Sausage rolls and stuffing are staples in my house, so why not combine them to make these incredibly delicious Pork & Stuffing Sausage Rolls?! They’re simple to make and packed full of flavour; you’ll be making them time and time again.
Pork & Stuffing sausage rolls are the ultimate combination
I have been making my easy sausage meat stuffing for quite a few years now. Whenever I share how I make it on social media, I always get comments from people telling me that use the sausage meat stuffing mix to make sausage rolls.
I finally decided to give it a try and now I won’t look back! The sage and onion stuffing works perfectly with the pork sausage meat and encasing it in buttery puff pastry really finishes it off.
These pork and stuffing sausage rolls do not skimp on the filling – they are jam packed. But who would want a sausage roll any other way?
Sausage rolls are such a delicious snack that can be prepared ahead of time and cooked as and when you want them. Whether you choose to cook them in the air fryer or oven, you will find it hard to not eat them all yourself!
Make your life easier by using ready made pastry
It is absolutely not cheating to buy ready made puff pastry. I have heard a lot of chefs admitting they buy puff pastry rather than making it themselves. There are some ingredients which aren’t always necessary to make and puff pastry is one of them in my opinion.
Shop bought puff pastry is so quick and convenient. Far easier than making your own pastry from scratch.
It also means you can make these pork & stuffing sausage rolls even more quickly. Perfect for an impromptu picnic or party over the Christmas period.
With this recipe I go a step further than just buying the pastry, I buy ready rolled puff pastry. Yes this may seem a little lazy, but it is also a time saver which is what this recipe is all about.
It is also good for me because for some reason I haven’t mastered the art of rolling pastry into a rectangle yet!
Can you use light puff pastry?
You can use light puff pastry to make these sausage rolls, but I’ll be honest; it wouldn’t be my first choice.
The lower fat content in light puff pastry makes it a little bit softer. This means it is slightly trickier to work with. I’ve used it quite a few times when making my quick sausage rolls, but I wouldn’t necesserily use it for these.
The pork and stuffing filling in these sausage rolls is quite generous. So using a pastry that is softer and more flexible could cause it to tear as you are stretching it over the filling.
If you do want to use light pastry, I recommend frequently putting it in the fridge for it to firm up throughout the process.
which sausage meat is best to use?
When I usually make sausage rolls I use good quality pork sausages and remove the skins. However for these pork & stuffing sausage rolls I used sausage meat as this is what I have always used when making the actual stuffing.
Large supermarkets sell sausage meat year round with the smaller ones like Aldi and Lidl stocking it over the Christmas period.
Most supermarkets sell a basic version as well as a more luxury option. You can also buy flavoured sausage meat which would work really well in these sausage rolls.
You can of course use sausages if you prefer, just remember to remove the skin. Any plain pork sausages, Lincolnshire or Cumberland sausages would work really well with the flavours in the sage and onion stuffing.
Which stuffing is recommended to use?
I more often than not use sage and onion stuffing as it is a classic flavour that works really well with pork.
Paxo is the well known brand which many people love and swear by. I am not loyal to Paxo and usually use the supermarket own brand version. I have never had any complaints, but use whichever if your preference.
There are no set rules that you have to use sage and onion stuffing for these sausage rolls. You can use any flavour of stuffing mix, get creative!
How many sausage rolls does this recipe make?
It can make as many or as few as you would like.
If you are making these to eat as part of a main meal, you would probably want to cut them a lot larger. I would recommend cutting each line into three so you would have six in total.
I like to cut these pork & stuffing sausage rolls small, even more so than my other sausage roll recipes. They are packed with sausage meat and sage and onion stuffing which makes them quite filling.
If you are serving these as part of a buffet or party, I would definitely cut them smaller. You don’t want people to fill up on just the sausage rolls!
Can you freeze these Sausage Rolls?
Yes, this is a great way to make them in advance.
Follow the steps below but don’t brush them with the egg. At this stage, place them on a baking tray and put them in the freezer.
Once they have frozen, you can then transfer them to a container until you want to bake them.
Then when you want to cook them, take them straight from the freezer onto a tray. Then brush them with egg as per the original recipe. Then when it comes to cooking, bake them for 30 minutes.
Make these sausage rolls gluten free
You can readily buy gluten free puff pastry in most supermarkets. A lot of sausages and sausage meat are already gluten free, but make sure you check the ingredients to make sure.
Gluten free sage and onion stuffing should also be readily available in most large supermarkets.
How long will these sausage rolls keep for?
You can cook these sausage rolls in advance and keep them in an airtight container for 3-4 days.
If you would like them to be warm, you can reheat them for 5-10 minutes an the oven or air fryer set to 180ºC. I wouldn’t recommend reheating them in the microwave as this will make the pastry become soft rather than crisp.
Adding different flavours to pork & stuffing sausage rolls
As I have mentioned in the recipe below, one of my favourite flavours to add to these sausage rolls is cranberry sauce. It adds another delicious flavour to the sausage rolls and is my favourite way to serve them.
You can also add apple sauce instead of the cranberry. If you do want to add either of these, reduce the water by 30ml so the sausage roll filling doesn’t become too moist.
As well as these simple additions, you could instead use my pork, sage & apple stuffing as the filling.
Other recipes you might like
- Mustard & Sage Sausage Rolls
- Air Fryer Sausage Rolls
- Pork & Apple Sausage Rolls
- Turkey & Cranberry Sausage Rolls
- Air Fryer Sausage Meat Stuffing
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Pork & Stuffing Sausage Rolls
Sausage rolls and stuffing are staples in my house, so why not combine them to make these incredibly delicious Pork & Stuffing Sausage Rolls?! Combine sausage meat with sage and onion stuffing for the ultimate sausage roll. They'll quickly become your favourite!
- 320 g puff pastry ready rolled
- 400 g sausage meat
- 170 g sage & onion stuffing mix
- 200 ml boiling water
- 1 egg beaten
- 1 tsp dried sage
- 2 tbsp cranberry sauce reduce water by 30ml
Preheat your oven to 190℃ (fan assisted, 210℃ non fan) and line two baking trays with parchment paper or silicon liners
Add 400g of sausage meat and 170g sage & onion stuffing mix to a bowl. Add 2 tbsp cranberry sauce if you're using it
Add 200ml recently boiled water to the bowl and mix thoroughly (170ml if you're adding the cranberry sauce). Set aside to cool slightly.
Unroll 320g sheet ready rolled puff pastry. Cut it in half lengthways
Once the filling has cooled enough, form it into a long sausage shape and place in the middle of each piece of pastry
Brush one of the long lengths of each piece of pastry with one beaten egg
Carefully bring each side of the pastry up around the filling. It will be a tight fit so you may need to stretch some of the pastry slightly. Be gentle so the pastry doesn't rip
Cut each large roll into smaller sausage rolls
Place each sausage roll on the lined trays, seam side down. Leave a small gap between each sausage roll
Using scissors, cut a few lines in the top of each sausage roll. Brush each sausage roll with egg and sprinkle with 1 tsp dried sage
Cook for 20-25 minutes until the sausage rolls are golden brown. Leave to cool on a wire rack
To air fry
Preheat your air fryer if needed. Cook the sausage rolls at 190℃ for 13-15 minutes. Depending on the size of your air fryer you may need to cook them in batches.
Ready rolled puff pastry varies in weight. Supermarket own brand pastry is usually 375g whereas the well known brand Jus-Roll is 320g. Either will work for this recipe.
Different stuffing mixes require varying quantities of water. This recipe calls for half the amount of water the packet states. Remember to reduce the water by a further 30ml if you are adding cranberry sauce.
Keep in an airtight container in the fridge for 3-4 days.
Nutritional information is given as a guide only and may vary.