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. 😉
These are fantastic and good for any meal. We’ve eaten them for lunch and supper! And they freeze great, I make a double batch so we can have them anytime. Thanks so much for all of the excellent recipes Nagi!
Yes, they are the perfect emergency meal!
Fantastic recipe thanks Nagi. My family and friends always want me to make these delicious sausage rolls. The bacon is the reason why they’re so delicious.
Bacon makes EVERYTHING delicious Dianne 😂
Hi Nagi, I love your site. I can’t wait to make your sausage rolls, they look yummy. Love to read about Dozer too, labbies are amongst my favourite dogs.
Hi Nagi, Aussie here! And big fan of your website- many of your dishes are on rotation at our house. I have had many a sausage roll in my day and I’m on the quest to find the perfect recipe. I made yours tonight however I was wondering if you could troubleshoot some things for me. They came out a little dry. I got my meat from the butcher and I noticed the streaky bacon had less fat in it than supermarket bacon, and they ran out of pork mince so I had to use 75% pork and 25% beef mince. Could that be the cause? I used frozen puff pastry made with butter. The cooked pastry came out as super flaky/crusty the whole way through. How would I make it so the pastry is soft/moist closest to the meat and then flaky/crusty on the outer side? Should I use two layers? Or make my own? I haven’t rated this recipe yet as I’ll have another attempt with proper meat and see how it goes!! Thanks for publishing your recipes for us 🙂
Hi Stephanie, if they came out dry I suspect the mince to be your issue. Make sure you use fatty mince and fatty bacon to keep the sausage rolls super juicy! The puff pastry will be softer on the inside if the meat is juicier (I suspect fixing the mince problem will fix your puff pastry concerns) – N x
These are the most amazing sausage rolls – I make them whenever I’m homesick! Everyone adores them (Aussies, Kiwis and Brits alike).
For people in the U.K., this recipe works well with 2 x packets of Jus Rol chilled pastry in the green box.
That’s so great to know Emma, I’m so glad you love them ❤️
What can i do with leftover meat ? I made too much
Hi Jeanette, you can freeze then defrost and fill more sausage rolls at a later date 🙂
Hi Nagi-san, I’ve just tried your recipe and you were absolutely right that they were finger-licking delicious! Thank you for being so generous. The only difference was I made pie sheet from scratch! Though it took me 2 days to prepare but it was all worth the effort.
I was born in Taiwan and raised in South Africa and I live in Tokyo with my family. Food hunting for the food I’m longing for isn’t always easy, so often I end up making them myself and Sausage Roll was my first and I really didn’t expect them to turn out this good.
Your blog is my new best friend from now, I’ll definitely come back for more! A big thank you to your brother too.
Woah that’s commitment Jenny!!
These sausage rolls are bangin! I made them for my wifes’ 40th birthday as a surprise, since I know she loved them. She left Australia a 8 years ago, said these were better than the bakeries back there.
WOAH what a great compliment Chris!
Hi Nagi, please help!!!
I have made your lovely sausage rolls at least ten times with no mishap (we adore them) but tonight I rushed and I screwed up the recipe, hoping there’s a way to save it!
I had all my ingredients out and as I added the spices to the meat mixture I absent mindedly added the gg to the meat instead of saving it for the wash! I mixed it in and as I was laying out the puff pastry I realized my egg was gone – into the composition. Ugh.
Do you think this will ruin the sausage roll completely? Or can I get away with making them as is, egg included…
Many thanks! (I will post the question on the recipe page too, although I’m sure none of the other readers are clumsy enough to do this. So mad at myself.)
Hi Beatrice, it will be fine! Just proceed as normal ☺️
Thanks you! I was hoping you’d say that – I mean all meatballs have eggs, so I figured this would work too. Hope it doesn’t spoil the taste too much:-) I’m addicted to these beauties.
Hi Beatrice, I couldn’t help noticing your comment. You mentioned that you’ve made this recipe ten times and all ten times you’ve never included the egg in the meat filling, but the last time you accidentally added an egg.
Apparently according to the recipe you were meant to put an egg in the mixture.
Beatrice, the recipe has an egg in the mixture 🙂
Having these tonight for the 4th. time.
Best, ever!
YESSSS 🙌
This really is better than the Bourke st bakery sausage rolls, thank you so much Nagi for always providing delicious recipes!! I normally don’t leave comments but I made your cottage pie and now these sausage rolls and they were both amazing. I’m making these sausage rolls again to have as my lunch throughout the week because they’re that good 😄
WOOT!!! What a compliment, thanks SO much Anna 😍
Just made these today!! They are really delicious! Thanks so much for such a great recipe.
You’re so welcome Kylie!
Absolutely excellent sausage rolls! I added more salt than the recipe called for just because I thought it needed it but other than that this is going to be my go to recipe from now on! Thank you so much!
Wahoo, that’s great to hear James – N x
These are excellent! Husband and I ate half for lunch, freezing the other half.
Thanks for another fantastic recipe!
YES! The perfect freezer meal!
I’ve made this twice now, and we absolutely love it.
Wondering if I could double the recipe, and make this into a meatloaf, omitting the pastry.
Would it be ok to freeze the rolls uncut and then thaw in the fridge for a bit before cutting them?
Hi Michelle, you could do that if you prefer ❤️
Oh my oh my they were delicious, l have to admitt much more tasty and way way more Delicious than mine. Enjoyed them so I made a second batch frozen 3 rolls and have 2 rolls baking at moment. I had about a third of a cup of grated sweet potato and quarter cup of grated carrot left from making cheese pork meat balls, so squeezed out any liquid and sauteed them off with bacon, celery, onion and garlic, as I was mixing altogether I threw in some cheese just because I could…LOL hope l haven’t ruined your recipe, will let you know… Hope you are having a fab time in Paris…
Sounds like a great way to incorporate more veg Lindi!
Second time making these… a batch is in the oven as I type this. Easy to make and oh so yummy. Thanks for this wonderful recipe. I don’t use the fennel and they are very delicious without it. Now off to check out all your other recipes. 🙂
I’m so happy you love them Cathy, perfect to make a big batch and freeze uncooked as well!