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Easy Homemade Sausage Rolls with flaky pastry rival any bakery!
Sausage Rolls with a flavourful sausage filling wrapped in golden puff pastry makes them the perfect little appetizers for game day! Full of bacon, beef, ground pork, aromatics, herbs and spices.
SAUSAGE ROLLS
A family favourite recipe we’ve had for years – tried and tested many times over — these sausage rolls are guaranteed to make an appearance at every gathering and weekend get away.
What makes them so good? Real meat: no cutting corners using store-bought ground sausage mince. A bacon, pork and beef mixture make these next level with aromatics sautéed in bacon grease! This creates a nice and juicy filling that doesn’t dry out the next day.
THE MIREPOIX
The beginning of all great flavour starts with a mirepoix: an aromatic flavour base made by sautéing onions, celery, and finely shredded carrots in bacon grease to slowly draw out their natural sweet flavours. Many incredible recipes, like Beef Bourguignon for example, start off with a mirepoix, and the same can be done for Sausage Rolls.
HOW TO MAKE SAUSAGE ROLLS
Super easy and uncomplicated, you’re going to make your filling first:
Fry bacon in a skillet, then add onion, celery and carrot into the grease. Sauté for 2 minutes until veggies have softened slightly and released their flavours. Sauté the garlic until fragrant (about 30 seconds), then transfer to bowl. Let mixture cool slightly, then mix into the rest of the filling ingredients. Spoon onto puff pastry sheet, roll, bake, DONE!
Good luck not eating any sausage rolls before anyone else does! Self control becomes non-existent!
Brushing the pastry with a simple egg wash creates that super crispy, golden crust sausage rolls are famous for in just 30 minutes.
They disappear so fast, get ready to fight for the last one! Especially when dunked in tomato sauce (or ketchup for our American readers).
Sausage rolls are THE quintessential classic Australian party food, hand-in-hand with meat pies and beef burgers.
You can prepare a batch of sausage rolls ahead of time and freeze them UNBAKED in airtight ziplock bags or containers. Just pull them out when you need them, bake and serve! Nothing else needed!
MORE APPETIZER RECIPES
Buffalo Wings
Crab Dip Stuffed Mushrooms
Coconut Shrimp
Baked Brie Bites
Guacamole
Sweet and Sour Cocktail Meatballs
Spinach Artichoke Dip with Bacon
Chili Lime Texas Caviar
Baked Shrimp Scampi
Crispy Chicken Tenders
Buffalo Chicken Dip
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Sausage Rolls
Ingredients
FILLING
- 7 ounces bacon minced or finely chopped
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 small carrot finely shredded/grated
- 1 stalk celery finely chopped
- 1 teaspoon ground fennel seeds
- 8 ounces ground pork mince
- 8 ounces ground beef mince
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley chopped
- 3/4 teaspoon salt
- 1 pinch cracked pepper
ASSEMBLE
- 2 1/2 sheets frozen puff pastry thawed
- 1 large egg lightly beaten
Instructions
FILLING
- Fry bacon in a skillet over medium-high heat for 2-3 minutes until just starting to crisp and bacon releases grease. Add onion, celery and carrot to the pan, sauté for 2 minutes or until veggies have softened. Sauté the garlic until fragrant (about 30 seconds).Transfer to bowl and let mixture cool for 10 minutes.
- Add remaining FILLING ingredients to the bowl and mix well using your hands.
ASSEMBLE
- Lightly flour a work bench. Cut one pastry sheet in half and lay one half down in front of you.
- Spoon 1/5th of the filling down the middle of the sheet and press/shape into a compact log.
- Brush edge of pastry with egg then roll up. Lightly press/seal on the edge with egg wash and arrange seam-side down.
BAKE
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper, or lightly grease with nonstick cooking oil spray.
- Slice each log into four equal pieces for party-sized sausage rolls, or two pieces for long full-sized sausage rolls. Brush the tops with egg wash.
- Arrange rolls on baking sheets and bake for 30-35 minutes, rotating baking sheets around halfway through cook time to ensure they bake evenly. The pastry should be crispy and golden brown.
- Let cool to the touch. Serve hot (or warm) with ketchup/tomato sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really enjoyed these sausage rolls, one of the best I’ve ever had in fact. Just so you know: I substituted the barbecue sauce for pizza sauce (because I don’t own barbecue sauce, and I didn’t want to buy a whole bottle for 2tbs), and it worked out fine! You can’t really taste the sauaces, but they really enhance the flavour, so definitely don’t leave those out. I cooked mine on 200 degrees Celsius, for about 25-30 minutes, and they came out gorgeous. HIGHLY recommend these to anyone.
Delicous and easy to make. I only purchased one package of pastry sheets so I had some leftover filling. Ended up stuffing some mushrooms and baking same time as the sausage rolls. The rolls were perfect for dinner, snacks, and reheated very well. Thanks for the delicious recipe!
I left out the fennel seeds as not to my taste and added a bit of grated cheddar cheese and they were really tasty, even ate one cold and it was delicious! Great recipe will make again, so easy.
beautiful we just use beef sausage mince and no bacon, so good and so many compliments
Ground fennel seeds don’t seem to exist in Aussie supermarkets. Is it ok to leave them out or do you suggest any alternative?
If you have an Indian supermarket nearby, they’ll be sure to have it. Ask for ‘saunf’.
Else, as a spice, your nearest bet would be substituting it with 1/2 teaspoon of cumin or caraway seeds.
Nearly all Aussie supermarkets have fennel seed. If not, ask them to order it.
I grew up in New Zealand where sausage rolls are a staple and these taste EXACTLY like the ones I grew up eating. Amazing recipe that I will be making very regularly for my family – thank you so much! I am looking forward to trying your recipe for meat pies too. I love a mince pie rather than steak – could I just substitute ground beef in the same recipe?
Thanks again,
Chris
Yes that should be fine!
Yum was the first comment from my son. My family really enjoyed this dish. Good and clear instructions. Thank you for sharing this recipe.
These were amazing, thank you for the recipe!!
My partner is from Melbourne (currently living in New York) and isn’t sure when she’ll be able to make it back, so I made her these to cheer her up and remind her of home – I was a bit worried she would think they weren’t authentic, but she says they were absolutely delicious and were definitely the real deal.
I had to promise to make them again for her other New York Aussie friends…although I may make them again before that since they were so tasty.
Thanks again!
Is it possible to freeze these? Would you freeze them cooked or uncooked? Thank you
I’m trying freezing. Made way too much but so good!!! All my kids ate it which is a rare thing. I froze 2 or 3 together, after they fully cooled, in aluminum foil. Will try reheating at 350 degrees for 30 minutes (maybe take foil off for last 5-10 minutes so pastry crisps up again). Hopefully that will work.
I cannot believe I added all the ingredients with sauteing first!! I’m hoping it will work out..I’ll let you know.
I meant to say I didn’t saute first the vegetables nor did I cook the bacon…lol
Did it work out as I just did the same thing 😒