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The BEST Homemade Sausage Rolls Recipe

Few things are better than homemade sausage rolls straight out of the oven, and today I bring you my recipe for The BEST Homemade Sausage Rolls. These pork and fennel sausage rolls are such a crowd-pleaser! They are perfect for picnics, afternoon teas and lunchboxes, and are always a favourite at parties. They are so easy to make and, unlike the store-bought variety, you’ll know these are filled with wholesome goodness. Add some grated veggies if you like, or enjoy them just as they are. You can top them with fennel seeds and sesame seeds, or leave them plain if you prefer.

Can you make The BEST Homemade Sausage Rolls ahead of time?

Yes, refrigerate the assembled sausage rolls for up to 24 hours or freeze for up to 2 months. Assemble the sausage rolls as per the recipe up to step 6 (do not brush with the egg wash or sprinkle with the seasonings). Store in an airtight container or a reusable sandwich bag with baking (parchment) paper between the layers to stop them from sticking. Thaw completely in the fridge overnight before cooking, or, if cooking from frozen, add 15 minutes to the cooking time. Brush with the egg wash and sprinkle with the seasonings before baking.

Are The BEST Homemade Sausage Rolls suitable for leftovers?

Refrigerate the cooked sausage rolls in an airtight container for up to 3 days. Reheat in the microwave or eat cold (puff pastry will soften if reheated).

Can vegetables be added to The BEST Homemade Sausage Rolls?

Yes! 170 g (⅔ cup) of finely grated onion, carrot or zucchini (courgette) works well in this recipe. The vegetables add moisture and even more flavour.

The BEST Homemade Sausage Rolls Recipe

The BEST Homemade Sausage Rolls

Author: Nicole
5 from 7 votes
“These are soooo good! Our kids love these in lunch boxes.”
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The BEST Homemade Sausage Rolls are absolutely delicious to eat and a cinch to make, as you only have to make the filling and use ready-made, store-bought puff pastry.
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Servings: 12

Ingredients

Filling
  • 500 g (1 lb) minced (ground) pork (substitute with minced chicken, beef or lamb)
  • 1 tsp freshly minced garlic
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ketchup
  • 45 g (¾ cup) panko breadcrumbs
  • 1 egg, whisked (reserve 1 tablespoon to brush over the pastry)
  • 1 tsp sea salt flakes
  • 1 tsp fennel seeds
Pastry
  • 2 sheets frozen puff pastry, thawed
  • ½ tsp white sesame seeds (optional)
  • ½ tsp black sesame seeds (optional)
  • ½ tsp sea salt flakes
  • 1 tsp fennel seeds (optional)
  • Ketchup or tomato chutney, to serve

Instructions

  • Preheat – Preheat the oven to 200°C (400°F) (all oven types).
  • Make the filling – In a large bowl, use your hands to combine all the filling ingredients (taking care to reserve 1 tablespoon of the whisked egg for brushing the pastry later). Divide into four portions.
  • Fill the pastry – Cut the thawed puff pastry sheets in half, straight down the middle (you will have four halves).
  • Place a portion of filling in the centre of each puff pastry half and, using your hands, shape the filling into a large sausage shape lengthways.
  • Cut into rolls – Roll the pastry into a long log, ensuring the pastry is seam-side down. Cut each log into six equal lengths.
  • Prep for baking – Place the sausage rolls seam-side down on a baking tray lined with baking (parchment) paper.
  • Brush each sausage roll with the reserved whisked egg. Sprinkle each roll with sesame seeds, salt and fennel seeds (if using).
  • Bake – Bake for 20–25 minutes or until golden. If you have more than one tray in the oven, swap the trays halfway through cooking.
  • Serve – Serve with ketchup or tomato chutney.

Nutrition information

Nutrition Facts
The BEST Homemade Sausage Rolls
Amount per Serving
Calories
360
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
13
g
Cholesterol
 
44
mg
15
%
Sodium
 
493
mg
21
%
Potassium
 
185
mg
5
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
11
g
22
%
Vitamin A
 
34
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
27
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Can vegetables be added to these sausage rolls? Yes! 170 g (⅔ cup) of finely grated onion, carrot or zucchini (courgette) works well in this recipe. The vegetables add moisture and even more flavour.

Make Ahead

Refrigerate assembled sausage rolls for up to 24 hours or freeze for up to 2 months. Assemble the sausage rolls as per the recipe up to step 6 (do not brush with the egg wash or sprinkle with the seasonings). Store in an airtight container or a reusable sandwich bag with baking (parchment) paper between the layers to stop them from sticking. Thaw completely in the fridge overnight before cooking, or if cooking from frozen, add 15 minutes to the cooking time. Brush with the egg wash and sprinkle with the seasonings before baking. 

Leftovers

Refrigerate the cooked sausage rolls for up to 3 days. Reheat in the microwave or eat cold (puff pastry will soften if reheated). Cooked sausage rolls not suitable to freeze.

Equipment

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Course Main Course, Snack
Cuisine Australian, british