These classic sausage rolls are the ultimate snack for parties and celebrations. I’ve tested countless sausage roll recipes over the years, and this one delivers every time. With thousands of readers making this recipe every month, you know it’s a guaranteed crowd-pleaser. The filling comes together quickly in a food processor and is wrapped in golden, flaky puff pastry for that perfect bakery-style taste at home.
⭐⭐⭐⭐⭐ my family rated them as the best ever…much, much better than bought/bakery sausage rolls…even better than villi’s – carolyn
There are not many things that I would classify as my signature dish, but if I had to choose, I think it would be these sausage rolls. Whenever there is a party or a gathering and I bring out a plate of these sausage rolls, people will descend.
Along with party pies they are a classic crowd favourite, but more often than not, they will taste a little dry and flavourless which is often compensated for by a huge dunk in tomato sauce.
But not this recipe. It is hands down the best sausage roll recipe I have ever made and it brings thousands of visitors every month to my website alone, so it’s not just me who thinks so!
They have a classic taste, meaning the flavours remind me of those that you get from a local bakery while on a road trip. I have eaten many different sausage rolls from around the country, and the ones that I love the most have a rich, meaty but not overly fatty sausage filling surrounded by a thin layer of flaky pastry. These achieve exactly that.
I love making homemade sausage rolls because you know exactly what goes into them. You can control the flavours and they taste so much better than anything frozen you can get at the grocery store.
What makes this the best sausage roll recipe?
After making and tasting countless sausage rolls over the years, I can confidently say these are the ones that deliver every time. They’re:
- Easy – The filling comes together quickly in a food processor.
- Juicy – Every bite is packed with flavour.
- Made with real meat – Just quality pork and beef, no fillers.
- Full of flavour – Savoury, seasoned, and baked in golden, flaky pastry.
Key Ingredients
One of the best things about this classic sausage roll recipe is that it uses real ingredients so you know exactly what goes into them.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Puff pastry – frozen puff pastry sheets make this recipe super easy. Most frozen puff pastry sheets are dairy free but always check to be sure.
- Onion and garlic – adding flavour.
- Carrot – not only are we sneaking a little extra veg into the filling, but also adding essential flavour!
- Bacon – enhancing the flavour of the pork and adding that extra saltiness. It’s so delicious and what helps ensure these are the BEST sausage rolls.
- Pork and beef mince – for the best flavour I recommend using a combination of both but you can certainly make these with either all pork or all beef depending on your preferences. You can buy pork and beef mince in packets together at the supermarket.
- Egg – helps bind the filling together.
- Worcestershire sauce and tomato sauce/ketchup – adds extra flavour and richness. Do not leave this out!
- Breadcrumbs – helps absorb the fat from the meat holding all the flavour and ensures the filling doesn’t dry out.
You’ll Also Love: Chicken Sausage Rolls
Step-By-Step Instructions
One thing that I think separates a bakery sausage roll with a homemade one is how fine the filling is. I’ve made a lot of sausage rolls, and I’ve finally found the secret to real ingredients and the prefect texture – using a food processor!
This machine is going to chop all of your veg for you, then mix that with your meat to create the perfect filling. It just makes the whole process so much easier and less messy.
Step 1: Start by getting out your sheets of puff pastry and leaving on the kitchen bench to thaw while you prep the filling. If they get too warm, pop them in the fridge as your pastry will puff better if it remains cold.
Step 2: Next make your filling by adding your onions, garlic and carrot to the food processor and chopping until fine. This step is so much easier than doing so by hand and you get a perfectly fine chop meaning you wont find any big onion chunks in your filling!
Step 3: Add in your bacon, pulse to chop, followed by the pork and beef mince. Continue mixing until all combined. Finally add in your sauces, the egg and breadcrumbs and process until your mixture has come together.
Step 4: Cut each sheet of pastry in half and divide your sausage filling evenly, using your hands to shape the filling into logs down the centre of each rectangle.
Step 5: Brush the edge with egg wash and tightly roll the pastry up and around the meat so that the ends seal where the egg wash is. Cut each roll into 4 even pieces and place on a baking tray a few centimetres apart.
Step 6: Brush the tops with egg wash and sprinkle with sesame seeds. Place trays in the oven and bake for 20-30 minutes until the pastry is golden brown.
🦘 A note if you’re not Australian: it is a requirement to serve these with tomato sauce. Tomato sauce here is pretty much ketchup but it is also not. It can be a place of much debate in our country around brands but in my house we usually have Heinz tomato ketchup so that is what I use, but any classic Aussie tomato sauce will do the trick.
Storage Instructions: Store for up to 3 days in an airtight container in the fridge and reheat in the oven or air fryer at 180°C (350°F) for 5–10 minutes.
Recipe FAQs
You can freeze these sausage rolls either cooked or uncooked for up to 3 months. I like to freeze after they are cooked for a grab and go style snack.
Let them defrost in the fridge first if you want, or reheat them straight from frozen in the microwave or covered in the oven. I also love to use the air fryer to easily heat these up and keep the pastry crispy.
Yes, you can prepare sausage rolls in advance. After assembling the rolls, you can cover them tightly with plastic wrap and refrigerate for up to 24 hours before baking.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More party food ideas:
Pork, Sage and Pancetta Gourmet Sausage Rolls
Easy Baked Beef Meatballs
Vegetarian Mini Quiches
Smoked Salmon Crostini
Sausage Roll Recipe
Ingredients
- 3 sheets frozen puff pastry thawed
- 1 onion
- 1 small or ½ large carrot
- 2 cloves garlic
- 100 grams bacon
- 250 grams lean beef mince/ground beef
- 250 grams pork mince/ground pork
- 1 egg
- 1 tablespoon worcestershire sauce
- 1 tablespoon tomato sauce/ketchup
- salt and pepper to taste
- ¾ cup panko breadcrumbs
- 1 egg for egg wash
- sesame seeds optional
Instructions
- Preheat your oven to 180°C (350°F) and line 2 baking trays with baking paper or lightly spray with oil.
- Peel the onion and carrot and roughly chop into quarters. Place them in the bowl of a large food processor fitted with the chopping blade, along with the garlic. Process for about 1 minute until finely chopped, scraping down any larger pieces from the sides as needed.
- Add the bacon and pulse until chopped and mixed with the vegetables.
- Add the pork and beef mince and process for about 1 minute until well combined.
- Add the egg, sauces, and a pinch of salt and pepper. Pulse again to combine.
- Finally, add the breadcrumbs and process for about 20 seconds until the mixture just comes together.
- Crack an egg into a small bowl and whisk to make your egg wash.
- Take your thawed puff pastry sheets and cut each in half so you have 6 rectangles. Using a pastry brush, spread a strip of egg wash along the long edge at the top of each rectangle.
- Divide the sausage filling into 6 portions and shape each into a log in the centre of a rectangle. Roll the pastry around the meat, sealing the edge with the egg wash.
- Cut each roll into 4 even pieces and place on the prepared baking trays, leaving about 1 inch (2.5 cm) between each. Brush the tops with egg wash and sprinkle with sesame seeds.
- Bake for 25-30 minutes, or until the pastry is golden brown. Serve with tomato sauce or ketchup.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in 2019 and has been updated in 2025 with new photos and more helpful information. The recipe remains the same.
Musa Lule says
Fantastic classic recipe, easy to make and tastes delicious, juicy too. Thanks a lot for the recipe.
Happy blessed new year.
Carolyn says
I actually substituted half the 3/4 cup of fresh bread crumbs with rolled oats..ie half rolled oats, half fresh bread crumbs. My family rated them as the best ever…much, much better than bought/bakery sausage rolls…even better than Villi’s
Sally says
I love this feedback from your family! Thanks so much Carolyn!
Sylvie says
What a classic appetiser, I’d never thought of actually making them instead of buying them – but there is no way I will buy them ever again now… delicious!
Sally says
They are so much easier to make at home than you think and taste so much better!
Robyn says
These are going to be a big hit in our house! I love the fact that you can freeze them cooked too.
Sally says
Makes it so much easier when you need something quick!