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 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
- 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
- 2 1/2 sheets puff pastry , thawed then each cut into half (Note 3)
- 1 egg , lightly whisk
- Ketchup / tomato sauce
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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.
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Add remaining Filling ingredients into the bowl. Use your hands to mix well.
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Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
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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.
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If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)
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Preheat oven to 350F/180C.
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Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
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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.
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Cool on trays. Serve warm or at room temperature.
1. Toasted fennel seeds (optional) - heat small fry pan over medium heat. Add fennel. Shake pan and toast for 1 - 2 minutes, until you can smell the fragrance of the fennel seeds.
2. Panko breadcrumbs are Japanese breadcrumbs which are larger than normal ones. For crumbed/breaded things, it makes them even crunchier. For fillings, they make the filling less dense, more moist. You can find them in the Asian section of most supermarkets in Australia nowadays (see here for Woolworths) and even alongside normal breadcrumbs.
You can substitute for normal breadcrumbs, but reduce the quantity to 1/2 cup otherwise the filling won't be as moist.
3. Puff pastry in Australia comes in sheets that are 25 x 25cm / 10 x 10" squares. Cut them in half so you have five 25 x 12.5cm / 10 x 5" rectangles.
4. To make ahead: Best assembled, cut, then frozen or refrigerated unbaked. Place in an airtight container in single layers with baking paper between each layer. Brush with egg wash just before baking (optional - could just spray with oil, helps make it golden). Bake from frozen for 40 minutes, or from fridge per recipe.
It is perfectly safe to thaw then refreeze puff pastry, it is not like meat. If you want the absolute best results, use a puff pastry made with a combination of butter and oil/shortening because it will puff up better after thawing. But the difference is negligible. Another great tip I learnt from Cook’s Illustrated!
5. Recipe originally published June 2014. Republished with new photos, new words but the same recipe (just tidied up the writing a bit!).
6. Nutrition per sausage roll. If you use low fat / turkey bacon, it reduces to 205 calories. If you use "light" puff pastry, it reduces to 150 calories.
LIFE OF DOZER
He has a rather generous sized bottom, doesn’t he? Bit like his Mama. 😉
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Hiiiii Nagi!!!! Thank youuuu for this wonderful recipe!!! I was searching for a good sausage roll for my Brit husband. We live in Singapore and he misses them. So I made these today and they turned out scrumpilitious – our 9 year old’s daughter made up word!!! She loves it too! My husband said its nicer than those he had in UK! He is so loving and too kind isn’t he 😉
I still do have questions though.
Is it 180 degrees fan or no fan? My oven is fan so I baked them at 160 degrees. I fear chicken is not fully cooked but my darling husband assured me that it is. I’m still not quite convinced despite having had 2 rolls. Pardon me as I’m not a great cook nor familiar with kitchen or food, I’ll eat anything raw if you convinced me enough that its cooked. Sad I know :p
Another thing, we don’t eat anything pork. I made these with chicken and turkey bacon. Sans fennel. Is there anything else I should tweak? I feel maybe there is but its lusciously delicious! 😀
Would it be possible to just make it using minced chicken alone? No turkey bacon?
Thank you again Nagi. If you remember, I’m the one who made your lush butter chicken for a charity event.
Love your cookings!
Do you thaw puff pastry first, or leave frozen? Thank you.
Thaw so it’s pliable so you can roll them up 🙂
These were so good- I found it impossible to stop at one! I couldn’t get my hands on fennel seeds and used anise seeds instead. Did the trick!
The young parents waited patiently as the divine smells drifted out from the kitchen to the back yard. Once again, another triumph! I was hesitant to use the fennel seeds as it was listed as optional, and I find that many young adults are still wary about foreign flavours but knowing this was your recipe, I trust your recipes 100% and made the choice to add it in. WOW! Glad I did. Not overpowering, flattering to the perfectly balanced flavours in the sausage roll. The rolls were perfectly moist (not soggy), light crispy golden pastry, a taste sensation. I will note I did add parmesan cheese (about a heaped tablespoon) to the mix because I love it in sausage rolls and had that much left in the bottom of the packet and thought… why not?!
Recipes have been given out and I’m sure these will turn up in some lunch boxes this week! This is now my go to sausage roll recipe!
I’m so glad! Thank you for letting me know Jo! N x
Hi Nagi! I absolutely love this recipe. I have bookmarked it for my meal prep rotation. <3
I am also really curious as to how you got your blog post to insert that gorgeously formatted recipe. I am trying to start a blog and I have a few family recipes that I am wanting to share and so far I haven't found a way to do that.
Hi Nagi, happened across your site, and found this amazing recipe which I made for my mother in laws 94th birthday as part of my contribution to the table. Holy Moly, they were devoured and everyone loved them. They’ve become an instant hit. I suspect this is now going to become a favourite amongst the extended family. Thank you, thank you, and your brother 🙂
Love that everyone enjoyed these Julie! Thanks for letting me know – and happy birthday to your mother in law! N x
Hi Nagi, any tips on how to make this recipe into larger single serve sausage rolls, to have for dinner with a salad? My husband and I buy large premade sausage rolls from our local butcher but I’d love to make the myself 🙂
Hi Laina! Nothing other than don’t cut!! 🙂 I do that sometimes myself N x
Hi. Just want to ask, do you include the fennel seeds in the mixture or you put it on top of the roll? thank you
Hi Arianne! Add into the Filling 🙂
I made these last night, and they are perfect! Husband and son almost devoured them all 😱! My son buys a sausage roll for his lunch every day at work, declaring himself to be the household expert, and claimed the sausage rolls from your recipe to be better than the local bakery’s – so take a bow Nagi! Another five star recipe (all your recipes seem to be five star – Oven Baked BBQ pork chops for us tonight, again)
Glad you enjoyed it Sue! Thanks for letting me know! N x
Hi Nagi,
Made these today, but I switched it a little bit, I put in a cup of Grated Bega Strong and bitey cheese and a Grated medium sized carrot instead of Celery.
They are really moist and tasty, Thank You for the recipe,
Barry
Terrific! So glad you enjoyed this Barry! N xx ❤️
Thanks Nagi for a yummy recipe
You’re so welcome Bronwyn! Glad you enjoyed it 🙂 N x
I baked these today and they are delicious. So moist and tasty!
Whoot! Love hearing you enjoyed this so much Nick, thanks for letting me know! N x
This recipe sounds delicious & I’m going to try them this weekend. Have a question though. Can these be frozen after baking?
Yes! They are better baked fresh but because they’re nice and juicy inside, they reheat great after freezing baked too! N x
Thanks very much, I’m looking forward to doing a bit of baking this weekend.
Hi Nagi, I’ve made these sausage rolls twice now and they are super delicious and have received rave reviews.
I have only recently found recipe tin eats and I’m loving the way you write – your passion and personality shine through and install in me a sense of confidence whilst following your recipes – well done you 🙂
I’m so glad you love these sausage rolls Vanessa! And that you found me 🙂 N x
Just saw your comment on brushing the rolls with the egg 🙂
🙂 N x
Hi , would these be OK if I prepared them and left them uncooked in the fridge and baked them the next day ? Taste better I think when cooked on the day you eat them and if possible eaten straight out of the oven when first cooked. I see you dont use an egg wash on the sausage rolls, only to help seal them . Does it make a difference if you do ? P.S. love all of your recipes !
Totally agree Nareena! And yes to making the next day from the fridge 🙂 I do brush with egg wash! See step 2 under Cooking 🙂 N x
I’m usually hopeless with sausage rolls but these are so easy not oily very crispy and tasty the kids will love them. i half cooked them for a lunch then just finished them off later, still crisp.
That’s great to hear Debra! Thanks for letting me know!
Can I reheat cooked rolls
You sure can! Terrific reheated in the oven so they stay crisp!
I am going to make these for a party, are they oily on the bottom and is it wise to use bacon meat not the fatty part. If I pre cook them will they heat up again ok
Hi Debra! Nope it’s not oil, it’s crispy!