Simply Delicious Sausage Roll Recipe: Pastry Perfection for Any Meal
This recipe is so easy even a beginner cook can master it. And the best part? You can customize this recipe to your liking with your favorite spices and seasonings. And makes a delicious breakfast, lunch, or dinner!
The great thing about this sausage roll is its versatility. You can serve it hot or cold, for breakfast or dinner, or as a brunch item.
Serving Sausage Roll for breakfast? Here are some great side dishes to consider:
- Scrambled, fried, or poached eggs
- Home Fries and Eggs
- Baked Beans
- Sauteed Mushrooms
Serving Sausage Roll for a quick and easy dinner? Here are some great side dishes to consider:
- Roasted vegetables, such as Brussels Sprouts, Asparagus Tips, or Green Beans
- A Green Salad with Vinaigrette Dressing
- Baked beans or other legumes
- Garlic Mashed Potatoes
- Creamed Spinach
- Rice
Can you make a sausage roll in advance?
Yes, sausage rolls can be made in advance and stored in the refrigerator or freezer until ready to serve. To store in the refrigerator, wrap the sausage roll tightly in plastic wrap or aluminum foil and refrigerate for up to 2-3 days. To store in the freezer, wrap the sausage roll in plastic wrap and then aluminum foil, or place it in an airtight container or freezer bag, and freeze for up to 2-3 months.
When ready to serve, follow the cooking instructions in the recipe below. Be sure you remove the sausage roll from the refrigerator or freezer, and allow it to come to room temperature before baking it as directed by the recipe. Keep in mind that if the sausage roll has been frozen, it may need additional baking time to cook through.
So now that you know the basics, what are we waiting for? Let’s make a delicious Sausage Roll!
The Best Sausage Roll Recipe - Wrapped in Pastry Baked to Perfection!
Recipe Video
Recipe Ingredients
To be Grounded:
- 2 pounds of Pork Shoulder chopped into 1-inch pieces
- 6 ounces of Bacon chopped into 1-inch pieces
For the Mixture:
- 1 large Onion diced
- ¼ cup Dried Fruit could be dried cherries, cranberry, apricot or figs
- ¼ cup Sundried Tomatoes, must be dried tomatoes NOT in oil.
- ½ cup Fresh Bread Crumbs
- 4 ounces Genoa Salami cut into ¼ inch cubes (from the deli counter)
- 1 ½ tablespoons of Garlic chopped
- 1 tablespoon Fresh Thyme chopped
- 1 tablespoon Fresh Sage chopped
- ¼ cup Pistachio
- 1 tablespoon Onion Powder
- Salt and Pepper to taste
- 1 teaspoon Cayenne Powder
Recipe Instructions
- Grind the pork with your meat grinder and add all the ingredients and mix well, of course you can use already ground pork shoulder and add finely chopped bacon.
- Sauté the onion in olive oil until light golden brown and refrigerate to add to the filling.
- Mix all ingredients until very well blended.
- Roll them into a cylinder with plastic wrap and refrigerate for at least a couple hours.
Preheat Oven to 400ºF / 205ºC
- Roll them with puff pastry like the chef did in the video and brush them with an egg wash ( 2 whole egg mixed) and bake them in a 400ºF until golden brown and the Internal Temperature is about 155ºF / 68ºC.
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Thankyou Chef for the hints, tips and recipes that have turned my cooking experiences into a very pleasant and delicious hobby rather than a just a necessary chore. I’m now at 68 years old happy to say that I am less wasteful and so much more organised and tidy in the kitchen, complete with my sanitised water and cloths on hand. You are a joy to watch and a total inspiration. Continue to continue in your own inimitable way and many thanks also to Jack for making your videos so funny, interesting and professional. Regards Patricia Keir from Hamilton, Scotland xx
Like your recipes and show but I would like to request you give your quantities in metric also. Keep up the good work
Chris
Made this, turned out delicious!