This might seem a little strange to most of you but I’m not the biggest fan of sausage rolls, I may have had 3 over my 28 years. Why I am I making sausage rolls then… I fancied making something savoury for my family and friends as there have been a lot of sweet treats recently.
I didn’t want to just do plain sausage rolls like you can get from the supermarket or local bakery, I wanted something a little different, adding in a few extra ingredients that I know everyone will love.
I added caramelised red onions and bacon which gives more depth and flavour to the sausage roll. I also sprinkled sesame and poppy seeds on top for a little extra crunch.
After rolling the pastry round the sausage mixture I cut each length into 6 for medium sized sausage rolls that would be great for a snack. I baked my sausage rolls for 30 – 35 minutes.
You can cut your sausage rolls to any size that you like, the baking times will vary depending on the size and your oven.
If you cut your strip into 4, for slightly bigger sausage rolls that you can put in a lunch box or take on a picnic, I would start checking on them after 35 minutes.
If you decided to cut them smaller for little bite sized sausage rolls, which would be great for a buffet at a birthday party or Christmas then I would check on them after 15 – 20 minutes.
If you wanted your sausage rolls to be gluten free then make sure to use gluten free puff pastry and breadcrumbs.
Sausage Rolls with Bacon & Caramelised Red Onion
Makes 22 – 24 Medium Sized Sausage Rolls
(but this depends on how big or small you cut your sausage rolls)
For the Filling
1 tablespoon Olive Oil
1 tablespoon Balsamic Vinegar
1 tablespoon Brown Sugar
2 Small Red Onions, finely chopped
6 – 8 Streaky Bacon Rashers, finely chopped (I used unsmoked)
1 tablespoon Fresh Sage, finely chopped
Black Pepper, for seasoning
454g Sausage Meat
1 tablespoon Tomato Puree
3 tablespoons Breadcrumbs
For the Pastry
2 x 320g Puff Pastry
1 Egg, beaten – for egg wash
1 teaspoon Poppy Seeds, for sprinkling (optional)
1 tablespoon Sesame Seeds, for sprinkling (optional)
- Put the olive oil, balsamic vinegar, brown sugar and finely chopped onion in a frying pan and cook over a medium heat for 8 – 10 minutes until the onions are softened and caramelised. Transfer to a large bowl and leave to cool.
- In the same frying pan, cook the chopped bacon gently until just cooked. Add to the bowl with the caramelised onions, along with the freshly chopped sage and stir together, then put to one side to cool.
- Add the sausage meat, tomato puree, seasoning and breadcrumbs to your caramelised onion and bacon mixture, then mix together until everything is evenly dispersed.
- Preheat the oven to Gas Mark 6, I also lined my baking tray with baking parchment.
- Unroll the pastry and cut in half length-ways so that you have two long strips. Put about quarter of the sausage mix along the edge of the pastry (the long side) in a long thin sausage shape. You may need to use you hands to shape your sausage meat into a long sausage.
- Tightly roll the pastry around the sausage meat, lightly press the join of the pastry so that it is sealed and place seam side down. Cut into 4 or 6 and place on to your baking tray, brush with your egg wash and sprinkle with your sesame and poppy seeds.
- Bake in the oven for 30 – 35 minutes until your puff pastry is golden and crisp and your sausage roll is cooked through.
- Leave to cool slightly before transferring to a wire rack. You can eat the sausage rolls warm or cold.
You could always serve your sausage rolls with a dip like tomato sauce, brown sauce, or mustard
The cooked sausage rolls can be frozen for up to 3 months. Allow to completely cool before wrapping and storing in the freezer.
Defrost for several hours at room temperature, place them on a plate and cover with a food net or tea towel. Once they have defrosted you can always warm them up in the oven for 10 minutes to serve warm.