There's nothing better than hot, flaky homemade sausage rolls straight from the oven, and these ones sneak in grated carrot and zucchini so the kids never notice. They're freezer-friendly, and the recipe card has both a Thermomix and a conventional method. Not a pork fan? Try my Quick & Easy Lamb Sausage Rolls or Chicken Sausage Rolls instead.
A Quick Look At The Recipe
🌭 Recipe: Homemade Sausage Rolls (Thermomix or Conventional)
⏰ Ready In: 1 hour 40 minutes (10 minutes prep, 1 hour chill, 30 minutes bake)
🍽️ Serves: 48 pieces (12 rolls cut into 4)
🔥 Calories: 161 per piece
🥩 Main Ingredients: sausage mince, pork mince, carrot, zucchini, puff pastry
🌱 Dietary Info: Freezer-friendly • Thermomix or conventional method
💛 Why You'll Love It: crispy bakery-style pastry, hidden veg, and a big batch that stocks the freezer
SUMMARIZE & SAVE THIS CONTENT ON
My family's go-to sausage roll recipe. Delicious and healthy!
- Consuelo
The mix is sausage mince and pork mince with grated carrot, zucchini and onion. The sausage mince brings the classic flavour and the pork mince adds richness. The real secret is the chill: pop the rolled logs on the trays in the fridge for 1 hour before baking, and the pastry puffs up golden with a crisp base.
Make a batch for parties, school lunches, or stash them in the freezer for busy weeknights. And if you've got a Thermomix, it does the grating and mixing for you.
Jump to:
Why You're Going To Love This Recipe
- Thermomix or conventional: both methods are in the recipe card, so cook it your way.
- Veggie-loaded: hidden carrot and zucchini, ideal for fussy eaters.
- Crispy pastry every time: thanks to squeezed-dry veg and the chill-before-bake trick.
- Freezer-friendly: stash them baked or unbaked for easy meals later.
- Crowd-pleaser: a batch makes 48 pieces for school fairs, lunchboxes and parties, and they still disappear fast!
Sausage Roll Ingredients
Everything is easy to find at the supermarket. Here are the few that need a quick note:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Sausage mince: also called sausage meat. It gives the rolls their classic flavour. No sausage mince? Squeeze plain sausages out of their skins instead.
- Pork mince: adds extra richness and balances the sausage mince. Beef or chicken mince works too (see Variations).
- Zucchini and carrot: grate them, then squeeze out ALL the moisture before mixing. This is the secret to a crisp base.
- Puff pastry: frozen sheets are perfect, just defrost them first. I like the Pampas brand for the best puff.
- Worcestershire sauce and tomato sauce: these add depth and a hint of sweetness.
Variations
- Gluten-free: use gluten-free puff pastry (most supermarkets stock it).
- Beef or chicken: swap the pork mince for beef or chicken mince. Want a full beef version? Try my Easy Sausage Rolls with Beef and Sausage Mince.
- Swap the veg: try corn or capsicum, or sweet potato instead of carrot (one reader did this and loved it). You can also skip the veg completely.
- Spicy twist: add a pinch of chilli flakes or a dash of sweet chilli sauce to the mix.
- Bite-sized: cut each roll into 6 pieces instead of 4 for party-sized sausage rolls.
How To Make Sausage Rolls
Sausage rolls are simple: mix, roll, chill and bake. Whether you're mixing by hand or using a Thermomix, here's how it goes.
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 you can using a strainer and paper towel. This is the secret to crisp pastry.
In a large bowl, combine the sausage mince, pork mince, grated carrot and zucchini, onion, garlic, tomato sauce and Worcestershire sauce. Mix until well combined.
- Step 2: Roll and chill. Cut each sheet of puff pastry in half. Spoon a thin line of mixture (about 1/12th of the total) down the centre of each piece, roll it up and place it seam-side down.
Brush the rolls with egg and sprinkle with sesame or poppy seeds (if using). Place on baking paper lined trays and chill in the fridge for 1 hour for the ultimate crispy sausage rolls.
- Step 3: Cut and bake. Preheat the oven to 180°C fan-forced. Cut each roll into 4 pieces (or 6 for bite-sized rolls).
Bake for 30-35 minutes, until the pastry is golden and puffed and the filling is cooked through.
Team Thermomix? Grate the carrot, zucchini and onion in the bowl for 5 seconds on Speed 9 (scrape down the sides if you need to), then squeeze out the moisture and tip the veg back in. Add the sausage mince, pork mince, garlic and sauces and mix on Reverse Speed 5 for 30 seconds, using the spatula to help. Then roll, chill and bake in the oven exactly as above. The full Thermomix method is in the recipe card.
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 the grated carrot and zucchini really well to avoid soggy pastry.
- Go lean: the leaner the mince, the less soggy the rolls.
- Cold trays mean crispy bottoms: don't use warm trays from a previous batch.
- Give them space: leave a little room between the pieces on the tray so they can puff up.
- 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: keep in an airtight container in the fridge for up to 2 days.
- Freezing (baked): cool completely, then freeze for up to 3 months.
- Freezing (unbaked): freeze before brushing with egg wash. Bake from frozen and add about 10 extra minutes.
- Reheating: defrost, then reheat in the air fryer at 160°C for 5-10 minutes.
What To Serve With Sausage Rolls
Tomato sauce, obviously. For a proper dinner, pair them with my Crunchy Potato Wedges and a Halloumi, Pumpkin & Bacon Salad. Putting together a party spread? Add my Mini Quiche Lorraine and Buffalo Chicken Wonton Cups to the table.
Homemade Sausage Rolls FAQs
Soggy pastry is usually caused by too much moisture from the grated veggies. Squeeze the zucchini and carrot really well before mixing them in. Leaner mince helps too, and so do cold trays. Chilling the sausage rolls on the tray for 1 hour before baking helps the pastry cook evenly and turn out extra crispy.
Yes! Both methods are in the recipe card. The Thermomix grates the veggies (5 seconds on Speed 9) and mixes the filling (30 seconds on Reverse Speed 5). Then you roll, chill and bake the sausage rolls in the oven, just like the conventional method.
Yes. Cut the prepared rolls into pieces, place them in the air fryer basket and cook at 200°C for 10-15 minutes, or until puffed, golden and cooked through in the middle. You will probably need to cook them in batches, and times vary a bit between air fryers. To reheat defrosted sausage rolls, pop them in the air fryer at 160°C for 5-10 minutes.
Yes! Freeze the unbaked rolls before brushing with egg. When you are ready, brush with egg and bake from frozen, adding about 10 extra minutes to the cooking time. You can freeze them baked too: cool them completely, then freeze for up to 3 months.
I would either prep them just before baking, or prep them and freeze until you are ready to defrost and bake. If you leave the unbaked rolls in the fridge overnight, I think they will get a little soggy. Baked sausage rolls keep in the fridge for up to 2 days.
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. One reader swapped it for half pork and half beef mince and said it worked well, she just gave the mince a good massage so it came together smoothly.
No, I don't prick mine. Some recipes say to, so the steam can escape, but I have never found it necessary. Squeezing the moisture out of the veggies and chilling the rolls before baking matter much more.
Not for this recipe. The sausage mince is already seasoned, and the Worcestershire sauce and tomato sauce add plenty of flavour. You can add extra seasoning if you like, it gives a nice flavour punch. One reader added ¼ cup of breadcrumbs and called it a keeper.
No, this is my family version. The classic CWA recipe is built on sausage mince, breadcrumbs and herbs. Mine uses sausage mince and pork mince with grated carrot and zucchini, and no breadcrumbs. It is the same bakery-style idea, with hidden veg sneaked in.
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 little crunchy savoury bites!), you're going to love these recipes too:
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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 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.
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.
- Air Fryer - 200°C for 10 to 15 minutes in batches, and reheat defrosted rolls at 160°C for 5 to 10 minutes.
- 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.