There’s something so nostalgic about biting into a hot, flaky homemade sausage roll – whether it's served up at a birthday party, picnic, or lunchbox. These easy homemade sausage rolls are packed with flavour, hidden veggies, and wrapped in golden puff pastry... and the best part? They’re freezer-friendly and come together in just 35 minutes!
Love recipes like this? You’ll also enjoy my Cheese and Bacon Mini Quiches and Zucchini Slice – both family favourites around here!
My family's go-to sausage roll recipe. Delicious and healthy!
- Consuelo
When it comes to homemade sausage rolls, these ones tick every box. I use a mix of sausage mince and pork mince for the perfect balance of flavour and texture. There’s also grated carrot, zucchini and onion – a sneaky way to add veggies without the kids noticing!
And here’s a tip straight from the bakery playbook: chill the prepared sausage rolls on the trays for 1 hour before baking. It helps the pastry puff up beautifully and gives you that golden, crispy crunch on the base.
Whether you’re making a batch for parties, school lunches or stashing them in the freezer for busy weeknights, this recipe is one of those trusty go-tos. And if you’ve got a Thermomix? I’ve got you covered with step-by-step instructions too!
Try pairing these with my Crunchy Potato Wedges or a Halloumi, Pumpkin & Bacon Salad for a complete dinner.
Why You're Going To Love This Recipe
- Thermomix and conventional methods – perfect for all types of cooks.
- Veggie-loaded – hidden carrot and zucchini, ideal for fussy eaters.
- Crispy pastry every time – thanks to the clever chill-before-bake trick.
- Freezer-friendly – stash them cooked or uncooked for easy meals later.
- Crowd-pleaser – school fairs, lunchboxes, parties… they disappear fast!
Jump to:
Sausage Roll Ingredients
Here’s what you’ll need to make these tasty sausage rolls. For most items, regular pantry or fridge staples are perfect – here are a few tips for best results:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Sausage mince – Also called sausage meat, this gives the rolls their classic flavour. You can substitute regular sausages (just remove the skins).
- Pork mince – Adds extra richness and balance to the sausage mince.
- Zucchini and carrot – Grate and squeeze out all the moisture before mixing.
- Puff pastry – Frozen sheets are perfect. I like the Pampas brand for best puff.
- Worcestershire sauce and tomato sauce – These add depth and a hint of sweetness.
Variations
- Gluten-Free Sausage Rolls – Use gluten-free puff pastry (available in most supermarkets).
- Beef or Chicken Option – Replace pork mince with beef or chicken for a different flavour.
- Spicy Twist – Add a pinch of chilli flakes or a dash of sweet chilli sauce to the mix.
- No Veggie Version – Skip the grated vegetables if preferred, or try swapping in corn or capsicum for something different.
How To Make Sausage Rolls
These sausage rolls are simple to prepare – just mix, roll, chill and bake! Whether you’re using a Thermomix or mixing by hand, here’s how to do it:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Grate the vegetables and squeeze out as much moisture as possible using a strainer and paper towel.
In a large bowl, combine the sausage mince, pork mince, grated vegetables, onion, garlic, sauces and mix until well combined.
- Step 2: Cut each sheet of puff pastry in half. Place a line of mixture down the centre, roll up and place seam-side down.
Brush rolls with egg and sprinkle with seeds (if using.
Place onto baking paper lined trays and chill in the fridge for 1 hour (for the ultimate crispy sausage rolls).
- Step 3: Cut each log into 4 pieces (or 6 for bite-sized rolls).
Bake for 30-35 minutes until golden and puffed.
Top Tip
For next-level crispiness, chill your prepared sausage rolls on the trays in the fridge for 1 hour before baking.
Recipe Tips
- Get rid of the veggie moisture – squeeze grated carrot and zucchini well to avoid soggy pastry.
- Cold trays = crispy bottoms – don’t use warm trays from previous batches.
- Don’t skip the chill – one hour in the fridge = flakier, puffier pastry.
- Cook until deep golden – the pastry should be crisp and the filling piping hot.
- Cool before storing – let them cool on a wire rack so the base stays crisp.
- Storing – Store in the fridge for up to 2 days in an airtight container.
- Freezing (baked) – Cool completely, then freeze for up to 3 months.
- Freezing (unbaked) – Freeze before brushing with egg wash. Bake from frozen with an extra 10 minutes added.
Homemade Sausage Rolls FAQs
Yes, but sausage mince adds seasoning and texture. If you can't find sausage mince, you can DIY it by removing the skins from sausages.
Soggy pastry is usually caused by too much moisture from the grated veggies. Make sure you squeeze the zucchini and carrot really well before mixing them in. Also, chilling the sausage rolls on the tray for 1 hour before baking helps the pastry cook evenly and turn out extra crispy.
Yes! Just brush with egg and add about 10 extra minutes to the cooking time.
You could use a plant-based mince, but the texture may vary. I recommend using my vegetarian sausage roll recipe instead.
More Savoury Snack Recipes
If you love sausage rolls (and really... how can you not love delicious little crunchy savoury bite-sized snacks!), then you're going to love these recipes too:
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Homemade Sausage Rolls
Ingredients
- 1 medium carrot grated
- 1 medium zucchini grated
- 1 brown onion chopped finely
- 500 g sausage mince
- 500 g pork mince
- 1 teaspoon minced garlic optional
- 1 ½ tbs tomato sauce
- ¼ cup Worcestershire sauce
- 6 sheets puff pastry defrosted
- 1 egg lightly beaten
- sesame seeds or black poppy seeds, to sprinkle (optional)
Instructions
Conventional Method
- Grate carrot and zucchini and remove any excess liquid through a strainer and then squeeze out any extra moisture with paper towel (see notes).
- Place the drained carrot and zucchini into a bowl. Add the chopped onion, sausage mince, pork mince, garlic, tomato sauce and Worcestershire sauce to the bowl. Mix together until well combined.
- Cut one sheet of defrosted puff pastry in half.
- Place 1/12th of the sausage mixture in a long thin line in the middle.
- Roll into a long thin roll making sure that the joined pastry seam is facing down.
- Brush lightly with the beaten egg. Sprinkle with sesame seeds or black poppy seeds (optional).
- Place the sausage rolls onto baking paper lined baking trays.Chill in the fridge for 1 hour (for the cultimatecrispy sausage rolls!).Cut each roll into 4 equal-sized pieces.
- Preheat oven to 180 degrees celsius (fan-forced).
- Cook in the oven for 30-35 minutes or until the pastry is golden and puffed and the mixture is cooked through.
Thermomix Method
- Place carrot, zucchini and onion into the Thermomix bowl. Grate on Speed 9, 5 seconds, or 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 and then squeeze out any extra moisture with paper towel (see notes). Return to the Thermomix bowl.
- Add the sausage mince, pork mince, garlic, grated vegetables, tomato sauce and Worcestershire sauce to the Thermomix bowl. Mix on Reverse Speed 5 for 30 seconds or until completely combined (using the spatula to help mix).
- Cut one sheet of defrosted puff pastry in half.
- Place 1/12th of the sausage mixture in a long thin line down the middle. Roll into a long thin roll making sure that the joined pastry seam is facing down.
- Brush lightly with the egg mixture. Sprinkle with sesame seeds or black poppy seeds (optional).
- Place the sausage rolls onto baking paper-lined baking trays.Chill in the fridge for 1 hour (for the ultimate crispy sausage rolls!).Cut each roll into 4 equal-sized pieces.
- Preheat oven to 180 degrees celsius (fan-forced).
- Cook in the oven for 30-35 minutes or until the pastry is golden and puffed and the mixture is cooked through.
Notes
- For next-level crispiness, chill your prepared sausage rolls on the trays in the fridge for 1 hour before baking.
- Get rid of the veggie moisture – squeeze grated carrot and zucchini well to avoid soggy pastry.
- Cold trays = crispy bottoms – don’t use warm trays from previous batches.
- Don’t skip the chill – one hour in the fridge = flakier, puffier pastry.
- Cook until deep golden – the pastry should be crisp and the filling piping hot.
- Cool before storing – let them cool on a wire rack so the base stays crisp.
- Storing – Store in the fridge for up to 2 days in an airtight container.
- Freezing (baked) – Cool completely, then freeze for up to 3 months.
- Freezing (unbaked) – Freeze before brushing with egg wash. Bake from frozen with an extra 10 minutes added.
Danielle Kissane says
Made the Homemade Sausage Rolls today with my student and they are delicious and easy to prepare. Thank you for this recipe.