Classic Beef Sausage Rolls

Easy and totally delicious – these Classic Beef Sausage Rolls are so simple (and really yummy!). Make a big batch and pop any leftovers in the freezer!

I have such a sausage roll obsession going on at the moment. I’m blaming the chilly weather. Or the fact that puff pastry and mince go really, really well together. Or just that there’s something totally awesome about a homemade sausage roll squirted with tomato sauce. Whatever it is, there’s no doubting that sausage rolls are pretty darn awesome.

Classic Beef Sausage Rolls

A few weeks ago I shared my easy homemade sausage roll recipe using pork mince, then came my slightly healthier (although let’s face it… they’re still sausage rolls!) chicken and vegetable sausage rolls, and today it’s all about the classic beef sausage rolls. 

Classic Beef Sausage RollsThese ones are very popular in our house… mainly because we always seem to have beef mince in the freezer and I’m not that much of a fan of extra trips to the supermarket (especially considering I feel like I live there already… yep I’m the person that ALWAYS forgets at least one thing from my list).

Classic Beef Sausage Rolls

Like with all sausage roll making, it’s always a great idea to make a huge double batch and freeze the extras. Mind you, it doesn’t seem to matter if I make a double batch, they still always disappear super quick.

Classic Beef Sausage Rolls

Like with my chicken and vegetable sausage rolls, these classic beef sausage rolls contain grated vegetables. Even if you’ve got picky eaters in your house, they won’t even notice the veggies if you grate them small enough. Just don’t forget to drain the excess liquid from the grated vegetables before adding to the mince (we want nice crispy sausage rolls, not soggy ones!!).

Classic Beef Sausage Rolls

Well after sharing 3 sausage roll recipes in just over a month, I think it’s time for me to back away from the sausage rolls. Yeah right! As if that’s going to happen… especially now that it’s totally ugg boot and snuggling on the couch weather (otherwise known as sausage roll eating weather!). Here’s to a whole heap more sausage roll eating/Netflix sessions!

Classic Beef Sausage Rolls

Classic Beef Sausage Rolls

Easy and totally delicious - these Classic Beef Sausage Rolls are so simple (and really yummy!). Make a big batch and pop any leftovers in the freezer!
4.75 from 4 votes
Print Pin Rate
Course: Snacks
Cuisine: sausage rolls
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 35 serves
Calories: 109kcal

Ingredients

  • 4 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

Instructions

Conventional Method

  • Preheat oven to 220 degrees celsius (or 200 degrees if using fan-forced).
  • 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 one 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 ⅛ 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 3 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 220 degrees celsius (or 200 degrees if using fan-forced).
  • Place carrot, zucchini and onion into the TM 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 TM bowl. Mix on Reverse Speed 5 for 15 seconds or until completely combined.
  • Cut one 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 1/8 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 3 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.

Notes

*For sausage rolls with 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.

Nutrition

Calories: 109kcal | Carbohydrates: 14g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 105mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6.3% | Vitamin C: 1.8% | Calcium: 1.1% | Iron: 6.6%
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

13 thoughts on “Classic Beef Sausage Rolls”

  1. Caroline says:

    Hi Lucy, I love making sausage rolls and my secret ingredient is a grated apple. I’m hoping you might be able to help – I am now living in Germany and cannot work out what ‘sausage mince’ is actually made out of. Can you find out? Anything remotely Australian I now have to make from scratch (which isn’t a bad thing) but I can’t quite get the sausage mince part tasting quite right. Thank you! Loving your website!

    1. Lucy Mathieson says:

      Hi Caroline, could you try squeezing the inside filling out of uncooked sausages and discarding the skins??

  2. Janice Meadows says:

    Hi Lucy,

    Made a huge batch of sausage rolls today – squeezed the excess juice from veges, cooked the sausage rolls on non stick trays.

    Still had quite a bit of juice on trays – after finished cooking – used good quality mince & sausage meat.

    Any tips to get rid of juice.

    Still absolutely delicious

    Kind regards

    Jan

    1. Lucy Mathieson says:

      Hi Jan, it can be soooo tricky! Check out my tips in the notes section at the bottom of this recipe: https://bakeplaysmile.com/easy-homemade-sausage-rolls/

      1. Janice says:


        Thank you Lucy – they taste amazing – will perfect mine xx cheers

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