Pork sausage rolls

When I first made these sausage rolls, I had the ‘Bakers Inn’ sausage rolls in mind. I am always trying to recreate foods I enjoyed back home in Zimbabwe, and these, together with pork pies and mabhanzi,  are at the top of my list.

If you have never had sausage rolls before, this is something you should try out…and making them yourself is even better. My recipe is simple. The main ingredients are store-bought puff pastry sheets, ground pork and my favorite combination of warm spices.

Sausage rolls are a regular feature on most snack platters back home. They make a great quick snack for the kids (and the big kids too!). Enjoy as a meal served with your favorite veggies. If you’re into leftovers, they taste even better the next day!😉

Please do let me know if you try. Cheers!

Print Recipe

Pork sausage rolls Yum

Delicious pork sausage rolls made with flaky puff pastry

Prep Time

20 minutes

Cook Time

23 minutes

Servings

sausage rolls

Ingredients

• 1.1 lbs./450g puff pastry sheets
• 1.5 lbs. ground pork
• 1 cup breadcrumbs
• ½ large onion diced
• 3 tbsp. water
• 1¼ tsp. salt
• ¼ tsp. ground coriander
• 1/8 tsp. ground cloves
• 1/8 tsp. ground all spice
• ¼ tsp. thyme
• 1 beaten egg; for the egg wash
• 2 tbsp. water; for the egg wash

Prep Time 20 minutes Cook Time 23 minutes Servings sausage rolls Ingredients 1.1 lbs./450g puff pastry sheets 1.5 lbs. ground pork 1 cup breadcrumbs ½ large onion diced 3 tbsp. water 1¼ tsp. salt ¼ tsp. ground coriander 1/8 tsp. ground cloves 1/8 tsp. ground all spice ¼ tsp. thyme 1 beaten egg; for the egg wash 2 tbsp. water; for the egg wash

Instructions

1. Place the frozen puff pastry sheets on a well-floured surface to defrost.
2. Preheat oven to 400 F/200 C
3. Add the breadcrumbs, diced onion, water, salt and spices to the ground pork.
4. Using your hands or a fork, mix well so that everything is evenly distributed in the ground pork.
5. Form about 12-14 meatballs with the ground pork.
6. Cut the puff pastry sheets into rectangles, about, 3*9 inches.
7. Shape each meatball into a log along the length of each puff pastry.
8. Bring the ends together and pinch tightly to seal.
9. Using a fork, crimp the ends for an added seal, to prevent the puff pastry from bursting open while baking. Using a fork, flatten the surface of sausage rolls lightly.
10. Make 3 deep diagonal slits across the tops of the sausage rolls. I usually fill my sausage rolls up. If you do the same, make sure your seal is tight. The diagonal cuts on top also help the pastry breath, preventing bursting.

    
11. Brush the tops of the sausage rolls with the egg wash, generously.

    
12. Bake at 400 F or 200 C for 20-23 minutes until golden brown.

    
13. Enjoy as a snack or meal served with your favorite vegetables.

    

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