Juicy sausage mixture wrapped in golden flaky pastry, otherwise known as ‘sausage rolls’ are a classic Australian snack. Even though they technically originate in the UK, these tasty morsels are an Aussie icon for sure. Making them at home is simple and fun. Flavoured with bacon, garlic, sage and fennel, homemade pork sausage rolls are the perfect party, finger-food to feed a crowd, quick lunch, or tasty snack on the go. No matter what the occasion, best homemade pork sausage rolls are sure to be a hit with family and friends.
The best homemade pork sausage rolls use real pork mince instead of pre-made sausage mix that you buy in a tube. Grinding fresh pork and making your own sausage meat has numerous benefits that make it worth your effort. Store-bought sausage meat is filled with questionable ingredients, but when you grind your own, you say what goes into it. You can control the quality of the meat, the ratio of fat and the coarseness of the grind, ensuring a delicious and healthier sausage roll.
Warning. One batch won’t last long. If you are going to the effort of grinding meat, why not make a double (or triple) batch and store in the freezer to have sausage rolls, ready to grab and cook, whenever you’re feeling like a quick meal or finger food to serve guests.
You can freeze them either cooked or uncooked, but our recommendation would be to freeze them uncooked without the egg wash. (It is perfectly safe to thaw then refreeze puff pastry). Place the assembled sausage rolls in an airtight container with baking paper between each layer so that you can grab, one at a time, without having to defrost the whole container.
To reheat from frozen, you can either allow them to fully thaw before cooking or put them straight on a tray in the oven and cook them for a little longer to make sure the middle is fully cooked and heated through. Be sure to brush with egg wash just before baking.
Precooked and cold sausage rolls will lose their flakiness in the fridge. Reheating cooked sausage rolls in the oven will return the flake to the pastry.
Makes: 12 large or 24 small