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Sausage Rolls

Easy, filling and perfect for parties these Sausage Rolls are savory, meaty and full of just the right amount of spices that they are a hit among party guests!

You guys know how much I love my appetizers right? Like seriously in love with them. I’ve stated so many times that we could build meals off of those hand-held treats and do so a lot of the time.

Epic, EASY classic homemade sausage rolls 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!).

Everyone likes al little variety in their lives and this Sausage Roll Recipe is one that I love bringing to get togethers, no only because they are tasty but they literally feed a crowd.

Easy sausage rolls are a twist traditional savory British pastry that can be served longer or shorter depending on your preference. They are made from a mixture of sausage and spices that we wrap in puff pastry and bake up until nice and golden.

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. 😉


  • 4 sheets ready rolled puff pastry
  • 1 tablespoon milk
  • 1 egg
  • 500g veal mince, or beef mince
  • 500g sausage mince
  • 1 small brown onion, finely chopped
  • 1 small red onion, finely chopped
  • 1 medium carrot, coarsely grated
  • 3 cloves garlic, crushed
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons tomato sauce
  • 1/4 cup (60ml) Worcestershire sauce


  1. Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  2. Thaw puff pastry. Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal mince, sausage mince, onion, carrot, garlic, parsley and sauces in a large bowl. Season with salt and pepper.
  3. Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture
  4. Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into 6 short pieces. Place pieces, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and eggwash.
  5. Bake for 25-30 minutes or until golden and cooked through.