Australian Pork Sausage Rolls (2024)

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Sausage rolls are a classic Aussie snack. They’re so easy to make in batches to freeze and cook when you’re feeling lazy! Flavoured with garlic, rosemary and fennel, homemade pork sausage rolls are the perfect party food or lunch on the go.

Why We Love This

Sausage rolls are surprisingly easy to make at home – no fancy ingredients or techniques needed here.

They’re perfect to batch cook and freeze for later. Great for birthday parties and family gatherings, especially when paired with mini beef party pies and zucchini slice. Or just enjoy as a quick lunch or tasty snack on the go.

Making them at home means you can tweak the ingredients and flavours to suit your taste. The warm aroma of flaky pastry cooking in the oven fills your kitchen and will have you craving that first bite for sure!

Related: Lorne Sausage /

What are Sausage Rolls?

Even though they technically originate in the UK, these tasty morsels are an Aussie icon for sure! Made from minced pork and spices (such as fennel, rosemary and garlic) formed into a sausage shape and wrapped in a flaky puff pastry.

Some think they’re similar to ‘Pigs in a Blanket’ (popular in the US), but the soft mince meat sausage is very different from the hot-dog style co*cktail weiners from the US style recipe.

Sausage rolls are super popular in Australia as a quick lunch or snack on the go. We’ll often buy them from countryside bakeries as a quick bite when out on a road trip – followed by a vanilla slice or choc coated lamington of course!

They’re also one of the best last minute party foods ever – keep a frozen batch tucked away for emergencies and bake them straight from the freezer as needed!

What You’ll Need

This super easy pork and fennel sausage roll recipe need just a handful of ingredients:

Pork Mince – Ground pork is the most popular base for sausage rolls, but we’ve also made sausage rolls with beef mince. You could use chicken, turkey, or lamb if you prefer. You can also buy pre-made sausage meat (pre-blended with breadcrumbs, herbs and spices) to make it even easier.
Puff Pastry Sheets – We use store-bought frozen puff pastry. Allow it to thaw on the bench while you’re preparing the sausage meat so it becomes softer and easier to fold. If you’re feeling extra adventurous, why not make your own puff pastry at home!
Breadcrumbs – Regular breadcrumbs, Japanese panko breadcrumbs and even flavoured stuffing mix work great. Keep an eye out for gluten free breadcrumbs if you need.
Herbs & Spices – It’s fine to use dried herbs and spices, but you can also use fresh herbs from the garden if you have them. Feel free to substitute with your own combinations to suit your tastes.
Tomato Sauce – Aka ketchup. Perfect for cooling down your freshly baked sausage rolls so you don’t burn your tongue when eating them too quickly! (Which is what we will aaaallllways do haha).

How to make:

Preheat the oven to 180˚C / 356˚F (fan-forced). Pop your pork mince, breadcrumbs, fennel, rosemary and garlic. Mix everything together using your hands to combine and form into a ball.
In a small bowl, whisk the egg and add the milk.

Place equal portions of the sausage mince across the middle of each sheet of puff pastry (for best results, form the sausages 2cm wide x 2cm high). Fold the right hand side of the pastry over the mince, brush the top and open side with egg wash mixture then continue to roll up.
Transfer the sausage rolls to a baking sheet or tray lined with parchment paper. Partially slice each roll into 4-5 cm pieces (cut down around three quarters of the way, leaving the base of the pastry intact), then baste with more egg wash.

Bake for around 40 minutes or until meat is cooked and pastry is flaky and golden brown on top. Serve hot with your favourite sauce for dipping!

Wandercook’s Tips

Fresh Mince Meat – This will always taste better than pre-made sausage mix. But if you need to save time, we’ll never judge.
Use Your Hands – This is the best way to evenly mix the herbs, spices and breadcrumbs through the sausage meat. If you don’t like touching the meat feel free to use kitchen gloves suitable for food handling.
Texture – Make sure the sausage meat is the right consistency. If it seems too ‘wet’ or it’s sticking to your hands, add some extra breadcrumbs to soak up the excess liquid. This will stop the sausage rolls becoming soggy while cooking.
Don’t Skip the Egg Wash – This is essential for that golden flaky pastry you’ve been dreaming of.
Slicing – Don’t cut the sausage rolls all the way through – this helps them hold their shape while baking. It’s easy enough to break them up once they’re cooked!

FAQs

How long do cooked sausage rolls last?

They’ll last a day or two in the fridge – any longer and the puff pastry will start to get too soggy.

Can I freeze sausage rolls?

Yep, you can freeze them either cooked or uncooked. Wrap them in a plastic bag, container or cling wrap, then store in the freezer for up to three months.

How do I reheat frozen sausage rolls (uncooked)?

To reheat from frozen, you can either allow them to fully thaw before cooking, or put them straight in the oven and cook them for a little longer to make sure the middle is fully cooked and heated through.

How do I reheat cooked sausage rolls?

We recommend zapping them in the microwave for a minute or two first, then finish them in the oven for 5-10 minutes for crispy flaky pastry.

My sausage rolls were soggy after cooking – why?

Here’s a few things you can do to avoid soggy sausage rolls:
– Preheat the oven properly – Make sure it’s at temperature before cooking so the pastry cooks quickly.
– Use cold baking trays – If you leave them in the oven while preheating, they’ll melt the pastry and cause them to cook unevenly.

How do I know when they’re cooked?

When cooked at the proper temperature for the full cooking time, they’ll definitely be ready. If you’re still concerned, you can cut one open and take a look. You’ll know it’s cooked because the sausage meat will be a different texture and colour when fully cooked than it was when it was raw. Note that if you include bacon in your minced meat, they will continue to look pink even once fully cooked.

Variations

Add Veggies – Grated or finely chopped veggies such as potato, carrot, celery and onion taste great and add extra nutrients to your sausage rolls! Avoid juicy veggies like zucchini which can cause the pastry to become soggy while cooking.
Add Herbs – We recommend finely chopped fresh herbs like parsley, rosemary or thyme. Experiment to see which herbs you like best.
Amp Up The Flavour – Try adding chopped up cheddar cheese, feta or bacon.
Make them Spicy – Try a sprinkling of cayenne pepper or chilli flakes.

More epic party recipes to try next:

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Australian Pork Sausage Rolls

Sausage rolls are a classic Aussie snack. They're so easy to make in batches to freeze and cook when you're feeling lazy! Flavoured with garlic, rosemary and fennel, homemade pork sausage rolls are the perfect party food or lunch on the go.

5 from 10 votes

Print Recipe Pin Recipe Rate Recipe Save to Favourites

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Course: Appetiser, Lunch, Snack

Cuisine: Australian

Servings: 16 Sausage Rolls

Calories: 269kcal

Author: Wandercooks

Equipment

Ingredients

▢ 2 puff pastry sheets defrosted and sliced in half
▢ 500 g pork mince or sausage mince
▢ 1 egg
▢ 1 tbsp milk
▢ 60 g bread crumbs
▢ 1/4 tsp ground fennel
▢ 1 tsp rosemary fresh, chopped
▢ 1 tsp garlic
▢ tomato sauce / ketchup

Metric – US Customary

Instructions

Preheat your oven to 180˚C / 356˚F (fan-forced).
Pop your pork mince, breadcrumbs, fennel, rosemary and garlic. Mix everything together using your hands to combine and form into a ball.
500 g pork mince, 1/4 tsp ground fennel, 1 tsp rosemary, 1 tsp garlic, 60 g bread crumbs
In a small bowl, whisk the egg and add the milk for your egg wash.
1 egg, 1 tbsp milk
Place equal portions of the sausage mince across the middle of each section of puff pastry sheet (for best results, form the sausages 2cm wide x 2cm high). Fold the right hand side of the pastry over the mince, brush the top and open side with egg wash mixture then continue to roll up.
2 puff pastry sheets
Transfer the sausage rolls to a baking sheet or tray lined with parchment paper. Partially slice each roll into 4-5 cm pieces (cut down around three quarters of the way, leaving the base of the pastry intact), then baste with more egg wash.
Bake for around 40 minutes or until meat is cooked and pastry is flaky and golden brown on top. Serve hot with tomato sauce / ketchup or your favourite sauce!
tomato sauce / ketchup

Video

Recipe Notes

Pork Mince – Ground pork is the most popular base for sausage rolls, but we’ve also made sausage rolls with beef mince. You could use chicken, turkey, or lamb if you prefer. You can also buy pre-made sausage meat (pre-blended with breadcrumbs, herbs and spices) to make it even easier.
Puff Pastry Sheets – We use store-bought frozen puff pastry. Allow it to thaw on the bench while you’re preparing the sausage meat so it becomes softer and easier to fold. If you’re feeling extra adventurous, why not make your own puff pastry at home!
Breadcrumbs – Regular breadcrumbs, Japanese panko breadcrumbs and even flavoured stuffing mix work great. Keep an eye out for gluten free breadcrumbs if you need.
Herbs & Spices – It’s fine to use dried herbs and spices, but you can also use fresh herbs from the garden if you have them. Feel free to substitute with your own combinations to suit your tastes.
Tomato Sauce – Aka ketchup. Perfect for cooling down your freshly baked sausage rolls so you don’t burn your tongue when eating them too quickly! (Which is what we will aaaallllways do haha).
Fresh Mince Meat – This will always taste better than pre-made sausage mix. But if you need to save time, we’ll never judge.
Use Your Hands – This is the best way to evenly mix the herbs, spices and breadcrumbs through the sausage meat. If you don’t like touching the meat feel free to use kitchen gloves suitable for food handling.
Sausage Texture – Make sure the sausage meat is the right consistency. If it seems too ‘wet’ or it’s sticking to your hands, add some extra breadcrumbs to soak up the excess liquid. This will stop the sausage rolls becoming soggy while cooking.
Don’t Skip the Egg Wash – This is essential for that golden flaky pastry you’ve been dreaming of.
Slicing – Don’t cut the sausage rolls all the way through – this helps them hold their shape while baking. It’s easy enough to break them up once they’re cooked!
Variations:
- Add Veggies – Grated or finely chopped veggies such as potato, carrot, celery and onion taste great and add extra nutrients to your sausage rolls! Avoid juicy veggies like zucchini which can cause the pastry to become soggy while cooking.
- Add Herbs – We recommend finely chopped fresh herbs like parsley, rosemary or thyme. Experiment to see which herbs you like best.
- Amp Up The Flavour – Try adding chopped up cheddar cheese, feta or bacon.
- Make them Spicy – Try a sprinkling of cayenne pepper or chilli flakes.

Nutrition

Nutrition Facts

Australian Pork Sausage Rolls

Amount per Serving

Calories

269

% Daily Value*

Fat

Saturated Fat

About Wandercooks

Wandercooks is an Australian recipe site reaching over 9 million views annually. Our recipes are here to inspire you with fresh and exciting food ideas from a range of Asian, European and Australian cuisines. As seen on Google.com, Today.com, Buzzfeed, Jetstar Asia and Lonely Planet.Read more...