RECIPE: Homemade sausage rolls

Homemade Sausage Rolls

Homemade sausage rolls take me back to my childhood! I have memories of mum making them for me and my sister’s birthday parties. Our house would be filled with the comforting and delicious smell of savoury sausage rolls wafting through the house….

They are so easy to make and are a great option for entertaining or a quick and easy dinner or lunch option. There are so many ingredients you can use, it all depends on what flavours you like. Here’s a quick and easy recipe for one of my favourite ways to make them.


3-4 good-quality thick pork and fennel sausages (the ones from Market Meats at Belconnen Markets are really good)

4-5 good-quality thick beef sausages

Pack of ready rolled puff pastry

Egg, lightly beaten

1 tblsp milk

1/2 onion, finely chipped

1 x carrot, grated

Garlic clove, finely chopped

Handful of fresh parsley, finely chopped (this is optional)

2 tblsp tomato sauce

2 tblsp bbq sauce (optional)

1/4 cup worcestershire sauce

Sesame seeds or poppy seeds (optional)

What now?

  1. Preheat oven to 220C/200C fan-forced and line 3 large baking trays with baking paper.
  2. Thaw puff pastry. Remove meat from sausage cases and combine in a large bowl with onion, carrot, garlic, parsley and sauces. Season with salt and pepper.
  3. Meanwhile, combine milk and egg in a small jug. Whisk well.
  4. Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon some of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Don’t overfill it. Make sure you can wrap it without it bursting. Brush opposite long edge with a little egg mixture.
  5. Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Sprinkle with seeds if using. Cut into 6 short pieces or two large pieces if you want them to be bigger.
  6. Place pieces, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and eggwash.
  7. Bake for 25-30 minutes or until golden and cooked through.
  8. Serve on a platter hot with choice of sauce or relish if you’re entertaining. Make a side salad if you’re having them for lunch or dinner. You can also refrigerate them hot or cold the next day. Enjoy!

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