Matt Preston’s sausage rolls are a beloved Australian party staple, known for their flaky golden pastry and juicy, well-seasoned filling. This recipe delivers a genuinely delicious version that works for everything from casual snacking to festive gatherings. The combination of pork and beef mince, aromatic herbs, and a touch of apple creates a moist, flavorful filling that contrasts beautifully with the crisp puff pastry.
Ingredients
- 2 sheets (about 1 lb / 450 g) frozen puff pastry, thawed
- 1 lb (450 g) ground pork
- 1 lb (450 g) ground beef (80/20)
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1 cup (100 g) fresh breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup (60 ml) milk
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 g) Dijon mustard
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (1 g) dried thyme
- 1/2 tsp (1 g) dried sage
- 1/4 tsp (0.5 g) ground nutmeg
- 1 apple, peeled and grated (about 1/2 cup / 75 g)
- 1 egg, beaten with 1 tbsp (15 ml) water, for egg wash
- 2 tbsp (30 g) sesame seeds or poppy seeds, for sprinkling (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, combine the ground pork, ground beef, onion, garlic, breadcrumbs, the beaten egg, milk, Worcestershire sauce, Dijon mustard, salt, pepper, thyme, sage, nutmeg, and grated apple. Mix with your hands until everything is evenly incorporated, but do not overmix.
- Lay one sheet of puff pastry on a lightly floured surface. Cut it in half crosswise to make two rectangles. Repeat with the second sheet, so you have four rectangles total.
- Divide the meat mixture into four equal portions. Shape one portion into a log about 1 inch (2.5 cm) thick and as long as the pastry rectangle. Place the log along one long edge of a pastry rectangle.
- Brush the opposite long edge of the pastry with a little water. Roll the pastry over the filling, pressing to seal the edge. Trim the ends if needed. Repeat with the remaining pastry and filling.
- Place the rolls seam-side down on the prepared baking sheets. Brush each roll with the egg wash, then sprinkle with sesame or poppy seeds if using.
- Bake for 30–35 minutes, until the pastry is puffed and golden brown and the filling reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat).
- Let cool for 5 minutes before slicing. Serve warm or at room temperature.
Tips
- Keep pastry cold: Work quickly with the puff pastry to keep it cold. If it gets too warm, it will be hard to handle and won’t puff as well. Pop it back in the fridge for 10 minutes if needed.
- Don’t overmix: Overmixing the meat filling can make the sausage rolls dense and tough. Mix just until the ingredients are combined.
- Seal properly: Use water to moisten the edge of the pastry before sealing. This helps the rolls stay closed during baking, preventing the filling from leaking out.
- Make ahead: You can assemble the rolls up to a day in advance and keep them covered in the refrigerator. Bake them just before serving for the best texture.
Serving Suggestions
Serve these sausage rolls warm with a side of tomato sauce (ketchup) or chutney for dipping. They also pair well with a fresh green salad for a light lunch, or as part of a party platter with other finger foods. For a heartier meal, serve with mashed potatoes and steamed vegetables.
Variations
- Spicy: Add 1–2 teaspoons of chili flakes or a finely chopped fresh chili to the filling for a kick.
- Cheesy: Add 1/2 cup (60 g) of grated cheddar or mozzarella to the meat mixture.
- Herbaceous: Use fresh herbs instead of dried—try 2 tablespoons each of chopped fresh parsley, chives, and thyme.
- Chicken or turkey: Substitute the pork and beef with ground chicken or turkey for a lighter option. Ensure the internal temperature reaches 165°F (74°C) for poultry.
- Vegetarian: Replace the meat with a plant-based ground meat substitute and add a little extra breadcrumbs to bind. Cook to the same internal temperature if using a meat substitute that contains egg, otherwise follow package instructions.
Storage and Reheating
Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, until heated through. You can also freeze unbaked sausage rolls for up to 3 months—bake from frozen, adding 10–15 minutes to the cooking time. Baked rolls can be frozen and reheated directly from frozen in the oven.
Frequently Asked Questions
Can I use shortcrust pastry instead of puff pastry? Yes, you can. Shortcrust will give a different, more crumbly texture, and it won’t puff up as much. The cooking time should be similar, but keep an eye on the color.
How do I know when the sausage rolls are cooked through? The pastry should be golden brown, and the filling should register 160°F (71°C) on an instant-read thermometer inserted into the center. If you don’t have a thermometer, cut one open to check there’s no pink left.
Can I make these gluten-free? Yes, use gluten-free puff pastry (available in many stores) and substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure all other ingredients are certified gluten-free.
Why did my pastry become soggy? Sogginess usually happens if the filling is too wet or the rolls are placed too close together on the baking sheet. Make sure to squeeze out excess moisture from the grated apple, and leave space between rolls so steam can escape.
Can I use only pork or only beef? Absolutely. You can use all pork (which will be juicier) or all beef (which will be a bit leaner). Adjust the seasoning to taste, and remember the safe minimum internal temperature for ground meat is 160°F (71°C).
How far ahead can I assemble these? You can assemble the rolls a day ahead and keep them covered in the fridge. For longer storage, freeze them unbaked for up to 3 months—just add extra baking time.
Related
- Fruit Platter Vendors in Choa Chu Kang: A Guide
- Fruit Platter Vendors in Jurong East: A Guide
- Fruit Platter with Pickup in Bukit Batok
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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