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. 😉
I took these to a 3rd birthday party and they were a hit with everyone. The fennel really makes a difference and the kids didn’t notice it.
Another 6 star recipe.
These sound delicious but I can’t use pork (husband reacts to it). What would a suitable alternative be? Do I have to make sure there is an adequate fat level in the meat?
You could do them with beef mince – the fattier the better! They won’t be the same without the bacon though!!
Thank you, I was looking for a sausage roll recipe and when I saw your recipe I knew it would have been researched from other recipes and written to be tasty like all your other recipes. Just more of an appreciation comment than anything 😄
Absolutely amazing recipe. Was too eager to make my second batch and forgot to cut the pastry in half and accidentally made MASSIVE saussy rolls. To remedy I just cut in half and served half a giant saussy roll for dinner and actually ended up being a winner. Better meat to pastry ratio and super easy dinner with some veg and salad. Thanks Navi, we love you!!!!
Sometimes the mistakes are the best results!! N x
Making these today for a quick meal tonight, will report back with a score out of ten from my taste testers.
Making these for a 1st birthday party instead of buying from Bourke St Bakery! 😋 does this recipe yield 20 regular sized sausage rolls or are they smaller mini style? Or if making as mini style (I guess just cutting in half or thirds again) would you recommend reducing the cooking time? Thanks Nagi! x
This recipe has become a staple in our household, in fact I’m just about to make another batch! Hubby is a Kiwi who lived in Aus for several years and he can’t do without his sausage rolls! The fennel is that golden ingredient…it just isn’t a sausage roll without the fennel! Love your recipes…easy to follow and delicious to eat!
No one should live without sausage rolls!! N x
The only mince in stock was turkey but this was still so delicious and easy to make!
As always, a fabulous recipe! I’ve been saving this one for a special occasion and finally made them today, YUM!! I made a double batch, baked some today and froze the rest.
Next time I might be brave enough to add the fennel, let’s see!
You must try the fennel – total game changer! N x
Please make recipe as noted, NO changes, seriously, this is perfection…..no revisions required. LOVE LOVE LOVE!
Thanks Mandy!! N x
Oops! Not several times a day…I wish.
Meant…I’ve made these several times and they’re always a hit 😂😂😂
I’ve made your sausage roll several times a day they’re always a hit.
I made them today again but got distracted so the bacon, onion mix was on the stove, very low heat for longer than intended. Wow!
Also today I used pork mince and a mix of chicken and turkey. Yum! Almost the best lunch ever.
I have a tray in the fridge ready to cook for guest tomorrow. I’m sure they’ll enjoy them as well
Thanks for your ideas. How’s the book progressing and please say Hi to Dozer too 🥰💕👍
I have just made these for the second time…I used ham instead of bacon and added some cheese, cooked them all up as I had used mince from freezer..
I took some leftovers for lunch and reheated them using a sandwich press.. perfect 👌
Yummy and I love the bacon.
Just happen to have some real pork mince, plus home made bacon. They sure disappeard in a hurry once out of the oven. Based on the dissapearing act I would say (as I missed out) they must have been really good. Next time I’m not leaving them sitting out to cool a little while I was in the garden.
Warning for when you make these – I am now in a serious sausage roll coma, you REALLY can’t stop eating these!!! Only hope recovery is quick, so I can eat more!!!!
…but what a good way to go!! N x
I followed this recipe faithfully. My family and friends LOVE this recipe so why change it! I’ve been to Australia many times and never tasted rolls as good as these! Thank you Nagi!
NO PUFF PASTRY, WOULD PIE CRUST WORK?
Hello Mary. I used this recipe for the first time and the bought puff pastry only did half the filling. So I whipped up some shortcrust pastry (300g plain flour, 150 g butter and about 3 tablespoons of water) and that provided sufficient for the remainder of the filling. Oven temp is slightly different for this pastry – 170 C fan and about 40 mins.
THANK YOU. I CAN ALWAYS MAKE PIE CRUST.
Great recipe. A cheat I use. I buy pork and fennel sausages from our favourite butcher here in Melbourne. Skin the sausages, and use the neatly rounded meat as the filliing. Brush on some finely grated Parmesan and minced chilli onto the top of the meat and then wrap into your roll.
Is it 180C fan or not fan?
180 seems a bit too low to me. 210 I’d say with no fan and 200 with fan
Hi Nagi, love all your recipes!
And all the great detail you go into! When i make the sausage rolls I put them in the freezer for 15 mins. before cutting them!
Me too! N x