Pork and bacon sausage rolls

Delicious hot or cold, sausage rolls are practically a necessity at any picnic or party. Using lean pork mince and back bacon plays up to the classic ‘pigs in blanket’ flavour combo and adds a lighter touch for those who are calorie counting.

During my school dinner days, I practically lived off sausage rolls. They were cheap, beige and convenient – everything I craved at that age. Thinking about them now, I’m not sure they contained anything other than puff pastry, sausagemeat and grease.

They were unsurprisingly taken off the menu by the time I left for university and I hadn’t really thought about them until I was asked to make my own sausage rolls for a street party 10 years later.

I ended up making four different varieties before settling on this epic, flavour-packed creation, which uses lighter puff pastry and a combination of bacon, pork mince and caramelised onions instead of plain sausage meat.

It proved such a hit that both my neighbours asked me for the recipe, which I’ve now shared more times than any other on this website.

The sausage rolls are perfect for picnics, parties and lunchboxes – and can be assembled a day ahead or frozen for up to one month. Just add an extra 10 minutes or so to the cooking time if baking straight from the freezer.

How To Make Pork And Bacon Sausage Rolls

• Chef Catling’s recipe notes
• Recipe: Pork and bacon sausage rolls
• Frequently asked questions

Tips & Notes To Know

• Keep the filling and pastry cold: Caramelised onions straight from the pan can melt the butter in the pastry and ruin the texture. If the pastry feels too soft or sticky, pop it back in the fridge for 15 minutes.
• Try before you bake: Fry a teaspoon of the pork filling in a pan before assembling. You can then make any last minute tweaks to the seasoning.
• Think quality over quantity: Too much filling can cause splitting or undercooked centres. A less is more approach is best. 
• Score the tops: Not only does it look professional, but doing so allows the steam to escape so the sausage rolls don’t burst or split open.

Pork and bacon sausage rolls

Serves: 12 Prep time: 15 mins Cook time: 1 hour 1 hour

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Ingredients

1 tsp olive oil
3 rashers smoked bacon, finely chopped
1 red onion, finely chopped
1 tsp soft brown sugar
500g pork mince (5% fat)
1 sprig fresh sage, leaves picked and finely chopped
1 tsp dried thyme
2 garlic cloves, crushed
1/2 tsp smoked paprika
25g panko breadcrumbs
320g sheet ready-rolled puff pastry
Plain flour, for dusting
1 medium free-range egg, beaten
Fennel seeds, for sprinkling

Instructions

Step 1
Heat the olive oil in a small frying pan and fry the bacon for 3-4 minutes over a medium-high heat until starting to crisp and the fat has rendered out. Remove with a slotted spoon and set aside.

Step 2
In the residual oil, sauté the onions for 15-20 minutes over a low-to-medium heat, stirring regularly, until softened and starting to colour. Add the sugar and fry for 10 minutes more. Remove from the heat and set aside.

Step 3
Once the caramelised onions have cooled, add them to a large bowl with the pork mince, sage, thyme, bacon, garlic, smoked paprika and panko breadcrumbs. Season generously and mix well.

Step 4
Preheat the oven to 190C. Unroll the puff pastry on a lightly-floured work surface and cut in half lengthways. Divide the mince into two and shape each piece into a log shape the same length of the pastry.

Step 5
With the long edge of the pastry closest to you, place each sausage along the centre of the pastry. Egg wash the edge of the pastry furthest away from you, then fold over the sausage and roll up tightly. Press down firmly to seal the edges and score the tops. Cut each roll into 6 pieces and spread them out on a baking tray, seam side down.

Step 6
Brush the tops with egg wash again and sprinkle over some fennel seeds, if using. Bake in the oven for 25-30 minutes until the pastry is golden and crisp. Leave to cool for 5 minutes before serving.

Frequently Asked Questions

Can I Make The Sausage Rolls Ahead?

Sausage rolls can be made a day ahead and baked (or reheated) at 180C just before serving. They are best served warm, though you can eat them cold as part of a picnic or buffet spread.

What Percentage Of Pork Mince Should I Use?

It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer here. I used 5% lean mince as a healthier option, though 10% or 20% will guarantee moistness and more flavour.

If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out while browning the mince.

Why Is Glazing Important?

Because we eat with our eyes and presentation matters when it comes to baking sweet or savoury treats. A little egg wash before baking adds a glossy, golden-brown crust and elevates the look of the sausage rolls.