Sausage wrapped in pastry. What’s not to love?

Sausage rolls are a New Zealand culinary icon. Kind of. Maybe a dodgy bakery icon, when you’re really hungry (or hung over) and that’s the only thing left in the pie warmer. Often a bit greasy, packed with fillers and non-descript meat, then smothered in red sauce.

I know. I’m really selling this concept.

Sausage rolls don’t have to be like that. If you don’t want to make them yourself, you could give I Love Pies sausage rolls a go. They come ready to cook from frozen, in three flavours, beef, lamb and rosemary, and feta and spinach. They’re made from quality meat, fresh herbs and no nasties. And they’re really good.

However, sausage rolls are ridiculously straightforward to make. Worst case scenario, you buy some of your favourite sausages, the best quality you can afford, take them out of their cases, wrap them in pastry and bake. This is a great option, as there are some wonderful sausages available these days, filler free, with all the herbs and spices you need, ready to go.

But if you’re really keen, you can make the mince filling to your own taste. This can be a bit of a challenge. It’s not like you’ll be trying raw mince meat to make sure the flavours are right, so you’ll have to wait until the rolls are cooked. Which can mean a lot of work for little return. Luckily for you, I’ve already been through this palava, so I can pass a couple of recipes on.

I’ve given you both options – the easy, and the not so much. Either way, they’re delicious, quick to make, and a country mile better than the dodgy bakery down the road.


2016-08-18 18.10.02.jpgOption 1: Using pre-made sausages

8 pre-made quality sausages of your choice (I used L’Authentique Toulouse)
2 sheets of pre-rolled puff pastry
1 egg beaten

  1. Pre-heat the oven to 200°C
  2. Line a large baking tray with tin-foil
  3. Remove skins from the sausages (try and maintain their shape – it’s easier than reshaping)
  4. Cut each pastry sheet in half
  5. Lay two sausages end to end lengthwise across the pastry sheet
  6. Roll pastry around sausage meat and brush edge with beaten egg to seal
  7. Slice to the size you like (I cut mine into quarters), score the pastry diagonally with a knife, and brush the tops with beaten egg.
  8. Bake in the oven for 20 minutes or until pastry is puffed and golden


Option 2: Make your own sausage mince

There’s a couple of options here:

  1. Asian chicken sausage rolls
  2. Pork and fennel sausage rolls

The Asian chicken sausage rolls are inspired by Al Brown‘s Japanese Chicken Burger recipe, from his book Stoked. But I’ve messed with them somewhat for this purpose.


500g chicken mince
1 teaspoon minced garlic
1 teaspoon minced ginger
1 spring onion, finely chopped
1 tablespoon pickled ginger (pink) finely chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
2 teaspoons sea salt
1/2 cup panko breadcrumbs
2 x sheets ready rolled flakey pastry (each sheet makes two large rolls)
1 x egg, lightly beaten
Sesame seeds to garnish

  1. Mix together all ingredients, except pastry, egg and sesame seeds
  2. Place 1 quarter of the mixture along one edge of the pastry and roll
  3. Seal by brushing with egg, cut unused half of pastry off and repeat
  4. Cut each large roll into halves.
  5. Brush tops with beaten egg and sprinkle with sesame seeds
  6. Bake at 200°C for 20 minutes



2 tablespoons olive oil
1 x onion finely diced
500g free range pork mince
1 Tbsp fennel seeds, toasted and ground in a mortar and pestle
2 x tablespoons fresh rosemary leaves, finely chopped
1/4 cup breadcrumbs
2 x sheets ready rolled flakey pastry (each sheet makes two large rolls)
1 x egg, lightly beaten

  1. Heat oil and cook onion and rosemary until soft. Cool
  2. Mix together onion mixture, sausage, fennel seeds and breadcrumbs. Season with salt and pepper
  3. Roll into sausage shape and lay out onto pastry
  4. Roll into tube and seal with beaten egg (Each sheet of pastry should make two large rolls)
  5. Cut each roll into halves
  6. Brush top with beaten egg
  7. Bake at 200°C for 20 minutes or until pastry is puffed and golden

4 thoughts

  1. Brilliant! just picked up some home-made venison sausages from the butcher so I can make these for the pre-teen rat pack for lunch tomorrow! Thanks – and loving your comments and recipes.


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