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. 😉
Omitted fennel seeds, as we aren’t keen on them.
Loved the recipe! Full of flavour and family already requested I make again before even finishing this lot! 😊
INCREDIBLE!!!!!! So easy to make and so delicious. A fantastic appetiser for party guests, everyone loved it. So much better than store bought sausage rolls. It was so easy to make so it’s definitely worth making these rather than buying premade ones.
Hi Nagi
Can’t wait to try this recipe. Can pork mince be substituted with chicken mince
Thank you for the recipe, never had a sausage roll before today due to food allergies. These were so easy and fast to make. Will definitely make more to add to a supper freezer meal plan.
Hi Nagi and Dozey Boi!
Im making these for my staff but wanted to do a GF batch aswell. Do you know how these would go in GF pastry and no breadcrumbs please?
I made these using GF Simply Wize puff pastry and GF Orgran panko crumbs and they were perfect.
You can buy GF Panko crumbs.
Can’t wait to try this recipe. Just wondering – do they taste good cold? Going to a picnic so I won’t be able to serve them warm. Thanks
I frequently eat the leftovers cold, and they’re still delicious!
I love all of your recipes!! I just couldn’t take to the fennel seeds. But I will remake them
Without them. Have to say I love all of your recipes. I was never interested in cooking until I found you!
I made this for our tea party and received so many compliments for it. Even the pickiest toddler loved it. Thank you for this easy yet fantastic recipe!
Finally got around to making them yesterday.. But of course the day I chose was about 1000% humidity, which made working with the dough quite interesting.. But they still turned out great and all I shared them with, loved them!!
Yum! After buying so many bland, pastry laden sausage rolls out of convenience, these are packed with flavour, meat and texture. I never know how high or thick to make them, but they all puffed up beautifully.
Highly recommend toasting the fennel seeds, gives it extra depth.
Great recipe and now I have a stockpile in the freezer for upcoming family events.
Third time I’ve made these and they’re just as easy and delicious as the first. 👌💕
Thank you! This recipe was liked by the pickiest of eaters in my family. Fantastic and a pretty fast prep time.
hi Nagi – just got your book! Looks fantastic.
I cooked about 30 sausage rolls for a boys bowls thing but others brought so much food none of them were eaten😥 I’ve put them in sealer bags – they are cooked – can I freeze?
thanks and carry on entertaining and educating us all!
Bertie
Hi Bertie,
yes, you can freeze them then thaw in the fridge. They’ll need to be warmed up in the oven (not microwave) so that the pastry becomes crispy.
I’ve used this recipe many times for my Aussie expat husband while we’re living in America. It always reminds him of home.
Thank you so much for sharing this recipe, it’s filled our home with joy on many occasions.
Fabulous Nagi, you did it again! This recipe is absolutely yummy, just as I’ve come to expect from you always.
First time I’ve been successful in making sausage rolls! These are simple and delicious. Already made them twice!
Great recipe. Because I didn’t have/couldn’t get it, I substituted pork and veal mice for the pork and beef for the bacon and added 1/4 cup chicken stock to it.
I also added 1tbsp barbecue sauce, 1tbsp sweet chilli sauce, 1/2tbsp of worcestershire sauce and extra breadcrumbs. Awesome.
I doubled the batch. While the second lot went into rhe oven, the first lot didn’t even last a couple of minutes on the table. Hubby and youngest son devoured them in a jiffy! So scrumptious. Thanks Nagi.
Nagi, your recipes never disappoint! 😊. Thank you for sharing them freely.
These were amazing! I didn’t have celery so used an extra onion. My toddler’s allergic to egg so I used a chia egg (1tbsp chia + 2.5tbsp water) and used milk as the egg wash. It was delish!!!! Ate way more than needed for my waistline but worth every calorie!