Dinner ideas

Test Kitchen sausage rolls

Over the years these have become known as our Test Kitchen Sausage Rolls, beloved by The Weekly team.
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18 sausage rolls

This sausage roll recipe has evolved from the basic, to one where I’ve drawn on my Moroccan family and added sweet fried onions, garlic, grated carrot and a touch of cumin that adds an earthy depth of savouriness.

They freeze beautifully, either cooked or uncooked and I guarantee they’ll be a crowd pleaser at any gathering.

-Fran Abdallaoui, Food Director

Love sausage rolls and want to experiment with different flavour combinations? Try our pork and fennel sausage rolls or this vegetarian version starring sweet potato and red kidney beans.




Preheat oven to 200ºC (180ºC fan-forced). Line 2 oven trays with baking paper.


Remove casings from sausages by making a long slit using a sharp knife along the length of the sausage; peel away casing and discard. Place sausage meat and minced beef in a medium bowl.


Heat oil in a large frying pan. Add the onion and carrot; cook, stirring, for about 5 minutes or until onion softens; Cool mixture slightly. Add the onion mixture, tomato sauce, breadcrumbs to the meat mixture. Season with salt and freshly ground black pepper; mix well.


Place a sheet of pastry on a board, cut in half. Place one sixth of the mince mixture along the centre of the pastry. Brush one side of pastry with a little egg, then roll other side of pastry over to enclose the sausage mixture; cut into 3 pieces. Repeat with remaining pastry and mince mixture. Place sausage rolls onto prepared trays. Brush with egg, sprinkle with sesame seeds.


Bake for about 30 minutes or until golden brown. Serve with tomato sauce, if desired.

Unbaked and baked sausage rolls suitable to freeze.


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