

  5. Give the sausage meat a mix and then take 1 handful of the mix and place onto one side of the pastry sheet making sure you have around 1.5 inches of space between the edge of the sheet and the meat.  Repeat twice more so you have a long sausage shape down the pastry sheet,

  6. Repeat this process on the other side of the puff pastry sheet,

  7. Brush the egg whites on all the edges of the puff pastry (length and width of areas with no meat),

  8. Gentle take the edge of the 1.5inches of the puff pastry and roll over the meat and cover,

  9. Gently push down the sides so that the meat is enclosed and secure,

  10. Repeat the process on the other side,

  11. With a knife, cut down the middle between the two sides you have now secure the meat to reveal two long sausage rolls,

  12. Preheat the oven to 200 / Gas mark 6,

  13. Cut the ends of the sausage roll so its nice and neat,

  14. Now cut your sausage roll portions.  You should be able to get 4 to 5 portions from each roll,

  15. Place each individual portion of the sausage roll onto a baking sheet, brush with egg white and sprinkle sesame seeds (optional) and allow to rest whilst you continue the process with the rest of the meat,

  16. Should you have remaining meat, place into the freezer for another time,

  17. Place into the middle shelf of the oven for 25 minutes until golden brown,

  18. Serve with wholegrain mustard, onion chutney and good quality ketchup,

  19. These are great hot or cold (once cooked).

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