Aussie sausage rolls

Kangaroo mince gives these sausage rolls a gourmet twist, but if you use beef or pork instead, they still qualify as dinky-di Aussie!

  • 30 mins preparation
  • 15 mins cooking
  • Print


Aussie sausage rolls
  • 400 gram kangaroo mince (see notes)
  • 2 cup fresh breadcrumbs
  • 2 rashers, chopped rindless bacon
  • 1 egg
  • 2 tablespoon thyme, chopped
  • 1 tablespoon cranberry sauce
  • 1 zest orange
  • 3 sheets puff pastry
  • 2 tablespoon milk
  • tomato sauce, to serve


Aussie sausage rolls
  • 1
    Preheat oven to very hot, 220°C. Line 2 oven trays with baking paper.
  • 2
    In a food processor, combine mince, breadcrumbs, bacon, egg, thyme, cranberry sauce and zest.
  • 3
    Process until almost smooth. Season to taste. Transfer to a piping bag with thick nozzle.
  • 4
    Cut each pastry sheet into 3 even strips. Pipe filling lengthways along centre of each pastry strip. Brush edges with milk. Roll up to enclose.
  • 5
    Cut each roll into 3 equal pieces. Place seam side down on trays. Brush with milk and prick with a fork. Bake 10-15 minutes, until pastry is puffed and golden. Serve hot with tomato sauce.


Makes 27 If kangaroo mince is unavailable, you can use beef or pork mince instead.

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