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a sausage roll on a plate
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5 from 1 vote

Sausage Rolls

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These sausage rolls are made with ground pork, macadamia nuts, 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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Australian
Servings: 12
Calories: 276kcal
Author: Joanne Stekler

Equipment

  • Food processor

Ingredients

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
  • 1 egg yolk, lightly beaten for the egg wash

Instructions

  • 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, ½ bulb fennel
  • Add salt and pepper (I used 1 teaspoon of salt and ¼ teaspoon 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 ¼ inch thick, about a square of 12 inches by 12 inches. Cut it into 4 squares.
    ½ pound puff pastry
  • 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 three 2 inch rolls or 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 to 40 minutes.

Notes

Leftover puff pastry can be frozen and stored for 3 to 6 months. Leftover cooked sausage rolls can be cooled and frozen for 1 to 2 months.

Nutrition

Calories: 276kcal | Carbohydrates: 10g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 289mg | Potassium: 138mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg