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. 😉
So yummy; the fennel was strong but we love fennel so worked out well! Lovely to see a recipe with real ingredients and not just using sausages/sausage mince!
What brand of puff pastry are you using? The one I buy from Wollies is a much lighter colour.
Hi Nate, I use pampas puff 🙂 N x
Hi Nagi,
Great receipe and full of flavour. I have made this many times. Now i am looking to try more of your excellent receipes.
Best sausage roll recipe ever! I was skeptical about the celery as I thought the kids would taste it and reject them, but they were demolished in no time. Absolutely delish. Thank you for sharing!
Wahoo Sarah!! Winner winner! N x
Nagi, this is a fabulous sausage roll recipe. Love the fennel seeds for extra flavour.
Thankyou so much
Great sausage rolls! I made these during lockdown – we are making lots of comfort food 😉 I can’t believe I reached my 40s before working out that you can thaw – refreeze puff pastry! Game changer! I was always very careful to work out exactly what I needed now I don’t have to bother. Thank you so much Nagi – this tip alone was worth it to make these 😊
Hi Nagi. Huge fan, you are my go to for my weekly menu planning. I have made these many times before but…..
Do you have any suggestions how I can make these vegetarian without having the pastry go soggy? Thank you.
500 gm pumpkin cooked and roughly mashed, 1 can of lentils and fetta, with 1/2 breadcrumbs..then follow the same assembly and cooking…my meat loving husband loves these too
Hi Nagi
A question
You say these can be assembled then frozen before cooking. Is that right? Can frozen puff pastry be thawed and frozen again raw?
I love this no sausage meat recipe and will make them
Hi Patricia, yes it sure can! For store bought puff, thaw-freeze-thaw again poses no health issues! N x
Thank you for that. I’ve learned something today!
Good to know.
Sooo good, thanks for the recipe!
Delicious. I used beef mince and had sausage mince mixed them together but followed the recipe apart from that, would use the pork next time but they were Still delicious. Recipe tin eats is my first stop when I’m looking for a recipe. Keep them coming.
Thanks for that feedback Julie!! N x
Delicious. I used beef mince and had sausage mince missed them together but followed the recipe apart from that, would use the pork next time but they were Still delicious. Recipe tin eats is my first stop when I’m looking for a recipe. Keep them coming.
These are my faaaavorite pork sausage rolls!!!
If you wanna try a Yankee version? Same basic recipe, sub beef mince & minced green bell pepper for the pork & celery (no fennel, but bonus points for -optional- dried button/cremini/baby bello/or portabello mushrooms smashed into a tablespoon or so of sprinkle it in there. Beef and mushroom, like pork & fennel, it’s just a happiness). Dip in creamy horseradish sauce, or beer cheese sauce. Or both. Cough.
Beef mince, onion, garlic, green bell pepper, (mushroom), & etc >>> creamy sauce >>> Philly Cheesesteak party in your mouth!
For lawn parties I usually do 1 BEST EVER Pork, 1 Philly Beef, 1 half&half pork&beef whiskey BBQ sauce or Kalbi.
^^^ AKA the way I say Thanks! 1 great recipe deserves another in return.
So yum! It was a big hit Nagi! Everyone loves it. Thank you for the recipe 😊 definitely a keeper 👍
Hey there!!! You mentioned that it is ok to thaw the pastry sheets and refreeze. How long can the pastry sheets sit in the fridge? I got mine down 3 days ago but did not get the time to make these. Plan to use them today. Read somewhere that they start getting moldy after a day in fridge and you cannot even see the mold? Is that true??
Hi Ekta, as long as they look find they should be ok! I’ve never heard of them going mouldy after one day! N x
Hey there, I’ve just purchased 2 kgs of sausage mince! I’ve only ever made sausage rolls once…
So if I use this mince , am I going to regret it? 🤦🏼♀️
Hi Amanda, depends what’s in it – does it have flavourings and added salt? N x
Hmmm no idea!! I received a meat delivery from the meat box, so have no idea! 😆
Excellent sausage rolls. My wife can’t eat tomato or bacon but they still come out great.
I have made these a few times in large quantities so that I have some in the freezer for quick and delicious dinners – they turn out perfectly. Thank you for sharing this recipe!
Yum!!
I am looking to make these for my daughters 8th birthday get together for 35 people ( dont ask the bloody hell I ended up with that many !! )
These sound AMAZING,
I want to know if you can taste the celery. I’m not a fan of that crunchy celery it does nothing for me….I put it in a bolognese recipe but i dont like it.
Can you taste it in these? Or can you leave it out? I’m more than happy to leave it in there but just want to know ??
I wont add fennel as I’m not a fan.
Thank you kindly
Sarah
Hi Sarah, it’s not overpowering but just leave it out – they will be amazing! N x
Hi Nagi, I am not eating pork. Can make this sausage roll with chicken mince? Thank you
Sure can Hesala, just make sure it’s not lean. N x
Thank you Nagi xx
Hello! First, just wanted to tell you that you have saved my life many times with your recipes! I work as a private cook for a community of friars and I have made so many of your dishes that the friars just adore! So, thank you! I wanted to ask if these sausage rolls can be cut bigger for more of a meal portion or will they not bake as evenly?
Hi Portia, you can definitely cut them larger if you prefer!! N x
I took my chances and did it before your response and they came out! Yay! I took pictures but don’t know how to attach them to comments☺️Thanks again for your great recipes!