Sausage Rolls

4.66 from 61 votes

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Sausage Rolls are a seasoned, fresh sausage wrapped in a flaky, buttery pastry. They are delicious for breakfast, lunch, or dinner, or as an appetizer.

Baked Sausage Rolls on a board next to a small bowl of ketchup.
Featured with this recipe
  1. Ingredients in Sausage Rolls
  2. Dips and Sauces for Sausage Rolls
  3. Our Story of Australian Sausage Rolls
  4. Storing and Reheating Leftovers
  5. More Sausage Recipes
  6. How to Make Sausage Rolls
  7. The Best Sausage Rolls Recipe

Sausage rolls are one of the most popular snacks in Australia and Europe, and we know why! They are an elevated version of the American “pigs in a blanket.” These puff pastry sausage rolls have a mix of savory flavors and textures that are filling and delicious. You can buy them at bakeries, grocery stores, and food stands when traveling in these countries, but with this easy recipe – you can make them anytime at home.

Ingredients in Sausage Rolls

  • First of all, quality, fresh sausage is the key to making delicious sausage rolls. The unique blend of signature seasonings found in Jimmy Dean Premium Pork Sausage makes it the perfect sausage for this recipe. It has the best flavor! It is the only sausage mixture I use in this recipe. For an extra kick, I sometimes use the Jimmy Dean Premium Pork Hot Sausage. For a healthier version of these rolls, turkey or chicken sausage can also be used.
  • Next, you’ll need puff pastry sheets. For this recipe, we use store-bought puff pastry sheets, found in the freezer section of most grocery stores. You can also use homemade puff pastry dough.
  • Then, some breadcrumbsmilk, minced garlic and paprika to add into your sausage mixture. You could also use additional spices like garlic powder, onion powder, thyme, dried or fresh sage, if you have some on hand.
  • Add equal portions of kosher salt and black pepper for seasoning.
  • Finally, an egg wash on top gives these rolls that golden, delicious crust.
Ingredients to make Sausage Rolls including puff pastry, sausage, salt, pepper, paprika, egg, garlic, milk and bread crumbs.

Dips and Sauces for Sausage Rolls

These rolls taste great on their own, but if you are dip or sauce person, try one of these. Australians will sometimes dip them in ketchup, which is more of a tomato sauce than the ketchup we have here in the United States. Try dipping in barbecue sauce, mustard, marinara sauce, Alfredo sauce, country gravy, or cheese sauce for an added delicious flavor.

Hand dipping a Sausage Roll in a small bowl of ketchup.

Our Story of Australian Sausage Rolls

Here is a little history on how these delicious, golden brown Sausage Rolls came to be a favorite family recipe. My husband, Beau, lived in Australia for two years and these homemade sausage rolls were one of his favorite things to eat. He begged me for years to make them for him. I was hesitant because I didn’t want him to be disappointed if they didn’t taste the same as he remembered.

Since I had never had them myself, it was a little hard to know if I was making them correctly. Many of the Australian ingredients are different than the ingredients we find here in the United States. There was no way to tell if they would end up tasting the same. I finally got up the courage to give them a shot and read several Australian recipes before adapting my own version that seemed the closest to the type that my husband loved. I am relieved to tell you that they got his high approval! He said that they tasted perfect and brought back all kinds of memories of his time there! Yay!

Sixteen baked Sausage Rolls on a baking sheet.

Storing and Reheating Leftovers

This recipe makes a big batch of rolls, which is great for feeding a crowd. However, if you do have some leftovers, here’s what to do:


  1. Allow the sausage rolls to cool completely after baking.
  2. Place the extra rolls in an airtight container and refrigerate.
  3. Reheat using one of the methods below within 5 days.


  1. Allow the sausage rolls to cool completely after baking.
  2. Place the cooled sausage rolls on a baking sheet lined with parchment paper, making sure they are not touching each other.
  3. Place the baking sheet in the freezer and let the sausage rolls freeze for about an hour or until they are firm.
  4. Once frozen, transfer the sausage rolls into an airtight freezer-safe container or resealable freezer bag. Make sure to remove any excess air, then seal.
  5. Label the containers or bags with the date and contents for easy identification.
  6. Place the sausage rolls back in the freezer, where they can be stored for up to 3 months.
  7. Thaw rolls in the refrigerator and reheat using one of the following methods.

To Reheat

  • Air Fryer: Use the reheat button on your Air Fryer or set the temperature at 350 degrees and air fry for 5 minutes.
  • Microwave: Wrap the roll in a paper towel and heat for approximately 1 minute.
  • Oven: Preheat oven to 350 degrees. Bake for 10-15 minutes or until the sausage is heated through and the puff pastry is crispy on the outside.

More Sausage Recipes

In addition to Australian sausage rolls, we have many other delicious recipes that feature sausage as a star ingredient.

How to Make Sausage Rolls

Cooling Sausage Rolls on a baking sheet.

The Best Sausage Rolls

4.66 from 61 votes
Sausage Rolls are a seasoned sausage wrapped in a flaky, buttery pastry.  They are delicious for breakfast, lunch, dinner, or as an appetizer.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Australian
Servings 8



  • 1 pound Jimmy Dean Premium Pork Sausage
  • 1 package frozen puff pastry
  • 3/4 cup Italian bread crumbs
  • 1/3 cup milk
  • 1 teaspoon minced garlic
  • 1/2 teaspoon paprika
  • salt and pepper to taste

For the egg wash:

  • 1 large egg
  • 1 tablespoon water


  • Be sure to follow the directions on the puff pastry package so your dough is thawed properly and is ready to use. Preheat oven to 425 degrees. 
    Square puff pastry on a floured surface with pizza cutter for Sausage Rolls.
  • Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half to create 4 long rectangles.
    Four rectangle shaped puff pastry sheets for Sausage Rolls.
  • Combine the Jimmy Dean Premium Pork Sausage, bread crumbs, milk, garlic, paprika, salt and pepper in a large bowl or food processor and mix until all the ingredients are thoroughly incorporated.
    Glass bowl with Sausage mixture for Roll filling.
  • Divide the sausage mix evenly into 4 sections and make a long tube down each rectangle pastry.
    Rolled logs of sausage mixture on top of the four rectangle puff pastry sheets.
  • Roll the pastry up over the Jimmy Dean Premium Pork Sausage and pinch the seam side together. Cut each roll into 4 sections with a sharp knife. 
    Hand pinching the edges of the Sausage Rolls.
  • Line a baking tray with parchment paper. Place the sections on a baking sheet lined with parchment paper.
    Baking sheet with parchment paper with sixteen cut Sausage Rolls.
  • Mix the egg wash together and brush each roll with it. Then sprinkle on a little paprika.
    Brushing egg wash on top of a unbaked Sausage Roll.
  • Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. The rolls should look puffed and golden and the sausage in the center should be cooked through.
    Sixteen baked Sausage Rolls on a baking sheet.
  • Allow them to cool for 10 minutes then serve.
    Cooling Sausage Rolls on a baking sheet.
  • These are traditionally eaten plain or dipped in ketchup. They are also delicious dipped in barbecue sauce, marinara, alfredo sauce, country gravy, and cheese sauce.
    Top view of Sausage Rolls on a board next to a bowl of ketchup.

Nutrition Information

Calories: 568kcalCarbohydrates: 36gProtein: 16gFat: 40gSaturated Fat: 11gCholesterol: 62mgSodium: 676mgPotassium: 225mgFiber: 2gSugar: 2gVitamin A: 170IUVitamin C: 0.8mgCalcium: 46mgIron: 2.9mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

More about Emily Walker
4.66 from 61 votes (28 ratings without comment)

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  1. 4 stars
    No idea how authentic they are, but they taste great! Two questions:

    1) Any idea how long you would need to bake them for if you made them about half the size, more like hors d’oeuvres?

    2) Are these still good served cold or room temperature?

    1. 1) It really depends on the size you make them and your oven. I would just keep an eye on them in the oven.
      2) Yes! You can eat them cold or room temp.

  2. 5 stars
    These were delicious! Followed the exact recipe. Nothing to drain halfway. Thank you for a taste of Australia

  3. 5 stars
    Mum is from England….grew up eating these….she made her own pastry and used Jimmy Dean’s sausage.

    On day she just used store bought pie dough…just rolled it into a long rectangle…put sausage in…just pinched dough on top and applied egg wash!

    Just sausage, pie dough and egg wash!

    We like to put mustard on them! Mum would say “well at least it’s not ketchup “ lol

  4. 4 stars
    I’ve made these many times, I use JD sausage with sage and use sage and onion stuffing mix instead of bread crumbs. They taste better than the ones I had when in the UK. You can also use the filling for making scotch eggs.

  5. 5 stars
    Turned out great and served them to our Australian friend! My question is, can I freeze the leftovers?

      1. I also don’t see extra pictures or a video. I see a section labeled “video” in the recipe card, but nothing is there.

      1. 5 stars
        These are better than the ones we get at home. Australia. Sometimes those are too greasy. But I always make these and freeze them.( raw) I take them to my son and grandkids, and Father in law out of state. They thaw them, brush with egg wash and love them!

  6. I have made them for many years. But we do not eat them for breakfast in Australia . But a lot of trade people eat them for morning tea.

  7. 5 stars
    Thank you so much for writing this article! I was on Pinterest looking for an Aussie roll recipe and stumbled across this article. I am so thankful for all the comments from the Australian’s to make the roll authentic. There was clearly a pattern of ingredients, I could see, across all your recipes. In addition, having been married to a bloke from England, I learned to make, through trial and error a fair amount of English cuisine.

  8. Hi. Just read the comments and was surprised to see “Drain” used in the cooking method. Seriously if you have to drain the fat off a Sausage Roll then the fat content is Way to High. Being an Aussie 🇦🇺 and a maker of sausage rolls regularly, I’ve never had to drain any fat away during the baking. The Meat / Fat ratios are meat 70%, fat 30%. If you want a good crispy non greasy base try upping the Breadcrumb amount to soak up any excess juices or add grated Potato that has been squeezed of its moisture. The humble Aussie 🇦🇺 sausage whether it’s the regular bbq or bespoke / boutique style make a great filling. Just cut the skin and squeeze the guts out into the bowl and add whatever dry “Frankenstein” herbs and spices you have in the laboratory cupboard. Cheese and finely grated veggies are a great addition, or even a dash of curry powder. But… I must state it’s Tomato Sauce aka ( Dead Horse) the finished product must be dipped in. As we say and sing in Australia.. It’s a long way to the shop if you want a sausage roll…

    1. I haven’t tried this recipe yet, but will incorporate your very helpful tips!! Thanks John.

  9. 5 stars
    Hi, I was intrigued by the name of Australian Sausage Rolls! They are everywhere in the U.K. and you can buy them in almost every bakery, but I prefer to make them at home to a family recipe very similar to yours. In my family going back three generations, they are eaten on picnics and for a fast lunch, possibly on the hoof, or are served for a winter lunch alongside a bowl of soup! Of course, they are party fare too, and Christmas would not be complete in England without them…….tiny cocktail ones for dainty fingers at posh parties right up to large man sized handfuls for hungry teens! In the U.K. we have two table sauces for these……brown sauce and ketchup and there are often good natured quizzes going on as to which one people prefer! Love them!

  10. 5 stars
    I have to tell you, I went looking for a sausage roll recipe for my husband who is Australian. Every time I make them he loves them. He says they are as good if not better than Australia. Now, he begs for me to make them. Now I just have to figure out how to make a great Aussie meat pie. I haven’t quite worked that one out yet. Thanks for the fantastic recipe.

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