I was born and raised in Australia, but moved to the U.S. when I got married. When I long for some Australian recipes, I bake up a batch of this sausage roll recipe and share them with neighbors or co-workers. &mdash;Melissa Landon, Port Charlotte, Florida

Aussie Sausage Rolls

onion,

chives chives

basil basil

garlic cloves,

salt

pepper

paprika, divided

pork sausage

(17.3 ounces) frozen puff pastry, thawed

I made these for a ladies church group fun meeting.  They were a big hit.  I saved some for my husband, too.  He loved them.  I made some with crescent rolls and still had filling left since I didn't have enough of the rolls.  I made puff pastry for the rest of them and they were really good, too.  For ease of prep I would use the crescent rolls or frozen pastry (which I couldn't find).

Delicious!  One thing I think would help is if you specified bulk breakfast sausage. That was only made clear to me after reading the reviews. Living in New York Italian bulk sausage is very common as well. I'm sure using that would change the intended flavor.

I have been making these for sixty years, but then..I am a brit. lolIn the USA I use Jimmy Dean, or any really good brand, as they seem to be less greasy.For the person confused by the cutting..  I beleive that she is taking each of the perforated strips, rolling out the sausage with her hands and placing it along the longest edge, then folling it up and cutting into the small bite size pieces.this is my way.. first I divide the sausage into  twelve pieces. And have a small bowl of flour handy.Lets start with just one of the two sheets that are in the package.  Roll it out to aprox the diamentions she gives. Then take a sharp knife and separate each section. Now you have three sections.  Here is where I do it differently.I cut those three sections across the middle to make 6 smaller sections[__]I  brush the edges with an egg wash. I also smear a small bit of mustard in the middle of each sheet.Dip your hands into the flour to make them less sticky. take one of the pieces of sausage and lightly roll it into the flour.Shape it into the  longer length of the pastry square.. roll the sheet up and seal.You now have six rolls, from that ONE sheet.or twelve if you use both of the sheets in  the package.Now you make the decision if you want these to remain big and serve one per person as a meal with a salad,  ( it makes a gfeat lunch dish) or cut each roll in half as smaller rolls for snacks.If I am cutting them smaller, I first pop them into the freezer for about 20 min before cutting them. It just makes it easier to cut.I then continue to solidly freeze them on a tray and then put  them all into a zip lock bag with the bake time and temp written on it. (400* for 20-22 min.I always have them in the freezer and ready to go. Buy the sausage when it is on sale and have a bake day.

These were really good. I doubled the recipe but made the filling as directed. I also used an egg wash to give the dough a golden brown crust. It’s important to bake these on a rack or they may get soggy from sitting in their own grease while baking. I offered my family dipping sauces of Dijon mustard, honey mustard, and hienz 57. All were good but the rolls are good without dip as well. I served these for dinner as a side to red pepper/ tomato soup and a vinegar dressing coleslaw. These are very good but rich so I would have them as an appetizer or a side to soup and/or salad.

These were wonderful! I followed the recipe with no changes, and I was very happy with the results. I made these for a cultural experience while our family was learning about Australia. I'd make them again--perfect for a game night or to accompany tomato soup!

These are like the Dutch "pig-in-the-blankets" that I grew up loving. Some folks here in the  Holland / Zeeland area of west Michigan use the puff pastry, but most use a pie crust type of dough. We eat them topped with a healthy drizzle of ketchup. I know that the ketchup must sound strange, but I urge you to give it a try.

Made a batch for super bowl party. They were all gone in short order. Will make these again.

I want to thank Melissa Landon. I've been making these for about 3 years.  I actually use 2 pounds bulk sausages one hot and one sage. While moving I couldn't find my spices and grabbed a box of herb stuffing. I know sounds weird, but  It turned out fantastic. We also love garlic so I combine powdered garlic & a little butter and brush the tops. Over the years I have added breadcrumbs, drained canned basil oregano tomatoes and shredded cheese, even celery to the meat sometimes.  It is a Very Versatile recipe, don't be afraid to experiment.  People fight over the leftovers and I never have tossed any away.

Heather- I  see that you may be new to this recipe.  The recipe has been rewritten. Previously, the instructions were confusing, and a post by Valerie saved the day.  Please keep in mind that there is never any need to be rude to others.  BTW, the recipe is delicious.

BIKENUT - In reading your review it sounds like you put these rolls on a baking sheet, which would account for the "grease soaked" rolls. When putting them on a rack over a baking sheet, the grease drops down on to the baking sheet and allows for the rolls to crisp up all around. My family and friends loved these. For my second round I added some chopped mushrooms that i saut?ed in butter and garlic, very good this way!

Made these today and they tasted AMAZING!  Definitely a keeper.  Thanks so much for sharing!!

These are just like the sausage rolls we serve in England at Christmas time except we make the flaky  Pastry or rough puff pastry.. delicious anyway..

This is a wonderful recipe and well written directions. If you can not follow them you must be a beginner cook, and asking for help is a good way to learn but please do not insult the writer in order to cover the fact that they assume you know more than you do!

I haven't tried the recipe yet because the instructions do not make sense....."On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into three strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip."1.  11 x 10 1/2 - which one of those measurements divides evenly by 3????2.  Spreading 1/2 C - that is a total of 1 1/2 C. What do I do with the rest????Please,  consider rewriting the instructions so that they make sense,  then I REALLY want to try this recipe!

I am not a fan of  paprika, so I only used half the amount throughout.   I have to say they were very tasty, my husband and neighbour loved them. I WILL be making them again.       X

Made these for the Super Bowl and was very disappointed. Followed the recipe to a T even though I couldn't  understand adding to the sausage (except for the onions) as it already has spices in it.  Baked them at least 10 min more than called for but they came out not flaky and they were a bit grease soaked. They were quite tasty. Did I do something wrong or was this the goal?

This is the very first recipe I ever made using puff pastry. I turned out fantastic and is now one of my go to apps! I highly recommend it.

These were so good! Halved it for just the two of us and turned out well.  Was surprised they were more oily but that might be the sausage. And yes...we enjoyed them with the "tomato sauce".

I made these for my BBQ on Sunday and they were a big hit with everyone.  These are simple and delicious.

Needs to be baked at a higher temp, at least 400 so the pastry puffs. Otherwise delicious!

https://videodam.tmbi.com/wp-content/uploads/2021/01/AussieSausageRolls_DIYD_19927_120720_H.mp4

Check out this video for how to make Aussie Sausage Rolls

aussie sausage rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 3

Author : Taste of Home

Ingredients

Instructions

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