Epic, EASY classic homemade sausage rolls 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. 😉
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 seriously so good:
1. REAL PORK – It’s not made with sausage mince which is a mix of questionable ingredients – query how much is actually meat. This starts with pure pork mince. Real meat. Yay!
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 optional!
There’s nothing complicated about this recipe, I promise. Just mix the filling (I use my hands!), place on puff pastry, roll then bake. 25 minutes later, you’re self control is going to be seriously tested as you try to resist taste testing just one more, just one more….
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!
- Caramel Slice
- Pikelets
- Lamingtons
- Pavlova
- Party Pies
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 , finely chopped
- 1 stalk celery , finely chopped
- 5 oz / 150g bacon , finely chopped (streaky and fatty, not the lean stuff!)
- 2 tsp whole 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 whisk
- 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 brown) then transfer to bowl and allow to cool slightly.
- 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. 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 25 to 30 minutes, swapping trays halfway, 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 on trays. Serve warm or at room temperature.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
He has a rather generous sized bottom, doesn’t he? Bit like his Mama. 😉
SaveSave
We made these and loved them, the best sausage rolls I’ve ever made. We are loving fennel right now thanks to making your crispy crackle roast pork. Another winner Nagi!
Wahoo, that’s great Tricia!
I made these for my colleagues a few months ago and they went down a treat! my boss has just asked me to make some for an upcoming parents evening…stressing about quadrupling the recipe a little bit!! im sure i will still have a great result though!
Yes you can definitely quadruple the recipe, good luck!
I was craving this two years after our trip to the South Island of New Zealand and I am so glad I found this, the recipe did not disappoint! I have never seen anything like this in the US. I had a little trouble getting the puff pastry fully cooked right next to the filling but it still tasted fantastic. It only comes in circles here so I might’ve had too many layers rolled up. The pink color of the filling freaked out my husband a little bit ( he is still hesitant of my cooking ha ha) but it was to full temperature and added 10 extra minutes to get the top golden brown. Definitely will be making again!
Wahoooo! That’s great Katy!
i have made 3 times now first time did not refrigerate cooked in time you said. other two from cold had to add an extra 15 mins to get golden pastry does that make sense to you
Hi Judy, what type of oven are you using? – N x
Fantastic! Followed the recipe the first time – minus the fennel seeds because I couldn’t get them and they were great. This time I’ve upped the ante a bit and added Worstershire sauce and Tabasco!
Sounds great Cass!
I have a fussy partner who was concerned about crunchy celery – is there something I could do to the celery – pre cook – to soften it?
Hi Shery, the celery is precooked and then cooked again when the sausage rolls are cooked as a whole in the oven. There’s definitely no “crunchy” celery in here! – N x
Hi Nagi, thank you for the tip for not adding hidden veggies. I was wondering why my sausage rolls always came out with soggy bottoms! I now know not to add them.
You’re so welcome Vicki!
are you sick of these great comments yet :hubby and step daughter from London made these for england day at my house along with steak and kidney they devoured them all in one day (that’s alot ) and called them gourmet sausage rolls . Making them again today for easter thanks for a really great recipe ….alot of work but worth every compliment
I will never get sick of awesome feedback 😂 Thanks so much Judy – N x
Hi Nagi, love your website! I’ve only just discovered it about a month or so ago and am really enjoying trying out your recipes.
I am planning to make these sausages rolls for a party this week, but could only get my hands on lean pork mince. Will the lean version still work? What should I add (if anything at all) to make sure they don’t dry out?
Lean will be fine 🙂 Pork isn’t a dry meat so it will still be nice and moist, it’s just better if you can get your hands on fattier meat! N xx
Hi Nagi I have commented and given this recipe 5 stars in the past but haven’t made them for ages…fast forward Jen made them on Sunday just as delicious as always.. could have eaten the whole plate!!!
Wahoo! Thanks!
Hi Nagi,
I tried the Recipe on the Week-End…the Sausage Rolls were superb!
Can Beef Mince be used instead, without drastically changing the outcome?
Hi Kevin, I prefer the flavour of pork but you could use beef if you prefer – N x
Thanks very much for the reply Nagi!
I agree, the Pork Flavour is good but I am going to give Beef a go as well…I may even double up on the Recipe (as I did on the week-end) only this time I may use 1/2 Pork and 1/2 Beef.
Kevin
Sounds like a great idea Kevin, keep me updated on how it goes ☺️
Hi Nagi, I made these sausage rolls for my husbands 70th party, they were a big hit.
I now get asked to make them for our family gatherings. Everyone loves them. When you saute’ the garlic, onion, celery & bacon, I think this makes the difference.
Thank you so much.
Yes it definitely makes all the difference! I’m so glad they were a hit ❤️