Bursting with flavour boosting Australian bushfood flavours, these Sausage Rolls are budget-friendly and filling and the sausage roll recipe is so easy.
I’ve been making the same sausage roll recipe since my children were in kindy. It is such an easy recipe, and everyone loves them. The mixture makes plenty of sausage rolls but if they don’t all get eaten straight away, they freeze really well.
You can make them bite-sized which is great for gatherings or bigger for a main meal. Whichever size you choose, they are totally delicious and will be snapped up by all the family.
Australian bushfood flavours
I’ve added some Australian bushfood flavours made by Native Oz Bushfoods that I bought on a recent trip into Queensland’s Lockyer Valley. Native Oz Bushfoods has a niche range of seasonal jams, sauces, salt mix and fresh and dried products. Need some warrigal greens, native limes, bunya nuts or saltbush? You’ll find them here.
Native Oz Bushfoods owner Doug Goefel is a proud Aboriginal man from the Bundjalung Nation. With wife Tracey, he lives in Ropely, in the Lockyer Valley where he also grows Desert Quandong, Kakadu Plum, Tasmanian Mountain Pepper, saltbush and other native desert plants.
Doug’s bush blend salt mix has been a popular family recipe for many years. The reactions of friends who sampled prompted him to start selling the mix commercially. You can buy all their products online.
The Lockyer Valley area is only just an hour’s drive from Brisbane, and it is an amazing food bowl. Fruit and vegetables grown in the rich soil here head out all over the nation during winter.
It’s easy to change the flavouring in these sausage rolls, but these Australian bushfood flavours make an interesting difference.
Sausage Rolls recipe with Aussie Bushfood Flavours
This sausage roll recipe makes about 50 small sausage rolls.
It doesn’t take long to make the mince mix but to make sausage rolls allow at least half an hour preparation.
I like to cook them in batches so they all go into a hot oven and the puff pastry puffs up well.
- 6 sheets of frozen puff pastry
- 3 slices stale bread soaked in milk
- 500 gm pork mince
- 500 gm veal mince
- 1 egg, beaten
- 140 gm tomato paste
- 2 tablespoons Native Oz Bushfoods Davidson Plum Relish
- 2 teaspoons Native Oz Bushfoods Bush Blend Gourmet Salt
- 1 tablespoon dried oregano
- Extra milk for brushing on the outside of the sausage rolls
- Preheat the oven to 220 degrees Celsius.
- Tear the bread into small pieces and soak for 5 minutes covered in milk.
- In a large bowl, place the mince, tomato paste, chutney, beaten egg, salt and oregano.
- Squeeze the bread in your hand to remove the milk and add to the mince. Mix it together until well combined.
- Separate the six slices of puff pastry leaving the plastic separating sheet behind. Cut each sheet in half.
- Divide the mix into 12 equal portions and roll into a long sausage the same length as the pastry sheet. Place the mince roll on the pastry long ways and roll the pastry around the mince overlapping the join. Make sure to brush the pastry join with milk.
- Place on a flat baking tray lined with backing paper and brush the tops of the sausage rolls with milk. Bake on the top shelf in the oven for about 20 minutes until nicely browned.
Serve with your choice of tomato sauce.
Sausage Rolls recipe variations
There are many ways to vary your sausage rolls.
- Change the mince to chicken or lamb
- Add in some vegetables or cheese
- Sprinkle herbs on the outside
- Change the spices
I hope you enjoy making these sausage rolls as much as I enjoy eating them!
From my family to yours – enjoy.
Find out more about the Australian bush tucker you can grow in your own backyard.
More for pastry lovers
Try this Chunky Steak Pie recipe for a delicious melt in the mouth beef fix.