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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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’m a Brit living the US, and I hadn’t eaten sausage rolls in a long time, quite forgotten about them. My son reminded me of the lovely sausage rolls we ate at his Nan’s in England when he was little, and asked why I didn’t make them for Christmas. I looked online and found your recipe – and once I made a batch they disappeared in a flash with requests for more. Moist and flavourful, great recipe! I followed it to the letter (except the fennel) using Pepperidge Farm Puff Pastry Sheets, had to look hard for these since most frozen pastry here is short-crust. Will be making a lot and keeping them in the freezer. Thank you!
YESSSSSS! Love hearing that Lydia, thanks for letting me know! N xx
Merry Christmas Nigi!
I plan to make these to take to church reception after Christmas cantata!
My comment, unlike others, is about Dozer and your beautiful wood floors! Were they painted and then
scraped, or just naturally worn?! Your cooking skills must rival your home decor talent as well!
Hi Susan!! Gosh I’ve done nothing to those floors at all 🙂 That is the natural wear, from Dozer running / skidding across them, the he he! Merry Christmas to you too! N xx
I made these this evening and my filling was still quite pink inside. Is this normal? I don’t want to poison anyone.
Hi Carol! If the outside was golden brown then yes it’s cooked, it’s pink because of the bacon 🙂
Hi Nagi,
I trust you are well.
It is my intention to cook a batch of these which sound wonderful
One question, though, is approximately what weight of puff pastry will I need?
Mine comes in a 500g block, which needs rolling out, not sheets.
Hi Phil! The sheets here are 160g each, so that works out at 400g 🙂
Many thanks.
I’ve never been a great lover of celery though so intend omitting it and adding some cayenne pepper into the mix, but doing everything else (including fennel) as per recipe..
Will be cooking up a batch this afternoon so will report back later
I’m about to make these for the second time. They are fantastic so thank you for sharing the recipe. I used pork and veal mince, substitued the fennel seeds for dried mixed herbs and as I’m allergic to onion I used leek instead. They froze beautifully and are a great standby to have in the freezer stash.
That’s great Sara! So pleased to hear that, thanks for letting me know! N xx
Nagi!
As I mentioned earlier in the poached chicken recipe I was looking forward to cooking these being a homesick Antipodean. I made them today and they were brilliant! I scoffed far more than I should have but I hadn’t had a sausie roll since 2014 at Dish Cafe in Eaglemont in Melbourne. They really were fantastic. Just one small thing, and I hope you don’t mind, but next time I make them I’m going to plonk in 1 tsp of sage as I think this might just nudge it a little more to the sausage rolls I grew up with in NZ and Oz.
Thanks and keep it up!
Tim
That’s so great to hear Timothy!! Thanks for sharing your feedback – N x ❤️
I tested this out and agree the bacon makes the difference. Thanks for sharing your recipe 😀
Hahaha sure uts Australian same as meat pies right.
Maybe make a version with kangaroo then you can claim that invention.
BA HA HA!!!! YOU try and tell me how it turns out!
This recipe is the best. I’ve made it three times now and everyone loves them, especially my fellow Aussie expat friends. I added 80g of leftover chopped chorizo when browning the bacon for today’s effort and it was delish.
For those in the UK I have found that this recipe works perfectly with 2 packets of Jus Rol puff pastry (green box, found in the refrigerator section). Cut each sheet in half lengthways to make four rolls.
I’m so pleased to hear that Emma! Thanks for sharing your feedback! N x 😊
So easy to make. Made them for our rugby team and they were devoured in seconds. Great recipe
That’s great to hear Ingrid! Thanks for leaving a review! N x
Thank you so much for sharing, they were absolutely delicious, we could not get enough.
Thank you for the review Jessica, it’s so terrific to hear you enjoyed this! N xx
Fabulous recipe. I made both the rough puff pastry and the filling in my thermomix in no time and the combination of flaky pastry and moist filing was to die for. Thank you so much Nagi. It is now a firm favourite both for entertaining and lunch boxes for my grand children.
Now to find a spot in my freezer to hide from my husband!
That’s great to hear Denise! Thanks for taking the time to share your feedback! N xx
I’m going to make them this weekend. Have you ever added several pinches of red pepper flakes?
Henry
Hi Henry! No I haven’t but that would be terrific! 🙂 N xx
Because toasted fennel seeds is optional, so that means i can use anise as a substitute of fennel seeds for this recipe? Will it have any problem with the flavor?
Hi Lita! I’ve never tried this with star anise, I personally wouldn’t use it, I would just leave fennel seeds out 🙂 N x
Hi! If i were to use beef or chicken mince (i do not eat pork/bacon) what alterations would you recommend? Thanks! 🙂
Hi Foza! No changes needed 🙂 This is terrific made with both!
Am I supposed to cook the pork before I pit it on one of the pastrys?
Hi Turner! Nope, roll it up raw, it bakes in the oven!
Hi, can you freeze the cooked sausage rolls and then reheat them or eat them cold? Thank you.
Hi Samantha! You sure can. I prefer freezing raw ones as I like them fresh baked, but have also frozen cooked ones plenty of times. Heated is definitely better, makes the pastry crunchy!
Thank you so much!
I will have to try make them!
These are amazingly delicious and easy to make. Hubby and son wanted more but I was sneaky and froze some…I have made sausage before but this recipe was yummy- I added some smoked paprika and garlic b/c I can’t help myself! Luv the holiday photo!
I’m SO GLAD you enjoyed these Judy!!! It’s my brother’s recipe and I’m very fond of it 🙂 He is rightfully proud of it! 🙂 N xx
These are fantastic! Your sausage ingredients are spot on. Thanks!
Woo hoo! Thanks Carol! N xx
Made these again for New Year’s Day. This time I used a mix of lamb and beef and spiced with Baharat. I left out the bacon for my Muslim and Jewish guests, and there was still enough fat to keep them moist. They were delicious! Thanks for this great canvas!!
I’m so glad you enjoyed this Carol! Thank you for letting me know! N xx
These look delish I am having my family over for christmas and hopefully can make these for an appetizer!
Do you have any idea if the cook time would be the same if I were to use those Pillsbury crescent rolls? Thanks!!
Hi Kali! I think around the same time based on memory from when I baked using Pillsbury when I was in the states 🙂 You don’t want to cook for much less because otherwise the meat may not cook through 🙂 N x