Some classics just shouldn’t be messed with and can’t measure up trying to re-create them at home. Equally though, as much as I enjoy at times easy and very pleasurable junk food, it can take effort to not think about what I’m actually eating. A sausage roll definitely falls into that category. This version is better and so much less of the ‘icky’ factor than its frozen throw into the oven and drowned in sauce to disguise what I’m eating counterpart. And while I admit its more of a burger like base wrapped in pastry than sausage, it still satisfies the urge and I’m not left wondering what it is I’m actually eating and hope the beer chaser covers my sins. A beer chaser is still warranted though!

This one is made with loads of fresh carrot, zucchini, onion and garlic to compliment and sneak in some veg for the fussy kids, or let’s not kid ourselves, fussy adults too. Purists will argue this is wrong, and that’s ok, I’m not here to please everyone. All butter puff pastry is a must if you aren’t making your own from scratch (next level commitment which I commend but don’t recommend unless you have the time and inclination). They can be made in bulk and freeze well, and when you reach for a sausage roll from the freezer, you’ll feel a bit less cringe about what you’re about to eat.

Worth Making?

Yes — if you’re tired of sausage rolls filled with overly processed mystery meat and bulk filler instead of real fresh ingredients
Yes — if you want to hide a pack of veggies into a snack or meal
Yes — if buttery flaky pastry and rich beef filling sound significantly better than the frozen supermarket bricks
Yes — if you want something freezer-friendly that can be made in bulk for times of convenience without the convenience food compromise in taste
Skip it — if you’re looking for health food because puff pastry wrapped around beef isn’t that
Skip it — if you want something with no effort, homemade sausage rolls are simple enough, but they still take some prep and oven time
Skip it — if you genuinely prefer the taste of the frozen box to oven version because homemade won’t stack up to the uber processed taste if its what you are after

Ingredients

5 sheets all butter puff pastry (approximately 600 grams)
1.5 kg beef mince
3 carrots grated
3 zucchini grated
3 brown onions peeled and grated
3 stalks celery finely chopped
4 cloves garlic finely chopped
4 eggs
120 grams panko breadcrumbs
3 Tb barbecue sauce
1.5 Tb dijon mustard
3 tsp salt
3 tsp pepper
2 tsp olive oil
1 Tb sesame seeds

Instructions

Prepare filling

Place grated vegetables in a clean tea towel or paper towels and squeeze out as much liquid as possible — this helps avoid soggy sausage rolls.
Heat olive oil in a saute pan or sauce pan large enough to hold all of the grated veggies. Add garlic and cook until beginning to soften. Add grated vegetables and cook until fully softened, slightly browning and remaining liquid cooked out. Cool to room temperature and drain any excess liquid.
Add cooled vegetable mixture and remaining ingredients except for 1 egg and the puff pastry, to a large mixing bowl and mix until fully combined.

Make Sausage rolls

Preheat oven to 180 C and line a baking tray/s with parchment paper.
Cut one sheet of thawed puff pastry in half. For each half sheet of puff pastry, shape the filling into a log running along the long edge of the pastry around 3–4 cm thick leaving about 2 cm border at the edge for sealing (enough filling that the pastry wraps around comfortably without stretching tightly or leaving huge empty pastry overlap).
Brush the opposite long edge lightly with beaten egg or water. Roll the pastry over the filling so the seam sits underneath.
Cut to size – use a sharp knife to cut each long roll into 3 large sausage rolls, or 5–6 party-sized pieces
Arrange seam-side down onto baking trays lined with baking paper, leaving a little space between each roll.
Brush the tops generously with beaten egg and sprinkle tops with sesame seeds.
Bake in oven for approximately 30 minutes or until pastry is golden brown and meet is cooked through.

After baking and cooling, the sausage rolls can be frozen for up to 3 months

Make it your own way

Swap part of the beef for pork mince if you want a taste closer to traditional sausage rolls
Use fennel seeds, smoked paprika or a little chilli to ramp up the flavour
Swap poppy seeds for the sesame seeds or a combination of both
Make cocktail-sized versions for parties or for snacking
Serve with tomato chutney, spicy relish or hot English mustard instead of plain ketchup/tomato sauce
Use sausage meet instead of the beef mince
Add a little grated cheddar or other cheese if you want them slightly softer and more indulgent inside
Use rough puff pastry if you want a more rustic homemade finish rather than the classic bakery-style version

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