Eat Hello

Wolfing. The Reason For Sausage Rolls


My kids really like sausage rolls. Well. One does in particular. He wolfs them down crazily fast. Sometimes his friends wolf them too. Because of this wolfing, I have been making them a lot.

I think it’s good to mix these things up and make your own secret family recipe, so use this as a guide and get fancy with your own flavourings!

I know that eating a lot of sausage rolls will make me plumper, but I really do like them and I like eating them and I do eat them. Yum. I love them with tomato sauce and Sriracha mixed together. And a cup of tea.

This is how I make them at the moment. This recipe makes heaps, so you could freeze some for another time. We just cook them all and warm them up if there are any left the next day. Usually there are not many left, though.


bloomy yum


Sausage Rolls For The Weekend

6 sheets of puff pastry (thawed a bit so you can roll them)
400g sausage mince
250g beef mince
1 cup of breadcrumbs (or around 1/3 small unsliced loaf of stale bread)
2 onions
1/2 cup of green tomato pickle
2 tbsp of tomato sauce
2 tbsp of Worcestershire sauce
1 clove garlic
1 tsp dried mixed or Italian herbs (or a handful of fresh herbs, chopped finely!)
1 tsp of sweet paprika
generous sprinkling of salt
a few grinds of black pepper

For later: one egg and some sesame seeds (just a tablespoon or two is fine!)

Makes 4 dozen-ish

So. Here’s how I do it. I put the onion and garlic in the food processor and whiz them until they form a wet paste. Next, I tip the pasty onion/garlic into a huge bowl. I add the minces. Then I put the stale bread (sliced up into cubes) into the unwashed, oniony food processor. I whizz that up (holding on tight) until it’s all crumby. Rustic crumbs are fine. Then I tumble that into the bowl and add all the other ingredients. I mix it up well with my hands.

Now preheat your oven to 400 degrees F.

Next, take a sheet of puff pastry and cut it in half. Each half with make a row of sausage rolls. Add your mixture about 1cm from the top edge of your puff pastry. Add it in a long skinny sausage shape running from one short side of the pastry to the other short side. Brush some water on the 1cm of pastry you left mixture free. Brush more water on the the ‘free’ pastry on the other side too. Now roll it up, squishing the pastry together to seal. Place the sausage roll ‘seam’ down and cut into 4 or 5 individual rolls. Repeat many times, putting the small sausage rolls onto a greased baking sheet.

(If you have mixture left over, just freeze it for another day)

Beat the egg with some water or a splash of milk. Brush the uncooked sausage rolls with the egg mixture. Sprinkle with a few sesame seeds and cook for between 20 and 30 minutes, making sure they are golden and puffy when done.

Share with with hungry peeps!

Let me know if you make some. I am going to do some vegetarian ones next up.

x Pip


  • Helen
    September 2, 2014 at 6:50 PM

    I’ve made these twice in the past week for two birthday parties for my daughter…wolfing is the word, I’ve never seen little kids & adults hoe in as aggressively! Lots of good comments and now printing off copies of the recipe requested by parents of kids at the party. Yummo.

    • Meet Me At Mikes
      September 2, 2014 at 6:58 PM

      Oh that is so great! I MUST make some more! Thanks for the lovely feedback. I really appreciate it. It’s so nice to know who is snacking!!!

  • Claire
    August 23, 2014 at 2:28 PM

    I made these lovelies for my kids this morning. I cooked some and planned to freeze the rest. The way they were inhaled though, i doubt they will last the weekend haha…Thanks for the awesome recipe Pip!

  • Kerry
    August 19, 2014 at 10:47 PM

    Meeting Mum and Dad at Halls Gap for the weekend and guess what I requested her to bring? Yep, home made sausage rolls. Never make them my self (not sure why), but love ’em heaps, so hence the request.

  • Corner Store
    August 19, 2014 at 4:20 PM

    Oh, delicious! We are looking forward to the vege recipe.

  • Clare
    August 18, 2014 at 12:03 AM

    Makes my ‘recipe’ of puff pastry and sausages with the skin off look a little useless!!! I am inspired to up my sausage roll game. The wolfing goes on whenever I make them too.

  • Rach @ Mogantosh
    August 17, 2014 at 8:53 PM

    Oh yes! I’m so putting sausage rolls on my menu this week. Ultimate people pleaser, esp for the post-rugby training, hell-busy Wednesday night dinner.

  • Min
    August 17, 2014 at 8:15 PM

    I’ve used green tomato chutney in my last few batches too! Adds a great tang and just makes the sausage rolls a little more tasty and grown-up. Making some for my son’s 21st next week. 🙂

  • Kate @ One Small Life
    August 17, 2014 at 7:39 PM

    Pip, this is super. I have been thinking about a good sausage roll recipe. My partner made some for one of the kids birthday parties a while back, but they were a bit too sausage-mincey and not completely delicious (shh! don’t tell him I said so). I reckon I’ll give these a try. Sounds delish. Ta! x

  • Gloria A Lockyer
    August 17, 2014 at 7:23 PM


  • look see. by naomi fenton
    August 17, 2014 at 2:22 PM

    I’m a fan of a good sausage rolls. I love the ones my mum makes. She makes gazillions for the local RSL and if I’m lucky she’ll keep a bag or two frozen for me. Which reminds me, I must check-in with her and see if she has any spare this time around!

  • Jade
    August 17, 2014 at 2:06 PM

    My family loves sausage rolls too and I only made another batch 2 days ago! I have finally perfected my recipe, but I think I will try the chutney… It sounds interesting! I always use BBQ sauce instead of tomato, too 🙂 love sausage rolls, there’s something so “homely” about them!

  • The Life of Clare
    August 17, 2014 at 8:57 AM

    Love these! I’ve got a vego recipe on my blog, I used to feed them to kids that I was nannying. They loved them until their mum told them there was vegetables in them.

  • Michelle (One Earlybird)
    August 17, 2014 at 5:00 AM

    I love a sausage roll too and these sound delish. They are one of things I can’t resist despite a minor wheat allergy. I don’t usually added extras, hubby prefers them plain, though I have been known to add some sweet chilli sauce. I’m still going to gives these a go…….dang, it’s Sunday & in small country town I’m not likely to be able to get sausage mince, maybe tomorrow.

  • Reannon @shewhorambles
    August 17, 2014 at 1:08 AM

    Who doesn’t love a sausage roll?! I make a much more basic version of yours- no chutney, herbs or paprika in mine & I use BBQ sauce or soy sauce instead of tomato. I keep them in my freezer for easy lunches.

    • Meet Me At Mikes
      August 19, 2014 at 7:33 PM

      Sometimes basic is super delish too. I like basic!

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