Homemade Sausage Rolls with pork, bacon, parsley and crispy, flaky pastry…. what could be better?

Sausage Rolls

These homemade sausage rolls are really easy and this recipe makes heaps, so perfect for freezing half and having really filling, after school snacks or weekend lunches, on hand whenever needed.

These are best if you freeze before cooking and then defrost and cook when needed. I got the inspiration for this recipe from both Maggie Beer’s Sausage Rolls and Recipetin’s Sausage Rolls. Both I have made and loved, so thought I would try combining the two.

There are only a few steps in this recipe and can be done in stages if you have a busy day on.

Step 1

Pan fry the onion, garlic, onion and bacon.

Step 2

Combine the mince, breadcrumbs, egg and parsley in a bowl, then add the cooled bacon mixture.

Step 3

Roll in pastry, brush with egg and bake.

These match perfectly with Crunch Preserves Low Sugar Tomato Sauce, all natural with no added nasties and your kids won’t tell the difference!

Sausage Rolls

Author: kidseatbyshanai@hotmail.com

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Ingredients

Scale

500g pork mince
50g Panko breadcrumbs
3 tablespoons chopped parsley
salt & pepper
2 eggs
2 cloves garlic, finely diced
1/2 onion, finely diced
150g / 2 rashers bacon
5 sheets puff pastry

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Instructions

Pre heat oven to 180°C.

In a large bowl place the mince, breadcrumbs, parsley, salt, pepper and one of the eggs.

Heat oil in a fry pan over medium high heat. Sauté the garlic and onion for 2 minutes, then add bacon. Cook for a further 2 minutes then allow to cool slightly. Once cooled, add to remaining ingredients in bowl and combine well with your hands.

Lightly whisk the other egg in a small bowl. Lay out a sheet of pastry and brush the egg along the far end. Divide the mixture into 5, then roll into a sausage shape and place on top of pastry, close to you but not right to the edge. Roll up into a tube encasing the mixture tightly and seal on the edge with the egg wash. Repeat with all 5 sheets of pastry.

Place into the freezer for 10 minutes to firm up, then cut into 4 even pieces.

Place onto a lined baking tray, brush each sausage roll with egg was and bake for 25-30 minutes until golden and crispy.