Sausage Rolls the Australian Way

READY IN: 55mins
Recipe by Chef1MOM-Connie

For ZWT 16, I was searching for recipes to add to our repetoire and came across this recipe that looks delicious and easy to make. (Australian, New Zealand sausage-stuffed puff pastry) Popular in New Zealand and Australia, sausage rolls are eaten for breakfast, lunch or as appetizers at parties and get-togethers. Served hot or cold, they are often sold at small food stores called "tuck shops" as a quick meal. adopted from What's for eats CHecked ths site for the quantity of pork sausage required

Top Review by The Flying Chef

These are so easy to make and taste awesome.. I made a batch and cut them slightly larger than stated in that I cut each log into 3 so I made 12 in total. I kept half for my hubby and myself and took the other 6 over to my son who has just moved into his own apartment.. Believe me these were very much appreciated and I was told by him that they were worth a definite 5 stars, we totally agreed as we had already had one before I took his batch over.. Other than cutting them larger I made as stated, I added some garlic, parsley, paprika, seasoned salt and pepper to the pork sausage.. I also sprinkled a little paprika over the top as suggested.. A super sausage roll recipe that was enjoyed by us all and one that we will be enjoying many times over.. Thanks for sharing such a keeper!!

Ingredients Nutrition

  • 1 (17 1/3 ounce) package puff pastry
  • 2 lbs bulk pork sausage
  • 1 medium onion, finely chopped
  • 1 cup breadcrumbs
  • salt and pepper (to season)
  • 12 cup milk or 12 cup cream
  • 1 egg, beaten with 1 tablespoon water


  1. 1.Preheat oven to 425°F In a large bowl, mix together the sausage, onion, breadcrumbs, salt, pepper and milk or cream.
  2. 2.Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles. Form a log of sausage down the center of each puff pastry sheet, leaving a 1-inch edge. Starting from a long edge, roll the puff pastry up and over the sausage, brushing the edge with the beaten egg to seal. Pinch the ends closed.
  3. 3.Cut each roll into quarters. Place the rolls seam-side down on a parchment or wax paper-lined baking sheet and brush the tops with the egg wash.
  4. 4.Place in the oven and bake for 5 minutes. Reduce heat to 350°F, and bake for another 30 to 35 minutes, or until the pastry is puffed and golden and the sausage is cooked through.
  5. 5.Let cool for a few minutes, then serve with ketchup.
  6. Variations.
  7. •Add extra flavorings to your sausage mix as you like: chopped parsley, thyme, curry powder, crumbled sage, garlic powder, paprika.
  8. •Appetizer Portions: Cut each rolled up puff pastry log into 8 portions instead of 4 to make appetizer-sized sausage rolls. Adjust down the cooking time to allow for the smaller size.
  9. •Sprinkle the rolls with sesame seeds or paprika before baking.

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