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. 😉
Thanks for this yummy recipe – I just made these and they are absolutely delicious! Can’t find fennel seeds where we live and they still tasted fantastic without!
Hi Sarah, I’m so glad you loved them!
YUM!!! made a batch for lunch today and we couldn’t stop eating them, Left out the fennel because I didn’t have any but might try with just 1/2 tsp next time based on reviews that some think it’s a bit overpowering. Thanks again Nagi for another fab recipe.
PS . I also have your chilli con carne simmering away for dinner tomorrow night after work 🙂
Your sausage rolls look amazing and l love the added fennel never ever thought to use fennel or even celery and for that matter bacon, I am known to my friends as the Sauage roll queen if I arrived to at gathering without my sausage rolls, I wouldn’t be allowed in, it was also the most requested item when I had my Catering business, but I have to admit your recipe just might bury mine, I will try yours out during the week.
I loved your travel posts espically your cooking ones, will you be doing a round up of your trip..?
How was your darlin’ Dozer when you got home, bet he missed you like crazy my girl never knows whether to be mad or happy… My mother is a Daccie mum thru and thru and in Hobart there is a Daccie kennel Mum uses and they send photo’s even bark messages. Thankyou for this rather interesting and yummie sounding Sausage Roll recipe, have a wonderful week….🤩🤩😘😘
Hi Lindi, yes will be doing a roundup of my trip, it’s on the way!! I hope you give this recipe a try, I’d love to know what you think of it!!
We have been cooking with your wonderful recipes for several years now, and cooked these sausage rolls last week. You certainly were correct in saying they are wonderful, but too hard to stop eating them. Best I have ever had.
That’s so awesome to hear Gary!
I made these sausage rolls last weekend and they turned out FANTASTIC though my hubby said he thought the taste of fennel was too strong! That’s OK, , more sausage rolls for me then! This recipe is a keeper. Thanks Nagi
Hi Sharon, Sorry the fennel was too strong, just halve it next time if you prefer ❤️
Silly question – but I’ve never made sausage rolls …. do I thaw & roll out my puff pastry first? Or use it as?
Hi Chivonne, there’s never a silly question! You need to thaw it to be able to roll it – N x
Awesome.
One caveat to the veg—though I agree grated fresh veg, even after being salted and squeezed, is often problematic—is that I’ve frequently had good luck with the starchiest of veg and with freeze-dried stuff.
Additionally, of course, we’ve been using pectins and gelatins (thickening and gelling agents) for ages in rolls and pies, savory ones included, in order to avoid the dread mushiness result in pastry caused by excess moisture,
Hi Saurs, yes that’s why I prefer to make my own and avoid all those artificial fillings that just aren’t necessary!
Hi Nagi,first try at the sausage rolls ,very impressed the flavour was really good and lovely and moist .thank you
That’s great Fran!
I’m not a fan of store bought sausage rolls but family are so I thought I’d try these. Wow! I’m a believer! Made 3 batches so I have tons in the freezer. Fennel was subtle but lovely.
Wahoo, that’s great Donna!!
Hi Nagi
Loving your recipes. We made the sausage rolls a few days ago and it was a hit with the whole family. My daughter also took some to school the next day. We will definitely make them again.
That’s great Claire! A great snack for school!
Another great recipe but what can I use in place of onion?
Hi Tom, Are you able to have onion powder? – N x
I make these at least once a fortnight and freeze them uncooked …. so handy to pop a few into the air fryer and cook how many I need and always taste freshly made …. thanks for another great recipe Nagi
Such a great backup meal aren’t they Maggie!
Totally making this!!! Such an excellent idea to serve as an appetiser.
And who doesn’t love a sausage roll right?! – N x
Want to make these but substitute pork mince for beef as my friend doesn’t eat pork – any suggestions on a fennel replacement or leave as is?
Hi Kate, you could sub beef, make sure it’s not lean though otherwise you’ll end up with dry rolls! I’d just reduce the fennel or leave it out completely ❤️
I don’t eat pork mince so can I use premium beef mince ? Thanks
You would not believe this proud Aussie has never made a sausage roll and has not eaten one in decades ! Methinks the horrid sausage mince usually used and the calorie content totally put me off 🙂 ! But your pork and fennel ones have made me truly curious to test how homemade ones would differ . . . and don’t talk about ;bottoms;, Dozer’s or ours . . . !
No way Eha!!! They’re a staple here!
MMMM YUMMY!!!! havent made your sausage rolls for ages. Thanks for posting – will be making again this weekend 🙂
Can’t rate it yet, but you know it will get a zillion stars!
We are all so happy to be part of the Dozer/Nagi World Family!!!
Woah thanks Nadine!!
Can’t rate it yet, but you know it will bet a zillion stars!
We are all so happy to be part of the Dozer/Nagi World Family!!!
God I hate panko bread crumbs …go to the beach and take a mouthful of sand
😂 because they aren’t supposed to be eaten on their own as is…
I make something similar – using store bought breakfast sausage links wrapped in puff pastry. I’ve got to try this version!!!
I hope you do Brian!!
These look so good and it’s probably sinful to even ask, but could minced Turkey be substituted for the pork?
Hi Linda, you sure could – the flavour won’t be quite the same but it would still work. Just make sure it’s not lean turkey mince! – N x
So, I jest made these with ground turkey and no other changes (used real bacon, because let’s face it, there is no’s substitute for bacon.) 😃 Anyway, these are fantastic!!!!
I know the guys and gals down under prefer ketchup, but spicy mustard was more to our liking. These will be a staple from now on!!!
That’s so great to know Linda! The fat from the bacon helps these stay juicy – I’m now keen to try it with turkey myself!!!
I am also wondering this! Or chicken mince. Lots of people won’t eat pork (Jewish and Muslim friends)