Sausage rolls are a staple in many homes, gatherings, and social events, particularly in British and Australian cuisine. These flaky, meat-filled pastries are beloved by people of all ages and are often enjoyed as appetizers, party snacks, or quick meals on the go. But while store-bought versions certainly exist, nothing quite compares to the homemade taste of freshly baked sausage rolls.
My love for sausage rolls began early in life. I have fond memories of family gatherings where a golden tray of sausage rolls would always make an appearance. The aroma of flaky pastry, combined with the savory filling, was enough to make anyone’s mouth water. Over the years, I decided to develop my own version, ensuring that every bite was both flavorful and nutritious.
One of the things that set my recipe apart is my choice of ingredients. While traditional sausage rolls often focus primarily on minced meat and simple seasoning, I wanted to add a few wholesome ingredients without sacrificing taste. This is why my recipe features a mix of finely diced vegetables, as well as a grated apple, which provides natural sweetness and a hint of moisture to keep the filling from drying out. Vegetables like zucchini, carrot, and celery not only enhance the flavor but also boost the nutritional value—perfect for sneaking in a bit of extra goodness, especially for kids.
Many people ask about the choice of meat, and while pork or chicken mince works well in different variations, I find that beef brings a heartiness that makes these sausage rolls particularly satisfying. To further deepen the flavor, I include Worcestershire sauce and a bit of tomato sauce, both of which add richness and tang, making the filling even more irresistible.
Another reason why I adore this recipe is its versatility. These sausage rolls make an excellent snack for guests, a quick potluck dish, or even a light lunch when paired with a fresh salad. I often make them when friends or family are visiting after a long trip, as they are comforting, easy to prepare in advance, and simple to keep warm until serving time.
While making sausage rolls may seem like a time-consuming endeavor, the process is quite straightforward. I always recommend using a food processor to finely dice the vegetables – not only does this save time, but it also ensures a smoother texture for the filling. The use of store-bought puff pastry makes this recipe even more convenient without compromising on taste.
If you’ve never made homemade sausage rolls before, I highly encourage you to give this recipe a try. Whether for a special occasion or just a cozy evening at home, these sausage rolls are bound to become a favorite in your household—just as they have in mine. Enjoy!
All-Time Favorite Sausage Rolls
Ingredients
1 pound ground beef (minced beef)- 1 teaspoon chicken stock powder
- 1 small bunch parsley - fresh
- 1 small onion
- 1 stick celery
- 1 small zucchini
- 1 small carrot
- 1 small apple - grated
- 1 small egg - + 1 egg for glazing
- ½-1 cup breadcrumbs
- 1 squirt ketchup (tomato sauce Australia and UK)
- 1 tablespoon Worcestershire sauce
- 3 sheets frozen puff pastry
Instructions
- Layout the puff pastry on the bench to thaw.
- Preheat oven to 180°C. and line a tray with baking paper.
- Finely dice the onion, celery, carrot and zucchini (I use a food processor).
- In a bowl, combine the diced vegetables, chopped parsley, beef mince, chicken stock powder, lightly beaten egg, apple and sauces.
- Combine well with your hands.
- Slice each puff pastry sheet in half lengthwise. Distribute the sausage roll mixture evenly along each pastry strip.
- Roll the pastry around the mixture and brush with extra beaten egg to seal.
- Slice into small sausage rolls and place on prepared tray.
- Dock with a fork and brush with egg.
- Bake in the oven for around 30 minutes or until cooked and pastry is golden.
- Serve warm with tomato sauce on the side.
