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. 😉
Thank you so much for sharing, they were absolutely delicious, we could not get enough.
Thank you for the review Jessica, it’s so terrific to hear you enjoyed this! N xx
Fabulous recipe. I made both the rough puff pastry and the filling in my thermomix in no time and the combination of flaky pastry and moist filing was to die for. Thank you so much Nagi. It is now a firm favourite both for entertaining and lunch boxes for my grand children.
Now to find a spot in my freezer to hide from my husband!
That’s great to hear Denise! Thanks for taking the time to share your feedback! N xx
I’m going to make them this weekend. Have you ever added several pinches of red pepper flakes?
Henry
Hi Henry! No I haven’t but that would be terrific! 🙂 N xx
Because toasted fennel seeds is optional, so that means i can use anise as a substitute of fennel seeds for this recipe? Will it have any problem with the flavor?
Hi Lita! I’ve never tried this with star anise, I personally wouldn’t use it, I would just leave fennel seeds out 🙂 N x
Hi! If i were to use beef or chicken mince (i do not eat pork/bacon) what alterations would you recommend? Thanks! 🙂
Hi Foza! No changes needed 🙂 This is terrific made with both!
Am I supposed to cook the pork before I pit it on one of the pastrys?
Hi Turner! Nope, roll it up raw, it bakes in the oven!
Hi, can you freeze the cooked sausage rolls and then reheat them or eat them cold? Thank you.
Hi Samantha! You sure can. I prefer freezing raw ones as I like them fresh baked, but have also frozen cooked ones plenty of times. Heated is definitely better, makes the pastry crunchy!
Thank you so much!
I will have to try make them!
These are amazingly delicious and easy to make. Hubby and son wanted more but I was sneaky and froze some…I have made sausage before but this recipe was yummy- I added some smoked paprika and garlic b/c I can’t help myself! Luv the holiday photo!
I’m SO GLAD you enjoyed these Judy!!! It’s my brother’s recipe and I’m very fond of it 🙂 He is rightfully proud of it! 🙂 N xx
These are fantastic! Your sausage ingredients are spot on. Thanks!
Woo hoo! Thanks Carol! N xx
Made these again for New Year’s Day. This time I used a mix of lamb and beef and spiced with Baharat. I left out the bacon for my Muslim and Jewish guests, and there was still enough fat to keep them moist. They were delicious! Thanks for this great canvas!!
I’m so glad you enjoyed this Carol! Thank you for letting me know! N xx
These look delish I am having my family over for christmas and hopefully can make these for an appetizer!
Do you have any idea if the cook time would be the same if I were to use those Pillsbury crescent rolls? Thanks!!
Hi Kali! I think around the same time based on memory from when I baked using Pillsbury when I was in the states 🙂 You don’t want to cook for much less because otherwise the meat may not cook through 🙂 N x
I have these in my oven right now and the house smells wonderful! This is my practice run, as I’d like to make them for Christmas Eve nibblies. Thank you so much for this recipe, and all your other recipes! I love the Notes you include – so helpful!
I really hope you love this! It’s such a family favourite!
Mine are in the oven right now, keen to see how they turn out (I seem to be making all your recipes the last couple of weeks!) Somebody further down mentioned they didn’t cook the bacon first… we were supposed to? I assumed it cooked within the mince.
Also, I found the pastry was a bit of a nightmare to roll into shape – should it be kept in the fridge until just before use? Think I took too long between thawing and filling and it was a sticky, stretchy mess.
Hi Jane! The bacon should be raw, it becomes “one” with the pork 🙂 I’m sorry to hear the pastry was a sticky mess to roll, yes that’s what happens if it is out for too long. Especially in hot weather. Made that mistake myself i the past!! Hope you loved it though!
Hi Nagi!
I love your recipes and so does my hubby and 1 year old:)
My hubby loves sausage rolls with cheese and bacon can you please recommend how much cheese I should add to the recipe. I wanted to leave out the fennel too.
Do you have a hard copy cook book on sale?
Thank you!!!
Hi Kim! No hard copy book yet! Maybe one day… 🙂 I would add about 1 1/2 cups of grated cheese to this, and you’ll probably need 3 full puff pastry sheets instead of just 2 1/2 🙂 N x
These are amazing! Thanks for sharing this great recipe. So different from the sausage we eat in the States, and SO much better! Definitely beats the heck out of Pigs in a Blanket – Or as they call them where I’m from: “Hogs under the Covers”! ?
Strange sounding but delicious tip: Try these dipped in Strawberry Jam instead of ketchup sometime. The combination of sweet and savory is quite yummy!
QUESTION: I’d ike to serve the filling by itself as breakfast sausage. Could I safely make a big batch of the homemade sausage mix, store it in the freezer and take portions out to fry up for breakfast? Thanks!
Thanks for trying my recipe Jennie, and I’m so glad you enjoyed it!! Strawberry jam?? OK I will try it! And YES you can make the mixture and freeze it, what a fantastic idea! I think I might have to do that myself for breakfast patties! N x
Hello Nagi, Can I use half-half of lamb & chicken. If I can, then should I still use fennel. (You mentioned that fennel is best with pork!!) Thank you
Hi Samara! What a great question 🙂 Actually I would still use it because lamb goes really well with fennel too! Great combo too – much better than just using chicken! N x
Yes Yes Yes Nagi !!! this is the type of food I always love to make as they are great for school lunches and snacks and parties. I am going to make a batch for my kids to bring to school to share with their class and teachers for their birthday – August and Sept are my girls’ birthday months … only 2 weeks apart of each other.. Hey nothing wrong with bringing something savoury instead of the usual cake pop/cupcakes/sugary treats to school to share ….. we are feeding so much sugar to our kids nowadays. I LOVE your TIP on freezing the raw sausage roll for baking later. You know me… I am freezerholic.. I love ALL recipes that freeze well. This recipe *NEEDS* to go on your baking tray. hint hint!!
Now onto your shot of Dozer looking out the window … Dozer is such a handsome & tall boy, his backside is in total correct proportion to his body….. perhaps the angle of the shot is exaggerating it a little… I’d love to see Dozer and Bertie in a tux one day… just waiting for that special occasion to arrive to dress them for our entertainment …. oh aren’t we cruel mummies of our four legged kids….
PS. When you have moment pls send me the video collage of you shot of the whole family of goldens at the beach last week. Thank you!
BA HA HA! YES the photo was a totally unflattering angle of him!!! It does look like he has a giant butt, doesn’t it? Oooh, sending you the video now! It is SO CUTE!
Sausage rolls are one of my favourite things to eat in the whole world! And you’ve added extra bacon! So much deliciousness!
I know, right?? I could totally LIVE on Sausage rolls!
Ok, these were nothing short of amazing. My wife and I often made chicken/vege sausage rolls which were our favourite… until these came along. I made a plate of them for the kids and it was the adults who polished them off. It was like dim sims meet sausage rolls with a liberal dash of awesomeness mixed in.
Definitely will make again – Another superstar recipe from Nagi.
You ROCK Ian! So glad you enjoyed them, thank you so much for letting me know! N x
These were on the menu for last night’s dinner. I had many other things on my mind over the last couple of nights and skipped cooking (loaded up on takeaway food – not a good compromise but at least I didn’t have to cook). Last night’s effort produced the best sausage rolls I’ve ever made! The meat was so so so tasty. There really weren’t much to the recipe, but the flavours were utterly amazing. J Daddy was thrilled with the sausage rolls – he said I need to make these again and again and again.
Nagi, I have to confess that I made a few changes. I forgot to toast the fennel seeds – I added them to the mix, but just forgot to toast the seeds, I didn’t cook the bacon – the laziness saw me not want to wash an extra pan, and I didn’t use the onion or celery because I didn’t have either – thought I did, but I was wrong. Instead, I smuggled some zucchini into the sausage rolls – grated and excess liquids squeezed out. The pastry was still crispy and puffy and flaky and not soggy. And I managed to get 6 logs out of the meat mix. We totally pigged out tonight because it was so so so good.
https://www.instagram.com/p/BIcjNVZjRBb/
I am SO GLAD you tried these Gloria!!! I was hoping you would!!! And honestly, the little steps you skipped are no big deal at all 🙂 And I LOVE that you snuck extra veggies in, good for the kids! (And J Daddy!!)
I especially love the addition of BACON 🙂
It’s a MUST!