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Australian Sausage Rolls are made with seasoned pork sausage wrapped in flaky, golden puff pastry. They’re easy to make and perfect for lunches, parties, or a savory snack.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Great recipe and so easy. I’ll be making these again! Thanks for this recipe, Emily.” – Crin
“These were delicious! Followed the exact recipe. Nothing to drain halfway. Thank you for a taste of Australia” – Wendy
“Thanks for the easy to follow directions. Made these for grandsons Australia Night at school and they turned out great!”– Michelle
Our Story of Australian Sausage Rolls
My husband, Beau, lived in Australia for two years, and sausage rolls were one of his favorite things to eat while he was there. For years, he asked me to make them at home, but I was hesitant. I had never tried an Australian sausage roll myself, and I didn’t want to disappoint him with something that tasted nothing like he remembered.
I finally decided to give it a try. After reading through several Australian recipes, I came up with my own version using ingredients I could find here in the United States. When Beau tried them, he said they tasted just like the ones he remembered from Australia. I was so relieved!
This past year, I finally got to visit Australia with Beau on vacation, and I got to try sausage rolls there for myself. I loved them! After all these years of making our recipe, it was so fun to finally taste them in Australia and see how ours compared. I’m happy to report that our recipe is spot on! And even after trying the real deal in Australia, I have to say, I still like mine the best!
🩷 Emily
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Our Story of Australian Sausage Rolls
- What Are Australian Sausage Rolls?
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- How to Make Australian Sausage Rolls
- Recipe Tips
- Frequently Asked Questions
- Make Ahead and Storage
- What to Serve with Australian Sausage Rolls
- More Sausage Recipes
- Australian Sausage Rolls Recipe
What Are Australian Sausage Rolls?
Sausage rolls are a familiar bakery and takeaway snack in Australia. They have a savory minced-meat filling wrapped in puff pastry and are often served with tomato sauce, which is similar to American ketchup. Sausage rolls are also popular in Britain and New Zealand.
Ingredients You’ll Need
- Pork sausage: We use Jimmy Dean Premium Pork Sausage, the uncooked seasoned sausage sold in a roll. Use the sausage meat, not cooked links or plain unseasoned ground pork.
- Puff pastry: A frozen package with two sheets makes the four pastry rectangles in this recipe. Thaw according to the package so it unfolds without cracking.
- Italian breadcrumbs and milk: Mix these into the sausage filling as directed. Don’t omit the breadcrumbs without adjusting the recipe.
- Garlic, paprika, salt, and pepper: The simple seasonings used in our original recipe. The sausage is already seasoned, so keep that in mind when adding salt.
- Egg and water: Whisk together for the egg wash that helps the pastry brown.
Ingredient Additions and Substitutions
- Spicy sausage: Jimmy Dean Hot Pork Sausage is an option we’ve used when we want a little more heat.
- Onion or grated vegetables: Australian readers have suggested finely grated onion or carrot in the filling. If you try them, squeeze out excess liquid so the pastry doesn’t get soggy. These are reader variations, not part of our tested recipe card.
- Other sausage: Turkey or chicken sausage can be used, though the seasoning and moisture may be different. If using turkey or chicken the internal temperature must reach 165°F. The original recipe using pork must reach 160°F.
- Gluten-free: I’ve made these Australian Sausage Rolls gluten-free many times, and Sweet Loren’s Gluten Free Puff Pastry is my favorite to use. Just swap the regular breadcrumbs for gluten-free breadcrumbs and make sure your sausage and seasonings are gluten-free too. They turn out great!
How to Make Australian Sausage Rolls
- Prepare the pastry and oven. Thaw the puff pastry according to its package and preheat the oven to 425 degrees F. Lightly flour your work surface and cut each of the two sheets in half to make four rectangles.
- Mix the filling. Combine the uncooked sausage, breadcrumbs, milk, garlic, paprika, salt, and pepper until the mixture is evenly blended.
- Shape the sausage rolls. Divide the filling into four equal portions and shape one long strip of sausage along each pastry rectangle.
- Wrap and cut. Fold the pastry around the meat and pinch the seam closed. Turn seam-side down and cut each log into four pieces, making 16 rolls.
- Brush and bake. Place the rolls on a parchment-lined baking sheet. Brush with egg wash and add a little extra paprika if desired. Bake at 425 degrees F for 5 minutes, then reduce to 350 degrees F and bake for another 30 to 35 minutes, until the pastry is puffed and golden and the pork filling reaches 160 degrees F.
- Cool and serve. Let the rolls rest for 10 minutes before serving. They’re good plain or with a little BBQ sauce or ketchup.
Recipe Tips
- Keep the puff pastry cool while working. If it becomes very soft or sticky, chill it briefly before baking so the layers can puff properly.
- Use uncooked bulk sausage. The filling cooks inside the pastry; precooking it would change the texture of this recipe.
- Put the seam underneath each roll. Parchment paper helps prevent sticking and makes the bottoms easier to remove than a wire rack.
- Don’t assume you need to drain the rolls halfway through baking. Some older comments discuss draining grease, but it isn’t a step in the current recipe card. If your pastry seems greasy, check the sausage you’re using before changing the baking method.
- You can cut smaller party-size rolls from the same logs. Start checking them earlier, and use a thermometer to be sure the pork filling still reaches 160 degrees F rather than relying on a shorter time alone.
Frequently Asked Questions
Yes! Some of our readers freeze the rolls before baking. Assemble the rolls, freeze them in a single layer, then transfer them to a freezer-safe container or bag. When you’re ready to bake, thaw them in the refrigerator, brush with egg wash, and bake as directed until the pork filling reaches 160°F.
Yes! Sausage rolls can be served warm or cold. If you’re serving them cold, make sure they’ve been fully cooked and properly refrigerated. For parties, don’t leave them sitting out at room temperature for more than 2 hours.
Make Ahead and Storage
Make ahead: You can assemble the unbaked rolls, cover them, and refrigerate for up to a day before baking. Keep the sausage cold and bake according to the recipe, checking the center for doneness.
Storing: Refrigerate cooked sausage rolls in an airtight container within 2 hours of cooking and eat within 3 to 4 days.
Freezing: Freeze cooled, baked rolls individually on a lined tray, then transfer to a freezer-safe container or bag. For best quality, use within about 2 to 3 months. Thaw in the refrigerator before reheating.
Reheating: My preferred way to reheat leftover sausage rolls is in the air fryer at 350°F for 5 minutes. It gets the puff pastry nice and crispy again! You can also reheat them in the oven at 350°F for 10 to 15 minutes. Make sure the centers reach 165°F, adding more time if needed.
What to Serve with Australian Sausage Rolls
In Australia, sausage rolls are often eaten plain or with tomato sauce or barbecue sauce. American ketchup is a convenient substitute, and ranch, marinara, or mustard are good options if you want something different.
These also work well as a party appetizer or alongside a simple salad or bowl of soup for lunch.
More Sausage Recipes
If you’re looking for more recipes with sausage, these are some of our favorites.
If you make these Australian sausage rolls, let me know what you think in the comments and leave a star rating! 💛
Australian Sausage Rolls
Video
Ingredients
- 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
Instructions
- 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.
- Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half to create 4 long rectangles.
- 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.
- Divide the sausage mix evenly into 4 sections and make a long tube down each rectangle pastry.
- 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.
- Line a baking tray with parchment paper. Place the sections on a baking sheet lined with parchment paper.
- Mix the egg wash together and brush each roll with it. Then sprinkle on a little paprika.
- Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. The rolls should be puffed and golden, and the pork sausage filling should reach 160°F in the center when checked with a meat thermometer.
- Allow them to cool for 10 minutes then serve.
- These are traditionally eaten plain or dipped in Australian tomato sauce (similar to ketchup), or barbecue sauce.
Notes
- Dipping sauces: In Australia, sausage rolls are traditionally served with tomato sauce. Ketchup is a convenient substitute, but ranch dressing, marinara sauce, or mustard are also good options if you want something different.
- Sausage: I like using Jimmy Dean Premium Pork Sausage. You can also use hot pork sausage if you prefer a little spice. Use uncooked sausage for this recipe.
- Puff pastry: Keep the pastry cool while assembling the rolls, and place them seam-side down on the baking sheet to help keep them from opening while baking.
- Gluten-free option: I’ve made these gluten-free many times! My favorite is Sweet Loren’s Gluten Free Puff Pastry. Just use gluten-free breadcrumbs and check that your sausage and seasonings are gluten-free.
- Reheating: My favorite way to reheat refrigerated sausage rolls is in the air fryer at 350°F for 5 minutes. It gets the pastry nice and crispy again! Add more time if needed until the centers reach 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Sausage rolls is an English dish too, not just Australian. I remember these when I was a young kid and I am now 88 years old. The British took the recipe with them when they went to Australia as prisoners many many years ago that is where this recipe of originated from.
I make these often for my family. I also take a sweet onion and a red(or green if desired) bell pepper and process it in a mini food processor. I take that processed mixture and place it in a fine mesh strainer and let the liquid drain out…followed my a bit of hand pressure to force as much of the liquid out as possible … in order to keep the filling from getting soggy. Once drained, I add it to the sausage / bread crumb mixture. This adds a nice flavor.
I’ll have to try it that way!
I would love to do a trial run of these for entertaining during the holidays. I want to stay closer to a more traditional recipe adding curry powder. But would it also be ok to make a batch with a little grated apple and one batch with some dried cranberries ? I don’t want to lose the essence of the true recipe.
Definitely! This works as a great base recipe so you can totally add new flavors. Let us know how it turns out!
Great recipe and so easy. I’ll be making these again! Thanks for this recipe, Emily.
You’re welcome! I am so glad you liked them!
Love, Love, Love these rolls. They are absolutely delicious!
Thanks so much! They are a favorite at our house too.
Very easy and so delicious! easy recipe to follow!
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) 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.
These were delicious! Followed the exact recipe. Nothing to drain halfway. Thank you for a taste of Australia
So glad you liked it!
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
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.
Thank you so much for this wonderful recipe of yours very delicious.
Wow! sounds yummy! THANKSSSSSS.
This is sounds great! My family and I are going to try making this on our next family reunion.
Turned out great and served them to our Australian friend! My question is, can I freeze the leftovers?
I think that would work!
Can these be made ahead and then baked at a later time?
Yes, I think that would work!
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!
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.
Need a pinch of mixed herbs to be really Australian.
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.
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…
I haven’t tried this recipe yet, but will incorporate your very helpful tips!! Thanks John.
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!