Sausage rolls
Pork and beef mince with grated onion and carrot, rolled in puff pastry and baked until deep brown. Eaten hot with tomato sauce.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 30 min
- Cook
- 30 min
- Rest
- 15 min
- Total
- 1 hr 15 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Australian sausage rolls are pork and beef mince bound with grated onion and carrot, breadcrumbs and egg, rolled in puff pastry and baked until the pastry is deep brown and shatters. The carrot is an Australian bakery habit; it keeps the filling moist and stretches the meat. This version uses bought puff pastry sheets, which plenty of bakeries use too. The tricks are a well-seasoned filling, a seam turned underneath, a good egg wash and a hot oven. Cut them small for a party or long for lunch, and eat them with tomato sauce.
What you'll need
13 ingredients. Tap each one once it's out on the bench.
- Ingredients
- To serve
Ingredients
Ingredients
- Puff pastry, ready-rolled, about 25 cm square, thawed but kept cold3 sheet
- Pork, minced, not lean300 g
- Beef, minced300 g
- Onion, grated1 medium
- Carrot, finely grated1 medium
- Garlic, crushed2 clove
- Breadcrumbs50 g
- Egg, one for the filling, one beaten with a splash of water for glazing2
- Thyme, dried4.9 ml
- Salt7.4 ml
- Black pepper4.9 ml
- Sesame seed, for the tops (optional)15 ml
To serve
- Tomato ketchup, tomato sauce, to serve125 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat the oven to 200°C and line two baking trays with baking paper. Keep the pastry in the fridge until you need it; warm puff pastry does not rise.
5 min200°C
Step 2
Put the pork, beef, grated onion and carrot, garlic, breadcrumbs, one egg, thyme, salt and pepper in a bowl. Mix with your hand for a minute until sticky and even. Fry a teaspoon of it to check the seasoning.
8 min
Tip: Squeeze some liquid out of the grated onion first if it is very wet.
Step 3
Cut each pastry sheet in half to make two long rectangles. Lay a sausage of filling about 3 cm thick along one long edge of each. Beat the second egg with a splash of water, brush the far edge, and roll the pastry over the filling so the seam ends up underneath.
10 min
Step 4
Chill the logs for 15 minutes so they cut cleanly. Cut each into four, or eight for party size, and set them seam-side down on the trays with space between. Brush with egg wash, cut two shallow slashes in each and scatter with sesame seeds if using.
20 min
Step 5
Bake for 25 to 30 minutes, until puffed and deep golden underneath as well as on top. Party-sized ones take about 20 minutes.
28 min200°C
Watch: The filling must be cooked through, at least 72°C in the middle. Cut one open if you are unsure.
Step 6
Cool for five minutes on the tray, then serve warm with tomato sauce.
5 min
Nutrition
Per serving · estimate
- Calories
- 203 kcal
- Protein
- 9.1 g
- Carbs
- 13.7 g
- Fat
- 12.2 g
- Saturated fat
- 3.6 g
- Fibre
- 0.7 g
- Sugar
- 1.9 g
- Sodium
- 274 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Eggs
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Pork and beef mince → Good sausage meat squeezed from its skins
Already seasoned and fatty enough. Leave out the salt and taste a fried piece first.
Tips
- Freeze unbaked rolls on a tray, then bag them. Bake from frozen at the same temperature for about 10 minutes longer.
- If the bottoms come out pale, bake on the lowest shelf or on a preheated tray next time.
- A pinch of nutmeg or a teaspoon of fennel seeds in the filling is a common bakery variation.
History & culture
They sit beside the meat pie in every bakery warmer, servo and school canteen in the country. Party-sized ones come out at children's birthdays and footy finals; long ones are a tradie's morning tea with a carton of iced coffee. Tomato sauce, meaning ketchup, is expected. Bakery competitions judge them as seriously as the pies.
Sausage meat baked in pastry is a British idea, recorded in London in the nineteenth century. It came to Australia with British settlers and bakers and stayed. In the second half of the twentieth century, frozen party packs from the big pie makers put sausage rolls in every home freezer. The carrot and the beef-and-pork mix are local habits rather than rules.
Traditional — Bakeries vary the meat: all pork, all beef, or the mix written here. Commercial rolls often add soy protein and more cereal filler. Grated carrot is common in Australian home and bakery recipes but not universal.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Sausage rolls take?
1 hr 15 min all in — 30 min prep, 30 min cook, 15 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 24 pieces. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Chef's knife, Baking tray, Oven.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Pork and beef mince → Good sausage meat squeezed from its skins. Already seasoned and fatty enough. Leave out the salt and taste a fried piece first.
What should I watch for?
The filling must be cooked through, at least 72°C in the middle. Cut one open if you are unsure.
Any tips from this recipe?
Freeze unbaked rolls on a tray, then bag them. Bake from frozen at the same temperature for about 10 minutes longer. If the bottoms come out pale, bake on the lowest shelf or on a preheated tray next time. A pinch of nutmeg or a teaspoon of fennel seeds in the filling is a common bakery variation.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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