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. 😉
Having these tonight for the 4th. time.
Best, ever!
YESSSS 🙌
This really is better than the Bourke st bakery sausage rolls, thank you so much Nagi for always providing delicious recipes!! I normally don’t leave comments but I made your cottage pie and now these sausage rolls and they were both amazing. I’m making these sausage rolls again to have as my lunch throughout the week because they’re that good 😄
WOOT!!! What a compliment, thanks SO much Anna 😍
Just made these today!! They are really delicious! Thanks so much for such a great recipe.
You’re so welcome Kylie!
Absolutely excellent sausage rolls! I added more salt than the recipe called for just because I thought it needed it but other than that this is going to be my go to recipe from now on! Thank you so much!
Wahoo, that’s great to hear James – N x
These are excellent! Husband and I ate half for lunch, freezing the other half.
Thanks for another fantastic recipe!
Hi!
I’m not a fan of pork. Would this work with a fatty beef mince?
YES! The perfect freezer meal!
I’ve made this twice now, and we absolutely love it.
Wondering if I could double the recipe, and make this into a meatloaf, omitting the pastry.
Would it be ok to freeze the rolls uncut and then thaw in the fridge for a bit before cutting them?
Hi Michelle, you could do that if you prefer ❤️
Oh my oh my they were delicious, l have to admitt much more tasty and way way more Delicious than mine. Enjoyed them so I made a second batch frozen 3 rolls and have 2 rolls baking at moment. I had about a third of a cup of grated sweet potato and quarter cup of grated carrot left from making cheese pork meat balls, so squeezed out any liquid and sauteed them off with bacon, celery, onion and garlic, as I was mixing altogether I threw in some cheese just because I could…LOL hope l haven’t ruined your recipe, will let you know… Hope you are having a fab time in Paris…
Sounds like a great way to incorporate more veg Lindi!
Second time making these… a batch is in the oven as I type this. Easy to make and oh so yummy. Thanks for this wonderful recipe. I don’t use the fennel and they are very delicious without it. Now off to check out all your other recipes. 🙂
I’m so happy you love them Cathy, perfect to make a big batch and freeze uncooked as well!
OMG , so delicious!
The best tasting sausage rolls ever.
I was wondering however Nagi , if the 180 degree oven was fan forced as my rolls weren’t nearly cooked in the given time ? After increasing the heat to 170 fan forced I had perfect golden sausage rolls . Delicious.
Hi Sue – the recipe states 180 degrees (this is for all ovens). If there is a different temp required for fan/convection oven I will usually state the two different temps. – N x
WOW!! I made these yesterday for the AFL grand final and they did not disappoint. I am not a huge fan of fennel myself, but these are just yummy; even the kids loved them and that’s saying something!!! Thanks for ANOTHER great recipe Nagi.
It’s the perfect footy food!!!
I have never sent in a rating before, but these are by far the BEST sausage rolls that I have ever had. Your instructions were spot on and very easy to follow. They turned out beautifully.
Thank you. Keep up the good work.
Wahoo! Thanks so much Ann!
Excellent sausage rolls, I’ve made them 3 times now and a big hit with the family. Thank-you!!
I’m so happy you love them Jas!
Made this for a gathering, very well received, loved the fennel taste. Definitely a rival for bourke st bakery pork and fennel sausage rolls.. i think i just saved myself a whole heap of money!
Yes! You’ll never have store bought again!
I cooked mine on 180 fan forced – I swapped shelves of two trays after 15 minutes and by 20 minutes the pastry was dark brown no golden. Is it meant to be total 30/35 minutes in the oven for both trays or is it 15 to 17 minutes each tray – so confused tried 30 minutes they burnt and at twent they are still nice but pastry is over done . I often make sausage rolls just like trying new recipes and 35 seems like a long time ? Please help I am destroying your recipe in my kitchen 😂
Hi Catherine – it’s 30-35 minutes in total (swapping the trays at 20 minutes). Your oven may run hot if the pastry is browning too fast, just reduce the temp a little.
Hi Nagi . I made sausage rolls last night . And they are so tasty and delicious 😋 kids loved them a lot . Thank you 😊 I
Perfect Iryna!
Thanks for the recipes Nagi, you do a great job in your presentation. I made these sausage rolls without the celery or bacon but they still tasted great. The family just yummed them up. I love fennel, so I put heaps in, also put extra garlic and herbs in. I always like to experiment with flavors, it’s how you can make cooking really interesting. I often use recipes as a guide, if I don’t have all the ingredients, I just substitute or leave it out.
I’m so glad they were a hit John – N x
OMG girlfriend!!! These really are the best!!!! Absolutely gorgeous!
Thanks so much ❤️
Sorry, I just thought these were so plain, no flavor. I used the fennel and the bacon, but still just had no flavor:(, oh well, that won’t stop me from trying more of your recipes.
Hi Debbie, I’m sorry you didn’t enjoy these, I pride myself on big flavours and these rolls are no exception – did you follow the recipe exactly with all the ingredients? – N x
I made this with beef mince instead of pork as an afternoon snack for the kids and I totally forgot I was on a diet!.couldn’t stop myself from popping one after the other into my mouth.They were so yum!!! Nagi, your recipes are really awesome and your blog is a one stop solution to cooking hassles.You simplify recipes to make them look so easy. Thank you for this blog and awesome teachings
That’s so great to hear Fi!!