Beef and Onion Sausage Rolls Buy

Everybody's favourite party food, these easy sausage rolls are quick, comforting and completely delicious! Featuring savoury beef and sausage mince, encased in golden, flaky puff pastry, they are perfect for serving at parties, lunch or dinner. However you serve them, just don't forget the tomato sauce for dipping!

Table Of Contents

• Why You're Going To Love This Recipe
• What You Need
• Step By Step Instructions
  • Step 1 - Prepare The Filling
  • Step 2 - Prepare The Pastry
  • Step 3 - Roll And Cut
  • Step 4 - Bake
• Expert Tips & FAQs
• Related Recipes

Sausage rolls are a classic Australian party food. In fact, it isn't quite a party without them! Wrapped in a blanket of flaky puff pastry and stuffed with a juicy beef and sausage mince filling, they are little gourmet parcels of goodness that make the perfect, one-handed party snack.

In winter, I always keep a batch (or two!) in my freezer, ready for a comforting, last-minute dinner to heat up in no time. Although, they are so good that making a double batch still won't guarantee that they will last long enough to make it to the freezer!

Making homemade sausage rolls with beef, pork or chicken is much cheaper than buying store-bought sausage rolls and they make a super convenient make-ahead meal or snack. They can also be made ahead and frozen, ready for whenever you need a quick lunch, dinner, lunchbox idea or finger food to serve for guests.

Why You're Going To Love This Recipe

• Quick and easy – beginners are welcome as this recipe is suitable for all cooking abilities! Using store-bought puff pastry and simple pantry ingredients, these sausage rolls only take about 35 minutes from start to finish.
• Make ahead – keep a double batch in the freezer, ready to grab and go when you need an easy dinner (or when unexpected guests arrive!)
• Affordable - making your own sausage rolls from scratch is so much cheaper than buying them from stores or the bakery. This recipe makes about 72 and you can easily double the recipe to feed a crowd,
• or store them for later.
• The perfect finger food – for snacking on the go! This keeps your second hand free for a glass of bubbly (or another sausage roll!)
• Veggie smugglers - a great way to smuggle some extra veggies into a kid-friendly treat!
• Conventional andThermomix methods - the filling for these easy sausage rolls can be mixed together in a bowl, or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.

What You Need

I love how easy it is to make sausage rolls from scratch! Just some pastry, good quality mince and pantry staples are needed.

Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

• Puff pastry sheets – make a crisp, flaky, golden casing for the meat filling. In Australia, puff pastry is sold frozen in 25cm x 25cm ready-rolled squares that can be found in the freezer section in supermarkets. Elsewhere, frozen or chilled ready-made puff pastry can be found in supermarkets and grocers. Or, if you're feeling adventurous, you can make your own! Make sure the pastry is thawed completely before rolling, to avoid cracks.
• Beef mince – use regular beef mince for best results, as it has a higher fat content that will make the filling moist and juicy. Lean beef will be drier due to the lower fat content.
• Sausage mince – this recipe uses a mix of beef mince and sausage mince for both moisture and flavour. Sausage mince is usually made from ground pork or beef, with added fat, seasoning, herbs and spices. It can be found in the meat section in your local supermarket, or from butchers.
• Vegetables - these easy sausage rolls contain zucchini, carrot, onion and a little garlic (optional). If you have picky eaters, they won't notice the hidden veggies if you finely grate them! Don't forget to drain the excess liquid from the vegetables before adding them to the meat so that they don't make the pastry wet while baking. We want crispy sausage rolls, not soggy ones!
• Sauces - I use a little tomato sauce and BBQ sauce for extra flavouring.
• Egg - is used to glaze the pastry, giving it a golden colour and shine. It is also used as a "glue" to seal the edges of the pastry shut. For sausage rolls without egg, you can use milk or a little water instead.
• Sesame seeds or poppy seeds - for sprinkling over the top of the sausage rolls before baking.

Step By Step Instructions

35 minutes is all that stands between you and these delicious, savoury little parcels! I'll show you how to make these easy sausage rolls in just 4 simple steps.

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Prepare The Filling

Squeeze the excess liquid from the zucchini and carrot and add them to a large mixing bowl along with the chopped onion, sausage mince, beef mince, garlic, tomato sauce and BBQ sauce. Mix all together until well combined - sometimes it's easier to just use your hands.

Step 2 - Prepare The Pastry

Cut the sheets of defrosted puff pastry in half, making two rectangles per sheet.

Whisk the egg, and use a pastry brush to lightly brush the egg mixture down one long side of each pastry half.

Divide the mixture evenly into 12 portions and shape a thin roll of the mixture along the middle of each pastry piece.

Step 3 - Roll And Cut

Roll the pastry over to encase the meat mixture, making a long, thin roll. Make sure the joined pastry seam is facing down so that the seam doesn't open while baking.

Cut each roll into 6 pieces and brush lightly with the egg mixture. Sprinkle with sesame seeds or poppy seeds.

Step 4 - Bake

Place the sausage rolls onto non-stick baking trays, leaving a little space between each one so that they have room to expand.

Bake in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.

Expert Tips & FAQs

Can you make sausage rolls the day before?

Sausage rolls are a great food for making ahead, which makes them perfect for low-fuss entertaining or an easy dinner. They store well in the fridge for 3-4 days and reheat beautifully when ready to be eaten.

Can you freeze sausage rolls?

Sausage rolls can be wrapped and stored in an airtight container in the freezer for up to 3 months. They can be rolled, cut and frozen either cooked, or un-cooked. If freezing cooked sausage rolls, allow them to cool first. Then, wrap them in plastic wrap or baking paper before layering them in an airtight container and placing in the freezer. To thaw, leave them in the fridge overnight or let them sit at room temperature for around an hour.

Can I make sausage rolls in an air fryer?

Yes, sausage rolls can be cooked in the air fryer! Follow the Recipe Card instructions below to make, roll and cut them into pieces. Then, place them in your air fryer basket and cook at 200 C/392 F for 10-15 minutes, or until puffed, golden and cooked through in the middle. Depending on the size of your air fryer, they may need to be cooked in batches. Cooking times will vary as all air fryers vary slightly depending on model and size.

How do I reheat sausage rolls?

To re-crisp the pastry, reheat sausage rolls in a pre-heated oven at 180 C/356 F for around 10 minutes, or until heated through. They can also be cooked in an air fryer at 160 C/320 F for 5-10 minutes. When ready to serve, they should be piping hot in the middle and crispy and flaky on the outside. You can also reheat sausage rolls from frozen. Just add another 5-10 minutes to the cooking time. A microwave can be used if you are in a hurry, but the pastry will become soft, rather than crispy.

Can sausage rolls be eaten cold?

These sausage rolls are delicious eaten hot or cold, even straight from the fridge!

What goes with sausage rolls?

If serving sausage rolls for dinner or lunch, they go great with a side salad or steamed vegetables. And a bowl of tomato sauce or chutney for dipping really is a must!!

Can I leave the egg out?

For egg-free sausage rolls, swap the egg glaze (and seal) for milk or water, and be sure to pinch the pastry edges together quite firmly to avoid the pastry splitting open while baking.

For crispy bases

I find it best to place the sausage rolls directly onto non-stick baking trays. However, if you're worried about your sausage rolls sticking to the baking trays, you can place baking paper down first. Please note that if you do choose to use baking paper, the bottom of your sausage rolls may not become crispy due to the excess liquid that will sit on the baking paper from the sausage rolls as they cook. If this is the case, add fresh baking paper halfway through cooking or drain any liquid off the baking paper and turn the sausage rolls over.

Need some more, pastry covered, savoury treats for your next party or to cuddle up on the couch with some Netflix? These recipes have got you covered!

• Chicken, Bacon & Cheese Sausage Rolls

• Quick & Easy Lamb Sausage Rolls

• Spinach Rolls with Feta & Ricotta | Puff Pastry

• Cheesy Chicken & Corn Savoury Rolls

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• ▢ 6 sheets puff pastry defrosted
• ▢ 500 g beef mince
• ▢ 500 g sausage mince
• ▢ 1 brown onion chopped finely
• ▢ 1 carrot grated
• ▢ 1 zucchini grated
• ▢ 1 clove garlic or 1 tsp minced garlic, crushed
• ▢ 2 tbs tomato sauce
• ▢ 2 tbs BBQ sauce
• ▢ 1 egg
• ▢ Sesame seeds or black poppy seeds to sprinkle

Conventional Method

• Preheat oven to not 200 degrees celsius fan-forced (or 220 degrees if conventional).

• Grate carrot and zucchini and remove any excess liquid through a strainer. Place the drained carrot and zucchini into a bowl.

• Add the chopped onion, sausage mince, beef mince, garlic, tomato sauce and BBQ sauce to the bowl. Mix together until well combined.

• Cut each sheet of defrosted puff pastry in half.

• Whisk the egg lightly. Using a pastry brush, lightly brush the egg mixture down one long side of each pastry half.

• Place 1/12th of the sausage mixture in a long thin line down the opposite side.

• Roll the sausage rolls into a long thin roll. Make sure the joined pastry seam is facing down.

• Cut each roll into 6 pieces.

• Brush lightly with the egg mixture. Sprinkle with sesame seeds or black poppy seeds.

• Place the sausage rolls onto non-stick baking trays.

• Cook in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.

Thermomix Method

• Preheat oven to 200 degrees celsius fan-forced (or 220 degrees if conventional).

• Place carrot, zucchini and onion into the Thermomix bowl. Press Turbo until the mixture is finely grated (you may need to scrape down the sides of the bowl). Place the grated vegetables into a strainer and squeeze out any excess liquid.

• Add the sausage mince, beef mince, garlic, grated vegetables, tomato sauce and BBQ sauce to the Thermomix bowl. Mix for 15 seconds on Reverse Speed 5, or until completely combined.

• Cut each sheet of defrosted puff pastry in half.

• Whisk the egg lightly. Using a pastry brush, lightly brush the egg mixture down one long side of each pastry half.

• Place 1/12th of the sausage mixture in a long thin line down the opposite side. Roll the sausage rolls into a long thin roll. Make sure the joined pastry seam is facing down. Cut each roll into 6 pieces.

• Brush lightly with the egg mixture. Sprinkle with sesame seeds or black poppy seeds.

• Place the sausage rolls onto non-stick baking trays. Cook in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.

RECIPE NOTES & TIPS

INGREDIENTS:

• Puff pastry - is sold frozen in 25cm x 25cm ready-rolled squares that can be found in the freezer section in supermarkets. Make sure the pastry is thawed completely before rolling, to avoid cracks.
• Sausage mince – sausage mince is usually made from ground pork or beef, with added fat, seasoning, herbs and spices. It can be found in the meat section in your local supermarket, or from butchers.
• For egg-free sausage rolls - swap the egg glaze (and seal) for milk or water and be sure to pinch the pastry edges together quite firmly to avoid the pastry splitting open while cooking.

OTHER TIPS:

• Oven baking - for sausage rolls with crispy bases it is best to place the sausage rolls directly onto non-stick baking trays. However, if you're worried about your sausage rolls sticking to the baking trays, you can use baking paper. Please note, the bottom of your sausage rolls may not become crispy due to the excess liquid that will sit on the baking paper from the sausage rolls as they cook. If this is the case, add fresh baking paper halfway through cooking or drain any liquid off the baking paper and turn the sausage rolls over.
• Air fryer -  once sausage rolls are prepared and cut into pieces, place them in your air fryer basket and cook at 200 C/392F for 10-15 minutes, or until puffed, golden and cooked through in the middle. Depending on the size of your air fryer, they may need to be cooked in batches. Cooking times will vary as all air fryers vary slightly depending on model and size.
• Make ahead - sausage rolls store well in the fridge for 3-4 days and reheat beautifully when ready to be eaten.
• Reheating - to re-crisp the pastry, reheat sausage rolls in a pre-heated oven at 180 C/356 F for around 10 minutes, or until heated through. They can also be reheated in an air fryer at 160 C/320 F for 5-10 minutes. A microwave can be used if you are in a hurry, but the pastry will become soft.
• Serving - these sausage rolls are delicious eaten hot or cold. For a lunch or dinner, serve with a side salad or steamed vegetables. Great as finger food, and a bowl of tomato sauce or chutney for dipping is a must!!
• Freezing - sausage rolls can be wrapped and stored in an airtight container in the freezer for up to 3 months. They can be rolled, cut and frozen cooked or un-cooked. If freezing cooked sausage rolls, allow them to cool first. Then, wrap them in plastic wrap or baking paper before layering them in an airtight container and placing in the freezer. To thaw, leave them in the fridge overnight or let them sit at room temperature for around an hour.

Calories: 152 kcal | Carbohydrates: 10 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 12 mg | Sodium: 68 mg | Potassium: 67 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 154 IU | Vitamin C: 1 mg | Calcium: 6 mg | Iron: 1 mg

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