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
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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
LIFE OF DOZER
He has a rather generous sized bottom, doesn’t he? Bit like his Mama. 😉
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The best sausage rolls I’ve ever made
Woah, thanks so much!
Which puff pastry do you like to use for these? I find frozen pastries vary in quality and taste, so would love to know your favourite one.
Hi Gabi – I use Pampas Butter Puff Pastry where possible. It’s a bit more expensive but uses real butter, which makes a lot of difference in taste. The cheaper alternatives use vegetable oil-based fats which I find isn’t as good.
Hi Nagi.. Another winning recipe from you. I made these last night for the troops.. 15,14,12,12 and they devoured. I managed to sneak 2 in and they were so tasty. I really appreciate your recipes, they always please the family and me!!!! Thanks X
You’re very welcome Kirsten!! Glad you and the family loved the sausage rolls 🙂 -Nx
Is there a pastry brand you prefer when making sausage rolls? I’ve had mixed results in the past and hope you can help. Thanks for a brilliant collection of recipes and inspired cuisine.
I have been experimenting with recipes to find the perfect sausage roll and this is by far the most delicious! To make life easier I put the onion, celery and bacon in the food processor. This will now be my go to sausage roll recipe. Thanks!!
I like the way you think Alicia, I’m all for cutting corners and saving time! I’m so glad you like them ❤️
Hi Nagi, awesome recipe, the family loves them.. I want to make a large batch to freeze. Do you think it would be best to cook before freezing or after?
Hi Kevin, that’s great that you love them! I always make these and freeze before baking to store them ❤️
Thanks so much, keep up the good work!! Love your recipes
Fantastic flavours in the sausage meat. Mine took closer to an hour to turn golden, but not a major issue at all. Really satisfying recipe, thank you!
I’m so glad you loved them Nisha ❤️
The filling mixture is moist and the subtle fennel aroma and taste really complements the pork and bacon filling. Thanks Nagi! My first time making sausage rolls and I’m so glad it’s a success 🙂
BRAVO!!!!! This recipe was AMAZING!!!! I decided to be brave and add 1 teaspoon of fennel (followed the directions), and only other deviation was to blitz/chop super fine the onion, garlic, celery & bacon (after cooking – for my super fussy teens!), and added 1/2 cup of parmasen cheese.
ABSOLUTELY DELICIOUS!!!!!!!
Just finished making this as a pre-Super Bowl appetizer. Turned out perfect and all gone in minutes. No celery- otherwise followed the recipe. Had to cook it a little longer than stated- probably my oven. Served it with a fancy whole grain mustard with cherry. Next time I will need to double the recipe!! As always, your recipes do not disappoint! Thanks!!
That’s so great Kathleen!!
Is there an alternative to egg?
Hi Linda, the egg helps the mix to bind. I haven’t tried with any substitutes but I know you can replace egg with flax/chia seeds and water in some recipes ☺️
Hi Nagi. I do not eat pork. Can I use chicken or thigh mince instead? If so, should be it 1/2 mince breast and 1/2 mince thigh?
Hi Nina, I haven’t tried this with chicken – I would suggest buying a fatty mince rather than anything lean as they may be too dry. Love to know if you try it and what you think ❤️
I don’t have celery! Can I use celery seed or would that be totally wrong? Haha
Hi Rose, you can just leave it out ☺️
Simply brilliant,
I made these for part of our Christmas at the beach.
Many great comments.
So easy to make. Thank you Nagi
OOPS Nagi, I forget to toast the fennel seeds. Will this matter ? I have frozen the sausage rolls for a later date.
Hi Jenny, they will be fine! I hope you love them!
Do you use the egg just for wash, or add to filling?
Hi Joanne, 2 eggs – one for the mix and one for the egg wash ☺️
Wow! Thanks again for such a simple and FLAVORFUL recipe! You’re right, the fennel should NOT be left out. Excellent compliment to the pork! Wow, wow, wow! So delicious! I will be serving these as appetizers for our Christmas Eve get together. Thank you!!!!
Hi. How do you cut the 10 x 10 puff pastry in 1/2 to make 5 10 x 5 pieces. Doesn’t it make 4 pieces and 16 bites, not 20?
There are five sheets in the package. Take three of them and cut them in half, thus giving six half sheets. Leave one half sheet with the remaining two full sheets, and you have, for the recipe, five half sheets, each of which will be cut into four sausage rolls (each about 2-1/2” long), giving you 20 in total.
If you double the recipe, then you would use all five sheets in the box.
Ah. Makes sense. My box only came with 2 10 x 10 sheets.
Hi! I’m really excited to make these for my sons birthday party (Sunday), if I prepped them Friday – would they be fine kept in the fridge until Sunday? Or would you freeze them? Thank you 🙂
They should be fine for two days! I hope he has a great party!