Sausage Rolls with Sticky Tomato Sauce by Jessica Brooks

Preparation

Homemade sausage rolls are ideal for any occasion, whether enjoyed hot or cold. Perfect as a lunchtime snack, picnic fare, or a comforting pub-style meal at home, these treats feature seasoned pork wrapped in flaky puff pastry, paired with a homemade tomato sauce made with beer. What’s not to love?

*This recipe originally ran in Australia on HexClad.au.

Make the roll filling: Preheat oven to 425°F/220°C. Heat oil in a HexClad 10"/25 cm Hybrid Fry Pan over medium heat. Add onion, bacon and garlic. Cook, stirring occasionally, until bacon is cooked and onion is softened and golden brown, 6 to 8 minutes. Transfer to a large bowl and stir to cool. Add pork, bread crumbs, parmesan, mustard, parsley, salt and pepper. Mix well to combine.
Assemble the rolls: Divide filling into 4 equal portions; shape each into a thick log the length of 1 pastry rectangle. Set 1 log atop each pastry, along a long edge. Crimp the other long edge of each pastry with a fork and lightly brush with egg. Roll to enclose log in pastry, pressing to seal. Transfer, seam side down, to a platter and freeze until firm, about 10 minutes. Cut each roll in half and use a sharp knife to score 5 slashes across its top. Brush tops with egg; sprinkle with fennel seeds and cracked black pepper.
Bake the rolls: Arrange rolls, seam side down in a HexClad Large Hybrid Roasting Pan (without the rack) lined with baking paper. Bake in the preheated oven until pastry is golden and rolls are cooked through, about 30 minutes.
Meanwhile, make the sauce: Heat oil in a HexClad 2QT/2 L Hybrid Saucepan over medium heat. Add onion, tomatoes, and garlic. Cook, stirring occasionally, until tomatoes are softened and collapsed, about 10 minutes. Add tomato paste, honey, vinegar, beer, and bay leaves. Simmer, stirring occasionally, 8 to 10 minutes or until thickened. Remove bay leaves and season with salt and pepper. Transfer to a bowl. Serve with rolls.