There are a few foods that disappear faster than you can plate them up. Sausage rolls are one of them. Flaky pastry, juicy filling, one hand free for a beer… it’s a perfect combo. Give this homemade pork sausage rolls recipe a go!
Forget the frozen supermarket box. Making sausage rolls at home is easy, the flavour’s better, and you can put your own spin on the filling.
This recipe takes a classic pork sausage roll and lifts it a notch with grated apple for sweetness, smoky cheddar for richness, and fennel seed for that “secret” flavour hit that works perfectly with pork. It’s simple, balanced, and dangerously moreish.
Once you’ve had these, you won’t bother with store-bought again.
Why Pork Works Best
If you’re making sausage rolls, start with pork mince. Beef and chicken can work, but pork has the fat, flavour, and subtle sweetness that ties everything together.
The trick is balance. Too wet and the pastry goes soggy. Too dry and the filling’s chalky. This recipe sorts that out with breadcrumbs (to soak up juice) and egg (to hold it all together). The result? Juicy inside, flaky outside, every time.
The Ultimate Homemade Pork Sausage Rolls Recipe, with apple and smoked cheddar
Makes: About 12–14 snack-sized rolls
Ingredients
Filling:
- 1kg pork mince
- 1 small Granny Smith apple, grated
- 1 medium brown onion, finely diced (sautéed until soft)
- 2 cloves garlic, minced
- 1 tsp fennel seeds, toasted and crushed
- 1 tsp smoked paprika
- 1 tsp thyme leaves
- 1 tsp salt
- ½ tsp cracked black pepper
- ½ cup panko breadcrumbs
- 1 egg
- 100g smoked cheddar, grated
Pastry:
- 2 sheets all-butter puff pastry (thawed, but still chilled)
- 1 egg, beaten (for glaze)
- Sesame seeds for topping
Optional dips: BBQ sauce, apple chutney, or classic tomato.
Method
- Make the filling
Sauté the onion until soft, then let it cool. Mix pork, apple, onion, garlic, fennel, paprika, thyme, salt, pepper, breadcrumbs, egg, and cheddar. Combine gently — don’t overwork it. - Roll it up
Place a line of filling along one edge of the pastry (about 4–5cm thick). Roll it tight, seal the seam with egg wash, and place seam-side down. - Slice & top
Cut into pieces (snack-size or pub-size). Put them on a lined tray, brush with egg, and sprinkle with sesame seeds. - Bake
Cook at 200°C (fan) for 25–30 minutes until golden and cooked through. - Serve
Let them cool slightly, then dive in with your favourite dip.
Tips for Next-Level Sausage Rolls
- Keep it cold: Chilled pastry = flaky pastry. Don’t let it warm up too much.
- Test the filling: Cook a spoonful in a pan before rolling. Taste and tweak seasoning.
- Don’t overstuff: Too much filling = pastry blowout. Stick to a good balance.
- Freezer-friendly: Roll, cut, and freeze before baking. Cook straight from frozen at 200°C for 35 mins.
Flavour Notes
Why this combo works:
- Apple → brings sweetness and moisture.
- Fennel seed → classic pork pairing, a little aniseed lift.
- Smoked cheddar → richness and a subtle smoky edge.
- Paprika + thyme → warmth and freshness to round it out.
It’s savoury, sweet, cheesy, and layered with flavour, without being complicated.
Serving Ideas
- Game-day snack: Small rolls, big batch. Perfect with a cold beer.
- Party tray: Serve with chutney or sauces for dipping.
- Easy dinner: Go large, add a salad, done.
They’re good fresh out of the oven, but just as solid reheated the next day.
Final Thoughts
A homemade sausage roll recipe is one of those must-haves in your cooking arsenal. It’s simple, freezer-friendly, and a guaranteed crowd-pleaser.
This pork, apple, and cheddar version hits all the right notes. Juicy, cheesy, and just sweet enough. Bake a tray for game day or stash some in the freezer for later.
Once you’ve nailed these, the frozen box will be history.
