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 seriously 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!
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!
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!
- Caramel Slice
- Pikelets
- Lamingtons
- Pavlova
- Party Pies and Meat Pies
Watch how to make it
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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. 😉
Delicious! Followed the recipe and turned out perfectly. They almost had a dimsim filling flavour but nothing wrong with that. Also took me back to bourke to bakery days as well. Thank you!
I’m so glad you enjoyed them Skye! N x
Hi Nagi! I love this recipe. I’ve done it twice so far – once with the fennel (I realised I don’t like the taste of fennel) and the second time without fennel but added cheese!!! Omg yum. But my question today is that my husband forgot to buy bacon from the grocery store -.- and I want to bake these today! Can I use shredded ham instead?! Or kransky sausage?? Or should I just go with straight pork mince?
Hi Sety – fennel isn’t for everyone, I’m so glad you love it without as well! Any of the options you listed will work fine 🙂 N x
Hi why do my sausage rolls alwys burst
Kind regards Marie
**EXCELLENT**
I used this recipe to make scotch eggs and they were great. Fennel is hard to get where I am, so I used a good helping of Italian spice mix.
Ohhh YUM!!!! Love scotch eggs Anton!! N x
Hello! Thank you for a simple and straightforward recipe. I plan to make this for the F.A. Cup Final in a couple of months time, for my Danish husband and a friend (I am a veggie, myself) and I was wondering if I could ask a question please.
If they are cooked through thoroughly as per your instructions, can they be eaten cold?
Also, once they are cooked thoroughly, can they be reheated later on and then eaten hot?
I don’t know much about cooking meat but I do know that you have to be so careful with certain types of meat and the reheating of it.
Thank you for your time 🙂
Hi Sarah, they can be eaten cold however I prefer them hot. You can cook them through and then reheat safely at a later time if you prefer – I would reheat in the oven. N x
Thank you so much for replying. Your advice is noted! ☺️
I am planning on making these sausage rolls this week. I was wondering what kind of a side dish would you suggest to go with them or are these more of an appetizer? You have so many good recipes on here, it’s hard to decide which one to use.
Hi Rick, you can have them as an appetiser or main! I’d do a side of mashed potatoes and a garden salad 🙂
I love these sausage rolls, the filling is so tasty! I also made my own puff pastry, using this simple shortcut recipe: https://www.biggerbolderbaking.com/easy-puff-pastry-recipe/
I divided the dough into 5 pieces and it worked perfectly with this filling recipe. They are every bit as irresistible cold as they are hot. Thank you!
Great tip, thanks Rachel! N x
A whole stalk of celery or just a rib? Thanks.
Just one rib Jennifer! 🙂 N x
Anyone tried these for kids lunch boxes cold? Was it a hit or miss?
Marina, I packed it for school lunch with my 5 year old and it was a hit!
Hi, i also did them for school lunches – warmed them slightly before packing in their lunch boxes. A few crumbs of pastry is all that made it home.
Made these for Australia Day get together, everyone loved them. The best I’ve ever made, easy too, thanks so much for the recipe and the helpful tips.
Perfect Adele! The best recipe for Australia Day!
These were delicious – everyone complimented them and they were devoured. Definitely recommend. Added cheese to some of them and worked out well.
Aussie here, living in the US. These were so simple to make, and DELICIOUS. Totally hit the spot. Next I’m going to try the pies as I have a craving!! Thank you so much!
Oh you’ll love the pies Leanne!!!
Yep, you can totally lay claim to the best sausage rolls. Gotta say I felt like a cheat using bought pastry but that was long forgotten. Juicy, tasty & thank goodness not made of sausage meat. Wonderful recipe 🙂
Not a cheat, I ALWAYS use store bought!! N x
These were absolutely fantastic, thank you Nagi!
I’m so glad you loved them Shelley!!
Replaced the bacon and garlic with a couple of peeled chorizo ….oh my…pretty much perfect. Couldn’t resist frying off some chopped carrot with the onion either. Tasty recipe…thank you.
Hi, I don’t eat pork/bacon. Would there be substitutes for both that would still make them as nice. Thanks
I think you could use chicken mince
Sausage rolls are not Australian 😂
Jim maybe not, but they are sold in every bakery here, we have adopted them as our own.
I’m planning on cooking these again for a Christmas dinner. If I make and cut the night before, am I able to refrigerate uncooked for 24 hrs, or am I best to freeze them?