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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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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 .
REALLY
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!
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 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!