Homemade pork and apple sausage rolls with wholegrain mustard wrapped in a delicious hot crust pastry and baked until crisp & golden.
These delicious savoury bites take time to prepare, but both the filling and the pastry can be made in advance and the cooking is very easy!
Homemade Sausage Rolls
Stuff wrapped in pastry is a defining feature of British food, whether it is traditional Cornish pasties, steak and stilton pie, cheese and bacon turnovers or homemade sausage rolls, we love them all.
These glorious meaty numbers are filled with a homemade pork and apple stuffing and come wrapped in a rich and crumbly hot crust pastry.
Traditionally sausage rolls are made with short-crust pastry, but in recent years they are often made with puff pastry.
Both of these have a place, but I love the simplicity, richness and robust nature of hot crust pastry.
As far as I am concerned it makes the very best sausage rolls!
Frequently Asked Questions
Can I use store-bought pastry?
You can, but you can’t buy ready-made hot crust pastry in stores. As a result, you will have to change the pastry that you use.
It is not a deal breaker, you can make sausage rolls with both shortcrust and puff pastry.
I prefer hot crust pastry because I think that it is the nicest pastry to eat at room temperature and it works wonderfully served hot too.
Can I use store-bought sausages or sausage meat?
Yes, the joy of making your own filling for sausage rolls is that you get to define the flavours. But, using sausage meat or good butchers sausages is a viable route.
I have a few of homemade sausage recipes here on Krumpli, a pretty standard British Breafast Sausage, a Cumberland sausage and a paprika sausage recipe that would all work really well.
Can I freeze these sausage rolls?
Yes, I prefer to freeze them before they are baked. They can be cooked from frozen at 180°C or 350°F for 60-70 minutes.
Can I cook sausage rolls in an air fryer?
Yes, cook them at 180°C or 350°F for 30-35 minutes, but you will need to batch-cook them.
Can I make smaller sausage rolls?
Yes, all you need to do is cut them smaller, I would make a few large (30cm or 12″) sausage rolls, then cut them before baking them.
They are great at parties and buffets.
I tend to eat these pork and apple sausage rolls for lunch with a big dollop of chutney or pickle.
Growing up, we’d have sausage rolls for tea, and my Mom would usually serve them with some proper fried chips and baked beans.
Air fryer chips would work well too!
The hot crust pastry I use in this recipe also means that these meaty morsels are perfect for throwing in a lunchbox or even as part of a picnic platter.
I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- 15cm or 6″ saucepan.
- Baking tray.
- Baking parchment.
- Cling film.
- Food processor, you can mix the pastry by hand if you wish.
- Mixing bowls.
- Kitchen knife or pizza cutter.
- Fork and spoons.
- Pastry brush.
- Weighing scales and or a combination of a measuring jug, cups and spoons.
Ain’t nothing quite like good homemade sausage rolls and these pork, apple and mustard-laced beauties are wrapped in a simple but fantastic hot-crust pastry.
- For the Pastry:
- 125g (½ Cup) Lard
- 125ml (½ Cup) Water
- 315g (2⅓ Cups) Plain flour
- ½-¾ Tsp salt
- 1 Egg Yolk
For the Sausage Filling:
- 400g (14oz) Finely Ground Pork Mince (20% Fat)
- 25g (⅓-½ Cup) Dried Breadcrumbs
- 50g (⅓ Cup) Chunky Bramley Apple Sauce
- ½ Tbsp Dried Sage
- 1 Tsp Dried Mustard Powder
- ¾-1 Tsp Salt
- ½ Tsp Ground Mace
- ½ Tsp Black Pepper
- ⅛ Tsp Sweet Paprika
- 6 Tbsp Wholegrain Mustard
- 1 Egg (For egg washing the sausage rolls)
- Add the water and lard into a small (15cm or 6") saucepan and heat it over a medium heat until the dripping just melts.
- Throw the flour, egg yolk and salt into a food processor and blitz to combine.
- Slowly pour the hot water and dripping mix into the food processor whilst it is spinning until a dough ball forms. Then turn the pastry out, wrap it in cling film and set it aside until it is almost completely cool.
- Throw all of the ingredients for the sausage filling into a mixing bowl and get stuck in with your hand to combine everything together.
- Roll out the pastry until it is 4-5mm (between ⅛-¼") thick and cut it into 15cm x 12.5cm (6"x5") rectangles, I use a pizza cutter to do this. You will need to roll the leftover pastry and keep going, this mix will make 6 pieces of pastry with a little left over which is not required.
- Divide the sausage mix into 6 and roll it into a sausage shape that is 15cm (6") long, they will be around 20-25mm (¾-1") thick .
- Spread a tablespoon of the grainy mustard about 20-25mm (¾-1") wide about a third of the way up the pastry along the longer edge.
- Add the sausage, placing it on top of the mustard.
- Brush the edge of the pastry with water to help it seal, then fold over the pastry, push down to seal and then push the edge down with the tines of a fork.
- I like to trim the folding edge with a knife or pastry cutter and then make some shallow slits on the top of the pastry.
- Repeat with the rest of the sausage rolls, then brush them with egg wash and bake them on a parchment-lined baking tray at 200°C or 390°F for 40-45 minutes.
Amount Per Serving: Calories: 621Total Fat: 37gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 113mgSodium: 1027mgCarbohydrates: 46gFiber: 3gSugar: 2gProtein: 24g
Calorific details are provided by a third-party application and are to be used as indicative figures only.