Sausage Rolls

Here’s an epic, EASY homemade sausage rolls recipe that I honestly think stands toe-to-toe with the legendary Bourke St Bakery—the spot many call home to Australia’s best sausage rolls!

The secret is more than just tossing some store-bought sausage mince into a pastry. What really takes these from “pretty good” to “OMG these are off the charts amazing!!” is sautéing garlic, onion, celery, and BACON together before mixing it into fresh pork mince (skip the store-bought sausage meat—it’s just not the same!).

Sausage rolls are Australia’s tasty take on America’s Pigs in a Blanket—but honestly, I’m going to say it—these are way, way better!!!

Picture this: juicy, flavorful pork filling wrapped in crisp, flaky puff pastry. Does it get any better than that?

I know some of my British friends might be raising an eyebrow or thinking, “Hold up! WE invented sausage rolls!”

True, true. But hey, Australia’s made these our own in the best way possible. 😉

These sausage rolls are a beloved classic in my family, perfect for sharing at parties or whenever you need a delicious snack!

Welcome! If you adore flaky pastry, juicy pork filling, and a hit of bacon’s smoky goodness, you’re absolutely in the right spot. This straightforward sausage rolls recipe is easy to make and delivers a flavor punch that I genuinely believe rivals the famed Bourke St Bakery (and you can whip it up right in your own kitchen!).

This guide covers everything: a short and simple ingredient list (real pork mince, streaky bacon, sautéed garlic, onion and celery, panko crumbs, and puff pastry), easy step-by-step directions, timing tips, and pro hints to get that golden, crispy, non-soggy pastry every time. Prep takes about 20 minutes, baking about 30, and it yields roughly 20 tasty bite-sized rolls.

• What you’ll discover: the magic behind sautéing aromatics and adding bacon, how panko keeps the filling moist and tender, plus how to roll and bake them properly for perfect slices with golden pastry.
• What to expect: a juicy, flavor-packed filling (that bacon + sautéed veggies combo is key!), crisp and flaky pastry, and an all-around winner that’s great for parties, make-ahead freezing, or whenever you want a comfort food snack.
• Quick tips: cool your filling before mixing the meat, pack the filling tightly when shaping, brush on an egg wash for shine, and swap your oven trays halfway for even browning. Don’t forget to check out the video above for a helpful walkthrough!

Keep scrolling for the full ingredient list, detailed instructions, freezing and make-ahead ideas, plus some tasty variations (hello fennel, optional but worth trying!). Let’s get baking — fair warning: these will disappear fast, so you might want to double the batch!

Why You’ll Love These Rolls

Fun fact: my brother actually nailed this recipe, so I can confidently say these are hands-down the best homemade sausage rolls out there without sounding too braggy!

Here’s why these rolls shine:

1. REAL PORK – Instead of using store-bought sausage mince—which often has a mix of fillers and mystery ingredients—I use pure pork mince. Real, fresh meat makes all the difference. PRO TIP: Avoid beef here. Beef mince tends to be drier and less tender, so your filling won’t have that juicy factor we want.

2. BACON – This isn’t just for extra flavor—it’s essential. Finely chopped streaky bacon mixed with pork adds saltiness, juiciness, and richness that simply elevates the whole thing.

3. GARLIC, ONION & CELERY – Sauté these slowly to soften and sweeten them—that’s a flavor base you’ll recognize from other hearty classics like beef ragu or Guinness stew. In the sausage rolls, these sautéed aromatics add depth and natural moisture without sogginess. This is a major step beyond just dumping in raw chopped onions, like many recipes do.

4. NO GRATED VEGGIES – I’m all for sneaking in veggies sometimes, but grated vegs in sausage rolls? That’s a no-go. They release extra moisture that ruins your pastry’s crisp base, even if you try to squeeze them dry. So for these, keep things clean and simple.

Watch the recipe video above. Seriously, the bacon is the MVP here—it’s the secret that pushes these sausage rolls to another level! Plus, sautéing the onion and celery creates a sweet, moist filling, and using panko breadcrumbs instead of regular ones keeps the filling light and juicy.

For an extra flavor kick, fennel seeds are welcome but optional. Pork and fennel are a classic combo, and while your local bakery might skip this, you’ll find fancy spots (like Bourke St Bakery) often include it. If you’re unsure, try just 1/2 teaspoon for a subtle touch or leave it out altogether.

• Preheat your oven to 350°F / 180°C.
• Slice each rolled log into four equal pieces, or two if you want larger sausage rolls. Brush them with the beaten egg again.
• Place on baking trays lined with paper or lightly greased. Bake for 30-35 minutes total, swapping the trays between shelves at 20 minutes, until the pastry is a gorgeous, deep golden brown. (Note: The filling can look pink because of the bacon, but trust me—the texture will tell you it’s cooked.)
• Let them cool just a little on the trays. Serve warm or hot with plenty of tomato sauce or ketchup for dunking!

Recipe Notes:

1. Toasted fennel seeds (optional) — warm a small dry pan over medium heat, add the fennel seeds, and toast for 1-2 minutes until fragrant. This brings out their flavor beautifully.

If you’re not a fennel fan, just reduce to 1/2 teaspoon or omit it altogether.

2. Panko breadcrumbs are Japanese-style breadcrumbs that are larger and flakier than the regular kind. They keep the filling lighter and moister, which makes a big difference here. You’ll usually find these in the Asian section at most supermarkets.

If you don’t have panko, regular dried breadcrumbs work, but use just 1/2 cup instead of 3/4 cup to avoid drying out the filling.

3. Puff pastry sheets commonly sold in Australia are 25 x 25cm (10 x 10 inches). Cut each sheet in half for five rectangles roughly 25 x 12.5cm (10 x 5 inches) each. These sizes are perfect for making even sausage rolls.

4. Make-ahead tips: Assemble and cut the rolls, then freeze or refrigerate them unbaked. Store in an airtight container separated with baking paper to prevent sticking. Brush with egg wash or spray with oil just before baking for a golden crust. From frozen, bake for about 40 minutes; from the fridge, follow the recipe timing.

Puff pastry can be thawed and refrozen safely—it’s not like meat! For best puff, choose pastry made with both butter and oil or shortening. If you’d like to make it from scratch, try Quick & Easy Homemade Puff Pastry.

5. Nutrition per sausage roll: If you swap out for low-fat or turkey bacon, calories drop to about 205. Using “light” puff pastry reduces it further to 150 calories each.

Nutrition Information:

Serving: 64gCalories: 236cal (12%)Carbohydrates: 26.7g (9%)Protein: 4.9g (10%)Fat: 12.4g (19%)Saturated Fat: 3.1g (19%)Cholesterol: 16mg (5%)Sodium: 300mg (13%)Potassium: 73mg (2%)Fiber: 0.8g (3%)Sugar: 0.5g (1%)Vitamin C: 0.8mg (1%)Calcium: 10mg (1%)Iron: 0.7mg (4%)

Keywords: sausage rolls, sausage rolls recipe

Sausage Rolls recipe originally published September 2016. Updated August 2019 with fresh photos, a brand new video, and a fun Life of Dozer update!

Ingredients and Baking Essentials

• 1/2 tbsp olive oil
• 2 cloves garlic, minced
• 1 small brown onion, finely chopped
• 1 celery stalk, finely chopped
• 150g / 5 oz bacon, finely minced (streaky and fatty, please!)
• 2 tsp fennel seeds, toasted (optional)
• 500g / 1 lb pork mince (not lean)
• 3/4 cup / 40g panko breadcrumbs
• 1 egg (for the filling)
• 1/2 tsp salt and black pepper, to taste
• 2 1/2 sheets puff pastry, thawed and cut each in half
• 1 egg, lightly whisked (for egg wash)
• Ketchup or tomato sauce, for dunking

Assembly and Baking Steps

1. Toast fennel seeds in a dry pan over medium heat for 1–2 minutes until fragrant (optional).
2. Heat olive oil in a non-stick skillet over medium-high; sauté minced garlic, finely chopped onion and celery for 2 minutes.
3. Add finely minced streaky bacon and cook with the aromatics for another 2 minutes without letting the bacon become crispy or brown.
4. Transfer the sautéed mixture to a bowl and let it cool about 10 minutes.
5. Stir in pork mince, panko breadcrumbs, 1 egg, salt and pepper (and toasted fennel if using); mix evenly using your hands.
6. Thaw puff pastry sheets and cut each sheet in half to make rectangles.
7. Roll out one pastry rectangle with the long edge toward you and brush one long edge with beaten egg.
8. Shape about one-fifth of the filling into a tight long log down the center of the pastry, pressing the meat firmly to remove gaps.

9. Brush the pastry edge next to the filling with beaten egg, then roll up the pastry around the filling and place the seam down on the work surface.

   

10. Chill the assembled rolled logs in the fridge for 30–60 minutes if you want firmer logs for neater slicing (optional).
11. Preheat the oven to 180°C / 350°F.
12. Slice each rolled log into four equal pieces (or two for larger rolls) and brush the cut rolls with beaten egg.
13. Place the rolls on baking trays lined with baking paper or lightly greased.
14. Bake at 180°C / 350°F for 30–35 minutes, swapping trays between oven shelves at about 20 minutes, until the pastry is deep golden brown.
15. Let the sausage rolls cool slightly on the trays before handling.

Pro Tips for Best Results

• Slowly sauté garlic, onion, and celery until soft and sweet – this boosts flavor and adds moisture without watering down the filling.
• Stick with pork mince (skip beef) and salty, fatty streaky bacon. The bacon amps up juiciness and flavor, so don’t use super lean bacon.
• Don’t overcook the bacon during sautéing. You want it soft and tasty, not browned and crispy.
• Let your sautéed mixture cool before mixing with raw pork mince to keep the egg and breadcrumbs from cooking prematurely.
• Use panko crumbs for a lighter, moister filling. If swapping for normal breadcrumbs, reduce to 1/2 cup to avoid a dry texture.
• Avoid grated vegetables in the filling—they bring extra moisture that can sog up your pastry base.
• Shape the filling into compact, tight logs without gaps, so your sausage roll slices keep their shape beautifully.
• Chill assembled rolls for 30–60 minutes before slicing to get cleaner, neater cuts if you have the time.
• Brush with egg wash or lightly spray with oil for a rich, golden crust. Swap baking trays between shelves about two-thirds through baking for even coloring.
• If using frozen then thawed puff pastry, choose one made with a mix of butter and oil/shortening for the best puff and texture. For step-by-step handling and egg-wash tips, see Baked Brie Bites (Puff Pastry Appetizer).

Flavor Swaps and Add-Ins

This sausage rolls recipe includes fennel seeds because pork and fennel are a classic, cozy pairing—kind of like basil and tomato.

If you’re a sausage roll enthusiast, you might notice many top-tier bakeries add fennel for that extra aromatic kick. 🙂

That said, it’s totally a matter of taste. If you know you don’t love fennel, skip it or use just half a teaspoon for a very subtle hint that won’t overwhelm the filling. For a low-carb alternative that still showcases savory sausage, try sausage stuffed mushrooms. Or, for a sweeter, party-friendly sausage bite, check out Pineapple Sausage Bites with Hazy IPA Glaze.

Storage, Freezing, and Reheating

• Make-ahead / Freeze unbaked: Assemble and cut your rolls, then store in an airtight container with parchment paper separating layers. Just brush with an egg wash or spray with oil right before baking. Bake from frozen at 180°C / 350°F for about 40 minutes.
• Refrigerate unbaked: Cover and store in the fridge, then bake as directed, about 30–35 minutes.
• Cooked sausage rolls: Keep in an airtight container in the fridge for 3–4 days.
• Freeze cooked rolls: Once cooled, freeze in an airtight container or bag for up to 2 months. Thaw overnight in the fridge and reheat before serving.
• Reheating: For best crispiness, reheat in the oven at 160–180°C (320–350°F) until warm—about 15–20 minutes if fully cooked, longer if frozen. Avoid microwave reheating to keep that pastry flaky and crisp.

Answers to Common Questions

• Q: The filling looked a bit pink after baking—is it safe?

  A: Absolutely. Because of the bacon, the filling can retain a pink tint even when fully cooked. The best test is texture—the meat should be firm, not squishy—and that the pastry is a deep golden brown. For exactness, cooked pork should reach 71°C (160°F).

• Q: Can I use store-bought sausage meat instead of pork mince?

  A: You can, but this recipe is tailored for plain pork mince with added bacon and sautéed aromatics for the best flavor and texture. Store-bought sausage meat often includes extra seasonings and fillers that could change the taste and mouthfeel. If you’d like an appetizer that starts with sausage meat, try Sausage and Cream Cheese Biscuit Bites.

• Q: Can I skip the bacon or fennel?

  A: Yes, you can! Bacon adds salt and moisture, so if you leave it out, consider adding a little extra seasoning or fat to keep the filling juicy. Fennel is optional—use just a little for subtle flavor or leave it out if you’re not a fan.

• Q: How do I prevent soggy pastry bases?

  A: Avoid grated or high-moisture veggies inside the filling, sauté your aromatics well to reduce moisture, use panko breadcrumbs to soak up juices without compacting, and roll your filling tightly in the pastry. Bake until the pastry is deep golden and crisp.

• Q: Can I use frozen puff pastry?

  A: Yes! Thaw as per package instructions before assembling. For best puff after freezing and thawing, pick pastry made with butter and oil or shortening.

• Q: How long do I bake from frozen?

  A: When baking straight from frozen, plan for about 40 minutes at 180°C / 350°F, a bit longer than the 30–35 minutes for refrigerated rolls.