Sausage Rolls #appetizers #meals

Sausage Rolls #appetizers #meals

Epic, EASY great hand crafted wiener moves formula that I dare say equals the renowned Bourke St Bakery, pronounced by numerous individuals as the best frankfurter abounds in Australia!

It takes more than locally acquired wiener mince to make a genuinely scrumptious filling. The little however significant thing I do that takes this from "yummy" to "OMG these are unimaginable!!" is to sauté garlic, onion, celery and BACON to blend into pork mince (not locally acquired frankfurter meat!).

Hotdog rolls are Australia's solution to America's Pigs in a Blanket – yet (I'm going to state it!!) SO MUCH BETTER!!! A delicious hand crafted hotdog blend enveloped by puff baked good. I mean truly – do you need any more data than that to know these are fiendishly heavenly? Brits perusing this are most likely feigning exacerbation or getting started up, thinking "Hello!!! WE imagined Sausage Rolls!"

Also Try Our Recipe : Crack Chicken and Dumplings

Sausage Rolls #appetizers #meals


  • 1/2 tbsp olive oil
  • 2 cloves garlic , minced
  • 1 brown onion , small, finely chopped
  • 1 celery stalk , finely chopped
  • 5 oz / 150g bacon , finely minced (streaky and fatty, not the lean stuff!)
  • 2 tsp fennel seeds , toasted (optional) (Note 1)
  • 1 lb / 500g pork mince (ground pork) (not lean)
  • 3/4 cup / 40g panko breadcrumbs (Note 2)
  • 1 egg
  • 1/2 tsp salt

Black pepper

  • 2 1/2 sheets puff pastry , thawed then each cut into half (Note 3)
  • 1 egg , lightly whisked
  • Ketchup / tomato sauce


  1. Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
  2. Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
  3. Add remaining Filling ingredients into the bowl. Use your hands to mix well.
  4. Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
  5. Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
  6. Brush edge of pastry with egg. Then roll up, finishing with the seam side down.
  7. Roll up, sealing on the edge with egg wash on it .
  8. If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)


  1. Preheat oven to 350F/180C.
  2. Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
  3. Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it's easy to tell from texture that it's cooked)
  4. Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!

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