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Australian · New Zealand

Sausage rolls

Non-vegetarian

Seasoned pork sausage meat with grated vegetables rolled in flaky puff pastry and baked golden — a bakery, party and footy staple in Australia and New Zealand.

Sausage rolls is an Australian pastry from United Kingdom, ready in about 55 minutes and made with pork sausage and all-butter puff pastry. It serves 8 and is rated easy to cook.

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Prep
25 min
Cook
30 min
Total
55 min
Serves
8
Level
Easy
Calories
573

Ingredients

8 servings (24 party rolls)

For the filling

For glazing

Equipment

Method

  1. Step 1

    Squeeze excess moisture from the grated onion (opens in a new tab) and carrot (opens in a new tab). Mix with the sausage (opens in a new tab) meat, breadcrumbs (opens in a new tab), egg (opens in a new tab), thyme (opens in a new tab), pepper (opens in a new tab) and salt.

    • 8 min

  2. Step 2

    Cut each pastry sheet in half lengthways. Lay a sausage (opens in a new tab) of filling along each strip, brush the far edge with egg (opens in a new tab) and roll up, finishing seam-side down.

    • 10 min

  3. Step 3

    Cut into short lengths, place on a lined tray, brush with egg (opens in a new tab), make two small slashes on top and sprinkle with sesame seeds (opens in a new tab).

    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

  4. Step 4

    Bake at 200 °C for 25–30 minutes until puffed and deep golden and the filling is cooked through.

    Food safety: Pork filling must reach 71 °C in the centre.

  5. Step 5

    Cool for 5 minutes (the filling is very hot) and serve with tomato sauce (ketchup (opens in a new tab)) for dipping.

    • 5 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
United Kingdom · Commonly attributedA British pastry that became a bakery institution in Australia and New Zealand.Also popular in Australia, New ZealandMore food from United Kingdom
Dish
Snack · Lunch · Pastries · Finger food
Cooking method
Oven-baked
Taste
savoury, buttery, mild
Diet
No nut ingredients
All labelsNon-vegetarian · No nut ingredients · Alcohol-free · Beef-free
Without the optional extras: No added sugarWorked out from the ingredients. How labels work
Good for
Freezer-friendly · Make-ahead · Child-friendly · Portable / lunchbox · Festive & celebration
Cook more with
Pork sausage · All-butter puff pastry · Onion · Carrot · Breadcrumbs · Egg
Techniques
Baking

Allergens

  • Contains: Milkfrom breadcrumbs, all-butter puff pastry
  • Contains: Eggsfrom egg
  • Contains: Wheatfrom pork sausage, breadcrumbs, all-butter puff pastry
  • Contains: Glutenfrom pork sausage, breadcrumbs, all-butter puff pastry
  • May contain: Soyfrom breadcrumbs
  • Contains, can be adapted: Sesamefrom breadcrumbs, sesame seeds
  • May contain: Mustardfrom tomato ketchup
  • May contain: Celeryfrom tomato ketchup
  • May contain: Sulphitesfrom pork sausage

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

573 kcal per serving

Estimated

1 serving ≈ 164 g · recipe makes 8

Where the energy comes from

  • Protein 11%
  • Carbohydrate 25%
  • Fat 64%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy573 kcal349 kcal
Protein15.7 g9.6 g
Carbohydrate35.9 g21.9 g
Net carbohydrate34.2 g20.8 g
Sugars2.5 g1.5 g
Added sugars0 g0 g
Fibre1.7 g1 g
Fat40.5 g24.6 g
Saturated fat11.9 g7.2 g
Trans fat——
Cholesterol90 mg55 mg
Sodium641 mg390 mg
Salt equivalent1.6 g1 g
Vitamins & minerals per serving
Potassium
244 mg
Calcium
38 mg
Iron
3.4 mg
Magnesium
26 mg
Vitamin A (RAE)
83 µg
Vitamin C
2 mg
Vitamin D
—
Vitamin B12
0.8 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: sesame seeds, tomato ketchup.
  • All-butter puff pastry: Frozen puff pastry (FDC 172790). Shop-bought puff pastry varies; some brands use vegetable fat.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Chill the filled logs for 15 minutes before cutting for neater rolls.

Serve with

  • With tomato sauce — non-negotiable in Australia.

Storage

  • Freeze unbaked rolls on a tray, then bag; bake from frozen with 10 extra minutes.

Reheating

  • Reheat at 180 °C for 10 minutes.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 25 min

    Keep the butter and dough at the same cool, pliable temperature; chill between folds.

  2. Bake · about 30 min at 200 °C

    Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).

  3. Start to finish: about 55 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Crust too hard or thick

    Likely causes

    • Baked too long at too low a temperature
    • No steam at the start

    What to do

    • Bake hotter for a shorter time
    • Add steam for the first 15 minutes (tray of boiling water, or a covered Dutch oven)
    • Cool under a tea towel for a softer crust

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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