Sausage Rolls

4.66 from 61 votes
137 Comments

This post may contain affiliate links. See our disclosure policy.

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:

Refrigerator

  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.

Freezer

  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

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. 
    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

Love this recipe?

We want to hear from you! Please leave a review.

Rate and Review



Share This With the World

PinYummly

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

Similar Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 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.

  2. Have you tried pre-cooking the sausage so the meat can be drained beforehand? Just wondering if they will still be as delicious.

    1. 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!

  3. 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.

  4. 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.

  5. 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 ????

  6. 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.

  7. 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 .

  8. 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.

    1. 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.

  9. 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).

    1. Thanks for your comment and for sharing how you make it! I’ll have to try to make it more authentic next time!

    2. 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).

  10. 4 stars
    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

    1. 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!

    2. 4 stars
      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.

  11. Can you please further clarify on the pork? Is it “sausage” or just “ground” pork, as they are 2 different things…thanks.

  12. Very popular in New Zealand but the KEY ingredient is onions!!#
    It ain’t a sausage roll without the minced onion in the meat!!!

  13. Could you possible use a roasting pan? Grease would collect in the bottom of the pan without you having to drain it.

      1. 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.

        1. 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.

          1. 5 stars
            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.

          2. 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.

  14. 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.

    1. 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.

      1. 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….

        1. That is how I make mine. Sometimes I also add grated zucchini and sometimes add in tomato paste. Thanks for sharing

        2. 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.

        3. 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.

        4. 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.

        1. 5 stars
          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 : -)

    2. Alan, with respect. No self respecting Aussie would ever contemplate any other dip than tomato sauce.

      1. 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.

    3. 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!

  15. 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!

    1. 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!

  16. 5 stars
    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.

      1. 3 stars
        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.

        1. 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 🤷🏻‍♀️