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. 😉
Yum. Made these with chicken mince and no bacon (I don’t like pork). I followed the rest of the recipe tho and they turned out beautifully. Nagi says fennel is friends with pork and I think thyme is friends with chicken so substituted with fresh thyme. Think they were all eaten in half the time it took to make them. So easy. So yummy. Definitely making these again!
YUM, Nagi! I follow the recipe for and now I remember why usually do a double batch & freeze half. I use the air fryer to cook. Never disappoints!
I have to agree, best sausage rolls I’ve eaten, it was a serious case of “one more, just one more,…..”. TOTALLY DELICIOUS!!! Thank you Nagi
Best s/roll recipe I’ve ever made .. everybody loved them more than a recipe I made last week by a cook that had cream in her recipe this was far more tasty yummy
Thanks Nagi! Love your recipes!!
I made these for some kids I babysit, added carrot, zucchini and an extra egg (they were small eggs).
Absolutely delicious, the kids kept coming back for more.
These are amazing! I’m taking these to a party this weekend, but a little girl has an egg allergy. Is there anything I could substitute for the egg?
Not a fennel fan, so substituted celery salt (as opposed to normal salt) and powdered sage. Also I spread some sesame seeds on top. Outstanding Nagi.
Hubby says these can go in the menu rotation from now on. Absolute winner. Didn’t have celery so did a carrot instead but will probably do celery and carrot next time. Didn’t do fennel but didn’t need it. My 3yr old helped by sprinkling sesame seeds on the egg wash. She enjoyed these too and she can be a harsh critic! I ate mine with tomato sauce, American mustard, and kewpie all drizzled on top. Hubby had kewpie and mustard. Got enough leftover for lunch tomorrow so that’s a win!
I made these last night and popped them into the fridge for baking this morning. So delicious! I stuck to the recipe, but with only half the suggested amount of fennel seeds. Hubby is my sausage roll expert but he has now handed in his “badge” and has asked me to get your phone number Nagi 🤣
Is there a way to make these gluten and soy free?
Would grating zucchini work to lock in moisture instead of breadcrumbs?
A lot of gluten free breadcrumbs contain soy is all 🙂
Thank you!
Fellow gluten free person here, this may not be an option but would gluten free corn flakes work instead of bread crumbs for you? I’m not sure if they contain soy but are often used in place of bread crumbs.
Someone else in the comments further down did include zucchini and carrot in theirs but I believe that they used bread crumbs as well.
I have made these numerous times, and my tips are to cook the celery and onion for longer, slowly so they caramelise. It really enhances the flavour. I also use lean bacon and lean mince and the flavours are not impacted, plus they are healthier! Another Nagi winner
Can I reheat these sausage rolls. I made a double batch as I have two Christmas parties in the next few days and am taking them as my plate?
I’ve made this recipe twice and i’ve been very happy
with this recipe. i didn’t change the recipe at all. Yummy sums it up.
Wow – these were amazing! I did add an extra teaspoon of fennel because I love it and then cut the rolls into bite sized which worked well with the extra flavour.
I love your work, Nagi!
Third time making these, great recipe, excellent flavour, this time I’m going to add some mint, hopefully it’ll work,????
Dear Nagi, I hope your site continues to be fun and positive as I love all of your recipes to date and enjoy your energy. To others, we often have a lot to deal with in this life of ours. Please folks if any of Nagi’s recipes are not to your liking, be kind. We could all appreciate it. 🇨🇦✌️
Thank you for this post Jancy. I have wanted to say exactly this several times because a small minority seem to believe Nagi is somehow their personal cooking advisor.
To these people there’s tons of Google advice on minor tips around freezing, storage etc. if you search 🙂
May I also add that people altering, changing or tweaking the recipes does NOT add value; the recipes are often great as is, and if not for you then go find a different one. For example, if you use beef, prepackaged ground pork, extra added vegetables or omit fennel or bacon…..nobody cares. That’s not the recipe. If I wanted a veggie beef roll, I’d look up a veggie beef roll.
Yum, yum, yuuuummmm. I only used one teaspoon of fennel but should’ve known better. Never doubt Nagi 😁 Will definitely use 2 teaspoons next time.
I forgot to select my stars in the last comment. 5, 5, 5 !!!
Fantastic sausage rolls!! Made them exactly per the recipe except swapped the pork for beef mince. Also sprinkled some sesame seeds on top before baking. Whole family loved them 🥰
I make these with beef mince as my partner can’t eat pork, and I omit the bacon, and they’re amazing every time! I use a little more fennel seeds too because I love the flavour it adds!
I’ve also made them with added grated carrot and zucchini too and they’re delicious!