Easy Homemade Sausage Rolls
These super easy, kid-friendly Homemade Sausage Rolls are crispy and delicious. They’re perfect for lunch, an after school snack and make the perfect Aussie party food!
Delicious Homemade Sausage Rolls
They may not be gourmet, but they are delicious! A crispy puff pastry shell with a seasoned beef or pork filling that doesn’t last long in my house! Feel free to double the recipe and freeze some for later. Or make a double batch when you have friends over -they’re the perfect game-day savoury snack and always make an appearance for the AFL Grand Final at my house.
The Best Sausage Roll Recipe
I love this Homemade Sausage Roll recipe because it’s simple to make, the taste is insane and it’s a great crowd-pleaser! There’s nothing fancy, the pastry is store-bought and everything can be found in your local supermarket. Plus you can make a great big batch and freeze them for when you need a perfect party food favourite.
Ingredients for Easy 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
Tips for making the best Homemade Sausage Rolls
- 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
I hope this easy Homemade Sausage Rolls recipe and that they’re as popular in your house as they are in mine! Save it for when you need an easy lunch or a perfect party food recipe
For more of my favourite Aussie recipes, try:
Please let me know what you think, by leaving a rating or a comment on my recipe below. It helps not only me, but it also helps my other readers and Google find my recipes (and I really appreciate it!)
Easy Homemade Sausage Rolls
Ingredients
- 1 tbsp 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 tbsp 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 tbsp 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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