Have you been looking to add a bit of Aussie flair to your dinner? Australian sausage rolls are the perfect dish to elevate your weekend dinners. Imagine golden, flaky pastry with a juicy, flavorful filling.
Whether you’re hosting a casual get-together or craving something hearty and delicious, these sausage rolls will impress.
No time to read the recipe? Pin it to read later ⤵️
Sausage Rolls
The crisp, buttery pastry gives way to a savoury, perfectly seasoned filling that will have you returning with every bite.
Whether hosting a party or enjoying a simple meal at home, these sausage rolls are a crowd-pleaser every time. They’re also versatile, perfect for any occasion, from snacks to a satisfying main course. Once you try them, they’ll quickly earn a permanent spot in your recipe rotation.
What You’ll Need
Ground Pork
Medium Onion
Garlic
Carrot
Worcestershire Sauce
Tomato Paste
Breadcrumbs
Egg
Fresh Parsley
Dried Mixed Herbs
Salt And Pepper
Puff Pastry
Sesame Seeds Or Poppy Seeds (Optional)
Tomato Sauce (Ketchup)
How to Make Australian Sausage Rolls
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper to prevent sticking.
Step 2: Prepare the Filling
Combine the ground meat, finely chopped onion, garlic, grated carrot, Worcestershire sauce, tomato paste, breadcrumbs, one egg, chopped parsley, and dried herbs in a large mixing bowl. Season with salt and pepper, then mix everything until well incorporated.
Step 3: Prepare the Pastry
Cut each sheet of pastry in half to create rectangular pieces.
Step 4: Make The Sausage Rolls
Divide the meat mixture into four equal portions. Shape each portion into a long sausage and place it along the longer edge of each pastry rectangle.
Beat the remaining egg and brush it along the opposite edge of the pastry rectangle to help seal the roll.
Carefully roll the pastry around the meat filling, ensuring the seam is on the underside to keep it sealed.
Slice each roll into 4-5 pieces, approximately 5cm each. Make small slits on top of each roll to allow steam to escape during baking.
Step 5: Brush and Add Seeds
Arrange the sausage rolls on the prepared baking tray. Brush the tops with the beaten egg and sprinkle with sesame or poppy seeds for a finishing touch, if desired.
Step 6: Bake
Bake for 25-30 minutes, or until the pastry is golden brown and the filling is cooked through.
Step 7: Cool and Serve
Let the sausage rolls cool for a few minutes before serving with a side of tomato sauce for dipping.
What Temperature to Cook At
For the perfect golden-brown sausage rolls, bake them at 200°C (400°F). This high temperature ensures the pastry crisps up beautifully, while allowing the filling to cook through thoroughly.
The heat also helps achieve a perfect, flaky texture on the outside, with a juicy, flavorful interior. Keep an eye on them towards the end of the cooking time to ensure they don’t brown too quickly. If needed, you can rotate the tray halfway through for even baking.
Cook them in the oven for about 25-30 minutes, keeping an eye on them towards the end to ensure they don’t brown too quickly.
What Internal Temperature You Need to Reach
The internal temperature of the filling should reach 75°C (165°F) to ensure your sausage rolls are perfectly cooked. This ensures the meat is thoroughly cooked and safe while maintaining its juicy texture.
You can use a meat thermometer to check the temperature by inserting it into the center of one of the rolls. Once it hits the desired temperature, you’ll know they’re ready to be served, with the perfect balance of crispy pastry and flavorful filling.
How To Store Leftovers and Reheat
If you have any leftovers, pop them in an airtight container and store them in the fridge for up to 3 days. When you’re ready to enjoy them again, preheat your oven to 180°C (350°F) and heat the rolls for 10-15 minutes until they’re crisp.
If you’re in a rush, the microwave will do, but the pastry might not be as crisp. Reheating them in the oven will bring back that golden, flaky texture for the best results.
What To Serve With
Although you can serve almost anything with sausage rolls, below are some of my favorite side dishes to pair with them
Sides:
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
Australian Sausage Rolls
Ingredients
- 500 g ground pork or a mix of pork and beef
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 carrot finely grated
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1/4 cup breadcrumbs
- 1 egg plus 1 extra for egg wash
- 1 tablespoon fresh parsley chopped
- 1 teaspoon dried mixed herbs
- Salt and pepper to taste
- 2 sheets sheets pre-rolled puff pastry thawed
- Sesame seeds or poppy seeds optional
- Tomato sauce ketchup for serving
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a large bowl, combine the ground meat, onion, garlic, carrot, Worcestershire sauce, tomato paste, breadcrumbs, 1 egg, parsley, and dried herbs. Season with salt and pepper. Mix thoroughly until well combined.
- Cut each pastry sheet in half to form rectangles.
- Divide the meat mixture into 4 portions and form each portion into a long sausage shape along the long edge of each pastry rectangle.
- Beat the extra egg and brush along the opposite edge of the pastry.
- Roll the pastry to enclose the filling, with the seam on the bottom.
- Cut each roll into 4-5 pieces (about 5cm each). Make small slits on top of each roll.
- Place the rolls on the prepared baking tray. Brush with egg wash and sprinkle with sesame or poppy seeds if using.
- Bake for 25-30 minutes until the pastry is golden brown and the meat is cooked through.
- Allow to cool slightly before serving with tomato sauce.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
