Name: Classic Australian Sausage Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 sausage rolls (4 servings)
Cuisine: Australian
Ingredients: 500 g pork sausage meat (or pork mince); 1 small brown onion, very finely diced; 2 garlic cloves, minced; 1 cup panko breadcrumbs; 2 tbsp fresh flat-leaf parsley, finely chopped; 1 tbsp fresh sage, finely chopped; 1 tsp dried thyme; 1 tbsp Worcestershire sauce; 1 tsp sea salt; 1/2 tsp freshly ground black pepper; 2 sheets all-butter puff pastry (about 500 g total), thawed if frozen; 1 large egg, lightly beaten with 1 tbsp water; 1 tbsp white sesame seeds; 1 tbsp poppy seeds (optional)

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A bakery-counter favorite across Australia, these golden sausage rolls wrap seasoned pork in flaky puff pastry for the ultimate hand-held snack. The crispy shell gives way to a juicy, herb-flecked filling that is traditionally dunked in tomato sauce.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield8 sausage rolls (4 servings)

Nutrition Facts

Per serving (estimated)

540 kcalCalories
32 gFat
13 gSaturated Fat
39 gCarbs
2 gFiber
3 gSugar
22 gProtein
780 mgSodium
380 mgPotassium
60 mgCalcium
3.5 mgIron
3 mgVitamin C
90 mcgVitamin A

Ingredients

For the filling

500 g pork sausage meat (or pork mince)
1 small brown onion, very finely diced
2 garlic cloves, minced
1 cup panko breadcrumbs
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh sage, finely chopped
1 tsp dried thyme
1 tbsp Worcestershire sauce
1 tsp sea salt
1/2 tsp freshly ground black pepper

For assembly

2 sheets all-butter puff pastry (about 500 g total), thawed if frozen
1 large egg, lightly beaten with 1 tbsp water
1 tbsp white sesame seeds
1 tbsp poppy seeds (optional)

Directions

Preheat the oven to 200°C (400°F) and line two baking trays with parchment paper. In a large bowl, combine the sausage meat, onion, garlic, breadcrumbs, parsley, sage, thyme, Worcestershire sauce, salt, and pepper; mix with your hands or a wooden spoon until just combined and chill for 10 minutes.
On a lightly floured surface, lay each pastry sheet flat and cut in half lengthwise to form two long rectangles. Divide the chilled filling into 4 equal logs and shape each into a long sausage running along the center of each pastry strip.
Brush one long edge of the pastry with beaten egg, then fold the pastry over the filling to enclose it completely. Press the seam firmly to seal, place seam-side down, and use a fork to crimp the long edge and both ends closed.
Using a sharp knife, cut each filled log into 2 equal pieces (you will have 8 rolls total). Score the top of each roll lightly with 3 diagonal cuts, just deep enough to mark the surface without cutting through.
Transfer the rolls to the prepared trays, spacing them 4 cm apart. Brush generously with the remaining egg wash and sprinkle with sesame seeds and poppy seeds, if using.
Bake for 25 minutes, rotating the trays halfway through, until the pastry is deeply golden brown and puffed, and the filling reaches an internal temperature of 75°C (165°F).
Rest the sausage rolls on the trays for 5 minutes so the juices settle, then serve warm with tomato sauce (ketchup) for dipping.

Cook’s Notes

Keep the filling cold before assembling; this prevents the pastry from getting soggy and helps the rolls hold their shape while baking.
Do not overfill the rolls or the pastry will burst open during baking; leave at least 2 cm of pastry on each side when sealing.
Use all-butter puff pastry for the flakiest, most flavorful result; supermarket shortcut pastry works in a pinch but will be less rich.
Tomato sauce (ketchup) is the classic Australian accompaniment, but a quick bbq sauce or sweet chili sauce also pairs beautifully.
Leftover rolls keep in an airtight container in the fridge for up to 3 days and reheat crisply in a 180°C (350°F) oven for 8 minutes.