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The humble sausage roll

Jacinta is a freelance writer and public relations consultant. She has a passion for health and wellness communications but also regularly writes about entertainment news and lifestyle topics ranging from travel, parenting, crafts and fo...

An old favourite

From SheKnows Australia
There isn't a kid in Australia who hasn't grown up without trying the classic, yet delicious sausage roll. There are many variations of the lunchtime favourite using different meats and fillings, but the flaky pastry always stays the same — with a side of tomato sauce of course! Now we have a quick and easy sausage roll recipe to share with you.

Sausage roll

We've tried to take the classic sausage roll recipe and add a few nutrional twists to it, with grated vegetables and a lean mince filling.

You can make these sausage rolls into a lunch-sized serve or you can cut them into smaller pieces before baking if you are serving kids or at a party.

Easy sausage roll recipe

Makes about 6 large or 12 medium sausage rolls.

Sausage roll


  • 1 small onion
  • 1 garlic clove, crushed
  • 1 carrot
  • 1 small zucchini
  • 400 grams of lean minced beef
  • 1/4 teaspoon of thyme
  • Two eggs
  • Salt and pepper to taste
  • Sheets of pre-rolled puff pastry
  • Sesame seeds


  1. Pre-heat the oven to 200 degrees C and take the pastry out of the freezer to thaw slightly.
  2. Grate the onion and fry until translucent with a dash of olive oil and the garlic. When softened, sit aside to cool down.
  3. Meanwhile, grate the carrot and zucchini and add to a bowl with the minced beef, thyme, one of the eggs (that has been whisked) and the salt and pepper. Add the cooked onion and garlic. Use your hands to mix all of the ingredients together, ensuring they are well-combined.
  4. Depending on the size of the sausage rolls you want to make, take as much mince mixture as you need and form into a roll with your hands. Place near the end of your pastry and then roll over the pastry until is has doubled over on one side. Cut off the excess pastry and place on a baking tray that has been lined with greaseproof paper. Keep going until they are all made.
  5. Once the sausage rolls are lined up, whisk the other egg and brush over the top of the pastry and sprinkle with sesame seeds.
  6. Pop in the oven and turn the temp down to 180 degrees celcius. Bake for 20 minutes or until the meat is completely cooked through*.
  7. Serve while still warm with a good dollop of tomato sauce.


Depending on the mince you have used, you may notice some liquid has leaked out the sides. After baking for 20 minutes, simply remove from the oven, place the sausage rolls on a baking rack (such as those found in a grill) and bake for another 5 minutes to ensure the bottom isn't soggy.

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Old-fashioned pumpkin pie
Quick and easy salmon pasta
Lamington trio

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