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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 😉
These look delicious and I cannot wait to try them!
You’ll love them Theresa!
These were a hit in my household! Kids and hubby devoured them in minutes! Instead of salt, I applied your meatloaf ingredient; I crumbled a beef bullion cube. Other than that, I did everything as written. They were delish. Thanks yet again for a scrumptiously new spin, on an old treat!
Sounds great Lana!!!
Tried once and now impossible to stop due to family and friends. I’m sure the only reason I receive lunch invitations is because of them.
Best sausage rolls ever and they freeze!
Thats awesome Yann, nothing better than feeling used because of your cooking 😂- N x
Made several times, absolutely perfect!
Wahoo, thanks Celeste!!
Yeah yummy finger food I love sausage rolls and yours are great and easy to do..
Love DOZER too cute
Me too Gillian 😉
Delicious and easy, fennel is strong but yummy!
Hi Hilary, you can always reduce the fennel if it’s too overpowering 🙂
Sadly these sausage rolls didn’t go down well with the family. Kids refused to eat them after one bite and husband said it wasn’t the best surprise when he bit into one. I think the pork mince with the fennel was too overpowering for them all.
If I was to do this again I would only had half the fennel (or not at all) and more veggies as it was meat heavy for me.
Too bad so sad
Tried once and now impossible to stop due to family and friends. I’m sure the only reason I receive lunch invitations is because of them.
Best sausage rolls ever and they freeze!
I’m sorry you didn’t enjoy them Maria, you can definitely omit the fennel if you’re not a fan!
Best ever sausage rolls! Great for watching when the footy is on! 😊here we go again!
The perfect footy food!!!
Best ever sausage rolls! Great for watching when the footy is on! 😊
Awesome! I went to high school in Perth and I can still remember being introduced to the joys of a sausage roll. I have tried several times to reproduce that flavor, but your recipe is the first one that actually worked! Thanks so much….my entire family loves you now.
I’m so glad they were a hit Janet!
thank you for this amazing recipe, I made these and took them into work and they disappeared in minutes! do you have a recipe to make beef ones?
.
Hi Kelly, I’m so glad they were a hit! I don’t have a beef recipe just yet sorry – N x
I second the request for beef sausage rolls.
I’ve never thought to use pork mince- I’ve always used beef, but oh my goodness so good. Only problem was I should have made more as they were hoovered up in minutes! 😂
Thanks again for another brilliant easy recipe.
I always make a double batch to freeze!
These are the best sausage rolls ive ever made and ive also never left a comment on recipe before. These are soo moist and delicious everyone loved them yum yum yum. Thank you. The only thing i left out was the fennel.
Wahoo that’s great Tara!
Omg! These are the best sausage rolls ever! Hubby and I couldn’t stop eating them! 😊
Fantastic to hear Maxine!
Great recipe, I didn’t change anything and got great compliments. Thank you for sharing!!!
Wahoo, that’s great Monica!
Just made this today! Amazing moist pork! Yet 2 tsp of fennel seeds was too much and a bit overpowering. Considering to reduce the amount to about 1/2-1tsp only. Anyway, it is a great recipe
Hi Daisy, sorry you found the fennel too strong here, you can just reduce or omit it if you pefer – N x
This is a great recipe, I used half pork mince, half pork sausage mince from award winning butcher, I pimped it further with a cup of grated good quality tasty cheddar cheese, mustard, and a little tomato and soy sauce, I added a cup of grated carrots and zucchini (sorry), make sure you get all the moisture out of veges by pressing with paper towel. Sprinkle with sesame seeds before cooking.
Sounds amazing Russ!
We made these and loved them, the best sausage rolls I’ve ever made. We are loving fennel right now thanks to making your crispy crackle roast pork. Another winner Nagi!
Made this today for my sons end of year party for school in Germany. They disappeared in minutes and everyone wanted the recipe. Might be starting a food trend in Deutschland. Lecker!
Wahoo, that’s great Tricia!
I made these for my colleagues a few months ago and they went down a treat! my boss has just asked me to make some for an upcoming parents evening…stressing about quadrupling the recipe a little bit!! im sure i will still have a great result though!
Yes you can definitely quadruple the recipe, good luck!
I was craving this two years after our trip to the South Island of New Zealand and I am so glad I found this, the recipe did not disappoint! I have never seen anything like this in the US. I had a little trouble getting the puff pastry fully cooked right next to the filling but it still tasted fantastic. It only comes in circles here so I might’ve had too many layers rolled up. The pink color of the filling freaked out my husband a little bit ( he is still hesitant of my cooking ha ha) but it was to full temperature and added 10 extra minutes to get the top golden brown. Definitely will be making again!
Wahoooo! That’s great Katy!