🍢 SNACK
Aussie Sausage Rolls
A seasoned filling of pork and beef mince with onion, garlic, breadcrumbs and parsley rolled in flaky puff pastry, glazed with egg and baked golden, eaten hot with tomato sauce.
Australian · easy · serves 8
prep 25 min · cook 35 min
~375 cal · 36g protein · 7g carbs · 21g fat · 1g fiber · 1g sugars · 8g sat fat (estimated, per serving)
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The sausage roll came to Australia with British settlers, alongside its companion the meat pie. It appears in English newspapers from 1809 and became a popular London street food during the nineteenth century, and in Australia it became something close to a national snack: sold in suburban bakeries everywhere, eaten at the footy, and baked by the tray for children's birthday parties.
It is simple food done well. A savoury mince, most often a mix of pork and beef, or sausage mince, is bound with onion, breadcrumbs and egg, seasoned, piped or rolled into a long log along a strip of puff pastry, rolled up and cut into lengths. Brushed with egg and slashed on top, the rolls bake until the pastry is puffed, flaky and deep golden and the filling is juicy.
Bakeries compete over them at the annual Great Aussie Pie Competition, and some add fennel, bacon or cheese, but the classic is plain and peppery. It is eaten hot, in a paper bag or straight from the tray, with a generous squirt of tomato sauce.
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Make it yours
✓ Naturally nut-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 8
- 1 tbsp olive oil
- 1 medium brown onion, finely chopped
- 2 cloves garlic, minced
- 500 g pork mince
- 500 g beef mince
- 1/2 cup (50 g) dried breadcrumbs
- 1 egg (for the filling)
- 2 tbsp flat-leaf parsley, finely chopped
- 1/2 tsp dried thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
- 4 sheets ready-rolled puff pastry sheets, thawed, many ready-rolled sheets are made with vegetable fat rather than butter; check the label
- 1 egg, beaten (for glazing)
- to taste tomato sauce (ketchup), to serve
Instructions
- 1Heat the oil in a frying pan over medium-low heat and cook the onion for 5 minutes until soft, then the garlic for 1 minute. Let it cool.
- 2Heat the oven to 220C (200C fan). Line two baking trays with baking paper. In a large bowl, mix the pork and beef mince, cooled onion, breadcrumbs, egg, parsley, thyme, salt and pepper with your hands until well combined.✎ Chef’s noteFry a teaspoon of the filling and taste it for seasoning before you roll. Sausage rolls need plenty of salt and pepper.
- 3Cut each pastry sheet in half. Spoon or pipe a log of filling about 3 cm thick along one long edge of each strip, then roll the pastry over to enclose it, overlapping the edge by about 1 cm. Brush the overlap with beaten egg to seal and turn seam side down.
- 4Cut each log into 3 or 4 pieces and set them on the trays, spaced apart. Brush with beaten egg and cut two or three small slits in the top of each.
- 5Bake for 25 to 30 minutes until puffed and deep golden and the filling is cooked through. Cool on a rack for a few minutes and serve hot with tomato sauce.
Australian bakery and home tradition (British in origin).
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🌏 While it simmers, know your destination
📍
New South Wales (Sydney). The meat pie is a working object. Short pastry underneath, puff on top, minced beef and gravy inside, sold hot in a paper bag and eaten one-handed, with the sauce squeezed into the hole in the lid rather than over it. Stadiums and service stations are where the argument about the best one takes place.
🗺️
Australia. Australia's modern cuisine blends European roots, a huge Asian influence, and native 'bush tucker' ingredients. Barbecue, seafood, multicultural street food, and a serious coffee culture define its relaxed, sun-drenched eating.
🌍
Oceania. The staple crops here were carried on purpose. Lapita voyagers moving east from roughly three thousand years ago brought taro, yam, banana, breadfruit and coconut with them along with pigs and chickens, because most of the islands they settled had almost nothing edible growing on them. The earth oven travelled too, as umu, imu, hangi, lovo, mumu, motu and um.
The story behind this dish is up top, worth a read while the pot works.
More from Australia
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Queensland Pumpkin SconesGolden, pillowy scones enriched with mashed pumpkin, a Queensland institution served warm with butter.
Aussie Meat PieA hand-sized pie of rich, gravy-thick minced beef in flaky pastry, the sauce-topped icon of every footy match and servo.
Browse all Australia recipes →
Good to know
You’ll need: Skillet or frying pan, Oven.
Storing it: Store in an airtight container. Most keep 2 to 3 days at room temperature, and longer refrigerated.
Make it an Australia meal
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Anzac BiscuitsDessert
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Frequently asked questions
What is Aussie Sausage Rolls?
A seasoned filling of pork and beef mince with onion, garlic, breadcrumbs and parsley rolled in flaky puff pastry, glazed with egg and baked golden, eaten hot with tomato sauce.
Where does Aussie Sausage Rolls come from?
Aussie Sausage Rolls is an Australian dish from New South Wales (Sydney), Australia.
Can Aussie Sausage Rolls be made vegan, gluten-free, or dairy-free?
This Aussie Sausage Rolls recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions. Treat the substitutions as a starting guide rather than a guarantee, and see the allergen note below.
Is Aussie Sausage Rolls safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we still count coconut as a tree nut to be cautious, although the FDA stopped listing it as one in 2025), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Aussie Sausage Rolls take to make?
About 60 minutes total (25 minutes prep, 35 minutes cooking), serving 8.
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