These super easy, kid-friendly Homemade Sausage Rolls are the perfect amount of crispy and delicious. They're perfect for lunch or lunchboxes, an after school or game-day snack, and make the perfect Aussie party food!
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Flaky puff pastry, juicy sausage filling, and a golden crust that crunches just right; I've been filling my boys up on these for years! They're nothing fancy -just store bought pastry and a delicious filling. Feel free to double the recipe and freeze some for later. They're perfect for parties, lunchboxes, or even quick dinners. And just like our Pizza Pinwheels, they freeze beautifully too.
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Why You'll Love This Recipe
- Easy prep with everyday ingredients
- Freezer-friendly and great for batch cooking
- Customise the filling: pork and fennel, chicken, or veggie
- Perfect for lunchboxes, parties, and snacks
Ingredients for Homemade Sausage Rolls
These sausage rolls are meant to be easy. Nothing fussy here, just a few simple staples:
- Store-bought Puff Pastry: cooks up into puffy, golden and crispy deliciousness. Puff pastry sheets in Australia come in 25 x 25cm / 10 x 10" squares. Cut them in half to make 6 25 x 12.5cm / 10 x 5" rectangles.
- Sausage Mince: choose either pork, beef, or a combination of both. I get mine from my local butcher, but all supermarkets carry sausage mince -just check the ingredients to make sure it's not filled with nasties
- Garlic and Onion: sautéed until golden caramel, for a gorgeously sweet savoury flavour
- Parsley: for flavour, but fennel or rosemary works well too
- Salt and Pepper: for seasoning
- Egg: 1 for binding the ingredients, plus a yolk for glazing the pastry. Use the egg white for making Meringues
- Sesame Seeds: for texture, flavour and for the iconic homemade sausage roll look
How To Make Homemade Sausage Rolls
- Step 1: Sauté onions and garlic in a saucepan with melted butter until golden.
- Step 2:Place the sausage mince, egg yolk, parsley, salt, pepper and cooked onion and garlic into a large mixing bowl.
- Step 3: Combine the ingredients -I like to use food-safe gloves to really give it a good mix.
- Step 4: Either form logs of mixture by hand, or to make it super easy, place mixture into a piping bag and pipe 2 logs onto the pastry.
- Step 5: Cut pastry in half, then brush with egg wash.
- Step 6: Use the plastic sheet from the pastry as a guide to lift and roll, enclosing the filling.
- Step 7: Cut each roll into 6 pieces. Place on tray, seam-side down.
- Step 8: Brush the sausage rolls with egg wash and sprinkle with sesame seeds before baking.
Hint: If your pastry gets too soft, pop it in the fridge or freezer for 5-10 minutes. Cold pastry = better puff.
"the best sausage rolls I've made
...and now I always double the recipe!"
Substitutions & Variations
- Swap pork for chicken sausage rolls or even beef mince
- Add grated veggies to make hidden veggie sausage rolls
- Sprinkle fennel seeds into the mix for pork and fennel sausage rolls
- Cut small for cocktail sausage rolls, great for game day or entertaining
Equipment
You don't need any fancy equipment to make these sausage rolls. Just a small saucepan, a serrated or sharp knife, large bowl, baking tray, and a pastry brush.
Storage
Room temp: 1 day in airtight container
Fridge: 3 days, reheat in oven
Freezer: Freeze for up to 3 months. If you want to cook from frozen, just add 10 minutes to the bake time.
Top Tips
- Place the pastry sheets on your bench or chopping board, keeping the plastic sheet underneath. Or place the pastry onto a square of baking paper. This will be easier for you to lift the pastry when rolling
- Disposable gloves make mixing the mince much cleaner and easier
- Piping sausages onto the pastry is much easier and cleaner than forming logs with your hands
- Cutting each sausage in half, then each half into thirds, gives you evenly sized sausage rolls
FAQ
Sausage mince, pastry, onion, garlic, parsley, egg. Optional: fennel, breadcrumbs, or grated veg.
Only if your sausage mix is very wet or you're adding grated veg. Otherwise, skip them.
Fresh herbs, onion, garlic, spices, or vegetables work well.
Yes! Freeze them raw on a tray, then store in a freezer-safe bag and label accordingly. Bake from frozen, adding 10 minutes to the bake time.
Easy Homemade Sausage Rolls
Ingredients
- 1 tablespoon Butter
- 500 g Sausage Mince I buy mine from my local butcher, but pork or beef sausage mince from the supermarket is fine
- 1 Onion finely diced
- 2 cloves Garlic minced
- 2 tablespoon Parsley fresh, finely chopped
- 1 Egg yolk
- 3 sheets Ready made puff pastry
- 1 Egg lightly whisked, for glazing
- Salt and pepper freshly ground, to taste
- 1 tablespoon Sesame seeds for sprinkling
Instructions
- Pre-heat oven to 200°C/390°F or 180° Fan
- Place frozen pastry sheets on work bench and leave aside while you make the filling (if you leave the plastic sheet underneath the pastry, it will be easier to roll it up.
- In a small pan, melt the butter and sauté the onion and garlic until soft and just lightly golden (about 5 minutes)
- To a mixing bowl, add the sausage mince, onion and garlic, parsley, salt, pepper and egg yolk.
- Wearing disposable gloves, mix the ingredients by hand, then either divide into 6 balls or place the mixture into a large piping bag
- Shape each ball into a sausage, placing it lengthways across each of the pastry rectangles. Alternatively, pipe a sausages onto each rectangle
- Using a pastry brush, use the extra egg to brush along the long edge of each pastry sheet. This will seal the pastry once it's rolled up.
- Tightly roll the pastry over the sausage mixture, finishing at the edge that's been brushed with the egg. Press down to seal the edges, then use a serrated knife to cut each long roll into 6 smaller sausage rolls ( or cut to desired length, for larger sausage rolls). You can use the plastic sheet under the pastry to help you form the rolls -just peel it away once you've got the roll started.
- Place the sausage rolls onto a lined baking sheet and brush the rolls with the egg and sprinkle with sesame seeds.
- Bake for 30-35 minutes, until golden.
Notes
- Puff pastry sheets in Australia comes 25 x 25cm / 10 x 10" squares. Cut them in half to make 6 25 x 12.5cm / 10 x 5" rectangles.
- I like to use a disposable piping bag to pipe the mixture onto the pastry sheets, as it's much cleaner. Once in the piping bag, cut an opening at around the 4cm mark of the bag
- An easy way to cut each roll into 6 is by cutting it in half, then each half into thirds
- Uncooked sausage rolls can be frozen for 3 months. Simply defrost and bake for the allocated time, or cook from frozen, allowing an extra 10 minutes to bake.
- Cooked sausage rolls can also be frozen for 3 months. Defrost, then bake for about 10 minutes at 180 celsius
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Sandra says
This has become a family favourite.