Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sausage Rolls Recipe
Epic, EASY basic selfmade sausage rolls recipe that I dare say rivals the well-known Bourke St Bakery, declared by many as the perfect sausage rolls in Australia!
It takes greater than retailer purchased sausage mince to make a really scrumptious filling. The little however vital factor I try this takes this from “yummy” to “OMG these are unimaginable!!” is to sauté garlic, onion, celery and BACON to combine into pork mince (not retailer purchased sausage meat!).
Sausage rolls are Australia’s reply to America’s Pigs in a Blanket – however (I’m going to say it!!) SO MUCH BETTER!!!
A juicy selfmade sausage combination wrapped in puff pastry. I imply actually – do you want any extra data than that to know these are wickedly scrumptious?
Brits studying this are most likely rolling their eyes or getting fired up, pondering “Hey!!! WE invented Sausage Rolls!”
OK, true that. One may say Australia has adopted it as our personal. 😉
These sausage rolls are a tried and examined favorite we commonly pull out for gatherings!
It was really my brother who created this recipe, so I can shout from the rooftops that that is the BEST selfmade Sausage Rolls recipe ever and never really feel like I’m being large headed!
Here’s what makes these sausage rolls so good:
1. REAL PORK – It’s not made with retailer purchased sausage mince which is a mixture of questionable components – question how a lot is definitely meat. This begins with pure pork mince. Actual meat. Yay! TOP TIP: No beef. Beef mince isn’t as juicy or tender, it can make the filling extra dry.
2. BACON – It’s not nearly including bacon for the sake of it. The plain truth is that bacon is salty and juicy and if you chop it up finely and blend it by way of the pork, it makes it a lot tastier!
3. GARLIC, ONION & CELERY – Truth: if you saute these collectively slowly, they grow to be candy and type the flavour base of most of the most epic basic recipes on this large large world. Like Beef Ragu. And Beef & Guinness Stew. And it does the identical for Sausage Rolls. The sweetness and further flavour it provides to the filling is simply incomparable to simply mixing in some uncooked chopped onion into the mince, which is what many commonplace recipes do. Plus, this provides moisture to the filling with out making it watery (which = soggy base); and
4. NO GRATED VEGGIES – I received’t inform you to not sneak any veggies in, however what I’ll warning is that grated veggies are the principle wrongdoer for soggy pastry bases, even in the event you squeeze extra liquid out…..I believe there’s a time and place for hidden veggies. In my world, that doesn’t embody sausage rolls!
This selfmade Sausage Rolls recipe contains fennel, as a result of fennel and pork are nice mates. Identical to basil and tomato.
And in the event you’re a sausage roll connoisseur you then would most likely know that the actually nice sausage rolls from patisseries and posh bakeries normally have a touch of fennel. 🙂
However it’s all about tastes, so if for a truth you don’t like fennel then skip it. Or if you’re cautious, then simply use 1/2 teaspoon and it is going to be a really delicate barely-there background flavour!
There’s nothing difficult about this recipe, I promise. Cook dinner off onion, garlic, celery and bacon, then simply combine the filling (I take advantage of my fingers!), place on puff pastry, roll and bake.
half-hour later, your self management goes to be critically examined as you strive to withstand style testing only one extra, only one extra….
As soon as cooked, the within will nonetheless look a bit pink due to the bacon. Nevertheless it’s very straightforward to inform that it’s cooked as a result of the feel of the meat is totally totally different to when it’s uncooked.
Additionally, there’s no means that that the within would not be cooked by the point the pastry is a deep golden brown which takes an excellent half-hour.
Sausage rolls are one of many few basic Aussie occasion meals that basically could be made forward as a result of they are often frozen unbaked then if you’re able to serve, all you need to do is bake them. No fussing with garnishes or assembling, simply make certain there may be loads of tomato sauce (ketchup) to dunk them in! – Johnsat x
Extra Aussie favourites
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Scones – and Lemonade Scones 3 ingredient shortcut scones!
-
Caramel Slice
-
Pikelets
-
Lamingtons
-
Pavlova
-
Social gathering Pies and Meat Pies
Ingredients
- 1/2 tbsp olive oil
- 2 cloves garlic , minced
- 1 brown onion , small, finely chopped
- 1 celery stalk , finely chopped
- 5 oz / 150g bacon , finely minced (streaky and fatty, not the lean stuff!)
- 2 tsp fennel seeds , toasted (optional) (Note 1)
- 1 lb / 500g pork mince (ground pork) (not lean)
- 3/4 cup / 40g panko breadcrumbs (Note 2)
- 1 egg
- 1/2 tsp salt
- Black pepper
- 2 1/2 sheets puff pastry , thawed then each cut into half (Note 3)
- 1 egg , lightly whisked
- Ketchup / tomato sauce
Instructions
- Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
- Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
- Add remaining Filling ingredients into the bowl. Use your hands to mix well.
- Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
- Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
- Brush edge of pastry with egg. Then roll up, finishing with the seam side down.Roll up, sealing on the edge with egg wash on it .
- If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)
- Preheat oven to 350F/180C.
- Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
- Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 – 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it's easy to tell from texture that it's cooked)
- Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!
Notes
1. Toasted fennel seeds (optional) – heat small fry pan over medium heat. Add fennel. Shake pan and toast for 1 – 2 minutes, until you can smell the fragrance of the fennel seeds.
See summary above for background on fennel seeds. If you’re wary, decrease to 1/2 teaspoon. Or skip it entirely!
2. Panko breadcrumbs are Japanese breadcrumbs which are larger than normal ones. For crumbed/breaded things, it makes them even crunchier. For fillings, they make the filling less dense, more moist. You can find them in the Asian section of most supermarkets in Australia nowadays (see here for Woolworths) and even alongside normal breadcrumbs.
You can substitute for normal breadcrumbs, but reduce the quantity to 1/2 cup otherwise the filling won’t be as moist.
3. Puff pastry in Australia comes in sheets that are 25 x 25cm / 10 x 10″ squares. Cut them in half so you have five 25 x 12.5cm / 10 x 5″ rectangles.
4. To make ahead: Best assembled, cut, then frozen or refrigerated unbaked. Place in an airtight container in single layers with baking paper between each layer. Brush with egg wash just before baking (optional – could just spray with oil, helps make it golden). Bake from frozen for 40 minutes, or from fridge per recipe.
It is perfectly safe to thaw then refreeze puff pastry, it is not like meat. If you want the absolute best results, use a puff pastry made with a combination of butter and oil/shortening because it will puff up better after thawing. But the difference is negligible. Another great tip I learnt from Cook’s Illustrated!
5. Nutrition per sausage roll. If you use low fat / turkey bacon, it reduces to 205 calories. If you use “light” puff pastry, it reduces to 150 calories.
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