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Grid Iron Meat

Pork Sausage Roll Filling

A well-made sausage roll starts with the filling. This mix of seasoned pork mince, fresh herbs, and a touch of onion ensures a moist, tasty centre that bakes to perfection inside buttery pastry. Perfect for picnics, parties, or just a treat with your afternoon tea.

INGREDIENTS
  • 500g pork mince (ideally with 20–25% fat for juiciness)
  • 1 small onion, very finely chopped or grated
  • 1 garlic clove, finely grated (optional)
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • 1 tsp fresh sage leaves, finely chopped (or ½ tsp dried)
  • 1 tsp English mustard powder
  • ½ tsp ground white pepper
  • ½ tsp fine sea salt
  • 50g fresh white breadcrumbs
  • 1 medium egg, lightly beaten (plus extra for glazing pastry later)
METHOD

  1. Prepare the onion – Finely chop or grate the onion. If you prefer a milder flavour, soften it gently in a frying pan with a touch of butter for 5 minutes before adding to the mix.
  2. Mix the filling – In a large bowl, combine pork mince, onion, garlic (if using), thyme, sage, mustard powder, pepper, and salt.
  3. Add the binder – Stir in the breadcrumbs, then add the beaten egg. Mix gently with your hands until evenly combined, but avoid overworking so the filling stays light.
  4. Test the seasoning – Fry a teaspoon of the mixture in a small pan and taste. Adjust salt and pepper if needed.
  5. Use immediately or chill – If making sausage rolls, spoon the mix along one side of your puff pastry strip, fold over, seal, and bake. The filling can be made up to 24 hours ahead and stored in the fridge.

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Rare Breed Pork – Mince – 500g

Minced pork from North Yorkshire, rare breed pigs.

Our rare breed pork mince is sourced from heritage breeds like Gloucestershire Old Spot and Tamworth, celebrated for their exceptional flavour and succulence. With a higher fat content  this premium mince stands apart for its richness and depth of flavour. Ethically farmed with a commitment to animal welfare and sustainability, our pork supports the preservation of rare breeds.

Ideal for a myriad of dishes, it offers a nutritious, tasty, and versatile choice for discerning cooks passionate about quality and heritage.

TRY OUR PORK MEAT BALL RECIPE

£6.73

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What sides and matches work well with this?

Sides (for serving sausage rolls):

  • Piccalilli – The tang cuts through the richness.
  • Apple & Sage Chutney – Sweet and herbal balance.
  • New Potato Salad with Chives – Served warm or cold.
  • Homemade Coleslaw – Adds crunch and freshness.
  • Simple Dressed Leaves – Keeps it light and easy.

Matches (flavour pairings for pork):

  • Herbs: sage, thyme, rosemary, oregano
  • Spices: mustard seed, fennel seed, paprika
  • Fruits: apple, apricot, cranberry
  • Extras: caramelised onion, cheddar cheese, leeks

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Preparation Time: 15 minutes
Cooking Time: Depends on pastry — sausage rolls usually bake 25–30 minutes at 200°C fan / 220°C conventional until golden brown and cooked through.

Hot Tips

  • Keep the meat cold – This prevents the fat from melting before baking, resulting in juicier filling.
  • Use panko breadcrumbs for extra lightness.
  • For extra flavour, add finely diced streaky bacon to the mix.
  • Chill before baking – Assembled sausage rolls benefit from 15–20 minutes in the fridge before going into the oven for a crisper pastry.
  • Batch cook & freeze – Unbaked sausage rolls freeze well; bake from frozen, adding an extra 5–10 minutes to the cooking time.

Pairings

Red Wine – Light-bodied reds such as Pinot Noir, Beaujolais, or a fruity Côtes du Rhône.
White Wine – Crisp Sauvignon Blanc or lightly oaked Chardonnay.
Beer & Cider – Dry cider, English bitter, or golden ale.
Non-Alcoholic – Sparkling apple juice, ginger beer, or a herby lemonade.

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