Pork Sausage Rolls

Little Juniper Rare Davidson Plum Gin - Pork Sausage Rolls

Pork & Blue Cheese Sausage Rolls

Makes 14 large/28-30 small

Preparation = 15mins Cooking = 20-25mins

The festive season calls for indulgent bites, and what better way to kick things off than with these Pork & Blue Cheese Sausage Rolls? Packed with savoury goodness, a hint of blue cheese tang, and wrapped in flaky puff pastry, they’re sure to be the star of your next holiday spread.

For the perfect pairing, serve them with a glass of Little Juniper Rare Plum Gin. The tangy citrus notes of the gin beautifully complement the rich, savoury flavours of the sausage rolls, creating an unforgettable combination. Easy to make, fun to eat – and even more fun when shared with friends and family!

Ingredients for Pork & Blue Cheese Sausage Rolls

  • 500g pork mince1 carrot
  • 1 red onion
  • 150g blue cheese
  • 100g panko breadcrumbs
  • 3 cloves garlic
  • 1 egg - beaten
  • 100g bacon – roughly chopped
  • 1 tsp Worcestershire sauce
  • Salt & pepper
  • 5-6 puff pastry sheets

How to make Pork & Blue Cheese Sausage Rolls

  1. Blend the onions, carrots, and garlic together
  2. Add chopped bacon and pulse
  3. Add pork mince, blue cheese, panko, seasoning & Worcestershire. Pulse to combine
  4. Lay the pastry sheets out (one at a time) and cut in half
  5. Place some of the filling into the pastry sheet, leaving about 1-2cm at each end
  6. Using a pastry brush, brush the beaten egg around the side, roll up the sausage rolls, cutting any excess at the end off and brush the top with the beaten egg
  7. Repeat until all the filling is finished
  8. Cut each roll into 2 or smaller pieces if you prefer, sprinkle with sesame seeds, poppy seeds or everything bagel seasoning.
  9. Bake @ 200c for 20-25mins or until golden/crispy

Tips for making Pork & Blue Cheese Sausage Rolls

  • Don’t blend the pork mince too much as you want to retain the mince texture; just pulse it a few times to combine.
  • If you don’t have a food processor, you can grate the veg and mix all the ingredients by hand.
  • When baking, don’t line the tray with greaseproof paper as this will stop the bottom crisping up nicely – just oil the tray lightly so they don’t stick.
  • Serve with ketchup – there is no better way

Feeling inspired? Roll on over to download the full recipe card here