Flaky puff pastry wrapped around a seasoned pork and beef filling, Australia's favorite bakery snack, served with tomato sauce.
The sausage roll is a fixture of Australian bakeries, school canteens and footy sidelines, built on a filling of ground pork and beef mixed with breadcrumbs and grated vegetables, wrapped tightly in puff pastry and baked until deeply golden and flaky. The filling needs enough breadcrumbs and egg to bind it firmly, or it can split the pastry apart as it expands during baking. Grated carrot and onion worked into the mixture add moisture and a subtle sweetness without making the filling wet, and a proper egg wash brushed over the pastry before baking is what gives it that glossy, deep golden color bakeries are known for. Scoring the top lightly with a few diagonal cuts lets steam escape so the pastry doesn't split unevenly. Cut into pieces and served with a generous squeeze of tomato sauce, sausage rolls are portable, freezer-friendly and endlessly popular at Australian gatherings of every kind, from birthday parties to office lunches.
Serves 6
Combine ground pork, beef, breadcrumbs, grated carrot and onion, one egg, salt, pepper and mixed herbs in a bowl until well combined.
Divide the filling into portions matching the number of pastry sheets and shape each into a log along one edge of each sheet.
Roll the pastry tightly around the filling, sealing the seam with a little water.
Cut each rolled log into 3-4 shorter pieces, depending on desired size.
Brush the rolls with beaten egg and score the top lightly with a sharp knife in a few diagonal lines.
Scoring the top lets steam escape as it bakes, which keeps the pastry from splitting open unevenly in the oven.
Bake at 400°F for 30-35 minutes until the pastry is deeply golden and puffed and the filling is cooked through.
Rest 5 minutes, then serve warm with tomato sauce for dipping.
Make sure the filling is firmly bound with enough breadcrumbs and egg — a loose, wet filling can split the pastry as it expands in the oven.
Score the top of each roll before baking so steam has somewhere to escape, preventing the pastry from bursting unevenly.
Seal the pastry seam with a dab of water and press firmly, or the roll can unravel slightly during baking.
Make a smaller party-size version by cutting the rolls into 1-inch pieces for finger food.
Add grated zucchini to the filling for extra moisture and a vegetable boost.
Use all pork or all beef if you prefer a single type of meat.
Refrigerate baked rolls up to 3 days; reheat in a 375°F oven to re-crisp the pastry. Freeze unbaked rolls up to 3 months and bake straight from frozen, adding 10-15 extra minutes.
Sausage rolls trace back to British pastry traditions but became a distinctly Australian bakery and party staple over the 20th century, closely tied to school canteens, sporting events and casual gatherings across the country.
Yes — shape and cut the rolls, then freeze on a tray before bagging; bake straight from frozen at 400°F, adding about 10-15 extra minutes.
All pork or all beef both work fine on their own; the mix is traditional but not essential to the flavor or texture.
This usually happens when the filling wasn't bound firmly enough or the top wasn't scored — make sure the mixture holds together well and always score a few vents before baking.
Per serving (200g / 7.1 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
