Sausage Roll Recipe

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.

Course Appetizer

Cuisine Australian

Prep Time 15

Cook Time 30

Total Time 45

Servings sausage rolls

Calories 272kcal

Author Sally

Equipment

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

Pastry: You can thaw your puff pastry by leaving it in the fridge, or you can leave it on the kitchen bench for 10 minutes while you make the filling. If it is getting too warm though, place it back in the fridge until you are ready to use it.

Food processor: If you don’t have a food processor simply finely chop the carrot, onion, garlic, and bacon and add all ingredients into a large bowl and mix everything together until combined using a wooden spoon or your hands.

Pork and beef mince: You can buy 500 gram packet of pork and beef mince at the supermarket which is what I use here. I think this is key to the classic bakery-style flavour of the sausage rolls however you can definitely use all pork or all beef.

Nutrition