Adding bacon to sausage rolls is a quick and easy way to add more flavour and make them even more delicious. These smokey bacon sausage rolls can be made ahead of time, frozen and cooked when needed. It might be more of an unusual sausage roll recipe but I can assure you it’s worth making.
In this bacon and sausage roll recipe you have two iconic flavours. It’s definitely on the way to being a full English breakfast roll which I don’t think would be a bad thing. This recipe is easy to make and you only need 4 ingredients. Make it for party food, picnics or general sausage roll cravings.
Why you’ll love this bacon sausage rolls recipe
- Quick and easy to make
- Only four ingredients
- Prepare ahead
- It’s a meaty feast!
- Packet of puff pastry
- Bacon medallions or good back bacon – smoked or unsmoke to your preference
- Sausage meat
- Egg for glazing the pastry
How to make – step by step
- Take the pastry out of the fridge 20 minutes before you start. Preheat the oven.
- Line 2 baking trays
- Flour your work surface and rolling pin
- Roll out the pastry into 3 rectangles.
- Place three pieces of bacon in the centre of each pastry
- Place sausage meat in a bowl and form it into three lengths to go down the centre of the pastry, on top of the bacon.
- Whisk up the egg and brush some along one edge pf the pastry and roll from the non-egg side. Place the seam at the bottom as it gives more support so it won’t unravel.
- Score the top of the rolls with a knife and cut them into bite-size pieces. Place them with good spaces between onto the trays.
- Brush more egg onto the top of the little rolls.
- Place in the oven and bake for 20 minutes.
- Can be eaten hot or cold.
Top Tips for making Bacon Sausage Rolls
These rolls can be made as gluten free. Jus-Rol do excellent gluten-free pastry, but check your sausage meat contains no wheat, or other grains, such as barley and rye.
They can be made vegan with vegan sausage meat and vegan bacon often called vegan rashers. All the big supermarkets now sell these plant based alternatives.
Add a dipping pot of chutney, ketchup or brown sauce, on the serving plate. Even sweet chilli sauce will be great a dipping sauce for bacon sausage rolls.
Pile high on a wooden board or plate.
Always keep some mustard near-by when serving. A little dab will be delicious!
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Storing / Making ahead of time options
If you want to prepare ahead, before you add the egg wash, place the rolls in the fridge. When you are ready to bake, pull them out of the fridge, brush on the egg wash and pop into the oven for 20 minutes.
Same with the freezing option: before they are brushed with egg, place them in your freezer. Defrost them, add the egg wash and then bake.
Substitutions and variations
Sprinkle sesame seeds or poppy seeds on top of the rolls just before baking, for a super classy look.
Add herbs to the sausage meat.
Make the rolls a vegetarian or vegan treat by using plant based alternatives to meat. Let’s never forget the HUGE success
Greggs have had with their vegan sausage rolls!
If you can’t get vegan sausage meat on its own, buy the rolled sausages and simply squeeze out the contents into a bowl.
You could use pepperoni instead of the bacon for a spicy alternative.
Add a smear of tomato relish between the bacon and sausage gives that Full English breakfast flavour.
FAQs for bacon sausage rolls
Do you cook sausages before making sausage rolls?
No, you don’t have too. Squeeze the sausage meat out of their skins and reshape the meat to make a long sausage to place on your pastry. The oven will cook the meat properly.
How to make sausage rolls with sausages?
The skins of the sausages are not needed and will get in the way of your enjoyment, so snip off the end of the sausage and gently remove the skins. Reshape, if necessary, into logs long enough for your pastry and place down the centre. Always wash your hands before and after handling raw meat.
How to make sausage rolls with puff pastry and sausage meat?
Take the packet of puff pastry out of the fridge 20 minutes before you start work. Preheat the oven to 200ºC.
Roll the pastry into 3 rectangles. Form the sausage meat into three lengths and place in the centre of the pastry. Whisk an egg and brush some along one edge of the pastry and roll from the non-egg side. Place the seam at the bottom so they won’t unravel.
Cut into bite-sized pieces, brush on more egg and place onto a lined baking tray.
Bake for 20 minutes.
Why do my bacon sausage rolls have soggy bottoms?
Probably your oven temperature isn’t high enough or there’s a part of the oven that is not getting up to the right temperature.
Alternatively the sausage meat is too wet because it contained a high proportion of fat. Choose best quality sausages (over 70% meat) for the best results.
Do not heat the trays before cooking. The rolls must go onto cold trays or the heat will melt the pastry before it’s cooking time
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Bacon Sausage Rolls
- 375 g (2 sheets) Puff Pastry (if frozen make sure it has defrosted before use)
- 500 g (17 ⅔ oz) Pork Sausage Meat
- 9 (150 ml) bacon medallions
- 1 (1) Egg
- Take the puff pastry out of the fridge about 20 minutes to half an hour before you want to start. This helps it soften up and makes it easier to roll out.
- Preheat the oven to 200ºC fan / 400ºF / Gas Mark 7.
- Line 2 baking trays with greaseproof paper / baking parchment.
- Add a little all-purpose (plain flour) to your worktop and roll out the 375g of Puff Pastry (try to keep it rectangular) or unroll a sheet of ready-rolled puff pastry.
- Cut the pastry sheets into 3 equal pieces.
- Add 3 bacon medallions along the line to the centre of each of the cut pieces of puff pastry making a line.
- Add the 500g of sausage meat into a bowl, divide into 3 and using your hands form into thin sausages and place them the length of each piece of puff pastry.
- Beat 1 egg in a small bowl and use a pastry brush to brush over the pastry.
- Paint a line of egg brush along one edge and roll the sausage meat up (from the non-brushed side) in the pastry and place them seam side down (this will help stop them from unravelling in the oven).
- Gently score the top of the sausage roll.
- Use a knife and cut them into bite-size pieces. I tend to cut them into 8 pieces each but you can make them smaller. Place them on the prepared baking tray. Leave a gap between them so they can expand up in the oven.
- Brush the sausage rolls with the beaten egg and place them in the oven.
- Bake the Christmas sausage rolls for 20 minutes until they are light golden brown. (You can cut into a sausage roll to check the meat is cooked.)
- Serve hot or cold.
Please note that the nutrition information provided above is approximate and meant as a guideline only.