This easy sausage roll recipe is packed with rich flavor. The secret is bacon—it adds amazing taste and keeps the filling juicy. Sautéed onion and celery make it even softer and sweeter, while panko breadcrumbs help the rolls stay moist inside. Fennel is optional but gives a nice extra flavor if you like it. Great for parties, snacks, or lunchboxes.

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Ingredients Needed:

Filling:

1/2 tbsp olive oil
2 cloves garlic
1 brown onion
1 celery stalk
5 oz / 150g bacon
2 tsp fennel seeds
1 lb / 500g pork mince
3/4 cup / 40g panko breadcrumbs
1 egg
1/2 tsp salt
Black pepper

Baking & Serving:

2 1/2 sheets puff pastry
1 egg
Ketchup/tomato sauce

How To Make Sausage Rolls Recipe?

Cook the vegetables and bacon: Heat the oil in a non-stick pan over medium-high heat. Add the garlic, onion, and celery. Cook for 2 minutes, then add the bacon. Cook for another 2 minutes, just until soft. Remove from heat and let it cool for 10 minutes.
Mix the filling: In a large bowl, combine the cooled bacon mixture with pork mince, panko breadcrumbs, egg, salt, black pepper, and fennel seeds if using. Mix everything well with your hands until fully combined.
Fill the pastry: Lay a sheet of pastry in front of you, the long side facing you. Spoon 1/5 of the filling in a log shape down the center. Brush one edge of the pastry with egg.
Roll and seal: Roll the pastry tightly over the filling and seal the edge. Place the roll seam-side down. Repeat with the rest of the pastry and filling.
Chill (optional): For cleaner slices, place the rolls in the fridge for 1 hour before cutting.
Preheat and cut: Preheat your oven to 180°C. Cut each roll into 4 pieces for small rolls or 2 for large ones. Place on baking trays lined with paper.
Bake the sausage rolls: Brush the tops with egg and bake for 30 to 35 minutes, swapping trays halfway through, until golden brown.
Cool and serve: Let them cool slightly before serving. Enjoy warm with ketchup or tomato sauce.

Recipe Tips:

Use fatty bacon, not lean: This keeps the filling juicy and full of flavor. Lean bacon will make the rolls dry.
Sauté the veggies first: Cooking the onion and celery before mixing makes them sweet and soft, not raw or crunchy inside the roll.
Don’t overstuff the pastry: Keep the filling tight and even, so it cooks properly and doesn’t burst out while baking.
Seal the edges well: Always brush egg on the edge of the pastry before rolling. This helps it stay closed while baking.
Chill before slicing (if possible): Refrigerating the rolls for an hour before cutting makes them easier to slice cleanly without squeezing out the filling.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover sausage rolls cool to room temperature. Then place them in an airtight container and store them in the fridge for up to 3 days.
Freeze: Let the sausage rolls cool fully, then place them in layers with baking paper between each one in an airtight container. Freeze for up to 2 months.
Reheat: Set your air fryer to 160°C. Place sausage rolls inside and heat for 5 to 7 minutes until warm and flaky.

Nutrition Facts:

Calories: 236 kcal
Total Fat: 12.4g
Saturated Fat: 3.1g
Cholesterol: 16mg
Sodium: 300mg
Potassium: 73mg
Total Carbohydrate: 26.7g
Dietary Fiber: 0.8g
Sugars: 0.5g
Protein: 4.9g

Try More Delia Smith Recipes:

Delia Smith Sticky Toffee Pudding Recipe
Delia Smith Marzipan Recipe

Delia Smith Sausage Rolls Recipe

Course: AppetizersCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

236

kcal

Ingredients

Filling:
1/2 tbsp olive oil
2 cloves garlic
1 brown onion
1 celery stalk
5 oz / 150g bacon
2 tsp fennel seeds
1 lb / 500g pork mince
3/4 cup / 40g panko breadcrumbs
1 egg
1/2 tsp salt
Black pepper
Baking & Serving:
2 1/2 sheets puff pastry
1 egg
Ketchup/tomato sauce

Directions

Cook the vegetables and bacon: Heat the oil in a non-stick pan over medium-high heat. Add the garlic, onion, and celery. Cook for 2 minutes, then add the bacon. Cook for another 2 minutes, just until soft. Remove from heat and let it cool for 10 minutes.
Mix the filling: In a large bowl, combine the cooled bacon mixture with pork mince, panko breadcrumbs, egg, salt, black pepper, and fennel seeds if using. Mix everything well with your hands until fully combined.
Fill the pastry: Lay a sheet of pastry in front of you, the long side facing you. Spoon 1/5 of the filling in a log shape down the center. Brush one edge of the pastry with egg.
Roll and seal: Roll the pastry tightly over the filling and seal the edge. Place the roll seam-side down. Repeat with the rest of the pastry and filling.
Chill (optional): For cleaner slices, place the rolls in the fridge for 1 hour before cutting.
Preheat and cut: Preheat your oven to 180°C. Cut each roll into 4 pieces for small rolls or 2 for large ones. Place on baking trays lined with paper.
Bake the sausage rolls: Brush the tops with egg and bake for 30 to 35 minutes, swapping trays halfway through, until golden brown.
Cool and serve: Let them cool slightly before serving. Enjoy warm with ketchup or tomato sauce.

Notes

Use fatty bacon, not lean: This keeps the filling juicy and full of flavor. Lean bacon will make the rolls dry.
Sauté the veggies first: Cooking the onion and celery before mixing makes them sweet and soft, not raw or crunchy inside the roll.
Don’t overstuff the pastry: Keep the filling tight and even, so it cooks properly and doesn’t burst out while baking.
Seal the edges well: Always brush egg on the edge of the pastry before rolling. This helps it stay closed while baking.
Chill before slicing (if possible): Refrigerating the rolls for an hour before cutting makes them easier to slice cleanly without squeezing out the filling.