These Australian Sausage Rolls with cheese and bacon are full of flavour like you’ve never tasted before. And this recipe is not that difficult to make.
If you’ve never had sausage rolls, then you are in for a treat!!
Why you’ll love this recipe
Australian Sausage Rolls are a food icon. I would say they are similar to pigs in blankets.
All good bakeries sell hot sausage rolls for a quick snack on the run and supermarkets stock the frozen bake-at-home variety. But seriously, you have no idea what ingredients are in those.
These are perfect for entertaining and this is wonderful party food because you can make sausage rolls ahead of time.
Austrlian Sausage Rolls are freezer friendly. I like to make larger sausage rolls for Sunday night dinner watching television.
When you make homemade sausage rolls, you put in what you know is good. This sausage roll recipe was inspired by Not Quite Nigella’s Bacon and Cheese Sausage Rolls and over the years I’ve developed my own version.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
This recipe doesn’t use sausage mince which can be very fatty but let’s not pretend that it’s low fat. However, the taste is well worth it.
- tasty cheddar cheese together with pecorino. You could use parmesan instead.
- smokey barbeque sauce gives this sausage roll recipe an extra flavour kick.
- liquid smoke enhances the smokiness but it’s not essential.
Plus herbs and spices and just a little bit of breadcrumbs to keep everything moist and soft.
Making Australian sausage rolls couldn’t be more simple. There’s no pre-cooking involved.
- Mix up the raw ingredients. (photo 1)
- Divide amongst the prerolled puff pastry sheets and shape into a sausage. (photo 2)
- Roll pastry around the mince mixture. (photo 3)
- Cut into pieces. (photo 4)
Tips for success and FAQ’s
This recipe uses pre-rolled puff pastry that comes in square 25cm x 25cm (10in x 10in). This is so convenient to use. These pre-rolled puff pastry sheets are also perfect for savoury Twists with prosciutto or sweet Cream Horns.
Absolutely! You can freeze these sausage rolls before baking. Simply arrange on baking trays lined with non-stick paper up to the point of baking. Freeze directly on baking trays until frozen. Then pack into ziplock bags for up to at least a month. You could also freeze after baking. All you do is cool the sausage rolls completely and freeze in sealed containers.
We love our Australian sausage rolls dipped in tomato or barbeque sauce.
This Australian Sausage Roll recipe with cheese and bacon ticks all the boxes – super tasty, great for entertaining and very welcomed at parties. Make a batch and put half in the freezer for later. You’ll thank yourself for it.
More party recipes
Nuts and Bolts
Warm Marinated Olives
Tomato Crostini from The Home Cook’s Kitchen
Mini Bacon and Onion Pasties from It’s Not Complicated Recipes
Cured Salmon from Another Food Blogger
Cheese Gougeres from A Baking Journey
Mini Quiches from Sweet Caramel Sunday
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Australian Sausage Rolls recipe
- 1 lb (500 grams) beef mince lean
- 8 oz (250 grams) bacon
- 1¾ cups (200 grams) grated tasty cheese
- ½ cup (50 grams) grated pecorino
- 1 small onion
- 2 garlic cloves
- ½ cup smokey barbeque sauce
- ½ cup breadcrumbs fresh or dry
- 1 egg
- ⅓ cup milk
- 1 teaspoon dried oregano
- ½ teaspoon allspice
- ¼ teaspoon salt
- Freshly ground pepper to taste
- 4 sheets pre rolled puff pastry defrosted but chilled
- 1 egg for egg wash
- Poppy seeds
- Preheat oven to 400°F/200ºC. Line two large baking trays with non-stick baking paper.
To make the filling
- Mince or finely chopped the bacon, onion and garlic.
- In a bowl combine all the ingredients except the puff pastry, extra egg and poppy seeds.
To shape and cook sausage rolls
- In a small bowl lightly beat the extra egg for an egg wash.
- Lay a sheet of pastry on a work surface.
- Cut sheet in half horizontally. Spread ⅛ of the mince mixture down the long side of one pastry half.
- With clean hands, shape into sausage. Brush opposite long edge with a little egg mixture.
- Roll the pastry around the mince mixture to form a long sausage.
- Brush with egg wash and sprinkle with poppy seeds.
- Cut into 6 even pieces and arrange on prepared baking tray allowing room to puff.
- Repeat with the second pastry half.
- Then repeat with the other 3 sheets of puff pastry using up all the mince mixture.
- Bake in preheated oven 30 minutes or until the pastry is puffed and golden brown and the filling is cooked through.
- Serve with your choice of dipping sauce.