These simple homemade sausage rolls are better, healthier and tastier than store-bought ones. Older babies and toddlers will love them too!
Homemade vs Store-bought sausage rolls
Don’t you just love foods that are convenient? Sausage rolls are such great to have on the run, they’re filling and not too messy to munch on. They’re also great served as party food when an informal function is on.
Like most foods in general that are convenient, it’s probably not that good for us.
Sausage rolls sold in stores or take away shops are generally processed and unhealthy with no nutritious value. But still, if they were in front of me I would eat them! and I hate myself for just admitting that!
However, if my homemade sausage rolls were also in front of me at the same time as the store-bought ones I would 100% eat mine.
I know I’m biased but hear me out. Unlike store-bought sausage rolls, I know exactly what goes in mine!
Here are some of the ingredients listed on a popular brand of frozen sausage rolls sold in our supermarkets: 17% of beef and/or mutton, (say what? no wonder it doesn’t taste like meat anymore!) Animal fats, salt, emulsifier, soy Lecithin, acidity regulators, colour and flavour enhancers.
My sausage rolls are generously filled with pork mince, carrot, onion, cheese, fresh breadcrumbs, herbs and seasoning.
I aimed to make mine healthier and tastier because I wanted my 1-year-old son to be able to eat them.
More delicious pastries to try:
Impressive Salmon Wellington
Pork & Fennel Sausage Rolls
Flaky and Buttery Apple Galette
Pepper Beef Mushroom Pie
A household of greedy adults stealing food from a baby!
I made this batch of sausage rolls for my 12-month-old son Kai. My husband, sister and I were supposed to eat 1 or 2 each and freeze the rest for Kai.
As I pulled them out of the oven the three of us went to town on them. We didn’t realise how much we have eaten until we noticed that only 5 sausage rolls were left.
We all agreed that my homemade sausage rolls are so much better than store-bought. My rolls do not taste processed as it doesn’t have nonsense cheap fillings in place of real meat. Mine also have real vegetables such as carrots and onions and not artificial flavourings.
The good thing was the sausage rolls were plump with filling that Kai could only manage to eat one. It was so adorable watching him try to fit the entire roll into his tiny mouth.
Kai loved it so much that he was rocking his body side to side in his high chair. He does this each time he eats something he approves off.
I was planning to post this recipe under baby and toddler recipes but it seems that grown-ups enjoy them more!
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Ingredients for Homemade Sausage Rolls
Frozen puff pastry sheets are pre-rolled in squares of 25cm (approx 10 inches).
Pork mince (ground pork) – I used regular pork mince as the fat in the mince gives the sausage rolls more flavour and prevents them from drying out. If preferred, lean pork or beef mince can be used instead or you can use a combination of both.
Shredded Mozzarella cheese – I used Mozzarella as it’s generally healthier than other cheeses, but any melting cheese can be used.
Bread slices – I made my own fresh breadcrumbs using two bread slices. Doing this allowed me to select a healthier bread to crumb, I used iron-enriched bread.
Black sesame seeds, poppy or white sesame seeds can be used.
How to make Homemade Sausage rolls
Step-by-step guide with photos
Preheat oven to 200°C (392°F) or 180°C (356°F) for fan-forced ovens. In a large bowl add in the filling ingredients and mix well to combine.
Cut the pastry sheets in half evenly, you will end up with 4 sheets. Place a cup of filling into the middle of each sheet and shape it evenly along with the pastry. Ensure the filling reaches the end of each sheet.
Carefully fold and close the pastry sheets on each side to cover the filling. Gently stretch the sheets and press it together to join in the middle.
Line a large baking tray with baking paper and spray it with oil.
Carefully flip over the sausage rolls (seams down) and lightly brush the pastry with egg wash. Cut the rolls into three even sizes and finish off by sprinkling black sesame seeds on top. Transfer the rolls on to the baking tray and bake for 25 to 30 minutes or until cooked through.
Leftovers – The sausage rolls will keep up to 3 days covered in the fridge or frozen for up to 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Homemade sausage rolls
Ingredients
- 2 sheets frozen puff pastry (NOTE 1)
- 1 tbsp black sesame seeds (NOTE 2)
- oil spray for greasing tray
FILLING
- 500 gm pork mince (NOTE 3)
- 1 small onion (chopped finely)
- 1 large carrot (grated)
- 1 large egg
- 1 cup shredded mozzarella cheese (NOTE 4)
- 2 slices bread (processed into breadcrumbs) (NOTE 5)
- 1 tsp dried parsley
- 2 tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tsp paprika (regular, sweet or smokey)
EGG WASH
- 1 egg (whisked)
Instructions
- Preheat oven to 200°C (392°F) or 180°C (356°F) for fan-forced ovens. Line a large baking tray with baking paper and spray it with oil. In a large bowl add in the filling ingredients and mix well to combine.
- Cut the pastry sheets in half evenly, you will end up with 4 sheets. Place a cup of filling into the middle of each sheet and shape it evenly along with the pastry. Ensure the filling reaches the end of each sheet. Carefully fold and close the pastry sheets on each side to cover the filling. Gently stretch the sheets and press it together to join in the middle.
- Carefully flip over the sausage rolls (seams down) and lightly brush the pastry with egg wash. Cut the rolls into three even sizes and finish off by sprinkling black sesame seeds on top. Transfer the rolls on to the baking tray and bake for 25 to 30 minutes or until cooked through.
