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 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! TOP TIP: No beef. Beef mince is not as juicy or tender, it will make the filling more dry.
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 all about tastes, so if you know for a fact you don’t like fennel then skip it. Or if you are wary, then just use 1/2 teaspoon and it will be a very subtle barely-there background flavour!
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!
-
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. 😉
Dannyboy says
Hello Nagi!
Just wanted to comment that after this you are my favourite source for online recipes! Best rolls ever!
Nagi says
Oh shucks, thanks so much Dannyboy!! N x
Temi says
Hi, Nagi! I don’t eat pork or bacon. What can I sub with?
Nagi says
Hi Temi, one to add to my recipe development list – beef sausage rolls! N x
M says
Lamb ,and maybe substitute the fennel for rosemary maybe . Or mint .
Bryonie says
Yummo with a capital Y, so easy to make and delicious to eat. I added a little grated apple which I guess made them a wee bit sweeter.
Love you Nagi, everything I make of yours is A1 x
Jane Tan says
Nagi, you’re my favourite food blogger. I’ve made so many of your recipes and they’re all very good. This is a great recipe too. I have made these sausages twice. On my first attempt, I followed the recipe but personally, I find that pork with bacon was too strong for me. Today, I made a batch using beef mince and grated zucchini (squeezed the juice and fried lightly after the bacon). The rest of the ingredients remained the same. We loved it so much. No more sausage mince!! Thanks very much Nagi.
Fizza says
I don’t eat bacon or pork so what can I use in place of them?
Nagi says
Something I’ll need to develop – a beef sausage roll! N x
Fizza says
Waiting Nagi👩🍳 and thanks for the response.
Anthony Seaegg says
I have cooked your recipe a number of times and the family have enjoyed the. The one small things I cant seem to get right is that althugh the pastry comes out perfectly, the underside is not quite as well done and a little “gewy” …suggestions ?
Mrs Anita Mosbey says
Just made these for lunch today. My husband and i loved them. Thank you for the recipe Nagi
Rachel Janzen says
Wow! These truly are amazing sausage rolls. First time making homemade rolls since our local bakery was closed for the weekend, I don’t think I’ll go back to another type. 10/10!
Robyn says
Made these as per recipe one word DELICIOUS Thank you Nagi again for another delicious recipe
Sarah says
I made this for a picnic and my oh my, best sausage rolls ever! I followed the recipe exactly and they were brilliant. I’m making them again tonight
Yuni Withnell says
I made this recipes in numerous occasions, always a big hit and more importantly is my husband loves it very much, he usually not a big fan of store bought sausage rolls
Thank you for sharing your delicious recipes 😊
Arlene says
Hi Nagi,
Will this work with lamb mince? Maybe fennel goes well with lamb too? 😉
Nagi says
You can use lamb! The taste will be different but still delicious! N x
Amy says
Just made these and they tasted great! They didn’t look as pretty as yours because I used gluten free puff pastry(wheat allergy) but happy with result!
Ming Storm says
I just made these and the result looks amazing with a crispy bottom. I used frozen minced pork and made sure that I removed all the liquid from the packet. Also added a little milk as i added too much breadcrumb by accident. The texture and flavour is amazing. I am so please with the result and I don’t ever have to buy sausage rolls from outside anymore. Thank you for the awesome recipe!
Cesia says
Hi Nagi, I’m going to be making these for my kids tomorrow (who are super fussy eaters). I was wondering if there is something else I could substitute the celery with (they don’t like celery so they won’t eat it). Or is it better to just not include the celery and do the rest the same? Thank you!
Nagi says
To be honest it isn’t obvious in there, but if you think they will find it, by all means just leave it out! N x
Gloria says
Made these today for a super bowl snack!
Nagi says
Perfect Gloria!! N x
Diana says
Hi Nagi, could we use this recipe to make lamb and rosemary sausage rolls? If so, would I still add in the bacon? Thanks!
Carmen Gibson says
This is a fool proof recipe. My partner doesn’t like fennel, so I don’t put it in (and I add an extra slice of bacon and a garlic clove to help make up for the flavor.
We love it. It’s so hard to find sausage rolls in the States, and this give us both really lovely nostalgia for Melbourne.
Susan Foster says
The best sausage rolls ever. I take them when I need to “bring a plate” and they are always raved about!! Absolutely yummy.
Nagi says
Awesome Susan!! N x
Jazmin says
Very nice recipe. The bacon added a lovely taste, as did they fennel. I didn’t have celery so I substituted for a whole grated carrot and cooked that along with the onion. Thanks for sharing this recipe.