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
Sausage Rolls
Ingredients
FILLING
- 7 oz (200g) 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 oz (250g) ground pork mince
- 8 oz (250g) 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
- Cracked black 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 shouold be crispy and golden brown.
- Let cool to the touch. Serve hot (or warm) with ketchup/tomato sauce.
Georgia says
Ground fennel seeds don’t seem to exist in Aussie supermarkets. Is it ok to leave them out or do you suggest any alternative?
Christine Spencer Grier says
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
Karina says
Yes that should be fine!
Alex Graham says
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!
Melanee Howells says
Is it possible to freeze these? Would you freeze them cooked or uncooked? Thank you
Kari Ryan says
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.
Julie says
I cannot believe I added all the ingredients with sauteing first!! I’m hoping it will work out..I’ll let you know.
Julie says
I meant to say I didn’t saute first the vegetables nor did I cook the bacon…lol