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Sausage Rolls are a seasoned, fresh sausage wrapped in a flaky, buttery pastry. They are delicious for breakfast, lunch, or dinner, or as an appetizer.
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Sausage rolls are one of the most popular snacks in Australia and Europe, and we know why! They are an elevated version of the American “pigs in a blanket.” These puff pastry sausage rolls have a mix of savory flavors and textures that are filling and delicious. You can buy them at bakeries, grocery stores, and food stands when traveling in these countries, but with this easy recipe – you can make them anytime at home.
Ingredients in Sausage Rolls
- First of all, quality, fresh sausage is the key to making delicious sausage rolls. The unique blend of signature seasonings found in Jimmy Dean Premium Pork Sausage makes it the perfect sausage for this recipe. It has the best flavor! It is the only sausage mixture I use in this recipe. For an extra kick, I sometimes use the Jimmy Dean Premium Pork Hot Sausage. For a healthier version of these rolls, turkey or chicken sausage can also be used.
- Next, you’ll need puff pastry sheets. For this recipe, we use store-bought puff pastry sheets, found in the freezer section of most grocery stores. You can also use homemade puff pastry dough.
- Then, some breadcrumbs, milk, minced garlic and paprika to add into your sausage mixture. You could also use additional spices like garlic powder, onion powder, thyme, dried or fresh sage, if you have some on hand.
- Add equal portions of kosher salt and black pepper for seasoning.
- Finally, an egg wash on top gives these rolls that golden, delicious crust.
Dips and Sauces for Sausage Rolls
These rolls taste great on their own, but if you are dip or sauce person, try one of these. Australians will sometimes dip them in ketchup, which is more of a tomato sauce than the ketchup we have here in the United States. Try dipping in barbecue sauce, mustard, marinara sauce, Alfredo sauce, country gravy, or cheese sauce for an added delicious flavor.
Our Story of Australian Sausage Rolls
Here is a little history on how these delicious, golden brown Sausage Rolls came to be a favorite family recipe. My husband, Beau, lived in Australia for two years and these homemade sausage rolls were one of his favorite things to eat. He begged me for years to make them for him. I was hesitant because I didn’t want him to be disappointed if they didn’t taste the same as he remembered.
Since I had never had them myself, it was a little hard to know if I was making them correctly. Many of the Australian ingredients are different than the ingredients we find here in the United States. There was no way to tell if they would end up tasting the same. 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 my husband 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!
Storing and Reheating Leftovers
This recipe makes a big batch of rolls, which is great for feeding a crowd. However, if you do have some leftovers, here’s what to do:
Refrigerator
- Allow the sausage rolls to cool completely after baking.
- Place the extra rolls in an airtight container and refrigerate.
- Reheat using one of the methods below within 5 days.
Freezer
- Allow the sausage rolls to cool completely after baking.
- Place the cooled sausage rolls on a baking sheet lined with parchment paper, making sure they are not touching each other.
- Place the baking sheet in the freezer and let the sausage rolls freeze for about an hour or until they are firm.
- Once frozen, transfer the sausage rolls into an airtight freezer-safe container or resealable freezer bag. Make sure to remove any excess air, then seal.
- Label the containers or bags with the date and contents for easy identification.
- Place the sausage rolls back in the freezer, where they can be stored for up to 3 months.
- Thaw rolls in the refrigerator and reheat using one of the following methods.
To Reheat
- Air Fryer: Use the reheat button on your Air Fryer or set the temperature at 350 degrees and air fry for 5 minutes.
- Microwave: Wrap the roll in a paper towel and heat for approximately 1 minute.
- Oven: Preheat oven to 350 degrees. Bake for 10-15 minutes or until the sausage is heated through and the puff pastry is crispy on the outside.
More Sausage Recipes
In addition to Australian sausage rolls, we have many other delicious recipes that feature sausage as a star ingredient.
How to Make Sausage Rolls
The Best Sausage Rolls
Video
Ingredients
- 1 pound Jimmy Dean Premium Pork Sausage
- 1 package frozen puff pastry
- 3/4 cup Italian bread crumbs
- 1/3 cup milk
- 1 teaspoon minced garlic
- 1/2 teaspoon paprika
- salt and pepper to taste
For the egg wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Be sure to follow the directions on the puff pastry package so your dough is thawed properly and is 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 to create 4 long rectangles.
- Combine the Jimmy Dean Premium Pork 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.
- Roll the pastry up over the Jimmy Dean Premium Pork Sausage and pinch the seam side together. Cut each roll into 4 sections with a sharp knife.
- Line a baking tray with parchment paper. Place the sections on a baking sheet lined with parchment paper.
- Mix the egg wash together and brush each roll with it. Then sprinkle on a little paprika.
- Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. The rolls should look puffed and golden and the sausage in the center should be cooked through.
- Allow them to cool for 10 minutes then serve.
- These are traditionally eaten plain or dipped in ketchup. They are also delicious dipped in barbecue sauce, marinara, alfredo sauce, country gravy, and cheese sauce.
I would love to make these – but would like to slice them into twice as many pieces to have smaller appetizers. How should I adjust the baking time? And, if baked on a rack in the roasting pan to a prevent grease build-up, would the end result be too dry?
If you make smaller pieces, I would try halving the cooking time and then checking them every few minutes after that. I haven’t tried baking them on a roasting pan, so I can’t definitively say how that would affect the outcome. Let us know how it goes if you do try it!
Just ran across this recipe. They sound & look delicious, especially after reading all the comments & suggestions from the Australians! Glad to see that someone has used turkey sausage, that’s my family’s preference (I make my own homemade version of turkey sausage to cut back on fat content). Can’t wait to give these a try! Ketchup will most likely be the sauce of choice, a few using hot sauce as well!
Way to go making your own turkey sausage! We have yet to make them with turkey sausage but I am sure they will still be delicious. Thanks for your comment!
Australian sausage rolls these are NOT,I worked in a bakery in australia and they didn’t make them like this.Dont call them australian,it is only your and your husbands guess of what the ingredients were.Why italian bread crumbs? ,left over bread dried in the oven then crumbed will suffice ,paprika and garlic maybe optional,pepper and salt yes,milk no, and an egg or two ,make your own sausage mince with lamb/mutton and pork it’s got to have some fat in the meat so they will be moist or get your butcher to grind ( as you might call it) to do it for you,mixed up and all wrapped in puff pastry, beautiful. If they are not moist may as eat cardboard. AND SOME TOMATO SAUCE then you can call the sausage rolls AUSTRALIAN.
Sorry these sausage rolls didn’t meet your specifications to be called “Australian”. We modified the recipe a little depending on what was available in the U.S. and what we thought would be a little easier. We have had great feedback– even from Australians. Sorry you feel it doesn’t suit you.
How rude.
Having lived overseas for a loooong time, I’ve tried just about every sausage roll recipe there is. And THIS one is THE ONE!! Thank you!!!
Wow thank you Josie! So glad you liked these sausage rolls!
What do you think about using smoked paprika
I think it would be delicious!
The recipe calls for 11 teaspoons minced garlic. I want to try this recipe but am leery of so much garlic.
Oh my goodness, this is an error on the recipe! It is just one teaspoon– you should definitely be leery of 11 teaspoons of garlic. That would be a ton. I have fixed the recipe and it is correct now.
Hi I am an Aussie and tickled pink to think the sausage roll may be getting a mention in US cuisine. Really there is no set recipe, everyone has variations, we can use beef, chicken or pork mince or ready made sausage mince found in supermakets or butchers. For the benefit of my daughter I used to hide carrot or zucchini (courgette) and some cheese in my mix. It is a fairly forgiving recipe (I dont know that many of us even have a recipe). They are delicious hot or cold but I have to agree with other Aussies, if you have any sauce it is tomato sauce.
Thank you so much for this comment! All of those varieties sound delicious– great idea hiding some veggies in there 😉 I will have to try that next time!
This was quite tasty. The Jimmy Dean sausage tastes more like the sausage pastries you get by the register in Asian supermarkets in Australia. Next time I’ll blend in beef mince and onion and a few herbs, and use a wire rack instead of the paper so the pastry will be crisper. I’d definitely use this recipe as-is for American friends.
So glad you liked this recipe! I love the idea of adding some herbs and onion– that would be delicious!
Reporting back – I had to double the recipe but 1 lb of Jimmy Dean sausage, plus putting a pound of mince, an onion, and a carrot through the food processor, then mixing it all with the garlic and herbs.
That’s close enough to the real thing to bring a single tear to this expat’s eye.
I left out the breadcrumbs and milk.
If I could get beef sausage meat I would, but Kroger doesn’t stock it so I’ll have to look elsewhere. Although it’s more meat this way, it’s easy to quarter it and freeze in bags, so one bag goes with one sheet of pastry.
I too was wondering about using a rack. That way you wouldn’t have to drain part way through the cooking process.
i just tried recipe using a wire rack placed in a cookie sheet and the rolls were very difficult to take off rack! They all stuck to rack and left part of pastry behind as I was removing them! I wish I’d sprayed with Pam beforehand! But really there was hardly any grease in pan so I think next time I would just put them on pan itself, perhaps with the parchment paper, perhaps not.
Hi, thank you! You have done an awesome job with this recipe! My husband is an Aussie and I had spent half my life in Australia. I came across this recipe and was hesitant when I seen the jimmy dean sausage in the recipe. But thought what the heck, Ill give it a try!
Such a simple recipe, i changed a few if the seasoning and whe I served them up tonight my Husband looked at me like I was going to poison him LOL
I waited, he finished and said that wah the best sausage roll he has had since being in Australia!
So well done!
Thanks Again 🙂
Thank you so much for your comment! And for the 5 stars! I’m so glad your husband approved of this recipe. What a compliment!!! 🙂
Please let me know what seasonings you added. I would love to include it as an option in the recipe.
So I’ve made these a few times. I now live in America from Melbourne. I’m making them now but had 1/2lb of minced beef and 1/2lb of sausage meat. Other then that I followed the recipe. Can’t wait to try them 😋
Hi this recipe looks delish! Wondering if the sausage could be replaced with ground beef?
We haven’t tried it that way specifically, but let us know how it turns out if you try it!
I just made your recipe for Australian Sausage Rolls and they turned out great. The only difference is, is that I omitted the garlic and paprika and I added some shredded cheddar cheese. I will serve these for breakfast. My only question is, can I freeze them and how do I reheat them???
So glad you liked them! We haven’t frozen them before but I don’t see why not. If it were me, I would re-heat them on a baking sheet at 350-375 for 15-20 minutes or so or until they are heated through. I am sure you could microwave them, too, you will probably want to wrap them in a paper towel and heat for a minute or so. Again, I can’t tell you exact times because I haven’t done it that way before– this is probably what I would do though 🙂 Hope this helps!
I haven’t made them for years but with the AFL Grand Final this weekend thought I’d whip up a batch or two and thought I’d see if I could find some variations to my version.
I pretty much make mine on the fly, with 2/3 ground pork to 1/3 sausage meat. Egg, breadcrumbs, whatever herbs I have kicking around but usually make sure Oregano is one of them.
If you want to freeze them go for it – definitely cook them first. Yes they can be reheated in the microwave but like any puff pastry they will go soggy. Maybe defrost in the microwave and heat in the oven for best results.
Janice, thank you so much for sharing your insider tips on these Australian Sausage Rolls!
The best way to reheat sausage rolls is to place them frozen in an oven at 100 deg. Celsius for 1 hour and they will not turn out soggy as in a microwave. Cheers.
Great recipe, I use beef sausage mince and not pork mince. I laughed when I read they were a breakfast dish – I don’t know any Australians who would eat sausage rolls for breakfast unless they are hungover and eat them cold from the fridge.
Use Jennie-0 minced turkey, not sure if they have pork. Very low fat, no grease dripping out of rolls. I am Australian. Dip them in ketchup 👍I wouldn’t dream of eating them any other way. Ketchup is great with a meat pie 🥧 as well😊
Thank you so much for this comment. Happy to hear it turns out well with minced turkey, too. Thanks for the suggestion!
they are famous in New Zealand too, sort of like the kiwi pavlova that was invented by kiwis. But you only eat sausge rolls with tomato sauce. I sometimes add a splash of Worcestshire sauce in my meat mix.hard to duplicate kiwi and Oz recipes in USA but we try.
I will cop the pavlova was stolen but hands off the sausage roll… lol
I’m loving the comments here, especially the “poopy seed” one ???? your recipe sounds like a basic Aussie snag roll and yeah tomato sauce is definitely the proper topping for them. That being said there are no set rules about what you dip them in or for that matter what you make them out of. I’ve stuck grated veggies in them even spinach, they all get enjoyed just the same. Have some fun and experiment with the filling you’ll be surprised at how tasty you can make them ????
Thanks for the easy to follow directions. Made these for grandsons Australia Night at school and they turned out great!
Australia Night? How fun! I am glad they turned out so well for you!
This is my favorite rgo-to recipe to make! I came back from england craving sausage rolls and it’s my boyfriend’s favorite meal but I always always worried I wouldnt be able to compare to this delicious treat. This Is now my one meal that I make for everyone. Even got a seal of approval from his British mom! I have subbed the jimmy dean for vegan ‘meat’before for a family member and it still turned out fantastic. I cannot thank you enough for this recipe!
I find our differences so funny. Back in the 60’s my dad was stationed in a US Boq in Saigon, where he developed malnutrition as he just could not stomach most of the breakfast choices. He ended up buying some kind of spirit stove so he could cook for himself. One of my brothers was a pharmacist so he sent lots of vitamins. Our Aussie breakfast tends to be savoury, nothing sweet on your bacon and eggs. Must say wherever I’ve ever travelled overseas I always have Vegemite in my luggage. Each to their own, however as much as I loved my trips to the US, people and places the food didn’t do a lot for me. Not saying it was bad, just different.
I’m in American and have lived in America all my life, years ago I had an Australian teacher who used to make these when we would come to her house (using vegetarian sausage) and of course served with ketchup . I always love them . Today I had some leftover puffs pastry from another project and was looking for recipes to try and use up the pastry and I started thinking about these sausage rolls and found your recipe . Thank you for such a simple, tasty recipe . I also used vegetarian sausage ( morningStar Farms breakfast sausage links thawed in the microwave and mashed up with a fork if anyone’s interested .) otherwise I followed your recipe pretty closely and they turned out great! I’m planning to make them again when my brother’s family comes over for a little Christmas party at my house. (Except I’ll have to use s different veggie sausage that had no onion, and plain bread crumbs, as my brother gets migraines from onion.. ugh!). Will definitely be saving your recipe it was very delicious and tasted pretty much like what my teacher had made so many years ago . even though I’m American not Australian or New Zealand or European I will always eat them with catch-up because that’s how I was always served and it’s perfect lol!
Thank you so much for your comment! I love how you adapted this recipe to make a vegetarian version. Great idea! We will have to try it sometime! We have onion allergies in our family too, that’s a tough one to work around sometimes. That is so nice of you to accommodate!
You said pork sausage near the ground meat in the store. That’s just plain ground pork, not sausage, hense the grease. Some stores do sell bulk pork sausage in the meat counter.( not Italian sausage). Or try Bob Evans in a roll. Basically, pork sausage is commonly known as breakfast sausage.
Another Aussie here. DO NOT USE WHAT AMERICANS KNOW TO BE SAUSAGE! When an Aussie recipe calls for sausage mince, it is literally just ground pork, ground a little smoother than ground beef.
Forget the breadcrumbs, you don’t need em.
It’s best with a 50/50 mix of ground beef and ground pork. Make sure you add grated onion, grated carrot and a little ketchup to the meat mix.
The only difference between Aussie ketchup and American is that we call it tomato sauce, the taste and texture are the same as American ketchup, except that some Aussie brands are a little sweeter.
Never ever eat them with any other type of sauce and we never eat them for breakfast!
Your pics do look super delicious though!
Ps. My hubby served his mission in Melbourne, Australia!
I use a half and half mixture of pork mince and beef mince, finely chopped onions sauteed’ , bread crumbs , ground cloves, cumin, salt pepper minced garlic pinch ground celery seed and one egg with a bit of milk. make my own puff pastry and use an egg wash . as far as dipping I make an Asiago peppercorn sauce / dressing or some prefer ranch . to make them a but different you can add grated carrot or apple …………
I’m Scottish and we grew up having sausage rolls for lunch or dinner. I make them basically the same as you only I spread the pastry with Dijon mustard and use uncooked Jimmy Dean Sage sausage meat or their regular sausage meat on top. Roll them up and cut to any size you want then brush a little melted butter on top and bake. We serve them with HP or Daddies brown sauce which is a little spicy (can be purchased from World Market).