Bakery-style sausage rolls without making a filling from scratch
Every bakery sausage roll you've ever loved started with well-seasoned meat and honest pastry. Here's the shortcut: the seasoning's already done. Squeeze the meat from a pack of grass-fed beef sausages, fold in grated veg and breadcrumbs, wrap it in puff pastry and bake. One pack becomes twenty-four golden party pieces — enough for the school fete tray, the footy afternoon, or a freezer stash of emergency lunches. Nobody will pick the shortcut. That part stays between us.
Ingredients
- 5 Your Farmer grass-fed beef sausages (550g), casings removed
- 1 small brown onion, coarsely grated
- 1 carrot, coarsely grated
- ½ cup fresh breadcrumbs
- 1 tbsp Worcestershire sauce
- 2 eggs (1 for the filling, 1 beaten for glazing)
- 3 sheets frozen puff pastry, just thawed
- 1 tbsp sesame seeds
- Tomato sauce, to serve
Instructions
For the filling
Squeeze the grated onion and carrot hard in your hands (or a clean tea towel) to wring out the moisture — this is your insurance against soggy pastry.
1 onion1 carrotMix the sausage meat with the veg, breadcrumbs, Worcestershire and one egg until well combined.
550g sausage meat½ cup breadcrumbs1 tbsp Worcestershire1 eggTo assemble and bake
Cut each pastry sheet in half. Divide the filling into six and shape a log of it along the long edge of each half-sheet, then roll up to enclose and rest each roll seam-side down.
3 sheets puff pastryChill the rolls for 15 minutes — cold pastry puffs, warm pastry slumps.
Preheat the oven to 200°C while they chill. Cut each roll into four pieces and space them out on two lined trays. Brush with the beaten egg and scatter with sesame seeds.
1 beaten egg1 tbsp sesame seedsBake for 25–30 minutes, swapping the trays halfway, until puffed, deep golden and cooked through in the middle (about 71°C, with no pink).
Cool for 5 minutes, then serve warm with tomato sauce.
tomato sauceAppears in
In every beef share — Sausages (5 pack, 550g)
From $159.00$176.67SUBSCRIBE & SAVE 10%
$13.62$15.13SUBSCRIBE & SAVE 10%
The Shortcut Hiding in the Casing
A bakery's sausage roll filling is seasoned, bound mince — which is precisely what's already sitting inside a sausage casing. Your Farmer® grass-fed beef sausages give you 550g of coarse, preservative-free, ready-seasoned beef the moment you slip the casings off. The grated onion and carrot stretch it and keep it moist, the breadcrumbs bind it, and from there the pastry does the showing off. It's a weekend project measured in minutes of actual work, and it's the most crowd-pleasing thing you can do with the pack that lands in every grass-fed beef CSA share.
Two small disciplines make them bakery-grade: wring the water out of the grated veg, and chill the assembled rolls before they bake. Dry filling and cold pastry are the whole difference between golden and grey. And don't skimp on the egg wash — brushed right to the edges, it's what separates bakery-window shine from pale, dusty pastry.
Swaps and Variations
A teaspoon of curry powder in the filling makes the old tuckshop version; a teaspoon of crushed fennel seeds sends it to the fancy bakery in the next suburb. Grated zucchini can join the carrot if you squeeze it dry with the rest. For lunchboxes, cut each roll into three bigger pieces instead of four. If sausage rolls at your place vanish as fast as ours, it's worth adding a second pack of beef sausages to the order — or browsing the rest of our add-ons while you're there.
Storage and Leftovers
These are built for the freezer. Freeze them unbaked: open-freeze the cut pieces on a tray until solid, then bag them, and bake straight from frozen with about ten extra minutes. Baked rolls keep three days in the fridge and come back to life in a 180°C oven for eight minutes — never the microwave, which sends puff pastry sad and soft. A batch in the freezer is the difference between "there's nothing to eat" and a tray of warm sausage rolls twenty-five minutes later. Write the date and the oven numbers on the freezer bag — future-you, mid-school-run chaos, will be grateful.
Frequently asked questions
Can I bake them straight from frozen?
Why do my sausage rolls go soggy underneath?
Can I make them gluten-free?
Can I use beef mince instead of sausages?
How far ahead can I make them for a party?
Three Simple Steps
A whole table of real food.
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
01
Reserve your share — or try a pack
Subscribe to a share of the harvest, or start with a one-off fixed pack.
02
Make it your own
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
03
Cook, savour, know your farmer
We deliver in a reusable esky we collect next time. No couriers, no waste.
Price$176.67
SUBSCRIBE & SAVE 10%
$159.00
Price$183.33
SUBSCRIBE & SAVE 10%
$165.00
Price$158.89
SUBSCRIBE & SAVE 10%
$143.00
Grass-Fed Mince, Sausage and Diced Beef Pack
Price$264.44
SUBSCRIBE & SAVE 10%
$238.00
Grass-Fed Beef and Lamb BBQ Box
Price$286.67
SUBSCRIBE & SAVE 10%
$258.00
Pastured Lamb Roast and Slow-Cook Box
Price$155.56
SUBSCRIBE & SAVE 10%
$140.00
More Recipes
Sirloin with Green Peppercorn Sauce
The steak-restaurant order you can make in one pan
There's a reason the green peppercorn sauce has never left the steak-restaurant menu: it's magnificent, and it takes about ten minutes. The little peppercorns come in a jar of brine, sitting near the capers at the supermarket, and they bring a gentle heat that cream rounds off beautifully. You'll sear the sirloin in a heavy pan, rest it, and build the whole sauce on the browned bits left behind. Two steaks, one pan, and a dinner that feels like a night out.
Warm Eye Fillet and Roast Pumpkin Salad
Two small steaks, three full plates
Here's a quiet bit of kitchen maths. Two 140g medallions doesn't sound like dinner for three — until you roast a tray of pumpkin, sear the fillet medium-rare, rest it properly and slice it thin across the grain. Suddenly every plate gets sweet golden pumpkin, creamy feta, toasted pepitas and a generous fan of the tenderest beef there is. It's the kind of dinner that feels abundant without being heavy, and it makes the smallest pack in the share go further than you'd believe.
Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Occasion cooking from a bottle of red and a bit of patience
This is occasion cooking, but be clear about what that means: the sauce is red wine, eschalots and stock reduced patiently in a small saucepan, finished with cold butter until it turns glossy. Half an hour, most of it unattended. Meanwhile the sirloin gets a proper sear and a proper rest, and the two meet on a warm plate over mash. It's the kind of dinner restaurants charge dearly for, made from one steak and the open half of a bottle you were drinking anyway.
Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Share:
Lamb Mince and Green Bean Stir-Fry
Lamb Mince and Green Bean Stir-Fry