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. 😉
My quest for the perfect Sausage roll recipe is over! I have tried several recipes over the years hoping to recreate the amazing sausage rolls I had when I was a kid. These are just that and more. So very good and delicious hot or cold. I followed the recipe as written and added just 1 Tbsp. of Lea & Perins Worcestershire Sauce to the mix and they were the Bomb! Needless to say, one batch just wasn’t enough for my family. They were devoured in seconds! Thank you so very much for sharing this most delicious recipe.
Great to hear you enjoyed this Kathleen! Thanks for letting me know 🙂 N x
I just made a variation of these.
Instead of celery i used kale (because i forgot it at the shop!), instead of breadcrumbs i used rolled oats, and i used rye wraps for the pastry, As i can’t eat wheat and to reduce calories.
I was expecting gross because of those changed ingredients.
But it was sensational. Thank you.
It was even a hit with the kids
That’s terrific to hear Bec! Thanks for letting me know – N x
These are wonderful!!! Thanks for this recipe! For the longest time I’d been unable to figure out what sort of sausage was put into British sausage rolls! (Never having had one.). Even the less-than-flattering comparison to pigs-in-a-blanket helped to clarify that question! 🙂 There are sooooo many kinds of sausage readily available that I couldn’t imagine which it would be, and anything I’d come across previously had mentioned “sausage” as if there only were one type of sausage on the planet that one could purchase. I’m sure that had all been perfectly clear to Brits reading those articles, since they’d known exactly the type of sausage used in rolls, of course. Plus, I would never have thought of making a sausage mix from scratch, but doing that really appealed to me also! Here that sausage is commonly referred to as country pork sausage or pork breakfast sausage, and it comes in bulk packaging or as links, hence its use as “pigs.” Pigs-in-a-blanket are nothing special unless drowning in butter and real maple syrup, and are no different when served with buttermilk pancakes rather than wrapped up in them, and though eaten at all hours (especially after last call in many quarters) are basically still considered a breakfast combo. These little sausage roll gems, however, are far more versatile, and truly delicious. They were a big hit at the holidays! Thanks for solving the mystery for me, and for the recipe.
I absolutely LOVE hearing that Wynn! thanks so much for your message!! N xx
I made this for as a surprise for my students. Hands down, the best sausage roll recipe ever!
Love the hint of sweet from carmelized onion/celery and the savoury, but not too powerful, pork and bacon.
I added toasted fennel seeds as well. I was nervous about using the whole two teaspoons, so I tested it with one, fried up a bit to taste and decided I shouldn’t mess with what you’ve already perfected.
Great recipe. Thank you!
LOVE hearing that Shelly!!! Your lucky students 🙂 So glad you enjoyed it! N x
Awesome recipe…I dont have the urge to tweak your recipes and post it…you have put in the hard yards and I know it will be bang on…except I could not find my fennel seeds…did not want to go back to the supermarket so forged ahead…omg they were so good thank you again …made your chicken and mushroom sauce again last night….so good…ps I lways pre cook bacon for fritters/rissoles etc I think it brings out the flavour…for economy I use black and gold diced bacon..always have it in the freezer…so quick
🙌🏻 I’m so glad you enjoyed this Kym, thanks for letting me know! N x
Awww bummer to say that there was too much bacon for my taste… overpowered the rest of the ingredients.
Nooooo!!! Too much bacon?? 😳
Yeah 😞 I made the recipe exact – nothing missing even used Panko. Used pork. Fennel seeds. Wondered if maybe some others subbed in stronger meat like beef and that’s where it’s perfect?
Anyway my two cents. Will try have bacon next time. Hubby loved it 😉
What is a brown onion?
An onion with brown skin 🙂 Yellow or white will also be fine!
If you don’t have fennel what else can you use?
Hi Nagi-san
I’m about to make your sausage rolls! I have a question. I saw your mums Japanese blog too and it says cook garlic, onion and celery but not bacon however this recipe says cook bacon as well. I use unsmoked streaky bacon (uk style not Japanese)do you recommend to cook with the veggies or just mix with pork as uncooked?
Thank you:)
Hi Chizuru! You landed in the middle of a family argument about that very point! The original recipe does NOT cook the bacon, just finely chop it and mix into the pork so it becomes one 🙂 I cooked it because I LOVE the caramelisation when bacon cooks. I’m absolutely torn which way to go, but I will say that both are great. There is a chance I may revert to the other option. For the streaky bacon you have, either method is great. I promise! N x
Thank you for the reply. I didn’t cook the bacon before I mixed with the pork this time and it was so good!!! My family loved them. I froze them for kids’ pack lunch. I will definitely make again and will try the other way next time.
Thank you so much for sharing the recipe! x
I am converted. I’ll never use another recipe to make these. Having one fresh out of the oven was DIVINE.
I did use a leaner ground beef, but it was still fantastic. I made them for a work potluck and they were the first dish gone.
So pleased to hear that Janine! Thanks for letting me know – N x ❤️
I’m a Brit living the US, and I hadn’t eaten sausage rolls in a long time, quite forgotten about them. My son reminded me of the lovely sausage rolls we ate at his Nan’s in England when he was little, and asked why I didn’t make them for Christmas. I looked online and found your recipe – and once I made a batch they disappeared in a flash with requests for more. Moist and flavourful, great recipe! I followed it to the letter (except the fennel) using Pepperidge Farm Puff Pastry Sheets, had to look hard for these since most frozen pastry here is short-crust. Will be making a lot and keeping them in the freezer. Thank you!
YESSSSSS! Love hearing that Lydia, thanks for letting me know! N xx
Merry Christmas Nigi!
I plan to make these to take to church reception after Christmas cantata!
My comment, unlike others, is about Dozer and your beautiful wood floors! Were they painted and then
scraped, or just naturally worn?! Your cooking skills must rival your home decor talent as well!
Hi Susan!! Gosh I’ve done nothing to those floors at all 🙂 That is the natural wear, from Dozer running / skidding across them, the he he! Merry Christmas to you too! N xx
I made these this evening and my filling was still quite pink inside. Is this normal? I don’t want to poison anyone.
Hi Carol! If the outside was golden brown then yes it’s cooked, it’s pink because of the bacon 🙂
Hi Nagi,
I trust you are well.
It is my intention to cook a batch of these which sound wonderful
One question, though, is approximately what weight of puff pastry will I need?
Mine comes in a 500g block, which needs rolling out, not sheets.
Hi Phil! The sheets here are 160g each, so that works out at 400g 🙂
Many thanks.
I’ve never been a great lover of celery though so intend omitting it and adding some cayenne pepper into the mix, but doing everything else (including fennel) as per recipe..
Will be cooking up a batch this afternoon so will report back later
I’m about to make these for the second time. They are fantastic so thank you for sharing the recipe. I used pork and veal mince, substitued the fennel seeds for dried mixed herbs and as I’m allergic to onion I used leek instead. They froze beautifully and are a great standby to have in the freezer stash.
That’s great Sara! So pleased to hear that, thanks for letting me know! N xx
Nagi!
As I mentioned earlier in the poached chicken recipe I was looking forward to cooking these being a homesick Antipodean. I made them today and they were brilliant! I scoffed far more than I should have but I hadn’t had a sausie roll since 2014 at Dish Cafe in Eaglemont in Melbourne. They really were fantastic. Just one small thing, and I hope you don’t mind, but next time I make them I’m going to plonk in 1 tsp of sage as I think this might just nudge it a little more to the sausage rolls I grew up with in NZ and Oz.
Thanks and keep it up!
Tim
That’s so great to hear Timothy!! Thanks for sharing your feedback – N x ❤️
I tested this out and agree the bacon makes the difference. Thanks for sharing your recipe 😀
Hahaha sure uts Australian same as meat pies right.
Maybe make a version with kangaroo then you can claim that invention.
BA HA HA!!!! YOU try and tell me how it turns out!
This recipe is the best. I’ve made it three times now and everyone loves them, especially my fellow Aussie expat friends. I added 80g of leftover chopped chorizo when browning the bacon for today’s effort and it was delish.
For those in the UK I have found that this recipe works perfectly with 2 packets of Jus Rol puff pastry (green box, found in the refrigerator section). Cut each sheet in half lengthways to make four rolls.
I’m so pleased to hear that Emma! Thanks for sharing your feedback! N x 😊
So easy to make. Made them for our rugby team and they were devoured in seconds. Great recipe
That’s great to hear Ingrid! Thanks for leaving a review! N x