Homemade Pork Sausage Rolls trump store-bought every time, and these will prove it! Made with a real pork, vegetable and herb filling encased in flaky puff pastry, you will recognise every item on the ingredient list – unlike those that you might buy. So baby can enjoy them, along with the whole family. Not only are they a more wholesome alternative, they taste way better too!
Why this is the best Pork Sausage Roll Recipe
I came up with this easy sausage rolls recipe for Baby LJ’s first birthday party as a wholefood, yummy alternative to store-bought sausage rolls. Have you ever read the ingredient list on a sausage roll box or packet? Can you tell me what it all means? 🤷🏻♀️
I wanted Baby LJ to enjoy all the party food, but given he hadn’t yet eaten much (if any?!) processed food, I wasn’t keen on just letting him have free reign on all the frozen party food options… And so these sausage rolls are made with simple, wholefood ingredients like pork, vegetables, herbs, an egg and just half a cup of panko breadcrumbs. Still wanting to make my life a little easier, they are wrapped in pre-made buttery puff pastry. Cut into 8 mini sausage rolls, they’re the perfect finger food!
Great for the freezer stash, you can freeze them baked or un-baked, whatever your preference. We love them as an easy weekend lunch, and of course for parties! 🥳
Ingredients in Pork Sausage Rolls
For this homemade sausage roll recipe you’ll need the following simple ingredients:
Pork mince/ground pork – Use high quality store-bought pork mince. I much prefer using 100% real meat as opposed to using pork sausages or sausage meat. This way, I know ALL the ingredients being used.
Onion, garlic, celery and carrot – The delicious flavour base, which is sautéed before adding the other filling ingredients. So much better than going in raw, trust me.
Celery salt – Celery salt is made with table salt and ground celery seeds, and so it adds an extra layer of flavour compared to regular salt. Leave this out if serving to family under 12 months [1].
Tarragon – Tarragon has a fresh, delicate, slight liquorice flavour. I love the tarragon and pork combination. I feel like it’s an under-utilised herb! Though if you do a lot of French cooking, I’m sure it’s in your spice rack.
White pepper – A little milder than black pepper, but you can substitute it if you like.
Panko breadcrumbs – These make for a less-dense filling than standard breadcrumbs.
Eggs– One for the filling, and one for brushing over the pastry before cooking.
Puff Pastry – I opt for store-bought puff pastry sheets, but feel free to go all out and make your own!
Olive oil
How to make Pork Sausage Rolls
You can make this homemade sausage roll recipe either with the help of a food processor, or all by hand. Firstly, finely chop the vegetables. Transfer them to a frypan over medium heat on the stovetop and sauté until the onion is translucent. Transfer to a bowl and allow the vegetables to cool. Then, either in the bowl or returning to the food processor, add the remaining ingredients and mix.
To construct the sausage rolls, halve a defrosted puff pasty sheet. Lay out 1/4 of the pork mixture on one half on the sheet. Form a log, and then brush one long edge with the egg wash. Roll up the pastry toward the egg washed edge, making sure that the sausage roll filling is compact. Seal the pastry with more egg wash. Repeat with the second sheet of pastry. It’s easiest to cut these into mini sausage rolls if you first cool the logs in the refrigerator for an hour or so, but you can also bake whole. Then lay out the sausage rolls on your baking sheet, brush with the remaining egg wash and bake.
Thermomixer? You’ll see below in the recipe card that I sauté the veggies and allow my Thermomix to cool for 15 minutes or so before added the remaining filling ingredients to mix together. There is a safety feature on the Thermomix that won’t allow you to use Turbo mode before the unit has cooled to 60°C, so you’ll need to wait before moving on. Yes, this ‘sauté then cool’ step takes extra time, but your taste buds will thank you for it! If you’re running short on time, just transfer the sautéed vegetables to a bowl, allow to cool for 5 minutes until close to room temperature (in the fridge if you have to!), add the remaining filling ingredients and mix by hand.
You’ll find the recipe card below, with ingredient amounts and detailed steps for both regular and thermo cooker methods.
How to serve and store
The best way to serve these classic pork sausage rolls is fresh out of the oven (cooled a little!) with your preferred sauce. My kids don’t really like tomato sauce or barbecue sauce, so we enjoy these Pork Sausage Rolls as they are.
We rarely have many leftover, but once cooked you can store these puff pastry sausage rolls in an airtight container in the fridge for up to 5 days. Reheat gently in the oven if you’d like to re-crisp the flaky pastry.
In the freezer, cooked or uncooked, these will keep in an airtight container for up to three months. For best results, I prefer to freeze a batch of sausage rolls uncooked – they’re a great item to have in the freezer stash! I then place the frozen sausage rolls in the oven, and add another 10 to 15 minutes on to the cooking time when it’s snack/lunch/party time.
If you’re looking for other great homemade finger food for parties or lunchboxes, then check out these homemade Chicken Nuggets. Made with wholefood ingredients and extra veggies, these are yummy homemade nuggets.
If you try these Pork Sausage Rolls, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. It’s always great to hear from you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more finger food recipes.
Happy cooking!
Chloe x
Pork Sausage Rolls
Category: Finger FoodTap or hover to scale
Ingredients
- 1/2 brown/yellow onion peeled and halved
- 2 garlic cloves peeled
- 1 celery stalk roughly chopped
- 1 carrot peeled and roughly chopped
- 1 tbs olive oil
- 1/2 tsp celery salt for family over 12 months
- 1 1/2 tsp dried tarragon
- 1/4 tsp ground white pepper
- 30 g panko breadcrumbs
- 1 egg
- 500 g pork mince/ground pork
- 2 sheets puff pastry
- 1 extra egg for brushing pastry
Instructions
- In a food processor or blender, finely chop 1/2 brown/yellow onion, 2 garlic cloves, 1 celery stalk and 1 carrot.
- Transfer to a frypan with 1 tbs olive oil, and sauté for 3 minutes until vegetables are soft. Transfer to a large bowl and allow to cool for 10 minutes.
- To the vegetable mix, add 1/2 tsp celery salt, 1 1/2 tsp dried tarragon, 1/4 tsp ground white pepper, 30 g panko breadcrumbs, 1 egg and 500 g pork mince/ground pork. Either return to the food processor to mix, or mix by hand.
- Lay out each of the 2 sheets puff pastry. Cut one square into two rectangles by slicing lengthways across the centre. Shape ¼ of the sausage mixture into a long log, and place down the middle of the pastry. Brush one long edge with egg wash (1 extra egg). Roll up the pastry toward the egg washed edge, making sure that the filling is compact. Seal the pastry with more egg wash.
- Pre-heat oven to 200°C/390°F (180°C fan-forced) approximately 15 minutes before cooking (see next step). Line a baking tray with grease proof paper/parchment paper.
- With a sharp knife, cut each roll into 8 equal portions (letting the rolls rest in the fridge for an hour or so makes them easier and neater to cut). Place seam side down on baking tray.
- Bake in the oven for 20 to 25 minutes until golden brown.
Thermomix Instructions
- Put 1/2 brown/yellow onion, 2 garlic cloves, 1 celery stalk and 1 carrot1/2 tsp celery salt into the mixing bowl, and chop 4 seconds, speed 7, MC on. Scrape down the mixing bowl and repeat.
- Scrape down mixing bowl and add 1 tbs olive oil. Sauté for 5 minutes, 100°C, speed 1, MC off.
- Allow the Thermomix to cool for 15 minutes (Note 1).
- To the mixing bowl add 1/2 tsp celery salt, 1 1/2 tsp dried tarragon, 1/4 tsp ground white pepper, 30 g panko breadcrumbs, 1 egg500 g pork mince/ground pork. Using Turbo mode, pulse 4 to 5 times until well combined.
- Lay out each of the 2 sheets puff pastry. Cut one square into two rectangles by slicing lengthways across the centre. Shape ¼ of the sausage mixture into a long log, and place down the middle of the pastry. Brush one long edge with egg wash (1 extra egg). Roll up the pastry toward the egg washed edge, making sure that the filling is compact. Seal the pastry with more egg wash.
- Pre-heat oven to 200°C/390°F (180°C fan-forced) approximately 15 minutes before cooking (see next step). Line a baking tray with grease proof paper/parchment paper.
- With a sharp knife, cut each roll into 8 equal portions (letting the rolls rest in the fridge for an hour or so makes them easier and neater to cut). Place seam side down on baking tray.
- Bake in the oven for 20 to 25 minutes until golden brown.
Recipe Notes
Nutrition Information
[1] Infant Feeding Guidelines: Summary, 2013, National Health and Medical Research Council.
3 Responses
These were a big hit! I used the thermo cooker instructions but they’d be easy to make the conventional way too. Great to make in advance and have frozen ready to cook.
Glad to hear it, thanks April!
Definitely the best sausage rolls I’ve tasted! Easy to make the old fashioned way.