Homemade sausage rolls are one of those crowd-pleasers that work almost anywhere: lunch boxes, picnics, weekend tables or a platter for friends. This SA Pork version folds finely chopped mushrooms, onion, garlic and sage into pork mince before wrapping the filling in puff pastry and baking it until deeply golden.

The mushrooms add savoury depth without taking over the filling, while the quick mustard dressing gives the finished rolls a sharp, creamy contrast. Serve them warm from the oven or allow them to cool to room temperature for easy sharing.

Pork and mushroom sausage rolls

By SA Pork
Serves 6 to 8
Prep time: 20 minutes
Cooking time: 30 to 35 minutes

Ingredients

For the filling

1 medium onion, finely chopped
1 to 2 cups mushrooms, finely chopped
2 cloves garlic, crushed
1 kg pork mince
2 tsp fresh sage, finely chopped
1 tsp salt
Freshly ground black pepper

For the pastry

2 rolls puff pastry, thawed
1 egg plus 1 tbsp milk, whisked together

For the mustard dressing

2 tbsp mayonnaise
1 tsp lemon juice
1/2 tsp wholegrain mustard
Salt and pepper, to taste

Method

  1. Preheat the oven to 200°C and line two baking trays with baking paper.
  2. Heat a little oil in a frying pan and cook the onion, mushrooms and garlic until softened and most of the moisture from the mushrooms has evaporated. Set aside to cool slightly.
  3. Combine the cooled mushroom mixture with the pork mince, sage, salt and black pepper. Mix until evenly distributed without overworking the mince.
  4. Unroll the puff pastry and cut each sheet lengthways into two long strips, giving you four strips in total.
  5. Divide the pork mixture into four equal portions. Shape each portion into a long sausage down the centre of a pastry strip.
  6. Brush one long edge of the pastry with the egg-and-milk wash, then roll the pastry over the filling and press to seal. Place each long roll seam-side down.
  7. Cut each long roll into 3 or 4 smaller sausage rolls. Lightly score the tops with a sharp knife, then brush with the remaining egg wash.
  8. Bake for 30 to 35 minutes, or until the pastry is puffed and golden and the pork filling is cooked through. Allow to stand for a few minutes before serving.
  9. To make the mustard dressing, stir together the mayonnaise, lemon juice and wholegrain mustard. Season to taste and serve alongside the sausage rolls.

Make-ahead tip

The unbaked sausage rolls can be frozen for up to three months. Freeze them spaced apart until firm, then transfer to a freezer-safe container or bag. Bake from frozen, adding roughly 5 to 10 minutes to the cooking time. Cooked sausage rolls can be refrigerated in an airtight container for up to three days and reheated in a 180°C oven for about 10 minutes.

For a fuller meal, pair them with a crisp green salad or slaw. For a party platter, add tomato sauce, sweet chilli sauce or the mustard dressing and serve warm or at room temperature. A few pickles or sliced fresh vegetables on the side add welcome crunch and acidity.

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Featured Image: SA Pork