For the ultimate party food snack, you can't beat a batch of Chicken, Bacon & Cheese Sausage Rolls. Packed full of delicious cheese and bacon flavours, encased in golden crunchy, flakey puff pastry. These bite-sized snacks are so good, you'll need to make a double batch!
Sausage rolls are an absolute Aussie (Australian) staple food.
We cook them for lunch box snacks, easy weekend lunches, for birthday parties and celebrations, picnics... literally for any possible event that involves eating!
And if you head to a bakery or a cafe in Australia, you can be guaranteed that sausage rolls will be at the top of the menu.
The flakey, crunchy puff pastry on the outside covers a soft, savoury meat filling in a variety of flavours.
Whether it's a batch of beef sausage rolls, lamb sausage rolls, classic pork sausage rolls, or chicken and veggie sausage rolls, you can be guaranteed they'll disappear straight from the oven!
Why You're Going To Love This Recipe
If you're not from Australia and you're wondering why we're so obsessed with these savoury pastries, here's why:
- great for kids - I've never met a kid who doesn't LOVE sausage rolls (or one who doesn't smother them in ALL the tomato sauce!) These chicken, bacon & cheese sausage rolls are great in school lunchboxes or for a yummy after school snack to fill up those hungry tummies.
- ultimate comfort food - that crunchy puff pastry is going to satisfy the biggest of comfort food cravings.
- party food - planning a party? Sausage rolls are a must! Make them as large or as bite-size as you like for the perfect finger food.
- freezer-friendly - If you're like me, there's no better feeling than knowing you're organised for the crazy week ahead! And having a batch of sausage rolls in the freezer is a great way to have your snacks sorted.
- budget-friendly - an entire batch of 24 sausage rolls will set you back around $10 (compared to a single bakery bought sausage roll that costs upwards of $4!)
What You Need
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
All sausage rolls have a delicious flavour, but the addition of bacon and cheese takes this version to an EPIC flavour level.
- Puff Pastry - you can buy sheets of pre-made puff pastry from the frozen section of the supermarket. I don't recommend attempting to make your own as it's difficult and time consuming (and to be honest, the store-bought sheets are just as tasty). I prefer Pampas brand but you can use any you brand you like.
- Meat Ingredients - I use chicken mince and bacon in this sausage roll recipe. You can buy pre-made chicken mince from the supermarket or butcher, or make your own by mincing chopped pieces of chicken breast in a food processor or Thermomix. I recommend using streaky bacon as it's full of flavour. If you can't buy streaky bacon, any fatty cut of bacon will work beautifully.
- Cheese - use grated cheddar or Tasty cheese. Mozzarella can also be used, however, it doesn't have the same amount of flavour as cheddar cheese does.
- Flavourings - the classic combination of brown onion and garlic is perfectly matched with the fresh chopped spring onions (scallions).
- Seasoning - Breadcrumbs (store-bought or homemade from stale bread) keeps the mixture together, while salt and pepper add a kick of flavour.
- Egg and Milk - the egg is brushed on to the sausage rolls to hold them together and the milk is brushed over the top to allow the pastry to turn golden brown when baked.
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Saute
Saute the bacon, onion and garlic in olive oil in a frying pan until soft and fragrant. Set aside to cool.
Step 2 - Mix
Place all of the filling ingredients into a bowl (including the sauted bacon and onion mix) and stir together with a spoon or use your hands to combine.
Step 3 - Place Onto The Pastry Sheets
Divide the mixture and then spread onto the pastry sheets in two even lines.
Brush the egg down one side and roll to enclose.
Cut the rolls into pieces and then brush with milk.
Step 4 - Bake
Bake the sausage rolls in the oven until golden and crunchy on top and cooked through.
Expert Tips & FAQ
Generally sausage rolls go soggy because either a) there's a fatty meat used - such as sausage mince, or b) because any vegetables added, such as zucchini, haven't had the moisture removed well enough before baking.
Neither of these factors is a problem in this recipe as we use lean chicken mince and the excess fat is drained from the sauteed bacon before adding to the mixture. There is also no grated zucchini in this recipe, so sogginess will not be an issue!
While this recipe is made using lean chicken mince, sausage rolls would be classed more as a 'comfort' food. Each sausage rolls contains just under 300 calories.
Traditionally sausage rolls are served with tomato or BBQ sauce (think easy party food!) You can always add a side salad if you would like to make it into a full meal.
Sausage rolls are best consumed immediately (once slightly cooled, of course!) If you have any leftovers, store them in the fridge for up to 2 days and reheat in the microwave, oven or air fryer. They can also be consumed chilled in lunch boxes.
Sausage rolls can be frozen either cooked or uncooked.
If freezing uncooked - prepare the sausage rolls up to the stage of adding the milk. Freeze in an airtight container or wrapped in plastic wrap for up to 3 months. Cook from frozen until heated through.
If freezing cooked sausage rolls - place into an airtight container and freeze for up to 3 months. Reheat from frozen or defrosted until cooked through.
More Sausage Roll & Savoury Roll Recipes
Once you fall in love with sausage rolls, there's no going back!
Here's a few of my favourite recipes that even give my Chicken, Bacon & Cheese Sausage Rolls a run for their money:
- Lamb Sausage Rolls - it doesn't get any more Aussie than a batch of lamb sausage rolls.
- Beef Sausage Rolls - These budget friendly sausage rolls are a great way to use beef mince when it's on special.
- Chicken and Vegetable Sausage Rolls - the perfect way to smuggle in some extra veggies (follow my tips for avoiding soggy sausage rolls!)
- Spinach and Feta Rolls - a delicious vegetarian option that is packed full of flavour.
- Classic Homemade Sausage Rolls - the original recipe... that is oh-so-delicious
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Chicken, Bacon & Cheese Sausage Rolls
Ingredients
- 3 sheets puff pastry defrosted
- 1 tbs olive oil
- ½ brown onion finely chopped
- 2 teaspoon minced garlic or 2 cloves fresh garlic, minced
- 200 g bacon chopped
- 2 stems spring onions finely chopped
- 500 g chicken mince
- 60 g (½ cup) breadcrumbs
- 1 teaspoon salt
- pinch pepper
- 40 g (½ cup) cheddar cheese grated
- salt and pepper to season
- 1 egg whisked
- milk to brush
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.
- Lay the puff pastry sheets onto the bench and allow to defrost.
- Add the olive oil to a frying pan over medium heat. Add the bacon, onion and garlic and cook for 5 minutes or until soft and fragrant. Place on to paper towel to remove any excess oil. Set aside to cool.
- Place the spring onions, chicken mince, breadcrumbs, grated cheese and salt and pepper into a large bowl. Add the cooled bacon mixture. Mix until well combined.
- Cut each pastry sheet in half. Spread one-sixth of the mixture along the middle of each pastry half.
- Brush the whisked egg along one side of the mixture.
- Roll the pastry over the mixture, placing the seam face-down. Cut the roll into 4 equal pieces.
- Place onto the baking tray, lightly brush the milk over the pastry.
- Repeat with remaining mixture and pastry sheets.
- Bake in the oven for approximately 25 minutes or until golden and cooked through.
- Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
- Serve immediately or store in an airtight container in the freezer for up to 3 months.
Thermomix Method
- Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.
- Lay the puff pastry sheets onto the bench and allow to defrost.
- Place the onion and bacon into the Thermomix bowl. Chop by pressing Turbo for 2-3 seconds. Add the olive oil and minced garlic and saute for 3 minutes, 80 degrees, Speed 1. Place on to paper towel to remove any excess oil. Set aside to cool.
- Add the spring onions, chicken mince, breadcrumbs, grated cheese and salt and pepper. Mix for 10 seconds on Reverse, Speed 3. Scrape down the sides and mix again.
- Cut each pastry sheet in half. Spread one-sixth of the mixture along the middle of each pastry half. Brush the whisked egg along one side of the mixture.
- Roll the pastry over the mixture, placing the seam face-down. Cut the roll into 4 equal pieces.
- Place onto the baking tray, lightly brush the milk over the pastry. Repeat with remaining mixture and pastry sheets.
- Bake in the oven for approximately 25 minutes or until golden and cooked through. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
- Serve immediately or store in an airtight container in the freezer for up to 3 months.
Notes
If freezing uncooked - prepare the sausage rolls up to the stage of adding the milk. Freeze in an airtight container or wrapped in plastic wrap for up to 3 months. Cook from frozen until heated through.
If freezing cooked sausage rolls - place into an airtight container and freeze for up to 3 months. Reheat from frozen or defrosted until cooked through.
Tammy says
Lovely recipe. I left out the spring onion because I’m not a big fan of onion. I brusheddd BC with egg and sprinkled with breadcrumbs for extra crunch. Thanks Lucy
Lucy says
YUM!