Sausage Roll Recipe with Puff Pastry
This macadamia sausage roll recipe with puff pastry was created for the 52 week baking challenge (Week 4: Australia). In preparing for the celebration of Australia day, I learned that Pavlova is the Australian national dessert. But as we were a bit overwhelmed with sweets, this week became a savory bake.
These sausage rolls are made with ground pork, macadamia nuts (because Australia), fennel, and fresh sage. They come together quickly if you have a food processor and store-bought or leftover homemade puff pastry in the freezer.
Tips and tricks for this sausage roll recipe with puff pastry
If you’ve never made quick puff pastry (or “rough puff” as they call it on the Great British Baking Show), it is quite a bit easier than traditional puff pastry. I’d encourage you to try it once, but there’s no shaming here if you buy it at the store. Just be sure to buy frozen puff pastry made with butter, or it won’t be as delicious. Wrapped well, puff pastry will keep in the freezer for a few months.
These sausage rolls release a lot of grease, so I recommend baking them on parchment paper for these for easier clean up. To minimize the soggy bottom even further, you can make them on a pan or rack with holes to let the grease drip away. Alternatively, Google suggests starting with a pre-heated pan or using a hotter oven to start and then turning down the temperature.
- Food processor
Sausage roll filling
- 1 pound ground pork or bulk sausage
- 3 ounces macadamia nuts
- 2 cloves garlic
- 1 tablespoon fresh sage
- ½ bulb fennel
- ½ pound puff pastry – homemade or store bought
- 1 egg yolk, lightly beaten for the egg wash
- Preheat the oven to 375°F.
- Put the ground pork into a large bowl.1 pound ground pork or bulk sausage
- In a food processor, chop nuts until fine but not pulverized. Dump the chopped nuts into the bowl with the pork.3 ounces macadamia nuts
- Again in the food processor, blitz the garlic and sage into a paste. Add the fennel and pulse 10 to 15 times until chopped. Add this mixture to the bowl with the pork and nuts.2 cloves garlic, 1 tablespoon fresh sage, 1/2 bulb fennel
- Add salt and pepper (I used 1 tsp salt and 1/4 tsp of pepper but it will depend on your tastes and whether you are using pork or sausage meat) and gently mix by hand.
- Roll puff pastry on a lightly floured countertop to 1/4" thick, about a square of 12" by 12". Cut it into 4 squares.1/2 pound puff pastry – homemade or store bought
- Divide meat mixture roughly into four, shape it into a log, and place down the middle of the puff pastry square.
- Fold puff pastry over meat and seal by dabbing a bit of water down the edge of one side. Place seam down and roll the log gently to seal.
- Cut the log into whatever length you desire for your rolls, place the rolls seam down on a baking sheet lined with parchment paper, and brush them with the lightly beaten egg yolk.1 egg yolk, lightly beaten
- Bake until the pastry is browned and the meat is cooked, about 30-40 minutes.
If you make this sausage roll recipe with puff pastry, homemade or store-bought, please comment here or share a pic with me on Instagram!
Next week’s challenge: bite-sized!