I’m willing to claim that a simple home-cooked sausage roll recipe is better than the famous Bourke St Bakery, declared by many as the best sausage roll in Australia!
Creating the most delicious Filling is more complicated than the purchased sausage mince. The most important and minor ingredient that I use to take the Filling from “yummy” to “OMG, these are fantastic! !” is to saute onions, garlic as well as celery, and BACON to mix them into minced pork (not supermarket sausage meat!
Sausage rolls are the Australian equivalent of the American Pigs in a Blanket – however, they are (I’m going to put it out there!)
A delicious homemade sausage mix covered with puff pastry. Do you need more other than this to know that they’re delicious?
People reading this may look at their feet or feel agitated and think, “Hey, Hey! We have invented Sausage Rolls!”
Yes, it is true. Australia has accepted the concept as its own.
The sausage roll is a tried-and-true popular item that we make for our gatherings!
Why is this the most delicious Homemade Sausage Rolls recipe ever?
My brother was the one who invented this recipe which is why I can shout out loud it’s the most delicious home-cooked Sausage Rolls recipe that I have ever made, and not be concerned about doing something wrong!
This is the reason why these sausage rolls are great:
Real Pork – It’s not made with sausage mince, a mixture of untested ingredients. You need to know the amount of meat used. This is made with only the purest pork mince. The real meat. Yay! Top tip: Avoid beef. Beef mince is less moist and tender, causing the Filling to be drier.
BACON – It’s more than just about adding bacon just for the reason of it. It’s a fact that bacon is sour and delicious as well. It makes it delicious when you cut it into a fine chop and then mix it with the pork!
Garlic, Onion, and CELERY When you cook these together slowly, the flavors become sweet and are the foundation of many of the best classic dishes in the world. Like Beef Ragu. And Beef & Guinness Stew. The same is true with Sausage Rolls. The sweetness and additional flavor it imparts to the Filling are incomparable when you mix some chopped onions in the mince, which is precisely what most recipes do. In addition, this gives the filling more moisture without making it spongy (which means a base is porous). Also, it adds a touch of sweetness to the Filling.
NO GRATED VEGGIES will not tell you to sneak veggies into your recipe; however, I will advise that grated vegetables are the primary cause of doughy pastry bases, even when you squeeze the excess liquid from the bottom. ….. There’s a place and time for hiding vegetables. My world doesn’t include sausage rolls!
Fennel is the best!
This home-cooked Sausage Rolls recipe is loaded with Fennel because Fennel and pork are excellent partners. Similar to tomato and basil.
If you love sausage rolls, you’ll likely know that the best ones at patisseries and fancy bakeries typically contain a touch of Fennel.
However, it’s all about taste. So, If you are aware of the absolute fact that you do not like the taste of Fennel, then you should avoid it. If you’re unsure, use just half a teaspoon; it’ll be a subtle, barely-there background flavor!
How to make Sausage Rolls
There’s nothing complicated about this dish, I assure you. Cook celery, onion, garlic, and bacon. After that, you mix the Filling (I employ my hands! ). Place the Filling in puff pastry and then roll and bake.
Thirty minutes later, your self-control is about to be tested as you attempt to avoid tasting only one last time, even one…
When it’s cooked, the inside may appear a bit pink due to the bacon. However, it’s cooked because its texture will differ from when it’s fresh.
The interior would only be cooked if the interior was cooked. Be cooked when the pastry has turned deep golden brown, which will take about 30 minutes.
Sausage rolls are among the very few traditional Aussie food items that can be prepared ahead of time because they can be stored and unbaked, and when you’re ready to serve them, all you need to do is bake them. Do not fuss about garnishes or assembly; ensure ample tomato sauce (ketchup) to soak into them!
Homemade Sausage Rolls
The recipe video is above. “The key ingredient is the bacon. …” It elevates this roll of sausage to the next level! Additionally, sautéing the onion and celery before mixing it in the mixture makes it sweeter as well as more moist. Using panko instead of breadcrumbs can also help make the sausage roll sticky. The addition of Fennel provides the flavor of the dish. However, it’s not mandatory. Pork and Fennel are excellent partners, and even though many suburban bakeries don’t use it, some bakeries use this ingredient (like Bourke St Bakery). If you’re not sure, cut the amount to 1/2 teaspoon. Or, you can leave it out!
In a non-stick fry pan at medium temperature. Sauté onion, garlic, and celery for 2 minutes; add bacon.
Cook for another 2 minutes (don’t let bacon turn golden), then transfer to a bowl and let cool for ten minutes.
Mix the remaining ingredients of the Filling in the bowl. Mix with your hands thoroughly.
Spread out a rectangular piece of pastry with the longest edge closest to you. Apply the egg on the long edge.
Take 1/5th of the Filling and form it into a long log across the middle. Make sure the meat is tight and compact, with no gaps.
The pastry’s edge should be brushed with egg. Then roll it up, completing with the seam facing down.
Then roll it up and seal the edges with egg wash.
If you’re able to you have, chill for an hour (it makes it much easier to cut).