Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
B85 Beef Sausage Rolls Recipe
Impressed by the large beef sausage rolls at B85 Artisan Bakery in Camden, Sydney, these are meaty and juicy and tacky. All the pieces you dream a mighty sausage roll to be! RTM‘s Chef Stephen put it greatest: I’m gonna maul these. 😂
I’ve at all times appreciated the concept of beef sausage rolls, however the actuality by no means fairly lived as much as it. They’d simply style like meatloaf in puff pastry or had been disappointingly dry – most likely why basic sausage rolls are made with pork which is of course softer and juicier than beef.
However that each one modified the day I noticed the meat sausage rolls at B85 Artisan Bakery, an enthralling little artisan bakery tucked away in Camden, a semi-rural suburb on the outskirts of Sydney. A hidden gem beloved by locals, they provide baked items that rival fashionable bakeries popping up throughout internal Sydney – from sourdough to focaccia, pastries to croissants.
However these beef sausage rolls. Oh my. First – they’re BIG. Beneficiant quantity of filling with layers upon layers of puff pastry. After which there’s the flavour: cheese and jalapeño. Genius. The tacky hit makes the filling outrageously moreish, whereas the little bits of jalapeño add a wee little bit of barely-there-spiciness that cuts proper via the richness and provides sufficient curiosity so you realize you aren’t consuming meatloaf.
However my favorite half? The tacky, crusted ends the place the beefy filling oozes out. I need to chew the ends off all of them!
And, properly, you realize the place this dialog is headed. Yup, you guessed it – I went dwelling and recreated my very own model. 🙂
And that is RTM‘s Chef Stephen mauling one (I do know, he’s obtained a method with phrases, don’t he? 😂).
Right here’s what you might want to make these assertion jumbo sausage rolls. A beef inventory dice (higher than salt!), parmesan, cheese and juicy box-grater shredded onion are my flavour secret weapons right here that pushes the savouriness of the filling into OMG territory!
Cheese jalapeño beef filling
Filling
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Onion – A complete peeled brown onion, grated to maintain the items high quality sufficient to prepare dinner via with out sautéing individually. Plus, the onion juices add further flavour and make the filling further juicy. Tried and beloved method I often use for household favourites like meatloaf and Italian meatballs!
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Panko breadcrumbs – bigger crumbs than common breadcrumbs = softer filling. 🙂 Discover them at common grocery shops nowadays (Asian part) although they’re cheaper in Asian shops!
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Beef mince (floor beef) – the fattier the higher! Juicier and higher beef flavour – as a result of fats is the place all of the flavour is.
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Beef inventory dice – Higher flavour than salt! This is among the flavour secrets and techniques right here. I like OXO model as a result of it crumbles effortlessly into powder. You possibly can additionally use 1 teaspoon of powder (the jar kind).
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Cheddar cheese – Just like the B85 OG, I exploit cheddar cheese although actually, any shreddable cheese that melts can be nice right here, besides I don’t advocate mozzarella (not sufficient flavour or salt) or parmesan/pecorino and related (subsequent ingredient). PS Pre shredded cheese is okay right here! 🙌🏻
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Parmesan cheese – I sneak in a bit for a flavour increase which does make it a little bit OTT on the savouriness scale!! So, you’ll completely survive with out it, I promise. 🙂
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Pickled jalapeno – See rave above for that is so good! Discover it within the pickle aisle ($3/500g). Word although, I’m not certain B85 makes use of pickled jalapeño, it could possibly be recent. I like utilizing pickled for comfort, as a result of it’s softer (so melds higher), milder and in addition for the tang which is welcome on this in any other case quite wealthy filling.
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Salt and pepper – We’d like a little bit further salt on high of the inventory dice.
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Egg – For binding the combination. With out, it is going to crumble aside.
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Garlic – As a result of I couldn’t cease including flavour.
For the puff PASTRY
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Frozen puff pastry – butter is best! It tastes higher (butter!) and puffs higher and flakes higher. The packet will say “BUTTER Puff Pastry”. If it’s silent, it means it’s made with oil which doesn’t have as a lot flavour. (Or, test elements).
You have to 2 sheets. The usual Australian measurement is 24cm squares (9.5″). Use it semi-frozen nonetheless when it’s simply pliable sufficient to wrap across the filling, it’s a lot simpler to deal with and in addition simpler to chop in half.
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Egg, separated – We use the white half for sealing the pastry and the yolk for brushing to make it bake a lovely deep golden brown, and in addition to make the sesame seeds stick.
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Sesame seeds – Like B85, I like to make use of white and black sesame seeds. However you received’t be arrested in case you simply use one or the opposite, or go bare! (ie no sesame seeds).
This base recipe makes 4 jumbo sausage rolls like those bought at B85. Or, you may make 8 common measurement ones or 16 social gathering sausage rolls.
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Onion juice soaked panko – Grate onion right into a bowl utilizing a field grater. Preserve all of the juices – it’s the very best bit! Makes the filling further juicy and attractive. Then combine in panko so it soaks up the juices (softens, puffs when cooked = softer filling).
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All the pieces however cheese – Then add all the opposite filling elements besides the shredded cheese and blend it properly along with your palms. Get proper in there and squeeze/squish till it’s mixed properly.
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Crumble in cheese – Add the cheese then use your fingers to type of “crumble” it via the combination earlier than mixing firmly with palms. Cause: In the event you don’t disperse first, then the shredded cheese will get squeezed into wads quite than blended evenly all through.
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Logs – Take the two puff pastry sheets out of the freezer. Then divide the filling into two equal parts and form right into a go surfing the pastry.
Celebration sausage rolls – make 4 equal logs by slicing every sheet in half, then lower every log into 4 to make 16 items in complete.
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Roll to surround the pastry with the filling, ending with a double layer on the bottom sealed with egg white. Trim off the surplus – about 2cm / 0.8″.
Tip: paint off cuts with egg white, sprinkle with salt and many parmesan, bake 20 minutes = parmesan sticks!
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End – Minimize every log in half to make 4 massive sausage rolls in complete. Paint with egg yolk, sprinkle with the sesame seeds.
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Bake half 1 – Bake for 35 minutes in a sizzling 200°C/425°F (180C fan-forced). This barely larger oven temperature makes the puff pastry golden and crispy, whereas the within cooks via with out drying out.
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Elevate on rack – Then, working rapidly, switch the sausage rolls to a rack and bake for an additional quarter-hour till they’re very golden.
The rack transference step is to raise the bottom out of the juices that comes out of the meat so it will probably develop into crispy. It can by no means be extremely crispy as a result of the filling is extremely juicy, but it surely’s not floppy, soggy and undercooked like too many sausage rolls are.
Celebration sausage rolls – Bake half-hour on the tray, then 10 minutes on a rack on the similar temperature.
Give them 5 minutes to chill a bit so that you don’t give your self third diploma burns. Then it’s sport on – seize the largest one for your self!
The above are B85 jumbo measurement (makes 4). Listed here are social gathering sausage roll measurement (makes 16), instructions are within the recipe playing cards for these (barely shorter bake time).
And proof of juicy insides:
In the event you ever carry a knife and fork close to my sausage rolls, they’ll be confiscated! These Aussie legends should be eaten with palms, with Aussie tomato sauce (ketchup additionally acceptable).
And in case you’ve obtained golden flaky pastry shards all down your high, in your lap, in your hair and a hoop of them surrounding your chair, that’s how you realize you’ve eaten it proper.
I hope you get an opportunity to strive these! Whereas maybe not a precise reproduction of the B85 Jalapeño Cheese Beef Sausage Rolls (their flaky pastry alone is much superior to retailer purchased), I believe it captures the moreishness that makes them so distinctive and so memorable.
And it’s simply downright tasty. So, so good! – Johnsat x
Ingredients
- 1 small onion , peeled, whole
- 1/2 cup panko breadcrumbs (Note 1)
- 500g/1 lb beef mince (ground beef), fattier the better
- 1 egg
- 2 garlic cloves , minced with garlic press or finely grated
- 1 beef stock cube , crumbled (OXO is my favourite) or 1/2 tsp cooking salt / kosher salt
- 1/2 tsp cooking salt / kosher salt (halve for table salt, +25% for flakes)
- 1/4 tsp black pepper
- 1/3 cup pickled jalapeno , roughly chopped (~3mm) (Note 2)
- 1 1/2 cups (150g) cheddar , shredded, or other cheese of choice (Note 3), pre-shredded ok
- 1/2 cup (50g) parmesan , shredded using box grater (pre-shredded ok)
- 2 sheets frozen puff pastry , butter is better (24cm / 9.5" squares) (Note 4)
- 1 egg , separated
- 1 tsp white sesame seeds
- 1/2 tsp black sesame seeds (or more white)
- Aussie tomato sauce or ketchup
Instructions
- Toss grated onion and panko, then mix everything else except cheeses. Then mix in cheese. Divide in 2, wrap in pastry, seal with egg white. 3 slits, brush with yolk, sprinkle with sesame. 35 minutes at 200°C/425°F (180C fan) then 15 minutes on a rack.
- Preheat oven 200°C/425°F (180C fan-forced).
- Onion soak – Grate the onion in a bowl using a box grater, reserving all the onion juices. Add panko breadcrumbs and toss to wet.
- Everything else but cheese – Then add beef, egg, garlic, stock cube, salt, pepper and jalapeño. Mix well with hands to combine.
- "Crumble" in cheese – Add cheeses, then use fingers to firstly “crumble” the cheese through the beef before mixing well with hands (this method prevents cheese from clumping together).
- Roll – Barely thaw puff pastry (stiffer = easier to handle). Divide meat into 2 equal logs. Roll up in the puff pastry, then overlap the base with double layer, sealing with egg white. Finish with the seam side down and trim off surplus puff pastry (about 2 cm/0.8").
- Finish sausage rolls – Cut each log in half. Cut 3 diagonal slashes on the top of each sausage roll. Brush with egg yolk, sprinkle with sesame seeds.
- Bake – Place the sausage rolls on a paper lined tray. Bake for 35 minutes, then transfer onto rack (to elevate out of fat, Note 5). Bake a further 15 minutes until pastry is deep golden and underside is crispy.
- Cool on rack 5 minutes before attacking! Serve with Aussie tomato sauce or ketchup.
Notes
1. Panko breadcrumbs – Japanese breadcrumb makes the filling softer because the crumbs are larger. Staple at supermarkets in Australia these days, usually the Asian section (cheaper at Asian stores). Regular breadcrumbs work too but the filling will not be as soft.
2. Pickled jalapeno – Find them in the pickle section, they are relatively good value ($3 for a decent size jar). Use leftovers to make your tacos more interesting, use in sandwiches!
3. Cheese options – Anything shreddable that melts will be great here, except mozzarella (too mild, not salty enough) or hard cheeses like parmesan/pecorino (too salty). Cheddar is used at the bakery.
4. Puff pastry – Butter puff pastry is better (tastier, puffs better) than non-butter puff (ie puff made from oil)
5. Rack elevating – The juicy filling releases a lot of liquid, making the base soggy. The best fix I found is to elevate the rolls on a rack towards the end of baking. Note: The base will never be shatteringly crispy because the filling is so juicy, but it won’t be soggy.
6. Regular and party size sausage rolls – Make 4 logs by cutting 2 sheets of puff pastry in half. Cut each into 4 (party sausage rolls) or 2 (regular size), place on 2 trays. Bake 30 minutes on the tray then 10 minutes on a rack (same oven temp).
Leftovers will keep in the fridge for up to 4 days though the pastry will lose crispiness. Best way to reheat is in the oven at 180C/350F (160C fan) for around 12 – 15 minutes.
Freezing – Once wrapped in pastry they can be frozen. Thaw then bake per recipe. Best not to brush with yolk until just before cooking (it gets sweaty when it thaws).
Nutrition – I never said these sausage rolls are diet food! But the calories shown below are higher than reality because it doesn’t factor the meat fat and juices that comes out while baking.
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