Sausage rolls are a tradition of any British buffet and a must-have addition to every party spread. Always one of the favourites, and something that you never seem to have enough of. Whether it’s a birthday party, or family get together, or Christmas festivities, taking the time to make your own makes them extra special. These are often much tastier than those you can buy in the shops. Our PMF Bacon Sausage Rolls up the flavour with the addition of our premium bacon. Like many dishes, the addition of bacon simply adds flavour! Less basic—more deliciousness in every bite. They are not just your bog-standard sausage roll; they are infinitely better!

You can buy our streaky bacon as part of our All You Need Christmas Deal.

Makes 16

1 tbsp olive oil

1 small onion, finely chopped

6 pork sausages, skins removed

4 rashers of streaky bacon, finely chopped

1 x 320g sheet ready rolled puff pastry

1 medium egg, beaten

2 tsp fennel seeds

1) Add the oil to a large frying pan, on a medium heat. Add the chopped onion and cook stirring regularly for 8-10mins until softened. Transfer the onion to a large bowl and leave to cool. Preheat the oven to 200ºC/180 ºC Fan/400 Fahrenheit/Gas Mark 6.

2) Once the onion has cooled, add the sausage meat, and bacon to the bowl and mix thoroughly.

3) Unroll the pastry and cut it in half lengthways so you have two long strips of pastry. Split the sausage meat mixture in two and form a sausage shape in the middle of each pastry rectangle.

4) Using the beaten egg, brush along one of the pastry edges. Using the opposite edge roll the pastry over to encase the filling and then press the pastry edge to seal.

5) Place this edge on the underneath, then cut each rectangle into 8 equal lengths. Place these on a baking tray, lined with greaseproof paper, and brush the tops with the remaining beaten egg. Sprinkle fennel seeds over the tops.

6) Transfer to the oven and cook for 30-35mins, until golden, crispy, and cooked through.

Freezing instructions: Cook the sausage rolls and allow them to cool completely, then freeze for up to 3 months.