Main Course
Ultimate Pork Sausage Rolls with Puff Pastry
Golden, flaky puff pastry encases juicy, high-welfare pork sausages with a hidden layer of tangy ketchup for a nostalgic, moreish bite. Perfect warm from the oven or cooled for picnics.
Cook’s Notes Add extra flair: A little finely chopped fresh sage or thyme mixed into the sausage meat is lovely. Make ahead: Assemble, cut and freeze the sausage rolls on a tray. Once solid, transfer to a bag. Bake from frozen at 190°C fan for 35–40 mins. Serving idea: Pair with a simple green salad or slaw for a fuss-free lunch
Ingredients
- 6 high-quality pork sausages about 400g total, try outdoor-reared or butcher’s style
- 2 full roast red peppers from a jar, rinsed
- 320 g sheet ready-rolled all-butter puff pastry
- 2-3 tbsp tomato ketchup Use a quality brand or smoky ketchup for extra depth1
- 1 egg lightly beaten
- 1 tsp fennel seeds or poppy seeds optional, for scattering
- Plain flour for dusting
- Sea salt flakes and black pepper
Method
- Preheat the oven to 200°C fan / 220°C / gas 7. Line a large baking tray with baking paper.
- Remove the sausage skins: slit the sausages with a sharp knife and peel away the casings. Put the sausage meat in a bowl and mix gently to combine. Season with a little black pepper (the sausages will already be seasoned, so go easy on salt)
- Lightly flour your work surface and unroll the puff pastry sheet. Cut it in half lengthways so you have 2 long strips.
- Spread a thin line of ketchup down the centre of each strip (don’t overdo it, you want a hint of tang, not sogginess).
- Divide the sausage meat in two and form into long, even logs. Lay one down the middle of each pastry strip, on top of the ketchup.
- Brush one long edge of each strip with beaten egg. Fold the pastry over the sausage, sealing the edge firmly. Crimp with a fork to secure. Turn the rolls so the seam is underneath.
- Cut each long roll into your desired size, either 4 large rolls or 6–8 bite-sized ones. Place on the prepared tray.
- Brush the tops with the remaining beaten egg. Sprinkle with fennel seeds (if using) and a pinch of sea salt.
- Bake for 25–30 minutes, or until the pastry is golden and crisp, and the sausage meat is cooked through.
- Cool slightly before serving. Delicious with extra ketchup or a mustard dip.
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