Epic, EASY classic homemade sausage rolls recipe that I dare say rivals the famous Bourke St Bakery, declared by many as the best sausage rolls in Australia!
It takes more than store bought sausage mince to make a truly delicious filling. The little but important thing I do that takes this from “yummy” to “OMG these are incredible!!” is to sauté garlic, onion, celery and BACON to mix into pork mince (not store bought sausage meat!).
Sausage Rolls
Sausage rolls are Australia’s answer to America’s Pigs in a Blanket – but (I’m going to say it!!) SO MUCH BETTER!!!
A juicy homemade sausage mixture wrapped in puff pastry. I mean really – do you need any more information than that to know these are wickedly delicious?
Brits reading this are probably rolling their eyes or getting fired up, thinking “Hey!!! WE invented Sausage Rolls!”
OK, true that. One might say Australia has adopted it as our own. 😉
These sausage rolls are a tried and tested favourite we regularly pull out for gatherings!
Why this is the BEST Homemade Sausage Rolls Recipe ever
It was actually my brother who created this recipe, so I can shout from the rooftops that this is the BEST homemade Sausage Rolls recipe ever and not feel like I’m being big headed!
Here is what makes these sausage rolls so good:
1. REAL PORK – It’s not made with store bought sausage mince which is a mix of questionable ingredients – query how much is actually meat. This starts with pure pork mince. Real meat. Yay! TOP TIP: No beef. Beef mince is not as juicy or tender, it will make the filling more dry.
2. BACON – It’s not just about adding bacon for the sake of it. The plain fact is that bacon is salty and juicy and when you chop it up finely and mix it through the pork, it makes it so much tastier!
3. GARLIC, ONION & CELERY – Fact: when you saute these together slowly, they become sweet and form the flavour base of many of the most epic classic recipes in this big wide world. Like Beef Ragu. And Beef & Guinness Stew. And it does the same for Sausage Rolls. The sweetness and extra flavour it adds to the filling is just incomparable to just mixing in some raw chopped onion into the mince, which is what many standard recipes do. Plus, this adds moisture to the filling without making it watery (which = soggy base); and
4. NO GRATED VEGGIES – I won’t tell you not to sneak any veggies in, but what I will caution is that grated veggies are the main culprit for soggy pastry bases, even if you squeeze excess liquid out…..I think there is a time and place for hidden veggies. In my world, that does not include sausage rolls!
Fennel all the way!
This homemade Sausage Rolls recipe includes fennel, because fennel and pork are great mates. Just like basil and tomato.
And if you’re a sausage roll connoisseur then you would probably know that the really great sausage rolls from patisseries and posh bakeries usually have a hint of fennel. 🙂
But it is all about tastes, so if you know for a fact you don’t like fennel then skip it. Or if you are wary, then just use 1/2 teaspoon and it will be a very subtle barely-there background flavour!
How to make Sausage Rolls
There’s nothing complicated about this recipe, I promise. Cook off onion, garlic, celery and bacon, then just mix the filling (I use my hands!), place on puff pastry, roll and bake.
30 minutes later, your self control is going to be seriously tested as you try to resist taste testing just one more, just one more….
Once cooked, the inside will still look a bit pink because of the bacon. But it’s very easy to tell that it’s cooked because the texture of the meat is completely different to when it’s raw.
Also, there’s no way that that the inside would not be cooked by the time the pastry is a deep golden brown which takes a good 30 minutes.
Sausage rolls are one of the few classic Aussie party foods that really can be made ahead because they can be frozen unbaked then when you’re ready to serve, all you have to do is bake them. No fussing with garnishes or assembling, just make sure there is plenty of tomato sauce (ketchup) to dunk them in! – Nagi x
More Aussie favourites
Scones – and Lemonade Scones 3 ingredient shortcut scones!
Party Pies and Meat Pies
Watch how to make it
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Homemade Sausage Rolls
Ingredients
Filling
- 1/2 tbsp olive oil
- 2 cloves garlic , minced
- 1 brown onion , small, finely chopped
- 1 celery stalk , finely chopped
- 5 oz / 150g bacon , finely minced (streaky and fatty, not the lean stuff!)
- 2 tsp fennel seeds , toasted (optional) (Note 1)
- 1 lb / 500g pork mince (ground pork) (not lean)
- 3/4 cup / 40g panko breadcrumbs (Note 2)
- 1 egg
- 1/2 tsp salt
- Black pepper
Baking & Serving
- 2 1/2 sheets puff pastry , thawed then each cut into half (Note 3)
- 1 egg , lightly whisked
- Ketchup / tomato sauce
Instructions
- Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
- Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
- Add remaining Filling ingredients into the bowl. Use your hands to mix well.
- Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
- Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
- Brush edge of pastry with egg. Then roll up, finishing with the seam side down.Roll up, sealing on the edge with egg wash on it .
- If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)
To Cook
- Preheat oven to 350F/180C.
- Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
- Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 – 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it's easy to tell from texture that it's cooked)
- Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!
Recipe Notes:
Nutrition Information:
Sausage Rolls recipe original published September 2016. Updated August 2019 with new photos, brand new video and update on Life of Dozer!
Life of Dozer
As always when I travel, Dozer stays with a Golden Retriever boarder where he thunders through the house with other golden retrievers like he owns the place. It’s a 24/7 party over there!!!
I get daily updates from her, and this is the photo I woke up to this morning – Dozer trying to eat a tree stump. Golden Retrievers really DO eating anything!!! 😂
And Life of Dozer from the first time I published this Sausage Rolls recipe back in 2016:
He has a rather generous sized bottom, doesn’t he? Bit like his Mama. 😉
I have made these a few times now and they are always delicious. Great to have in the freezer.
These are the best! Taste yum and look homemade (which is great!).
Deelish 🙂
Hi Nagi I love this website SO much people Think I am a good cook now 😊 just wondering how long in advance I could make these and leave refrigerated? Or just best to freeze? Thanks!
Hi Nagi these smell AMAZING.
I want to take them for a work function, so was going to freeze them before cooking the night before.
What is the best way to reheat them to preserve the flaky pastry?
I won “Star Baker” at work with this recipe. I reduce the fennel slightly and add a teaspoon of chicken stock powder. Its so, so good. Thanks Nagi!
That’s great Fiona!!! 👏 N x
I cook many of your recopies and my wife luvs the cooking i always say if my cooking looks close to the pic i am happy
Love this recipe. Best sausage rolls I have ever made. I reduce the fennel to half recommended but otherwise follow recipe as stated.
I’m so glad you enjoyed them Audrey!! N x
Its nice and delicious thanks big up.
i made these today but with sausage meat and without the fennel and they were delicious as always your recipes are always lovley my go to for finding new ones
What could I use as a replacement for the egg? My daughter has an egg allergy 🙁
Hi Sascha, the egg is a binder here, I imagine a flax or chia egg in it’s place will work fine. N x
The tastiest sausage rolls I have ever eaten!
These are the best sausage rolls I have EVER eaten!! Husband & I have almost eaten the whole batch. Unusually for me I followed the recipe to the letter, only slightly reducing the fennel. And they were glorious. Thank you Nagi
Absolutely fabulous! Making these for the 10th time today. Made your Beef and Guinness stew last night and it had an incredible taste. Thank you for being such a fantastic source of ‘best ever’ recipes!!!
I made these sausage rolls today and OMG they are beautiful I have 5 very fussy males in my house are they love them great recipe
I’m so glad they’re a hit Karen! Perfect to make a big batch and freeze too! N x
Hello, I want to try this recipe. Would it matter if I blizz the meat? To give it kind of a sausage texture? Do you think? Thanks!
Hi Yannick, blitzing the meat changes the texture entirely and makes it a somewhat spongy consistency (not like sausages that are minced) – I wouldn’t recommend it for this recipe sorry! N x
Hi Nagi, you are my main go to for recipes .Tasty ,and love that you can increase recipes with the slider rule, and your videos Making the chocolate cake , sausage rolls and chocolate cupcakes for a grand daughters birthday tomorrow, Let you know how go. Love Dozer by the way.
Woah that’s great Marianne, wish her a very Happy Birthday from me!! N x
Fab recipe ! This would make really lovely sausages also .
Hello Nagi!
Just wanted to comment that after this you are my favourite source for online recipes! Best rolls ever!
Oh shucks, thanks so much Dannyboy!! N x
Hi, Nagi! I don’t eat pork or bacon. What can I sub with?
Hi Temi, one to add to my recipe development list – beef sausage rolls! N x
Lamb ,and maybe substitute the fennel for rosemary maybe . Or mint .
Yummo with a capital Y, so easy to make and delicious to eat. I added a little grated apple which I guess made them a wee bit sweeter.
Love you Nagi, everything I make of yours is A1 x