Best sausage rolls Recipes Australia
Australian Sausage Rolls are a seasoned sausage wrapped in a flaky, buttery pastry. They are delicious for breakfast, lunch, or dinner, or as an appetizer.
My husband has been begging me how to learn how to make these Australian Sausage Rolls for years! He served a mission in Australia and these were one of his favorite things to eat. So you can understand my hesitation on wanting to make them!
First of all, I have never had them myself so it was a little hard to know if I was making them correctly. Not to mention, a lot of Australian ingredients are different than ours, there was no way to tell if they would end up tasting the same. But I finally got up the courage to give them a shot and read several Australian recipes before adapting my own version that seemed the closest to the type that Beau loved. I am relieved to tell you that they got his high approval! He said that they tasted perfect and brought back all kinds of memories of his time there! Yay!
Sausage Rolls are REALLY popular in Australia and Europe, you can easily buy them but people make them all the time too. They are commonly served for breakfast and lunch and many times as an appetizer, just cut a little smaller. Australians will many times dip them in ketchup, but Beau tells me that their ketchup and ours don’t taste much alike. Theirs is more of a tomato sauce. I think the sausage rolls taste really good on their own but would also be good with bbq sauce, marinara, alfredo sauce, country gravy, or cheese sauce.
Be sure to check out the comments from many of our readers below for more great ideas on how they make and serve their sausage rolls.
- 1 frozen package puff pastry
- 1 1/2 lbs. pork sausage
- 3/4 c. italian bread crumbs
- 1/3 c. milk
- 1 tsp. minced garlic
- 1/2 tsp. paprika
- salt and pepper, to taste
- For the egg wash:
- 1 egg
- 1 Tbsp water
- Be sure to follow the directions on the puff pastry package so your dough is thawed and ready to use.
- Preheat oven to 425 degrees. Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half so that you now have 4 long rectangles.
- Combine the sausage, bread crumbs, milk, garlic, paprika, salt and pepper in a large bowl or food processor and mix until all the ingredients are thoroughly incorporated.
- Divide the sausage mix evenly into 4 sections and make a long tube down each rectangle pastry. (see picture below)
- Roll the pastry up over the sausage and pinch the seam together so you have 4 long logs. Cut each log into 4 sections. Then place the sections on a cookie sheet lined with parchment paper or a baking sheet. Mix together the egg wash and brush each roll with it. Then sprinkle on a little paprika. (see picture below)
- Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. (I ended up draining some of the grease from the sausage out of the pan part way through the baking time) They should look puffed and golden and the sausage in the center should be cooked through.
- Remove from pan onto some paper towels to cool.
- These are traditionally eaten in Australia plain or dipped in ketchup. But a few dips that I thought would be good with these would be- marinara, alfredo sauce, country gravy, or cheese sauce.