Sausage Rolls Recipe – Australian Special
Sausage Rolls are the ultimate party snack: golden, flaky pastry wrapped around a savory filling of well-seasoned sausage meat, onion, garlic, and herbs. This recipe is designed to be easy make-ahead so you can bake them fresh when needed. Whether for picnics, snack time, or feeding a crowd, these sausage rolls are a true crowd-pleaser with their crisp crust and juicy, flavorful center.
- Prep Time1 hr
- Cook Time12 min
- Total Time1 hr 12 min
Sausage Rolls Recipe Ingredients:
- 1 pound (450 grams) of sausage meat (pork, beef, or a combination)
- 1 sheet of puff pastry (store-bought or homemade)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup of breadcrumbs
- 1 egg, beaten (for egg wash)
- 1 tablespoon of fresh parsley, chopped (optional)
- 1 teaspoon of dried thyme (optional)
- Salt and pepper, to taste
How to make Sausage Rolls Recipe:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Filling: In a large bowl, combine the sausage meat, finely chopped onion, minced garlic, breadcrumbs, parsley, and thyme. Season with salt and pepper. Mix well until all ingredients are evenly incorporated.
Prepare the Pastry: Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases. If using store-bought pastry, it should already be rolled out.
Assemble the Rolls: Cut the puff pastry into rectangles or squares, about 4×6 inches (10×15 cm) in size.
Place a generous amount of sausage filling along one edge of each pastry rectangle.
Roll the pastry tightly around the filling to form a log or cylinder shape, sealing the edges with a little water.
Brush and Cut: Place the sausage rolls seam-side down on a baking sheet lined with parchment paper.
Brush the tops of the rolls with the beaten egg to give them a golden finish.
Use a sharp knife to cut each roll into smaller pieces if desired.
Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the sausage is cooked through.
Cool and Serve: Allow the sausage rolls to cool slightly on a wire rack before serving.
Recipe Notes:
Pastry Chilling: Keep the puff pastry well chilled until you’re ready to use. Cold pastry helps it stay flaky and crisp rather than soggy.
Freeze Ahead Option: Assemble the sausage rolls, freeze them on a tray until solid, then store in a bag. Bake from frozen—just add a few extra minutes to cook time.
Dipping Sauce Pairs: Great with ketchup, mustard, or a spicy relish. Sweet chili sauce also works if you want a flavor contrast.
Cutting Size Tips: For snack portions, cut into smaller bites; for heartier servings, leave them larger. Sharp knife ensures clean edges and less pastry crumbling.
Cook-Through Safety: Make sure the sausage filling reaches a safe internal temperature (about 75°C / 165°F) so there’s no pinkness; pastry should be golden brown throughout.
