Easy Sausage Rolls

By January 25, 2017 recipe series, recipes, savoury, tasty tapas

Be a legend this Australia Day and bring a plate of these super easy sausage rolls to share with your mates! 

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Recipe for Easy Sausage Rolls by Anisa Sabet for The Macadames. 

Happy Australia Day eve everyone! For those of you overseas, it’s a pretty big deal here. It’s a public holiday, and almost everyone gathers with friends and listens to our national radio station’s “Hottest 100” songs for the year, as voted by the country. It’s always a very hot day so anyone with a pool is going to be pretty popular 🙂

This year I have a few parties to go to and will definitely be bringing a plate of these to share. They’re my favourite recipe for sausage rolls and they always go down a treat. I adapted the recipe from here and added nutmeg (my killer ingredient for sausage rolls & burger patties!) and a few other bits and bobs.

To make the mixture I usually lightly pulse the ingredients (see order below) as I find this an easier consistency to work with when rolling. This isn’t mandatory, so if you don’t have a food processor, simply just finely chop your ingredients and mix in a bowl.

Happy Australia Day wherever you are! I hope you enjoy this recipe and I’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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Recipe adapted from here.

What you need:

  • 1-2 baking trays, lined with baking paper
  • Small jug or bowl
  • Food processor

Ingredients (makes 32):

  • 4 sheets puff pastry, slightly thawed
  • 1 egg + 1 tablespoon milk, lightly beaten
  • To serve: Poppy or sesame seeds

For the filling: 

  • 1 small brown onion, roughly chopped
  • 1 small red onion roughly chopped
  • 1 medium carrot, roughly chopped
  • Good handful parlsey
  • Good grating of fresh nutmeg
  • 4 cloves garlic, halved
  • 1 egg
  • 500g sausage mince (get from your butcher)
  • 500g veal mince
  • 1/4 cup (60ml) Worcestershire
  • 2 tablespoons tomato sauce
  • 1/4 cup fresh breadcrumbs


1. Preheat oven to 200°C. Line your baking trays with baking paper. Set aside.

2. Mix the egg and milk in a small jug or bowl. Set aside.

3. In the food processor, pulse the onions, carrot, parsley, nutmeg, garlic and egg until finely chopped. Add the meat and continue to pulse until the mixture is starting to blend, but be careful not to over do itYou want a fine mixture but not mush. Add the Worcestershire, tomato sauce and breadcrumbs, pulse one or two more times then use your hands to mix everything through.

4. Cut each puff pastry sheet in half, then spoon out sausage mixture along one side in a long sausage (ha!) shape. Brush opposite long edge with a little egg mixture and then roll it up pressing down gently on the “seam”. Cut into your desired size (approx 4 pieces). Repeat until all of the mixture is finished (you should make approx 32). Brush each sausage roll with egg wash and sprinkle with poppy or sesame seeds (or both!).

5. Pop into the oven and bake for 30-40 minutes until golden brown.

Storage: cooked sausage rolls will keep in an airtight container in the fridge for up to a week.

Bon appétit!

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For other recipes to take along on Australia Day, try my slow roasted tomato, caramelised onion and gouda tart.


Or my pomegranate, lime & tequila granita.


Anisa – The Macadames. xx

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