Sausage Rolls are a classic Australian finger food – served everywhere from children’s parties to cocktail functions to picnics in the park to game day snacks. In fact, there is hardly an event where a sausage roll would be inappropriate and many where their existence could improve things! At the very least handing around a plate of them might shut that annoying guest or relative up for a moment or two while they scoff one down! They can also be found at every bakery for lunchtime or anytime snack!
For the win, they are also a breeze to make and are also very economical. There are hundreds of fancy sausage rolls recipes out there (chorizo and pink peppercorn, lamb and harissa, even the unpronounceable n’duja gets a guernsey!) but for the sake of this post, I am keeping it utterly simple and sharing the classic recipe I return to time and again!
In terms of condiments to serve your sausage rolls, for my mind, it can only ever be ketchup!
Classic Sausage Rolls – The Recipe
My version of sausage rolls is based one I found in Anneka Manning’s 101 Dishes to eat before you Die(t). Over the years, I have altered it to suit my tastes, lessened the amount of egg and breadcrumbs, pre-sauteed the onions, increased the amount of sage added some seeds to the top. If you would like the OG recipe please let me know, I will send it through!
PrintClassic Sausage Rolls
A classic bakery sausage roll. Serve with plenty of ketchup!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 36 1x
- Category: Party Food
Ingredients
3 sheets frozen puff pastry
1 egg, lightly beaten
500g sausage meat
1 onion finely chopped
1/4 cup fresh breadcrumbs
3 tbsp Italian parsley, finely chopped
1 clove of garlic, finely chopped
2 tbsp thyme, finely chopped
1 tbsp sage,finely chopped* (minimum, I really like a sagey sausage roll so generally add more)
1/2 tsp dried chilli flakes (optional)
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 tbsp olive oil
Sesame seeds, poppy seeds or a mix (optional)
Instructions
Line two cookie sheets with baking paper.
Saute the onions in the olive oil until translucent. Allow to cool.
Mix all the other ingredients except the pastry and the egg together.
Once the onions are cool, stir them into the meat and herb mix.
Preheat the oven to 180C.
Cut the pastry sheets in half and lightly brush the edges with some of the beaten egg.
Pipe or spoon the meat mixture down the centre of each piece of pastry then fold over, overlapping the edges and placing the join underneath.
Brush the rolls with the beaten egg and sprinkle with the sesame or poppy seeds if using. Cut each roll into 6 pieces.
Place the rolls onto the cooking sheets and bake for 15 minutes. Recduce the heat to 150C and bake for another 15 minutes or until puffed and golden.
Technical Note
For some weird reason about half of my posts have changed status from “posted” to draft. Rather than bombard people with 140 posts all at once, I will be reposting these through the year. As I do I will label them all as “REPOSTS” so if you do not want to read old content you can simply delete it from your inbox. My apologies for this, I have no idea why it has happened and I can’t think of another way of getting them back out there!
I’m heading back to work this week…which for me will be settling back down at my dining room table to start my tenth month of working from home!
I hope whatever you are doing that you do it fabulously!
Have a great week!
