This huge Pork Sausage Roll is perfect for a shared lunch or family dinner.
Sausage rolls are one of those foods that you can eat at any time of time of day. They are especially great for shared morning of afternoon teas. My recipe for a Giant Pork Sausage Roll goes one step further to make a delicious lunch or dinner also! Served with a side salad this is a really fun meal to share with friends and family.
For this recipe I have used quality New Zealand pork mince and pork sausages. Wrapped in a case of puff pastry this is the ultimate bakery treat made right at home.
It can be tricky to know if the pork you are buying is from New Zealand. There are a couple of things you can keep an eye out for – the Born & Raised in New Zealand (PigCare) or 100% New Zealand Pork on pack labels, or the words ‘NZ’ or ‘New Zealand’ on the pricing label. Buying New Zealand means you are supporting our local farmers, and helping our wider economy.
How to make a giant pork sausage roll:
To start, heat the oven to 180°C fanbake. Squeeze the sausage filling into a large bowl and discard the casing. Add the pork mince along with the eggs, onion, garlic, mixed herbs, HP sauce and salt and pepper. Mix well until combined.
On a large sheet of baking paper, join two pieces of pastry together. Overlap them by 2cm and press to secure. Cut the third sheet of pastry in half and join to the bottom of the rectangle in the same way. See picture below. Before filling check to make sure you haven't made the pastry wider than your baking tray.
Spoon pork mixture along the centre of the pastry, then roll up the shorter side of pastry. Brush with a little egg, then roll up the other side to enclose the filling. Brush the top with more egg then sprinkle of sesame seeds. Bake for 50 minutes or until pastry is golden brown and puffed.
Can I freeze this sausage roll? Absolutely. Once cooked you could either keep it whole or slice it up and take pieces out as you needed them for a quick lunch. It would store well in a bread bag or wrapped in cling film.
Could I add different herbs in? For sure. I liked the dried mixed herbs because they are easy to use taste great with New Zealand pork. You could also try ground fennel or cumin seeds if you have them.
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- 600g New Zealand pork sausages or sausage meat
- 400g New Zealand pork mince
- 2 eggs
- 1 onion, finely diced
- 3 garlic cloves, crushed
- 1 Tbsp dried mixed herbs
- 2 Tbsp HP sauce (or tomato sauce)
- ½ tsp salt
- ¼ white pepper
- 3 sheets puff pastry
- Extra egg or milk to brush pastry
- 1 tsp sesame seeds
- Heat oven to 180°C fanbake.
- Remove the sausage filling and discard the casings.
- Add pork sausage and mince to a large bowl along with the eggs, onion, garlic, mixed herbs, HP sauce, salt and pepper.
- Mix well with a wooden spoon or clean hands to combine.
- On a large sheet of baking paper. Join two pastry sheets together along one side, overlapping about 2cm pressing to secure. Cut the third piece of pastry in half and join the two pieces along the top to form one large rectangle.
- Spoon pork mixture along the centre of the pastry. Roll up pastry with the shortest side up to the middle and then fold the longer side over the top to enclose filling.
- Place the sausage roll and baking paper onto a oven tray. Trim the sausage roll to the length of the oven tray if it is too big.
- Brush with extra egg or milk. Sprinkle over sesame seeds.
- Bake for 50 minutes or until filling is cooked through and pastry is golden and puffed.
- This filling would also be delicious in standard size sausage rolls.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 539Total Fat: 39gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 190mgSodium: 824mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 33g
Nutritional values are approximate. Please use your own calculations if you require a special diet.