Epic and EASY recipe for classic homemade sausage rolls that I dare say rivals the famous Bourke St Bakery, declared by many to be the best sausage rolls in Australia!
It takes more than store-bought sausage mince to make a truly delicious filling. The small but important thing I do that takes this from “delicious” to “OMG these are incredible!!involves browning the garlic, onion, celery and BACON to mix with the ground pork (no store-bought sausage meat!).
Sausage rolls are Australia’s answer to American pigs in a blanket – but (I’ll say it!!) SO MUCH BETTER!!!
A juicy mix of homemade sausages wrapped in puff pastry. I mean really – do you need more information than that to know that they are insanely delicious?
Brits reading this are probably rolling their eyes or getting angry thinking “Hey!!! WE invented sausage rolls!”
Okay, that’s right. You could say that Australia has adopted it as ours. 😉
These sausage rolls are a tried and tested favorite that we regularly bring out for gatherings!
Why This Is The BEST Homemade Sausage Rolls Recipe Ever
My brother actually created this recipe, so I can shout from the rooftops that this is the BEST homemade sausage roll recipe and not feel like I’m big-headed!
Here’s what makes these sausage rolls so good:
1. REAL PORK – It’s not made with store-bought sausage ground meat, which is a mix of questionable ingredients – just wonder how much is actually meat. It starts with pure pork mince. Real meat. Yay! TOP COUNCIL: No beef. Ground beef is not as juicy or tender, it will make the filling drier.
2. BACON – It’s not just about adding bacon for fun. The thing is, bacon is salty and juicy and when you chop it finely and mix it with the pork, it makes it so much tastier!
3. GARLIC, ONION AND CELERY – Fact: When you sauté them together slowly, they become sweet and form the basis of the flavor of many of the most epic classic recipes in this wide world. As Beef stew. And Beef & Guinness Stew. And the same goes for the sausage rolls. The sweetness and extra flavor it adds to the filling is simply incomparable to simply mixing chopped raw onions into the hash, which many standard recipes do. Also, it adds moisture to the filling without making it runny (which = soggy base); and
4. NO GRATED VEGETABLES – I won’t tell you not to strain vegetables, but what I will caution is that shredded vegetables are the main culprit of soggy dough bases, even if you squeeze out the excess liquid…. .I think there is a time and a place for hidden vegetables. In my world, that doesn’t include sausage rolls!
Fennel all the way!
This homemade sausage roll recipe includes fennel, as fennel and pork are great companions. Just like basil and tomato.
And if you’re a sausage roll connoisseur, you’ll probably know that really good sausage rolls from fancy patisseries and bakeries usually have a hint of fennel in them. 🙂
But it’s all a matter of taste, so if you know for a fact you don’t like fennel, skip it. Or if you are wary, just use 1/2 teaspoon and it will be a very subtle background flavor!
How to make sausage rolls
There is nothing complicated in this recipe, I promise. Cook the onion, garlic, celery and bacon, then simply mix the filling (I use my hands!), place it on the puff pastry, roll up and cook.
30 minutes later, your self-control is going to be seriously tested as you try to withstand the taste tests. just one more, just one more….
When cooked, the inside will still be a little pink from the bacon. But it’s very easy to tell it’s done because the texture of the meat is completely different than when it’s raw.
Plus, there’s no way the interior is do not be cooked when the pastry is golden brown, which takes a good 30 minutes.
Sausage rolls are one of the few classic Aussie party foods that can really be made ahead as they can be frozen uncooked and then when you’re ready to serve all you have to do is pop them. cook. No hassle with toppings or assembly, just make sure there’s enough tomato sauce (ketchup) to dip them in! –Nagi x
More Aussie favorites
Watch how to do it
Homemade sausage rolls
Preperation: 20 minutes
To cook: 30 minutes
Total: 50 minutes
Aperitif, Finger Food, Party Food
Australian, British, Western
Tap or hover to scale
Heat the oil in a nonstick skillet over medium-high heat. Sauté the garlic, onion and celery for 2 minutes, then add the bacon.
Cook for another 2 minutes (do not brown the bacon) then transfer to a bowl and let cool for 10 minutes.
Add the rest of the topping ingredients to the bowl. Use your hands to mix well.
Roll out a rectangle of dough, long edge closest to you. Brush egg along one long edge.
Collect 1/5th of the filling and shape a long log in the middle of the dough. Make sure the meat is tight and compact, with no gaps.
Brush the edge of the pastry with the egg. Then roll up, ending with the seam down.Roll up, sealing the edge with egg wash on top.
If you have the time/patience, refrigerate for 1 hour (easier/cleaner to cut)
Preheat the 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 sheets lined with baking paper (or drizzled with oil). Bake for 30 to 35 minutes total, swapping tray racks every 20 minutes, or until pastry is golden brown. (Note: the filling will still look pink from the bacon, but it’s easy to tell from the texture that it’s done)
Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!
See the summary above for more information on fennel seeds. If you are suspicious, decrease to 1/2 teaspoon. Or skip it altogether!
2. Panko breadcrumbs are larger than normal Japanese breadcrumbs. For breaded/breaded things, it makes them even crispier. For fillings, they make the filling less dense, more moist. You can find them in the Asian section of most supermarkets in Australia these days (see here for Woolworths) and even alongside normal breadcrumbs.
You can substitute regular breadcrumbs, but reduce the amount to 1/2 cup or the filling won’t be as moist.
3. Puff pastry in Australia comes in 25 x 25cm / 10 x 10″ sheets. Cut in half to get five 25 x 12.5cm / 10 x 5″ rectangles.
4. To do in advance: Best assembled, cut, then frozen or chilled uncooked. Place in an airtight container in a single layer with parchment paper between each layer. Brush with egg wash just before baking (optional – you can just spray with oil, it helps brown it). Bake from frozen for 40 minutes, or from the refrigerator depending on the recipe.
It’s perfectly safe to thaw then refreeze puff pastry, it’s not like meat. If you want the best results, use a puff pastry made with a combination of butter and oil/shortening, as it will rise better after defrosting. But the difference is negligible. Another great tip I learned from Illustrated Cook!
5. Food per sausage roll. If you use low-fat turkey bacon, it cuts down to 205 calories. If you use “light” puff pastry, it reduces to 150 calories.
Portion: 64gcalories: 236callus (12%)Carbohydrates: 26.7g (9%)Protein: 4.9g (ten%)Fat: 12.4g (19%)Saturated fat: 3.1g (19%)Cholesterol: 16mg (5%)Sodium: 300mg (13%)Potassium: 73mg (2%)Fiber: 0.8g (3%)Sugar: 0.5g (1%)Vitamin C: 0.8mg (1%)Calcium: tenmg (1%)The iron: 0.7mg (4%)
Original sausage rolls recipe posted September 2016. Updated August 2019 with new photos, brand new video and an update on Life of Dozer!
The life of the bulldozer
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 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 eat anything!!! 😂
And Life of Dozer since I first posted this sausage roll recipe in 2016:
He has a rather generous sized behind, doesn’t he? Kind of like his mom. 😉