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Sausage rolls — cartoon recipe illustration
Snack

Sausage rolls

Serves 20 rolls Prep 20 min Cook 30 min Total 50 min

Here is our working sausage rolls for Scoops & Dishes: no doorway fluff, just a cookable page with Australian metric detail and notes that prevent the usual failures. Serves 20 rolls with about 20 min prep and 30 min cook time (around 50 min total). That is a home estimate — ovens and pans vary, so use colour and texture as well as the clock. Key building blocks: ½ tbsp olive oil, garlic cloves and onion. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. One practical flag before you start: Bacon plus a bit of fennel is the flavour trick that makes these better than supermarket sausage rolls. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. We write snack recipes so you can cook from your phone on the bench: large checkable ingredients, numbered steps, and notes you can skim while the pan heats.

Ingredients

Method

  1. Heat oven to 180°C. Cook garlic, onion, celery and bacon in oil until the onion is soft. Cool.
  2. Mix cooled aromatics with pork, panko, egg, fennel, salt and pepper.
  3. Divide filling along the long edge of each pastry half. Roll up, seam underneath. Brush with egg wash. Cut each log into 4.
  4. Bake 30–35 minutes until pastry is deep golden. Filling can look a bit pink from the bacon — that is normal if cooked through.
  5. Serve hot with tomato sauce.

Tip: Bacon plus a bit of fennel is the flavour trick that makes these better than supermarket sausage rolls. Cool the cooked onion mix so it does not melt the pastry.

Notes

  • Shopping and mise en place: read the full ingredient list once before you start. For Sausage rolls, ½ tbsp olive oil and garlic cloves are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
  • From our tested tip, expanded: Bacon plus a bit of fennel is the flavour trick that makes these better than supermarket sausage rolls. Cool the cooked onion mix so it does not melt the pastry. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
  • Serving ideas without fluff: store airtight once cool so they stay the right texture. Keep accompaniments simple so the dish stays the hero — a green salad, steamed veg, rice, mash, or crusty bread depending on the style. Metric measures stay consistent across Scoops & Dishes, so once you trust the cups and scales here, the rest of the site cooks the same way.
  • Putting it together for Sausage rolls: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.