Flavorful Homemade Pork Sausage Rolls

There’s something so comforting about a warm, flaky sausage roll fresh from the oven. Growing up, these were always a hit at family gatherings, and now they’re one of my go-to recipes when I’m hosting friends. I love how simple they are to put together, yet they never fail to make people smile when I bring them out on a serving plate.

These pork sausage rolls are perfect for those times when you need something that’s both filling and crowd-pleasing. I often make a big batch on Sunday afternoon while my kids are doing homework, and they always drift into the kitchen when the savory smell starts wafting through the house. The best part? You can make them ahead and either freeze them for later or reheat them when you’re ready to serve.

Maybe it’s the buttery pastry or the perfectly seasoned meat inside, but there’s just something about sausage rolls that brings people together. Whether you’re serving them as party snacks or having them for dinner with a side salad, they’re always a welcome sight on the table.

What Kind of Ground Pork Should I Use?

For the best sausage rolls, you’ll want to use regular ground pork rather than the lean variety – aim for about 20-30% fat content. This higher fat percentage is crucial because it keeps your sausage rolls juicy and adds tons of flavor during baking. If you can, ask your butcher to freshly grind some pork shoulder (also called pork butt), as this cut has the ideal fat-to-meat ratio for sausage rolls. Just make sure to avoid extra-lean ground pork, which can make your rolls dry and less flavorful. If the meat looks too pink and lean at the store, that’s a sign it might not be the best choice for this recipe.

Options for Substitutions

Let’s talk about what you can swap in this classic sausage roll recipe:

• Pork mince: While pork mince gives the best flavor, you can use a mix of pork and beef mince (50/50), or even chicken mince for a lighter version. Just make sure whatever meat you use isn’t too lean, as the fat helps keep the filling moist.
• Bacon: If you don’t have bacon, you can replace it with finely chopped pancetta. If skipping both, add an extra 2 tablespoons of olive oil to maintain moisture.
• Panko breadcrumbs: Regular breadcrumbs work fine here, or you can blitz some day-old bread in a food processor. For a gluten-free option, use gluten-free breadcrumbs or crushed rice crackers.
• Fennel seeds: These add a nice flavor but are totally optional. You could use caraway seeds or even dried herbs like thyme or sage if you prefer.
• Puff pastry: This is pretty essential for traditional sausage rolls, but in a pinch, you can use shortcrust pastry. The texture will be different but still tasty.
• Egg wash: If you’re out of eggs for the wash, you can brush the pastry with milk or cream instead. The shine won’t be quite as golden, but it’ll still work to seal the pastry.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sausage rolls is using lean pork mince, which will result in dry, crumbly filling – always opt for regular ground pork with around 20% fat content for juicy, flavorful results. A common error is skipping the step of cooling your cooked onion mixture before combining it with the raw meat, which can partially cook the pork and lead to an uneven texture. When working with puff pastry, make sure it’s cold but pliable – if it gets too warm, the layers will stick together and won’t puff up properly during baking. For the best outcome, avoid overstuffing your rolls (leave about an inch of pastry for sealing), and always remember to cut small slits in the top to let steam escape during baking, preventing the filling from bursting out the sides.

What to Serve With Sausage Rolls?

These savory sausage rolls are perfect for serving alongside some simple sides that won’t overshadow their meaty goodness. A fresh green salad with a light vinaigrette makes a nice contrast to the rich, buttery pastry. For a more substantial meal, try serving them with some roasted vegetables or a bowl of crispy chips (fries). I always put out a few dipping sauces – besides the classic ketchup, try HP sauce, mustard, or even a honey-mustard mayo for something different. If you’re serving these at a party, they pair really well with other finger foods like veggie sticks and cheese cubes.

Storage Instructions

Keep Fresh: Once baked, let your sausage rolls cool completely, then place them in an airtight container. They’ll stay good in the fridge for up to 3 days. I like to line the container with paper towels to keep them from getting soggy – it really helps maintain that nice crispy pastry!

Freeze: These sausage rolls are perfect for freezing! You can freeze them either before or after baking. For unbaked rolls, freeze them on a tray until solid, then transfer to a freezer bag – they’ll keep for up to 3 months. Already baked ones can go straight into freezer bags and will last about 2 months.

Warm Up: To enjoy your sausage rolls again, pop them in a preheated oven at 350°F (180°C) for about 10-15 minutes if they’re from the fridge, or 20-25 minutes from frozen. They’ll come out hot and crispy, just like fresh-baked! If you’re in a hurry, you can microwave them, but the pastry won’t be as crispy.

Preparation Time	30-60 minutes
Cooking Time	30-35 minutes
Total Time	60-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 80-90 g
• Fat: 90-100 g
• Carbohydrates: 70-80 g

Ingredients

• 1/2 tbsp olive oil
• 2 minced garlic cloves
• 1 small brown onion, finely diced
• 1 stalk celery, finely chopped
• 5 oz bacon, finely chopped (preferably fatty, streaky type)
• 2 tsp fennel seeds, toasted if desired
• 1 lb ground pork (do not use lean)
• 3/4 cup panko-style breadcrumbs
• 1 egg
• 1/2 tsp salt
• Freshly ground black pepper, to taste
• 2 1/2 sheets puff pastry, cut in half
• 1 egg, beaten lightly
• Tomato ketchup or tomato sauce, for serving

Step 1: Prepare and Sauté the Aromatics and Bacon

• 1/2 tbsp olive oil
• 2 minced garlic cloves
• 1 small brown onion, finely diced
• 1 stalk celery, finely chopped
• 5 oz bacon, finely chopped (preferably fatty, streaky type)

Heat the olive oil in a non-stick fry pan over medium-high heat.

Add the minced garlic, finely diced onion, and finely chopped celery, sautéing for about 2 minutes until softened.

Stir in the finely chopped bacon and cook for another 2 minutes—just until the fat renders but before the bacon turns golden.

Transfer the mixture to a bowl and let it cool for 10 minutes.

I find cooling the mixture important so the egg doesn’t scramble when you add it in the next step.

Step 2: Mix the Sausage Roll Filling

• sautéed garlic, onion, celery, and bacon from Step 1
• 2 tsp fennel seeds, toasted if desired
• 1 lb ground pork (do not use lean)
• 3/4 cup panko-style breadcrumbs
• 1 egg
• 1/2 tsp salt
• freshly ground black pepper, to taste

Once the sautéed mixture has cooled, add the toasted (if desired) fennel seeds, ground pork, panko-style breadcrumbs, egg, salt, and a few good cracks of freshly ground black pepper.

Using your hands, mix everything together thoroughly to ensure the ingredients are evenly combined and the filling is cohesive.

Step 3: Assemble and Roll the Sausage Pastries

• 2 1/2 sheets puff pastry, cut in half
• sausage roll filling from Step 2
• 1 egg, beaten lightly

Lay out each piece of puff pastry with the long edge closest to you.

Lightly brush one long edge of each sheet with the beaten egg.

Divide the sausage filling into five equal portions and shape each into a long, tight log down the center of each pastry rectangle, ensuring there are no gaps.

Roll up the pastry to enclose the filling, sealing the seam with more beaten egg so it sticks, and finish with the seam side down.

For best results, you can refrigerate the rolled logs for one hour—this makes the sausage rolls much easier and neater to cut.

Step 4: Cut, Glaze, and Bake the Sausage Rolls

• assembled sausage pastry logs from Step 3
• 1 egg, beaten lightly

Preheat your oven to 350°F (180°C).

Cut each log into four equal pieces for mini rolls, or in half for full-sized rolls, according to your preference.

Place the cut rolls seam-side down on two baking trays lined with parchment paper or lightly sprayed with oil.

Brush the tops with more beaten egg for a glossy finish.

Bake for 30–35 minutes, swapping the trays between shelves at the 20-minute mark, until the pastry is deeply golden and crisp.

Note: The filling may remain pink from the bacon, but it should be cooked through by texture.

Step 5: Cool and Serve

• tomato ketchup or tomato sauce, for serving

Remove the sausage rolls from the oven and let them cool slightly on their trays.

Serve warm or hot, accompanied by tomato ketchup or tomato sauce.

For a little extra zing, I sometimes serve these with a spicy homemade tomato chutney on the side.