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More Party Food
Classic Sausage Rolls
These super simple sausage rolls are one of my easiest and most crowd-pleasing recipes. Buttery puff pastry wrapped around herby sausage meat, baked until golden and crisp – they’re perfect for parties, lunchboxes, or just because. I love how quick they are to throw together with minimal prep and maximum flavour. Whether you serve them hot or cold, with sauce or without, they’re always a hit in my house and never last long.
Ingredients
Sausage Filling
- 550g pork sausage mince
- 1 tsp olive oil
- 1 onion, finely diced
- 1 egg
- 1/2 cup fresh breadcrumbs
- 1 tsp dried mibed herbs
- 1/2 tsp garlic salt
- Salt & Pepper, to season
Pastry
- 500g puff pastry
- 1 egg, beaten
- Nigella seed, to sprinkle
Instructions
Sausage Filling
- Heat oil over medium heat, and then cook the onions until soft and golden - about 5 to 10 minutes. Set aside to cool.
- In a large mixing bowl, mix together the sausage mince, breadcrumbs, sage, garlic salt, egg and salt and pepper until well combined.
- Mix through cooked onions and set aside.
Making the Sausage Rolls
- Preheat oven to 220C, and lightly grease a baking tray.
- Unroll the pastry onto a dry work surface.
- About 1 1/2 inches from the left edge, add a strip of sausage filling about 1 inch thick, and 1/2 inch high (as per Diagram 1).
- Fold over the excess pastry over the sausage filling, and brush with beaten egg (as per Diagram 2).
- Fold the entire roll over to cover the sausage filling entirely.
- Use a sharp knife to slice the pastry and set the sausage roll to the side.
- Repeat steps 2-5 until all sausage filling is used.
- Brush the sausage rolls with additional beaten egg, then using the sharp knife cut the sausage rolls into bite-sized pieces.
- Sprinkle with Nigella seeds.
- Transfer the sausage rolls to the prepared baking tray, and bake in the preheated oven for 15-18 minutes, or until golden brown.
- Transfer the sausage rolls to a cooling rack, and allow to cool at least 10 minutes prior to serving.
Notes
If the pastry cracks in any place, just smooth the pastry closed again with a damp finger.
What I Cook With
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 39mgSodium: 295mgCarbohydrates: 12gFiber: 0gSugar: 1gProtein: 8g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Classic Sausage Rolls recipe
A Family Favourite with Heart
Who doesn’t love a sausage roll? The answer is nobody, that’s who. Super Simple Sausage Rolls are exactly what they sound like – easy to whip up, no fuss, and always a hit. These flaky, golden parcels of savoury goodness have followed me through countless celebrations, work lunches, and afternoon snacks. And now, here we are. It’s 2020 and I’m bringing this family favourite to the blog after ending 2019 with a big old Hogmanay bash in Scotland. What a year it was – full of weddings, chaos, and all kinds of emotion. So when Lorna opened her home for a New Year celebration, I knew I had to bring a touch of Aussie with me, and that meant one thing: sausage rolls.
Hogmanay in Scotland is a whole different beast to the New Year’s Eve I grew up with in Australia. Back home, it was more about beach cricket, BBQs, and maybe a smooch at midnight. But here, it’s a real celebration. There’s tradition, there’s depth, and it’s all about being with the people who matter most. Still, one tradition I refuse to let go of is never turning up empty-handed. That’s an Aussie rule my mum drilled into me, and it’s one I’m happy to pass on. So, sausage rolls it was! Wrapped up in puff pastry, golden and warm from the oven, they hit the table and vanished within minutes. As they should.
I grew up in a family that entertained often. We always had something on – a birthday, a barbecue, a get-together just because. If we weren’t hosting, we were the guests, and my mum’s sausage rolls were legendary – people genuinely looked forward to them. I still remember standing on a chair at the kitchen bench, tiny hands mashing together sausage meat and breadcrumbs while Mum rolled out the pastry. That’s how you learn – watching, doing, tasting. Over the years, I’ve made these rolls my own, with a few tweaks and updates, but they’re still packed with just as much love.
From Mum’s Kitchen to Mine
I think part of why I love these sausage rolls so much is because they remind me of my mum. She was the kind of cook who didn’t just feed people, she nourished them. There’s a difference, you know? I never really appreciated that until I got older. It wasn’t just food, it was care. Warmth. A sense of being looked after. And in our house, sausage rolls were the edible version of that. When Mum made them, it meant people were coming over. Or it was Christmas. Or simply just because.
These days, whenever there’s a party, a barbecue, or some kind of special event at work, I end up making a batch of my sausage rolls. It’s become a bit of a thing. They’re easy, they’re loved, and honestly, they always get snapped up first. I remember once taking them into work, and one of the guys handed me a tenner on the spot and asked if I could make him a personal stash. Given he was my Work Husband, I had absolutely no qualms – I took the tenner, made the sausage rolls, and earned myself the title of Office Legend for the week.
It’s funny how the foods we grow up with become our go-tos as adults. These sausage rolls are my default setting. They’re the thing I make when I want to show up with something homemade, something warm, something that feels like a hug in pastry form. And let’s be honest – even if the party’s average, a good sausage roll can turn things around.
Update from 2025
Well, hasn’t life changed a bit since I first posted this recipe! It’s July 2025, and I’m sitting here in my beautiful home in Adelaide on a grey, rainy winter’s day – and yep, I’m still making sausage rolls. Some things really do stand the test of time. These days I make them for my bestie’s basketball team on a Saturday – usually just because I feel like it. He’s my ex-boyfriend, but also my best friend, and what can I say? Food is the way to a man’s heart. Plus, it’s a lot harder to stay cranky at someone when your mouth’s full of pastry.
Now, let’s talk about the Scottish husband and that picture-perfect family life I mentioned earlier. When I first shared this recipe, I was secretly planning to leave him in April 2020, when he was away at a conference. I’d had enough. The constant anxiety, the mental gymnastics, the physical abuse, the way it was eating away at me. I had it all worked out, and then, well… covid. Lockdowns. Borders closed. Plans scrapped. I held on far longer than I wanted, but in early 2022, I finally did it. I left and came home to Australia and found myself again. The divorce was final in 2023, and honestly, I’ve never looked back.
So here I am, three years post-escape, living a quieter life but one that feels like mine. It’s not perfect, but it’s peaceful. And these sausage rolls? They’re still bringing joy. Still turning up at parties, work events, and basketball courts. Still wrapped in flaky pastry and filled with a little bit of heart – just like always.
Ingredients Breakdown
The heart of a good sausage roll lies in its filling – juicy pork sausage mince is my go-to, mixed with fried onion for sweetness, an egg to hold it all together, and freshly made breadcrumbs to keep the texture just right. I throw in a pinch of dried mixed herbs and my non-negotiable: garlic salt. Not garlic-infused salt – proper garlic salt. It’s got that nostalgic flavour I love, the kind that takes me right back to helping Mum in the kitchen. Add salt and pepper, of course, because bland food is a crime. And a bit more pepper than you think you need – trust me.
Puff pastry is what makes it all sing. I use it cold and workable – you don’t want it melting on the bench. I wrap it around the sausage filling and brush it with beaten egg for that golden finish. Just before baking, I sprinkle nigella seeds on top – they look pretty and give this tiny hit of flavour that feels like I’ve put in way more effort than I have. Not essential, but worth it if you’ve got them.
What I love most about these sausage rolls is how little effort they take for maximum payoff. The flavours hit every time – savoury, herby, warm with that garlic depth. They bake like a dream and smell even better. It’s the kind of food that feels like home, whether you’re feeding guests, packing lunchboxes, or just after a little comfort. This is one of those recipes that sticks around for a reason – because it works.
I love sausage rolls but have never actually made them myself. Yours look first class. Def want to give them a whirl.
You can’t go wrong with sausage and bread together. Love how simple this recipe is!
Putting this on my to do list for next week! Love how easy this recipe is!
This is the perfect, filling meal for brunch. The onion does add a flavor that sets it apart!
What really takes these over the top for me is the sage. It pairs perfectly with flaky pastry and sausage.