Sausage rolls are simply delicious. The British were really on to something when they created them. Juicy sausage wrapped in flaky, buttery puff pastry is a perfect snack, either hot or cold.
Apparently sausage rolls are a strictly UK sort of thing. Canadians eat a lot of them too, which explains why I grew up eating them. My mom would often pack us store-bought sausage rolls for lunch when she was feeling lazy. I didn’t complain though, because sausage rolls were a treat different from the usual fried rice or noodle dish that she packed. Fried rice and noodles are great when they’re fresh, not so great when they’re cold and greasy. Sausage rolls on the other hand taste great whether they’re hot or cold, making them the ideal lunch and party appetizer.
Sausage rolls are super easy to make with store bought puff pastry. You could make your own puff if you’re so inclined, but if you’re in a bit of a hurry or feeling lazy, store bought is just as good. Puff pastry making is an art and it’s one that I haven’t quite mastered yet so I’m happy using the frozen stuff.
You can pretty much put any flavour combination in your sausage rolls. I’m really feeling fennel and pork sausage lately so that’s what I made. The slightly liquorice taste of fennel seeds really compliments pork’s natural sweetness. I’ve made lots of sausage rolls before, but I think I’m going to have to say this is the best sausage roll recipe ever! It was the first thing we polished off in our afternoon beer extravaganza.
Fennel Pork Sausage Roll Recipe
yield: 18 mini sausage rolls
- 1/2 pound lean ground pork
- 1 tablespoon roughly chopped Italian parsley
- 1.5 tablespoons panko or breadcrumbs
- 1 egg
- 1 teaspoon fennel seeds, crushed in motar and pestle
- 1/4 onion, finely diced
- splash of olive oil
- 2 tablespoons mustard
- salt and pepper
- 10 x 10 inch sheet of frozen puff pastry, thawed
Heat the oven to 350°F.
In a small sauce pan, heat up the olive oil over moderate heat. Add the onions and fennel seeds and cook until the onions are translucent and slightly brown, about 6-8 minutes. Remove the onions and fennel seeds from the pan, set aside to cool.
Crack the egg in a small dish and gently whisk.
In a mixing bowl, combine the ground pork, Italian parsley, breadcrumbs, salt, pepper, and the cooled onions and fennel seeds. Add half the egg and mix well. Reserve the other half of the egg for an egg wash.
Cut the 10 x 10 sheet of puff pastry in two and brush the mustard in a line down the middle. Divide the pork in two and arrange on top of the mustard. Fold the top half of the sheet down over the meat. Brush the bottom part of the sheet with the egg wash and roll the puff pastry and meat so that the seam is facing down. Repeat with the other sheet. Cut each roll in 8 even pieces. Arrange on a parchment paper lined baking sheet and bake for 35 minutes. Your rolls should be golden brown and puffed. remove and cool for 15 minutes. Enjoy hot or cold.
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