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. 😉
Love this recipe! I cook at 220* C for 10 mins then 180*C for 20 mins as I find it makes the puff pastry puffier. Might just be the butter puff pastry I use.
Hi Nagi, do you recommend butter puff pastry or normal puff pastry? Thanks
These rolls are delicious, i altered recipe,doubled breadcrumbs and use carrot instead of celery. Super easy and super tasty. Might try oats instead of breadcrumb next time, works well in burger patties. Thanks for sharing this version!!
Hey Nagi! I’m going to make these for my daughters 1st birthday party this weekend, which is being held at a park, so I’m wondering if these are okay eaten room temp? As I’ll heat them and take them with us. Thank you!
They sure do – lip smacking. Don’t forget the tomato sauce👍
This recipe is making my mouth water. Will be knocking up a batch this weekend ready for the footy finals. Go Freo
I made this recipe with my home made pastry. Fabulous.
Perfect, and so easy to make.
I made it exactly according to instructions and it was a big hit.
Another keeper for sure!
Hi Nagi, this recipe is just what I’m after for my kids bday party in a few days. I have read the make ahead instructions but wondering if I make them 24hrs if they keep overnight in the fridge rather than freezing them?
Thanks so much Nagi! So easy to make and delicious! Another great recipe to keep ♡
Superb recipe, family love it (we’re kiwis so we’re equally fond of a good saussie roll!). Even the 1 year old has got the ‘dip dip’ in T(omato) sauce down pat 🥰
Hi Nagi,
The sausage roles turned out really well. Thanks
I made this today, but with a slight difference from the recipe, I sauté the onion and garlic for about 1 hour to slowly caramelise it. Then I added the celery and the bacon and cooked for about another hour – very slowly.
Served with some nice tomato chutney, well holy smokes! Sometimes you make a recipe that is OK, sometimes good, and then there is the one that knocks your socks off! That is this recipe!
I have made these twice, and I’ll never go back. They were a hit the first time (took them to a party), and the second time was for family. HIGHLY RECOMMEND. Don’t skip the fennel, it changes everything.
I forgot to hit 5 stars. 5 stars!!
I found 180 degrees wasn’t hot enough to brown the puff pastry in the suggested time – most other recipes go for 200-220 degrees. I really love this recipe but would use a slightly hotter oven next time.
I agree! Made them yesterday (best recipe ever) and thought my oven was up the creek. Have made before but forgot the extra time/heat
All ovens are different…I have to tweak my Westinghouse fan forced oven….usually up on recommended temps…
agreed Lynda.I turned mine up to 200 for an extra 10 minutes which worked well. this was fan forced too.
Yeah same here. May be has something to do with our oven?
I did taste the hint of fennel seeds even though I wasn’t able to toast the seeds. And the buttery pastry is life changing too.
Such an easy and tasty recipe! It’s always a hit at pot lucks. Completely personal preference, but I halve the amount of fennel asked for as the flavor is pretty strong. I do toast it though. Cooks from frozen just fine too!
Making this recipe on the weekend! Can someone tell me If ground fennel works well?
I’m sure it would be fine but the pop of occasional seed is great!
I use fennel seeds in mine, toast first then grind to a powder so they’re kid friendly. They didn’t like the pop first time around so I grind them so you still get the flavour x
I have made these a few times but use mixed herbs or Italian herbs in place of fennel. Best results were using Aldi puff pastry. A good way to divide up the filling is to press it into a lamington tin and cut it into strips then use a spatula to lift a strip onto the pastry. I have been using 3 sheets of pastry for each batch.
This was awesome, the meat filling was very nice despite not using breadcrumbs. I made the pastry as well. Thanks Nagi!
Delicious, i added carrot and left out the seeds 🙂
Hi Nagi, thank you for sharing your yummy recipes! I am a fan! I have a question for this recipe: can I change the pork meat with chicken to make halal version of it? Thank you.
I think you could do this with lamb or chicken Yuliana but with chicken you need a good bit of fat mixed in so it’s not dry! N x