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. 😉
i have made 3 times now first time did not refrigerate cooked in time you said. other two from cold had to add an extra 15 mins to get golden pastry does that make sense to you
Hi Judy, what type of oven are you using? – N x
Fantastic! Followed the recipe the first time – minus the fennel seeds because I couldn’t get them and they were great. This time I’ve upped the ante a bit and added Worstershire sauce and Tabasco!
Sounds great Cass!
I have a fussy partner who was concerned about crunchy celery – is there something I could do to the celery – pre cook – to soften it?
Hi Shery, the celery is precooked and then cooked again when the sausage rolls are cooked as a whole in the oven. There’s definitely no “crunchy” celery in here! – N x
Hi Nagi, thank you for the tip for not adding hidden veggies. I was wondering why my sausage rolls always came out with soggy bottoms! I now know not to add them.
You’re so welcome Vicki!
are you sick of these great comments yet :hubby and step daughter from London made these for england day at my house along with steak and kidney they devoured them all in one day (that’s alot ) and called them gourmet sausage rolls . Making them again today for easter thanks for a really great recipe ….alot of work but worth every compliment
I will never get sick of awesome feedback 😂 Thanks so much Judy – N x
Hi Nagi, love your website! I’ve only just discovered it about a month or so ago and am really enjoying trying out your recipes.
I am planning to make these sausages rolls for a party this week, but could only get my hands on lean pork mince. Will the lean version still work? What should I add (if anything at all) to make sure they don’t dry out?
Lean will be fine 🙂 Pork isn’t a dry meat so it will still be nice and moist, it’s just better if you can get your hands on fattier meat! N xx
Hi Nagi I have commented and given this recipe 5 stars in the past but haven’t made them for ages…fast forward Jen made them on Sunday just as delicious as always.. could have eaten the whole plate!!!
Wahoo! Thanks!
Hi Nagi,
I tried the Recipe on the Week-End…the Sausage Rolls were superb!
Can Beef Mince be used instead, without drastically changing the outcome?
Hi Kevin, I prefer the flavour of pork but you could use beef if you prefer – N x
Thanks very much for the reply Nagi!
I agree, the Pork Flavour is good but I am going to give Beef a go as well…I may even double up on the Recipe (as I did on the week-end) only this time I may use 1/2 Pork and 1/2 Beef.
Kevin
Sounds like a great idea Kevin, keep me updated on how it goes ☺️
Hi Nagi, I made these sausage rolls for my husbands 70th party, they were a big hit.
I now get asked to make them for our family gatherings. Everyone loves them. When you saute’ the garlic, onion, celery & bacon, I think this makes the difference.
Thank you so much.
Yes it definitely makes all the difference! I’m so glad they were a hit ❤️
Can I substitute something in place of the bread crumbs? This is my go to sausage roll recipe but my son has recently been diagnosed as a coeliac so now all our meals must be gluten free. Would gf breadcrumbs work? Potato?
I was at a party where the sausage rolls were made by a caterer in San Diego. They were fantastic. They were made with mashed potatoes in place of breadcrumbs.
Hi Carissa, I haven’t tried to be honest but would love to know!
The best sausage rolls I’ve ever made
Woah, thanks so much!
Which puff pastry do you like to use for these? I find frozen pastries vary in quality and taste, so would love to know your favourite one.
Hi Gabi – I use Pampas Butter Puff Pastry where possible. It’s a bit more expensive but uses real butter, which makes a lot of difference in taste. The cheaper alternatives use vegetable oil-based fats which I find isn’t as good.
Thanks for the tip. And a huge thanks for this brilliant recipe!! These have been served at parties, shared with neighbours and at home. Everyone raves about them.
Hi Nagi.. Another winning recipe from you. I made these last night for the troops.. 15,14,12,12 and they devoured. I managed to sneak 2 in and they were so tasty. I really appreciate your recipes, they always please the family and me!!!! Thanks X
You’re very welcome Kirsten!! Glad you and the family loved the sausage rolls 🙂 -Nx
Is there a pastry brand you prefer when making sausage rolls? I’ve had mixed results in the past and hope you can help. Thanks for a brilliant collection of recipes and inspired cuisine.
I have been experimenting with recipes to find the perfect sausage roll and this is by far the most delicious! To make life easier I put the onion, celery and bacon in the food processor. This will now be my go to sausage roll recipe. Thanks!!
I like the way you think Alicia, I’m all for cutting corners and saving time! I’m so glad you like them ❤️
Hi Nagi, awesome recipe, the family loves them.. I want to make a large batch to freeze. Do you think it would be best to cook before freezing or after?
Hi Kevin, that’s great that you love them! I always make these and freeze before baking to store them ❤️
Thanks so much, keep up the good work!! Love your recipes
Fantastic flavours in the sausage meat. Mine took closer to an hour to turn golden, but not a major issue at all. Really satisfying recipe, thank you!
I’m so glad you loved them Nisha ❤️
The filling mixture is moist and the subtle fennel aroma and taste really complements the pork and bacon filling. Thanks Nagi! My first time making sausage rolls and I’m so glad it’s a success 🙂
BRAVO!!!!! This recipe was AMAZING!!!! I decided to be brave and add 1 teaspoon of fennel (followed the directions), and only other deviation was to blitz/chop super fine the onion, garlic, celery & bacon (after cooking – for my super fussy teens!), and added 1/2 cup of parmasen cheese.
ABSOLUTELY DELICIOUS!!!!!!!
Just finished making this as a pre-Super Bowl appetizer. Turned out perfect and all gone in minutes. No celery- otherwise followed the recipe. Had to cook it a little longer than stated- probably my oven. Served it with a fancy whole grain mustard with cherry. Next time I will need to double the recipe!! As always, your recipes do not disappoint! Thanks!!
That’s so great Kathleen!!