Pigs in Blankets Sausage Rolls (Bacon Sausage Rolls Recipe)

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Pigs in Blankets Sausage Rolls (Bacon Sausage Rolls Recipe)

These Pigs in Blankets Sausage Rolls with streaky bacon and pork sausage meat wrapped in delicious puff pastry are a genius upgrade to basic sausage rolls. Don't think they're just for Christmas either, these flavour packed rolls are glorious to make and enjoy year round!

5 from 3 votes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings

Author Chloe

Equipment

Wooden Board

Rolling Pin

Mixing Bowl - Extra Small

Sharp Knife - Large

Silicone Pastry Brush

Baking Tray - Large

Baking Paper/Parchment

Ingredients

320 g Puff Pastry
150 g Steaky Bacon
450 g Pork Sausage Meat
1 Egg

Instructions

Preheat the oven to 200c/390f fan | 220c/430f or equivalent.
Roll 320g Puff Pastry out on a floured surface to about ¼ inch thickness. Or unroll a sheet of ready rolled pastry.
Cut the sheet into half lengthways with a sharp knife.
Skin enough sausages to get 450g Sausage Meat. Or if using ready prepared sausage meat, split it into two and form each half into a long sausage.
Lay 150g Streaky Bacon along the pastry. You can overlap a little and use scissors to cut the strips to fit. You will see that I've covered most of the pastry but left a strip at the top.
Place the sausage meat around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mould the sausage meat into the right shape. Make sure to press the end of one sausage into the next if you're using skinned sausage.
Beat 1 Egg in a small bowl. Use a pastry brush to cover the large side of exposed pastry.
Start to roll the pastry around the sausage meat starting with the unwashed smaller top section. Keep the pastry nice and tight to the sausage meat.
Continue to roll until the meat is totally sealed. Wet your finger a little and gently press along with pastry seam - this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
Using a sharp knife make gentle diagonal slashes down the whole of each roll.
Mark the halfway point of each roll with a light touch of the knife. Then mark halfway along each half and then the same again on each quarter. Each roll should now be marked into 8 separate sections.
Use the knife in a sawing motion to cut along each of the lines. You do need to be gentle and take a little time doing this or you will squash the rolls to oblivion.
Move each roll to a lined baking tray, seam side down. Make sure the rolls each have ample room to expand.
Generously egg wash the top and sides of each sausage roll. Make sure to not wash the exposed ends or sausage meat.
Bake for 15 minutes until light golden brown.
They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
Try to let them cool a bit before serving but I think we all know they're not going to last long!

Nutrition (Approx)