Nanna’s Juicy Beef Sausage Rolls

A good sausage roll is a thing of beauty. Layers of buttery puff pastry wrapped around a meat & cheddar filling that’s simple, but full of flavor. And that’s just what these cheesy beef sausage rolls are. They’re flaky, tasty & so damn juicy, just how we like ’em! Serve them up with lashings of tomato ketchup or some homemade tomato chutney if you’re feeling a little fancy!

Why You’ll love this recipe

• It’s Family-friendly: Both kids and adults are going to love these for their cheesy, juicy, meaty middle and crisp, flaky puff pastry.
  
• Easy to prep ahead: Pre‑assemble and refrigerate or freeze uncooked rolls, then bake when ready. Batch cookers, I got you! Stash a batch in the freezer and you’ll never wonder what’s for lunch after Saturday sport ever again!
  
• Crowd-pleaser: Great for picnics, parties, or just because! Good party, Sausage rolls just make a party – Plus I’ve never met anyone who didn’t devour a homemade sausage roll, have you?

You’ll need a few simple ingredients

• Ground Beef mince – Too‑lean beef mince can make your sausage filling dry. Opt for 80/20 mince. In Australia, I look for the 18/82 mince commonly found in Woolworths & Coles. Sausage mince. FYI, I’m talking about the sausage meat tubes that you buy from the supermarket, not the mince from inside beef sausages.
  
• brown onion, garlic cloves
  
• Fresh bread crumbs (or panko if you don’t diy). For this recipe, I find that 2 pieces of sandwich loaf pulsed in the food processor is approximately 1 1/3c breadcrumbs. Panko bread crumbs are available in most supermarkets and Asian food stores.
  
• Eggs (at room temperature)
  
• A small handful of Fresh parsley
  
• Dried basil leaves, sea salt flakes, and freshly ground black pepper
  
• Vintage cheddar cheese, coarsely grated
  
• Pre-made puff pastry sheets
  
• Sesame seeds (optional). – You could also try poppy seeds.

Here’s how to make these homemade sausage rolls…

1. Make the beef mince mixture.

2. Shape the beef mixture and assemble it onto puff pastry sheets before rolling.

3. Chill or freeze (optional)

4. Slice into sausage rolls and get them ready for the oven by brushing with a little egg wash and adding any seeds for decoration (optional).

5. Bake until golden.

Ok, so I’m making this by hand; however, I like to make my life super easy by making this recipe in my trusty Magimix food processor. It makes the meat mixture in under 5 minutes, shaving off valuable time that you could be… (I’ll let you think about that for a sec!)

While it’s a little more work chopping all the individual ingredients by hand, you’ll get the same result. To mix all those bits together by hand, you’ll start with a large bowl. You’ll also need a large baking sheet to bake onto, as well as measuring tools, a sharp knife, and a pastry brush.

Storage

Store any uncooked assembled sausage rolls on baking paper in the fridge, covered with plastic wrap or in an airtight container for up to three days. You can also freeze uncooked sausage rolls.

If I’m freezing, I tend to make large sausage rolls (although you can freeze party sausage rolls as well). Pop them in the fridge for a couple of hours before freezing to make them less pliable. Then double wrap each sausage roll in plastic wrap and freeze for up to 6 weeks. Smaller sausage rolls can be frozen in layers on trays with baking paper in between each layer and then double-covered with plastic wrap.

​Any leftover cooked sausage rolls can be stored in the fridge for up to three days in an airtight container.

Here’s a few more recipes you might like…

• From Scratch Chicken Meatballs with Harissa
• Mexican Pulled Chicken
• Grilled Cajun Chicken Burger

This one’s definitely an Australian sausage roll recipe worth saving — easy, cheesy, and made for sharing. Whether you bake a big batch for the freezer or whip them up fresh for the weekend, I guarentee, they won’t last long!

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