This sausage roll recipe wraps a juicy pork and beef filling in golden, flaky puff pastry. The filling takes about 10 minutes to mix, the rolling takes another 10, and the oven does the rest.
It makes 24 standard rolls or 48 minis from four sheets of pastry. They’re perfect for parties, footy afternoons and lunchboxes, and they freeze really well before baking.
Three small habits make the difference: soak the breadcrumbs in milk first, keep the pastry cold, and always bake them seam side down.
Table of Contents
What makes this sausage roll recipe juicy
The sausage roll is a bakery and party classic across Australia. A good one is all about the filling.
- Half pork, half beef: pork keeps it juicy, beef adds flavour and body. If you can only get one, use pork.
- A panade: breadcrumbs soaked in milk act like little sponges and stop the filling drying out in the oven.
- Grated onion: it melts into the filling and seasons it evenly, with no crunchy bits.
- Hidden veg: grated carrot and zucchini, squeezed dry, add moisture and a little sweetness.
- Worcestershire and tomato sauce: the classic savoury tang.
Mix until just combined. Overworking the mince makes the filling dense and tough.
Pastry checklist
Use store-bought butter puff pastry. Homemade puff is a big job and doesn’t make much difference here.
- Take the sheets out of the freezer about 15 minutes before you need them. Thawed but still cold is ideal.
- If the pastry gets soft while you work, put the rolls in the fridge for 10 minutes.
- Seam side down, every time, so they don’t split open.
- Brush the egg wash on generously for a deep golden colour.
- Score two or three diagonal cuts on top to let steam out.
- Leave space between the rolls on the tray so they bake rather than steam.
Australian Sausage Roll Recipe
Course: SnacksCuisine: AustralianDifficulty: Easy24
rolls20
minutes25
minutes180
kcal45
minutes45
minutesA juicy pork and beef filling with hidden veg and classic Aussie sauces, wrapped in golden puff pastry. Great for parties and lunchboxes, and it freezes well.
Ingredients
- Filling
250 g pork mince
250 g beef mince
1 brown onion, grated with juices
2 cloves garlic, minced
1 small carrot, finely grated and squeezed dry
1 small zucchini, finely grated and squeezed dry
1 cup fresh breadcrumbs
3 tablespoons milk
1 egg, lightly beaten
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried mixed herbs
1 teaspoon fine salt
Half teaspoon black pepper
- Pastry
4 sheets puff pastry, thawed but cold
1 egg beaten with 1 tablespoon milk for egg wash
Sesame seeds for topping, optional
Directions
- Mix breadcrumbs and milk in a large bowl. Let sit 2 minutes until milk is absorbed.
- Add grated onion, garlic, carrot, zucchini, egg, Worcestershire sauce, tomato sauce, parsley, mixed herbs, salt and pepper. Stir to combine. Add both minces and mix with hands until just combined. Do not overwork.
- Preheat oven to 200 degrees Celsius fan-forced. Line two large baking trays with baking paper.
- Lay one pastry sheet on a clean bench. Spoon a line of filling along one edge, leaving 2cm clear at each end. Roll the pastry over the filling, seam side down. Repeat with remaining sheets.
- Cut each roll into 6 pieces for standard or 12 for mini. Place seam side down on trays. Brush with egg wash, score the tops and sprinkle with sesame seeds if using.
- Bake 20 to 25 minutes for standard or 15 to 18 minutes for mini until deep golden. Rest 5 minutes before serving.
Notes
- Seasoning check: cook a small piece of filling in a dry pan before rolling, then taste and adjust.
- Pastry tip: keep the pastry cold until you’re ready to use it. Warm pastry is hard to handle and doesn’t puff as well.
- Gluten free: use gluten free breadcrumbs and puff pastry, and check your sauces.
- Dairy free: use oat or almond milk in the panade.
- Pork free: use all beef mince, or a mix of beef and lamb.
Baking times by size
| Size | Cut each log into | Oven | Time |
|---|---|---|---|
| Standard | 6 pieces (24 total) | 200°C fan-forced | 20 to 25 minutes |
| Mini | 12 pieces (48 total) | 200°C fan-forced | 15 to 18 minutes, check from 14 |
| From frozen, unbaked | Any size | 180°C | 30 to 35 minutes, no need to thaw |
| Reheating baked rolls | Any size | 180°C | 12 to 15 minutes |
They’re ready when the pastry is deep golden all over and the filling feels firm when you press the side. Rest them for 5 minutes, because the filling is very hot straight from the oven.
Sausage roll recipe troubleshooting
- Soggy bottoms: the filling was too wet or the oven wasn’t hot enough. Squeeze the grated veg very dry and make sure the oven is fully preheated.
- Dry filling: the panade was skipped or they were overbaked. Soak the breadcrumbs and take them out once deep golden.
- Split open: the seam was on top, or the filling log was too thick. Roll it about 3 cm wide and bake seam side down.
- Pale pastry: the egg wash was too thin or the oven too cool. Brush generously and bake a few minutes longer.
- Bland filling: always fry a small test piece and taste before rolling.
Four fillings to try
Cheese and bacon
Add 2 rashers of finely chopped bacon and a handful of grated tasty cheese to the filling.
Chicken and leek
Use chicken mince, and swap the onion for a leek cooked in butter until soft. Add 1 teaspoon Dijon mustard.
Lamb and rosemary
Use lamb mince with 1 tablespoon fresh rosemary, 1 teaspoon ground cumin and a squeeze of lemon. Serve with a yoghurt dip.
Veggie
Mix finely chopped mushrooms, cooked lentils, grated sweet potato, onion and cheese with egg and breadcrumbs. Season well with cumin, paprika and Worcestershire.
Sauces for dipping
| Sauce | Good for |
|---|---|
| Tomato sauce | The classic. Everyone expects it. |
| Tomato relish | A chunky, tangy step up from sauce |
| Sweet chilli | A little heat for the adults |
| Seeded mustard | Great with the pork and beef filling |
| Barbecue sauce | Smoky and sweet, popular with kids |
Make ahead, freezing and reheating
In the fridge: assemble the rolls up to 24 hours ahead, cover and refrigerate unbaked. Brush with egg wash just before baking.
Freeze unbaked: cut and place on a lined tray, freeze until solid (about 2 hours), then move to a zip-lock bag. They keep for up to 3 months. Bake from frozen at 180°C for 30 to 35 minutes.
Freeze baked: cool completely and freeze for up to 2 months. Reheat in a 180°C oven for 12 to 15 minutes. Skip the microwave, as it makes the pastry soft.
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Frequently asked questions
What is the best mince for a sausage roll recipe?
Half pork and half beef. Pork keeps it juicy and beef adds flavour. If you can only use one, choose pork.
Why do my sausage rolls have a soggy bottom?
The filling was too wet or the oven wasn’t hot enough. Squeeze the grated veg very dry and bake at 200°C fan-forced in a fully preheated oven.
Can I freeze homemade sausage rolls?
Yes. Freezing them unbaked works best. Bake from frozen at 180°C for 30 to 35 minutes, brushed with egg wash.
How many does this sausage roll recipe make?
About 24 standard rolls from 4 sheets of puff pastry, or 48 minis if you cut each log into 12.
Can I make sausage rolls the day before?
Yes. Assemble them, cover and keep them in the fridge for up to 24 hours. Egg wash and bake just before serving.
This sausage roll recipe is easy to make and even easier to love. Make a double batch, freeze half unbaked, and you’ll always have something ready for the next get-together.
Happy baking,
Ella x
