Makes approximately 12 small homemade sausage rolls or 4 large homemade sausage rolls
There’s nothing quite like homemade sausage rolls. Especially if you make your own pastry to go along with it! It’s such a great way of using up ingredients you have in your cupboards and your fridge.
The filling we made was inspired by my Husbands hometown of Grimsby in the UK where the local favourite sausage is Lincolnshire style sausages. Lincolnshire style sausages are made with mainly sage as the main flavour. Absolutely delicious.
You can do any filling you like. You could also use puff pastry instead of the pastry recipe I’ve included.
- 2 1/2 cups plain flour
- 1 tsp salt
- 160g unsalted butter, cold, cubed
- 2 egg yolks
- 2 tablespoons ice cold water (may need more)
- 1 egg for egg wash
- 500g pork mince
- 1/2 cup fresh breadcrumbs
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp dried sage or fresh sage chopped
- 1/2 tsp dried rosemary or fresh chopped
- 1 tsp paprika
- In a food processor, add the flour, salt and butter and run the motor until it resembles sand. Add in the egg yolks and water until the dough comes together. Tip out onto a lightly floured surface and bring the dough together into a ball and press down into a disc, wrap in plastic and place in the fridge for an hour or until firmed up.
- Meanwhile mix together all the filling ingredients really well, cover with plastic wrap and place into the fridge until needed.
- Preheat oven to 200ºc. Line a baking tray with baking paper. Roll out your pastry into a large rectangle shape until about 3mm thin. Trim edges so that it’s as straight as possible and divide into 4 separate rectangles. Divide filling into 4 balls and roll them out into logs long enough to fill each piece of pastry. Roll pastry around filling, lightly spread some egg wash across the edge and seal shut, cutting off any excess pastry. Place onto baking tray and brush sausage rolls with egg wash. At this point you can sprinkle on sesame seeds or poppy seeds etc.
- Bake in the oven for approximately 30 minutes or until golden brown.
- Allow them to cool slightly before eating.
If you enjoyed this recipe check out my other savoury recipes!