Crispy Bacon-Wrapped Sausage Rolls with Irish Herbs
These crispy bacon-wrapped sausage rolls combine savory sausage filling infused with fresh Irish herbs and a flaky puff pastry, wrapped in smoky bacon for a deliciously addictive snack perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 sausage rolls 1x
- Category: Snack
- Cuisine: Irish
Ingredients
Scale
- 1 lb (450 g) ground pork sausage
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves, chopped
- 1 tbsp fresh chives, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- ½ tsp smoked paprika
- 1 sheet puff pastry (store-bought or homemade, thawed)
- 8–10 slices thin-cut streaky bacon
- 1 egg, beaten
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground pork sausage, parsley, thyme, chives, diced onion, minced garlic, salt, pepper, and smoked paprika. Mix gently but thoroughly until evenly distributed.
- Lay out the puff pastry sheet on a lightly floured surface and roll gently to smooth creases, creating an even 12×12 inch (30×30 cm) square.
- Divide the sausage mixture into two equal portions and shape each into a long log about 10 inches (25 cm) long and 1.5 inches (4 cm) thick. Place each log lengthwise along the center of the pastry sheet.
- Wrap each sausage log tightly with 4-5 slices of bacon, slightly overlapping to ensure full coverage.
- Brush the edges of the puff pastry with beaten egg to help seal the rolls. Fold the pastry over the sausage and bacon logs, pinching to seal the edges completely.
- Cut each roll into 4-5 individual sausage rolls, about 2 inches (5 cm) each. Place them seam-side down on the prepared baking sheet, spacing apart to allow puffing.
- Brush the tops generously with more egg wash.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden and the bacon is crispy. Check after 20 minutes to avoid burning.
- Remove from oven and let cool on the tray for 5 minutes before serving.
Notes
If bacon edges crisp too fast, tent rolls loosely with foil halfway through baking. Use thin-cut streaky bacon for best crispiness. Avoid overmixing sausage filling to keep texture tender. Puff pastry should be well chilled before use. For gluten-free, substitute with gluten-free pastry and bacon. Egg wash twice for golden finish. Do not overcrowd baking tray to prevent soggy bottoms.
Nutrition
- Serving Size: 1 sausage roll
- Calories: 275
- Sugar: 1
- Sodium: 550
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 1
- Protein: 12
Keywords: sausage rolls, bacon wrapped, Irish herbs, crispy, puff pastry, savory snack, party food, easy recipe