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There is something about pulling a tray of golden Sausage Rolls out of the oven that instantly turns everyone feral. Crispy puff pastry, a juicy savoury filling, and that unmistakable smell that says “you should probably grab two.” These are the kind of snacks that disappear before you even finish plating them.
This sausage roll recipe came from wanting something that felt proper and generous. Not dry, not bland, and definitely not stingy on flavour. Using puff pastry keeps things easy, while the filling stays rich and juicy thanks to a smart mix of meats, vegetables and seasoning. These sausage rolls with puff pastry are made for sharing, freezing, reheating, and shameless second helpings.
Why People Love These Sausage Rolls
There are a lot of sausage rolls out there, but this version hits different for a reason.
- The Filling Stays Juicy: A blend of pork, beef and bacon means flavour and moisture in every bite, not just the first one.
- Vegetables That Actually Matter: Onion, carrot and celery soften into the meat, adding flavour and keeping everything tender instead of dense.
- Puff Pastry Perfection: Store bought puff pastry gives you flaky layers that bake up crisp and golden without extra work.
- Balanced Seasoning: Worcestershire, herbs and a touch of sauce bring depth without overpowering the meat.
- Reliable and Repeatable: These bake evenly, slice cleanly, and work every time whether you are feeding guests or freezing extras.
What Goes Into Sausage Rolls
These sausage rolls are layered with savory goodness. Each ingredient brings something special, from the rich meat blend to the buttery pastry. Here are a few standouts to spotlight:
- Bacon: Minced bacon adds a smoky, salty richness that boosts the flavor of the filling.
- Ground Pork: Juicy and flavorful, pork is the classic base that makes every bite tender and satisfying.
- Ground Fennel Seeds: Just a teaspoon gives a subtle hint of sweetness and warmth that balances the savory filling.
- Puff Pastry: Flaky and buttery, this golden wrapper is what makes sausage rolls irresistibly crisp and bakery-worthy.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Add Ins and Substitutions Worth Trying
Once you have mastered the base, these ideas are perfect for switching things up without breaking the recipe.
- Cheese: Grated cheddar or gruyere mixed into the filling adds a rich, melty centre that makes these extra indulgent.
- Chilli Jam or Sweet Chilli Sauce: Swap part of the sauce for chilli jam if you want a sweet heat kick without overwhelming the meat.
- Finely Diced Apple: A small amount adds subtle sweetness and moisture that pairs surprisingly well with pork.
- Italian Sausage Meat: Use it in place of the plain pork and beef if you want built in herbs and spice with less measuring.
How To Make Sausage Rolls
- Cook Bacon and Veggies: In a skillet over medium-high heat, cook bacon for 2 to 3 minutes until just starting to crisp. Add onion, carrot, and celery, and sauté for 2 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Mix Filling: Transfer mixture to a bowl and let cool for 10 minutes. Add ground pork, ground beef, panko, barbecue sauce, Worcestershire sauce, parsley, fennel, salt, and pepper. Mix well using your hands until fully combined.
- Prepare Pastry: Flour your surface. Cut puff pastry in half and lay one half in front of you. Spoon 1/5 of the filling down the center and shape into a compact log.
- Roll and Seal: Brush one edge of pastry with beaten egg. Roll up tightly and press to seal, placing the roll seam-side down. Repeat with remaining pastry and filling.
- Slice and Glaze: Preheat oven to 350°F (180°C) and line two baking sheets with parchment. Slice each roll into four party-sized pieces or two full-sized rolls. Brush tops with egg wash.
- Bake and Serve: Arrange rolls on baking sheets and bake for 30 to 35 minutes, rotating trays halfway. Pastry should be golden and crisp. Let cool slightly and serve warm with ketchup or tomato sauce.
For a fresh and flavorful side, Garlicky Herb Red Potato Salad brings bright herbs and a tangy bite that balances the richness of the rolls. Buttery Mashed Cauliflower is a creamy, low-carb option that keeps things light yet satisfying.
Macaroni Salad adds a cool, creamy contrast and is perfect for feeding a crowd. Pair with a dipping sauce like spicy mustard or tomato chutney to round things out. Want to improve your lunch? Try my Creamy Pasta Carbonara. You are going to be OBSESSED.
Pro Tips for Perfect Sausage Rolls
- Chill Before Cutting: If the pastry feels soft, chill the assembled logs for 10 to 15 minutes for cleaner slices.
- Keep Portions Even: Even filling means even baking, so take a moment to portion things properly.
- Hot Tray Trick: Preheating the baking tray helps crisp the base of the pastry.
- Freeze Before Baking: These freeze beautifully raw. Bake straight from frozen, just adding a few extra minutes.
Recipe FAQ’s
Yes, sausage rolls are perfect for prepping in advance. You can assemble them and store them unbaked in the fridge for up to 24 hours before baking.
Soggy pastry is often caused by over-moist filling or underbaking. Make sure your filling isn’t too wet and bake until the pastry is golden and crisp.
Use frozen puff pastry sheets and let them thaw just until pliable. Over-thawed pastry can become sticky and hard to work with.
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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.
Just made these sausage rolls for the family and they were gone like hotcakes.
Everyone just loved them.
Easy to make and totally delicious.
Thank you so much for such an outstanding recipe.
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 😒