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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.
Featured with this 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 breadcrumbs, milk, 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.
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.
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!
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:
Refrigerator
- Allow the sausage rolls to cool completely after baking.
- Place the extra rolls in an airtight container and refrigerate.
- Reheat using one of the methods below within 5 days.
Freezer
- Allow the sausage rolls to cool completely after baking.
- Place the cooled sausage rolls on a baking sheet lined with parchment paper, making sure they are not touching each other.
- Place the baking sheet in the freezer and let the sausage rolls freeze for about an hour or until they are firm.
- 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.
- Label the containers or bags with the date and contents for easy identification.
- Place the sausage rolls back in the freezer, where they can be stored for up to 3 months.
- 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
The Best 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 look puffed and golden and the sausage in the center should be cooked through.
- Allow them to cool for 10 minutes then serve.
- 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.
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.
Wow! Sausage recipe is perfect for our breakfast. Thank you for sharing.
Turned out great and served them to our Australian friend! My question is, can I freeze the leftovers?
I think that would work!
I can’t find the pictures or the video to see how to put these together. Am I missing something?
At the bottom of the instructions in the recipe card, there is a video! I hope this helps!
I also don’t see extra pictures or a video. I see a section labeled “video” in the recipe card, but nothing is there.
Here is a link directly to the video: https://www.youtube.com/watch?v=qCLTuGC_D8s
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!
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.
Came out amazing!
I would love to make these – but would like to slice them into twice as many pieces to have smaller appetizers. How should I adjust the baking time? And, if baked on a rack in the roasting pan to a prevent grease build-up, would the end result be too dry?
If you make smaller pieces, I would try halving the cooking time and then checking them every few minutes after that. I haven’t tried baking them on a roasting pan, so I can’t definitively say how that would affect the outcome. Let us know how it goes if you do try it!
Just ran across this recipe. They sound & look delicious, especially after reading all the comments & suggestions from the Australians! Glad to see that someone has used turkey sausage, that’s my family’s preference (I make my own homemade version of turkey sausage to cut back on fat content). Can’t wait to give these a try! Ketchup will most likely be the sauce of choice, a few using hot sauce as well!
Way to go making your own turkey sausage! We have yet to make them with turkey sausage but I am sure they will still be delicious. Thanks for your comment!
Australian sausage rolls these are NOT,I worked in a bakery in australia and they didn’t make them like this.Dont call them australian,it is only your and your husbands guess of what the ingredients were.Why italian bread crumbs? ,left over bread dried in the oven then crumbed will suffice ,paprika and garlic maybe optional,pepper and salt yes,milk no, and an egg or two ,make your own sausage mince with lamb/mutton and pork it’s got to have some fat in the meat so they will be moist or get your butcher to grind ( as you might call it) to do it for you,mixed up and all wrapped in puff pastry, beautiful. If they are not moist may as eat cardboard. AND SOME TOMATO SAUCE then you can call the sausage rolls AUSTRALIAN.
Sorry these sausage rolls didn’t meet your specifications to be called “Australian”. We modified the recipe a little depending on what was available in the U.S. and what we thought would be a little easier. We have had great feedback– even from Australians. Sorry you feel it doesn’t suit you.
How rude.
Having lived overseas for a loooong time, I’ve tried just about every sausage roll recipe there is. And THIS one is THE ONE!! Thank you!!!
Wow thank you Josie! So glad you liked these sausage rolls!
What do you think about using smoked paprika
I think it would be delicious!
The recipe calls for 11 teaspoons minced garlic. I want to try this recipe but am leery of so much garlic.
Oh my goodness, this is an error on the recipe! It is just one teaspoon– you should definitely be leery of 11 teaspoons of garlic. That would be a ton. I have fixed the recipe and it is correct now.
Hi I am an Aussie and tickled pink to think the sausage roll may be getting a mention in US cuisine. Really there is no set recipe, everyone has variations, we can use beef, chicken or pork mince or ready made sausage mince found in supermakets or butchers. For the benefit of my daughter I used to hide carrot or zucchini (courgette) and some cheese in my mix. It is a fairly forgiving recipe (I dont know that many of us even have a recipe). They are delicious hot or cold but I have to agree with other Aussies, if you have any sauce it is tomato sauce.
Thank you so much for this comment! All of those varieties sound delicious– great idea hiding some veggies in there 😉 I will have to try that next time!
This was quite tasty. The Jimmy Dean sausage tastes more like the sausage pastries you get by the register in Asian supermarkets in Australia. Next time I’ll blend in beef mince and onion and a few herbs, and use a wire rack instead of the paper so the pastry will be crisper. I’d definitely use this recipe as-is for American friends.
So glad you liked this recipe! I love the idea of adding some herbs and onion– that would be delicious!
Reporting back – I had to double the recipe but 1 lb of Jimmy Dean sausage, plus putting a pound of mince, an onion, and a carrot through the food processor, then mixing it all with the garlic and herbs.
That’s close enough to the real thing to bring a single tear to this expat’s eye.
I left out the breadcrumbs and milk.
If I could get beef sausage meat I would, but Kroger doesn’t stock it so I’ll have to look elsewhere. Although it’s more meat this way, it’s easy to quarter it and freeze in bags, so one bag goes with one sheet of pastry.
I too was wondering about using a rack. That way you wouldn’t have to drain part way through the cooking process.
i just tried recipe using a wire rack placed in a cookie sheet and the rolls were very difficult to take off rack! They all stuck to rack and left part of pastry behind as I was removing them! I wish I’d sprayed with Pam beforehand! But really there was hardly any grease in pan so I think next time I would just put them on pan itself, perhaps with the parchment paper, perhaps not.
Hi, thank you! You have done an awesome job with this recipe! My husband is an Aussie and I had spent half my life in Australia. I came across this recipe and was hesitant when I seen the jimmy dean sausage in the recipe. But thought what the heck, Ill give it a try!
Such a simple recipe, i changed a few if the seasoning and whe I served them up tonight my Husband looked at me like I was going to poison him LOL
I waited, he finished and said that wah the best sausage roll he has had since being in Australia!
So well done!
Thanks Again 🙂
Thank you so much for your comment! And for the 5 stars! I’m so glad your husband approved of this recipe. What a compliment!!! 🙂
Please let me know what seasonings you added. I would love to include it as an option in the recipe.
So I’ve made these a few times. I now live in America from Melbourne. I’m making them now but had 1/2lb of minced beef and 1/2lb of sausage meat. Other then that I followed the recipe. Can’t wait to try them 😋
Hi this recipe looks delish! Wondering if the sausage could be replaced with ground beef?
We haven’t tried it that way specifically, but let us know how it turns out if you try it!
I just made your recipe for Australian Sausage Rolls and they turned out great. The only difference is, is that I omitted the garlic and paprika and I added some shredded cheddar cheese. I will serve these for breakfast. My only question is, can I freeze them and how do I reheat them???
So glad you liked them! We haven’t frozen them before but I don’t see why not. If it were me, I would re-heat them on a baking sheet at 350-375 for 15-20 minutes or so or until they are heated through. I am sure you could microwave them, too, you will probably want to wrap them in a paper towel and heat for a minute or so. Again, I can’t tell you exact times because I haven’t done it that way before– this is probably what I would do though 🙂 Hope this helps!
I haven’t made them for years but with the AFL Grand Final this weekend thought I’d whip up a batch or two and thought I’d see if I could find some variations to my version.
I pretty much make mine on the fly, with 2/3 ground pork to 1/3 sausage meat. Egg, breadcrumbs, whatever herbs I have kicking around but usually make sure Oregano is one of them.
If you want to freeze them go for it – definitely cook them first. Yes they can be reheated in the microwave but like any puff pastry they will go soggy. Maybe defrost in the microwave and heat in the oven for best results.
Janice, thank you so much for sharing your insider tips on these Australian Sausage Rolls!
The best way to reheat sausage rolls is to place them frozen in an oven at 100 deg. Celsius for 1 hour and they will not turn out soggy as in a microwave. Cheers.
Great recipe, I use beef sausage mince and not pork mince. I laughed when I read they were a breakfast dish – I don’t know any Australians who would eat sausage rolls for breakfast unless they are hungover and eat them cold from the fridge.
Use Jennie-0 minced turkey, not sure if they have pork. Very low fat, no grease dripping out of rolls. I am Australian. Dip them in ketchup 👍I wouldn’t dream of eating them any other way. Ketchup is great with a meat pie 🥧 as well😊
Thank you so much for this comment. Happy to hear it turns out well with minced turkey, too. Thanks for the suggestion!
they are famous in New Zealand too, sort of like the kiwi pavlova that was invented by kiwis. But you only eat sausge rolls with tomato sauce. I sometimes add a splash of Worcestshire sauce in my meat mix.hard to duplicate kiwi and Oz recipes in USA but we try.
I will cop the pavlova was stolen but hands off the sausage roll… lol
I’m loving the comments here, especially the “poopy seed” one ???? your recipe sounds like a basic Aussie snag roll and yeah tomato sauce is definitely the proper topping for them. That being said there are no set rules about what you dip them in or for that matter what you make them out of. I’ve stuck grated veggies in them even spinach, they all get enjoyed just the same. Have some fun and experiment with the filling you’ll be surprised at how tasty you can make them ????
Thanks for the easy to follow directions. Made these for grandsons Australia Night at school and they turned out great!
Australia Night? How fun! I am glad they turned out so well for you!
This is my favorite rgo-to recipe to make! I came back from england craving sausage rolls and it’s my boyfriend’s favorite meal but I always always worried I wouldnt be able to compare to this delicious treat. This Is now my one meal that I make for everyone. Even got a seal of approval from his British mom! I have subbed the jimmy dean for vegan ‘meat’before for a family member and it still turned out fantastic. I cannot thank you enough for this recipe!
I find our differences so funny. Back in the 60’s my dad was stationed in a US Boq in Saigon, where he developed malnutrition as he just could not stomach most of the breakfast choices. He ended up buying some kind of spirit stove so he could cook for himself. One of my brothers was a pharmacist so he sent lots of vitamins. Our Aussie breakfast tends to be savoury, nothing sweet on your bacon and eggs. Must say wherever I’ve ever travelled overseas I always have Vegemite in my luggage. Each to their own, however as much as I loved my trips to the US, people and places the food didn’t do a lot for me. Not saying it was bad, just different.
I’m in American and have lived in America all my life, years ago I had an Australian teacher who used to make these when we would come to her house (using vegetarian sausage) and of course served with ketchup . I always love them . Today I had some leftover puffs pastry from another project and was looking for recipes to try and use up the pastry and I started thinking about these sausage rolls and found your recipe . Thank you for such a simple, tasty recipe . I also used vegetarian sausage ( morningStar Farms breakfast sausage links thawed in the microwave and mashed up with a fork if anyone’s interested .) otherwise I followed your recipe pretty closely and they turned out great! I’m planning to make them again when my brother’s family comes over for a little Christmas party at my house. (Except I’ll have to use s different veggie sausage that had no onion, and plain bread crumbs, as my brother gets migraines from onion.. ugh!). Will definitely be saving your recipe it was very delicious and tasted pretty much like what my teacher had made so many years ago . even though I’m American not Australian or New Zealand or European I will always eat them with catch-up because that’s how I was always served and it’s perfect lol!
Thank you so much for your comment! I love how you adapted this recipe to make a vegetarian version. Great idea! We will have to try it sometime! We have onion allergies in our family too, that’s a tough one to work around sometimes. That is so nice of you to accommodate!
You said pork sausage near the ground meat in the store. That’s just plain ground pork, not sausage, hense the grease. Some stores do sell bulk pork sausage in the meat counter.( not Italian sausage). Or try Bob Evans in a roll. Basically, pork sausage is commonly known as breakfast sausage.
Another Aussie here. DO NOT USE WHAT AMERICANS KNOW TO BE SAUSAGE! When an Aussie recipe calls for sausage mince, it is literally just ground pork, ground a little smoother than ground beef.
Forget the breadcrumbs, you don’t need em.
It’s best with a 50/50 mix of ground beef and ground pork. Make sure you add grated onion, grated carrot and a little ketchup to the meat mix.
The only difference between Aussie ketchup and American is that we call it tomato sauce, the taste and texture are the same as American ketchup, except that some Aussie brands are a little sweeter.
Never ever eat them with any other type of sauce and we never eat them for breakfast!
Your pics do look super delicious though!
Ps. My hubby served his mission in Melbourne, Australia!
I use a half and half mixture of pork mince and beef mince, finely chopped onions sauteed’ , bread crumbs , ground cloves, cumin, salt pepper minced garlic pinch ground celery seed and one egg with a bit of milk. make my own puff pastry and use an egg wash . as far as dipping I make an Asiago peppercorn sauce / dressing or some prefer ranch . to make them a but different you can add grated carrot or apple …………
I’m Scottish and we grew up having sausage rolls for lunch or dinner. I make them basically the same as you only I spread the pastry with Dijon mustard and use uncooked Jimmy Dean Sage sausage meat or their regular sausage meat on top. Roll them up and cut to any size you want then brush a little melted butter on top and bake. We serve them with HP or Daddies brown sauce which is a little spicy (can be purchased from World Market).
I make Sausages Rolls fairly often. Breakfast. “NO WAY”
Great at a family get together. Here’s my recipe
Sausage meat, grated or diced onions, grated carrots and thinly sliced celery.
6 slices of bread soaked in warm water for 10 minutes then crusts cut off & moisture wrung out of the bread. 1 tbs mixed herbs. Optional is 1tbs of curry powder. Mix all together & roll into sausage shaped logs & encase in Puff pastry. Cut to your required size &
Bake in a very hot oven 10-15 minutes. Reduce heat to moderate, cook a further 20 -30 minutes. Yummo.
Have you tried pre-cooking the sausage so the meat can be drained beforehand? Just wondering if they will still be as delicious.
I haven’t tried precooking the meat. I don’t think the texture would turn out the same. You could try using a turkey sausage or a leaner sausage. Thank you for asking!
I’m an Aussie and have to tell you that your sausage rolls look delicious. As others have said, typically they are served with Tomato Sauce (Ketchup), but if you want to serve them with country gravy etc., and eat them for breakfast then go for it. Nothing wrong with adapting the sausage rolls to your taste, if your husband likes them that way, and they bring back good memories for him, that’s all that matters.
Thank you, Karen!
I’m also an Aussie and I love ALL the variations on our “sausage roll”. It was traditionally made with minced beef, minced onion, a slice of bread soaked in a little milk (as a filler), salt and pepper then wrapped in pastry and baked. This was for the farmers to take for their lunch out in the fields to continue on with their work without having to return to the homestead which sometimes took too much of their precious daylight hours. The sausage roll has since evolved into a more boutique snack, but one can also still certainly make the original or purchase as tradies like to purchase them for their “smoko” (morning tea). I have far too many variations of sausage roll recipes to post here, but I wish everyone the best in trying at least one recipe of “OUR” AUSSIE SAUSAGE ROLL.
Thank you so much for the comment! I would love to try the traditional roll, it sounds delicious!
Originally from Down Under I used to make these in my own cafe I once owned.
Traditionally ketchup is our tomatoe sauce not marinara !! Too funny.
leave out the Italian crumb , paprika and replace with the following :
adding processor grated onion , carrot and even diced up bacon then purée th pork sauce with beef sausage if you can get it , purée to a paste ! Then topped with an egg glaze and poopy seeds are a real tucker box special ???????? Aussie Aussie Aussie ????
Oi Oi Oi! 😀 — hopefully you don’t use poopy seeds.. and rather poppy seeds 😉
Another Aussie here. I always use sausage meat. You have to add onion and maybe garlic. Can also hide grated vegetables in them for your kids to eat. If you use sausage meat ( beef preferably) you don’t get the problem of all the grease coming out. I make them a lot for my family as a snack or a quick tea time meal on a weekend. I have NEVER seen them served as a breakfast in Australia. Your husband might have been confused with morning tea.
Grated Onion, Carrot and Zucchini. Sausage Mince, Bread Crumbs and a little Curry Powder.
Us Aussies serve as a lunch or party food, never for breakfast. Would only ever serve with Tomato or Barbeque Sauce .
My mouth has just puckered up with the very idea of using marinara, alfredo, gravy or cheese sauce with sausage rolls! Erk. They go with tomato sauce, and best with home made tomato sauce. BBQ sauce at a pinch. Not just a travesty, but also blasphemy.
Hi MaryAnne, I’m sorry we Americanized this sausage roll recipe! We love Australian Sausage Rolls, we would love for you to share your home made tomato sauce recipe that you use with your sausage rolls.
Mary Anne, agreed. Total blasphemy! A true sausage roll is only eaten with tomato sauce (ketchup) or plain. I’m kiwi.
Another Aussie here. It isn’t a sausage roll without a bit of minced onion. Using Alfredo, marinara, gravy or cheese sauce would be a travesty! 😀 it’s either a bit of tomato sauce or plain, if you want the true tradies smoko. (That’s tradesman’s morning tea).
Thanks for your comment and for sharing how you make it! I’ll have to try to make it more authentic next time!
Agreed! Mate, if you ate a sausage roll with Alfredo, Marinara, cheese sauce etc, it ain’t a true Aussie sausage roll. I’m kiwi, and a true sausage roll is eaten only with tomato sauce (ketchup).
As an Aussie I agree you gotta have minced onion & a little garlic (optional) in the meat mix withparsley & sprinkle sesame seeds on top…I use sausage mince & instead of bread crumbs I soak a slice of bread in a little water or milk until smooshy then thoroughly mix it into the meat mix along with the grated/minced onion. Great recipe
I also use pork mince,known as ground pork to Yanks.
8 ounces ground pork, 1/4 cup finely chopped onion, 1/2 t. Coarse salt, 1 t. Minced garlic, 1/2 t.dried thyme, 1/2 t.dried basil, 1/4 t.dried marjoram, 1/4 t.black pepper, 1 sheet puff pastry. Use egg wash on inside and out of pastry.makes 3 long logs. Cut each roll 4 times. Bake on parchment lined baking sheet for 25 minutes at 400* F. TOTALLY have to serve with ” tomato sauce “- known as KETCHUP to Yanks. I can tell no difference. Now to find a beautiful meat pie recipe! I miss the squeezable tomato sauce packets!
Thank you for the recipe!
Thanks for your recipe!
Another Aussie, and I believe our sausage mince (ground) is beef with bread already mixed in! We can buy a pack of sausage mince at the supermarkets here.
Sorry I forgot, you have to add minced onion to it & some people add a little thyme!
Can you please further clarify on the pork? Is it “sausage” or just “ground” pork, as they are 2 different things…thanks.
REALLY
Thanks for sharing, will have to give it a try, my brother served a mission there and so did my grandparents.
Very popular in New Zealand but the KEY ingredient is onions!!#
It ain’t a sausage roll without the minced onion in the meat!!!
Could you possible use a roasting pan? Grease would collect in the bottom of the pan without you having to drain it.
Sure! I don’t see why not! Let me know how it turns out!
I’m a kiwi (New Zealander) and make these all the time here in the USA for lunch. I have never ever had fat oozing out like you have experienced. That actually sounds disgusting. Mine have never done that. What pork sausage are you using, maybe it’s not a good brand? The bottom of my sausage rolls are just as nice and light and crispy as the top.
And yes we use tomato sauce (ketchup) on them. Also, add half an onion finely chopped in yr ingredients.
Thank you, Jay. Maybe it is the sausage brand. We’ll try another brand to see if it works better. We are planning on making a video of these soon.
I live in Australia and am an expat from the US. In general pork here is a lot leaner with very little fat compared to pork in the US. So you are both right.
I use Jiimmy dean sage sausage not regular also throw in a prepared package of Paxo sage and onion stuffing instead of breadcrumb
Works great.
Jay, what sausage have you found that works without being soggy over here? (a fellow kiwi)
Leave the paprika out! if anything try adding onion, bacon bits and maybe brown sugar.
Why does everything in America have to have brown sugar???
ketchup! are you for real? country gravy yes! all that other stuff throw it in the trash! Try spicy mustard or spicy mayo or strawberry,blueberry,apple,raspberry jam or hot maple syrup with fried eggs but ketchup! really? yuk. This is from a southern in the USA try my way you will like it.
Sorry I think putting sweet Jam on a sausage roll, yuk!! Absolutely not. Mustard or Mayo maybe ok. In Australia it’s sausage roll and tomato sauce and I’ve never heard anyone having them for breakfast. You can buy them, but homemade is better . I make mine with hidden veggies so they are a little healthier.
Bit late but just came across this page. I am an Aussie. The only way we eat our sausage rolls is with tomato sauce or nothing at all. If you want gravy, make a meat pie. Never heard of anyone eating them for breakfast only as a mid morning snack, lunch or afternoon tea…
My recipe is sausage meat, minced beef about a 1/3rd the amount of sausage, grated carrot (not a huge amount), grated onion, mixed herbs (I use fresh but most use dried), 1egg and about 1/2 cup panko breadcrumbs. Also after you rolled them up DO NOT flatten them, keep them round – ergo sausage roll….
That is how I make mine. Sometimes I also add grated zucchini and sometimes add in tomato paste. Thanks for sharing
Agree agree agree. I’m aussie also, tomato sauce is the only way to go.or nothing . Nice recipe too. That’s pretty much how I make them too.
Word, tomato sauce or die mate.
Totally agree, thats the aussie and only way! Sauce or No sauce…thats it!
ugh….this comment was from 2016 and I really wish I could get the exact Australian recipe. I lived in Perth as a kid and went to school there and one my favorite lunches of all time was the sausage rolls. Man, they were so good. I’ve been wishing I could have some again forever. I ate them plain, without any dipping, and they were perfect that way.
yes, i use the seasoned Panko, and an egg instead of the milk.. Jimmy Dean natural ground sausage, and the pastry from the refrigerated section near the butter at Harris Teeters. They go great with Thai Chilli Sauce on the side. I’m Australian, too, always thought they would be hard to make, but they are very easy.
In Canada we dip them in ketchup. It’s tradition.
Not sure who’s tradition probably people who like ketchup butting is not Canadian
Hi. Expat Aussie here. My kids and I and my US husband absolutely loved these. I didn’t have Italian breadcrumbs but I substituted crushed Ranch croutons. This version tasted very similar to the sausage rolls sold at a mass chain bakery in Australia. Thank you for this awesome recipe. My kids were ever so grateful : -)
Alan, with respect. No self respecting Aussie would ever contemplate any other dip than tomato sauce.
Actually… I live on the Sunshine Coast in Queensland (Australia) and i’ve come across heaps of cafs that serve beautiful homemade sausage rolls with sweet chilli. And they’re on offer for breakfast, too.
I am from the south also and I think gravy sounds pretty good too. From what I’m reading, this is not a breakfast food; however, the recipe calls for Jimmy Dean sausage and that’s a breakfast sausage in the US. I think that might be where the differences are. I have never heard of this today, but I plan on making it for breakfast next weekend! I think plain sounds good to me!
You’re sacreligious if you eat sausage rolls with anything but tomato sauce!
These look great! You said you drained the grease…I was wondering if these would bake on a bakers rack placed on a cookie sheet? Not sure how the pastry would turn out… Thanks for your feedback!
Pork sausage. Are we talking breakfast sausage or Italian type sausage?
I just used the ground pork sausage – not italian or breakfast. You can find it in most grocery stores in the same area as the ground beef. Thanks for asking!
I make these every holiday. They are so delicious!
We eat these all the time in England, they are one of the more popular snack foods out there. Our big, national chain bakery and sandwich shop sells a lunch special of a sausage roll and a cup of tomato soup – its very good.
What would I serve with this?
We usually do a potato side dish, like fries or potato wedges. Or a side salad.
I’m an Aussie and you definitely shouldn’t have fat coming out. The pork mince is to blame for that, too much fat content. Ordinary pork mince from a butcher or big grocery outlet is great. I put mine straight in a baking dish or tray. You can use baking paper. Also has to have 1/2 to 1 finely diced onion for flavour. Instead of bread crumbs soak 2 -3 slices of bread in water for a minute, squeeze them out then mix it through your ingredients. Also use mixed herbs about a flat dessertspn. Don’t be fussy, just add the amount of onion and herbs you like. Basil is nice too. If it looks good they will be fine. Experiment as they are so versatile and filling. Too much onion or herbs use less next time. Last thing sprinkle the top in sesame or poppy seeds. You’ll have them begging for more. Lastly yes we eat them as a snack with tomato sauce, tomato ketchup or bbq sauce. Any sauce you want really! I make bulk lots around 100 and only half cook them, cool then freeze. Lasts for 6 months frozen. They are on hand that way. When you need them, bake at same temp approx half an hr and they will rise and be flaky, just check them now and then, should be light and golden ! 😋 … full credit to you though trying and if hubby was happy that’s great.
I’m an Aussie and I have never heard of Australians eating sausage rolls for breakfast.
Me either!! I’m also an Aussie & I’ve NEVER been served sausage rolls for breakfast.
And the big brand Aussie sausage rolls (four n twenty) are actually made with beef not pork 🤷🏻♀️
Oh that does sound good!