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. 😉
Yummy and I love the bacon.
Just happen to have some real pork mince, plus home made bacon. They sure disappeard in a hurry once out of the oven. Based on the dissapearing act I would say (as I missed out) they must have been really good. Next time I’m not leaving them sitting out to cool a little while I was in the garden.
Warning for when you make these – I am now in a serious sausage roll coma, you REALLY can’t stop eating these!!! Only hope recovery is quick, so I can eat more!!!!
…but what a good way to go!! N x
I followed this recipe faithfully. My family and friends LOVE this recipe so why change it! I’ve been to Australia many times and never tasted rolls as good as these! Thank you Nagi!
NO PUFF PASTRY, WOULD PIE CRUST WORK?
Hello Mary. I used this recipe for the first time and the bought puff pastry only did half the filling. So I whipped up some shortcrust pastry (300g plain flour, 150 g butter and about 3 tablespoons of water) and that provided sufficient for the remainder of the filling. Oven temp is slightly different for this pastry – 170 C fan and about 40 mins.
THANK YOU. I CAN ALWAYS MAKE PIE CRUST.
Great recipe. A cheat I use. I buy pork and fennel sausages from our favourite butcher here in Melbourne. Skin the sausages, and use the neatly rounded meat as the filliing. Brush on some finely grated Parmesan and minced chilli onto the top of the meat and then wrap into your roll.
Is it 180C fan or not fan?
180 seems a bit too low to me. 210 I’d say with no fan and 200 with fan
Hi Nagi, love all your recipes!
And all the great detail you go into! When i make the sausage rolls I put them in the freezer for 15 mins. before cutting them!
Me too! N x
I used lamb mince and lamb fat instead of pork mince and bacon. It was delicious. My husband and kids loved them. You’re recipes are always a winner Nagi. Thank you.
My 15 yr old son and I made the sausage rolls yesterday and they were delicious!!! I made extra for the freezer but they got scoffed LOL. Next time though I’ll add extra fennel seeds as we love fennel
If I could give them 6 stars I would. I’ve make 4 batches and given to friends for the holidays. I used fennel pollen which is fine not a seed, not too pungent – no individual flavor popped out.. personally served with mustard and ketchup…. Your right ketchup was the go too. Yum yum Happy Holidays
What seasoning can I use instead of fennel?
Another fab recipe, thanks Nagi, these are the best sausage rolls ever! Made several batches for different groups & they all rave about them & want the recipe. Doing some more now for Christmas, so thought I’d leave a review. Merry Christmas x
Was going to try another SR recipe using English Bangers but think I’d like give yours a try out as they sound quite yum. 😊 However, I live in 🇨🇦 not 🇦🇺 and am not quite sure about the ‘pork mince’ ingredient. Am I to get Pork Shoulder or Butt and have the butcher grind it into mince as opposed to just buying ground pork from the grocery store? Or another suggested cut?
I am not too fussy about Fennel but will give the 1/2 Tsp toasted a try, brave soul that I am. 😊 Definitely not doing the Ketchup thing. 🤭 Must be an Aussie thing. 😁
Enjoy your website/recipes and will report back on the sausage rolls.
All the best for the coming season!
PS – Had a GR for many years and totally adored him. 🥲
Hi Holly – pork mince and ground pork are the same thing! Good luck! (and definitely try the ketchup – it’s yum!) N x
Hello Nagi, thanks for sharing this recipe, can I use lean ground pork? Bought the,pork then found your recipe, Thanks
Yes Deb, the fat from the bacon will help it out! N x
Thank you for your super quick response Nagi, can’t wait to make these for Christmas Eve! Have a great holiday
Hi Nagi,
I was wondering how long I can freeze these for.
They should be fine for a month or so. N x
How do I reheat them?
I’m bringing them to a party cooked. Any tips for packing for transportation? Thanks!
They are pretty portable! Just pack them in an airtight container or wrap them on the trays then remove wrapping and reheat in a 160 Fan oven until hot! N x
Hello Nagi,
Thank you for this recipe. I’m about to try this but wondering if I can use beef and port mince.
Hi Bisola – yes you could use beef and pork mince here but will need to add more seasoning. N x
Can we use ground turkey instead of ground pork? If so how to adjust?
I make these all the time and have only ever made them with turkey. They are delicious and my family can’t get enough of them!
I’ve made these a few times and am currently watching another batch in my oven. They’re so good and very easy to make! I love your recipes!!!
Hi Nagi,
My mince was still pink on the inside after baking for 35 minutes, were yours like this too, meaning cooked but that’s how they turn out?
Mine was also pink but felt fully cooked – firm and not squishy-wet like undercooked ground meat. I’m guessing the pink color is thanks to the bacon!