Longganisa Sausage Roll Recipe

Longganisa Sausage Roll: An Aussie classic, but made with Filipino Longganisa. A little bit garlicy with a touch of sweetness. It gives a different flavor profile to this classic dish.

What is a Sausage Roll?

According to Wikipedia, the Sausage roll has been around since Roman Times, but became popular in the 19th century in France. Now it’s synonymous with British and Australian culture.

My Aussie boss would bring these to work all the time when we had a potluck lunch. I looked forward to it all the time. So this recipe is dedicated to her. The best boss ever.

In my version, I of course had to add a Filipino twist. Instead of just the standard sausage filling, Longganisa is used instead. Make sure you pick a skinless one. Less work! Or else you will spend time taking off the casings. Now Let’s make it!

Ingredients for Longganisa Sausage Roll

This is what you would need to make these sausage rolls

• Puff Pastry
• Skinless Longganisa
• Onion
• Zucchini (carrots or other veggies work too)
• Egg

How To Make Longganisa Sausage Roll

First start by putting all the ingredients in a bowl and mix well.

Roll out the ready made puff pastry into a rectangle and then cut it in half length wise.

Then divide the filling between the two pastries and arrange the longanisa in the middle of each.

Brush one side of the pastry with water or egg wash and then fold over and crimp the edges together to seal. Repeat with the other pastry.

Flip the pastry over so that the crimped edges are on the bottom. Slice each log into 6 pieces. Brush the tops with egg wash and sprinkle black sesame seeds on top.

Put in the refrigerator while the oven heats up to 400F.

Bake for 25-30 minutes until the pastry is puffed up.

Transfer the Longganisa Sausage Rolls to a wire rack to cool slightly.

What to Serve it with?

We like to dip the Longganisa Sausage Rolls in some Banana Ketchup for more extra Filipino flavor. Regular Ketchup works as well or even nothing at all.

How to Store it

It’s best to eat it right after it’s baked, but if you can’t finish it I recommend to freeze it and then heat it up in the oven at 300F for 10 minutes to refresh the flaky crispness of the pastry.

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