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Minced beef sausage rolls recipe

Minced beef sausage rolls recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

Here is my version of a sausage roll. I remember my mum would buy rolls like this at the butcher's when we were young and I loved eating them! You could embellish this recipe by spreading the inside of each roll with mustard, or by adding other herbs and spices.

12 people made this

IngredientsServes: 4

  • 1 tablespoon butter
  • 1 shallot, finely minced
  • 250g minced beef
  • 12 leaves flat leaf parsley, minced
  • 1 egg
  • 1 puff pastry sheet
  • 1 egg yolk, beaten

MethodPrep:20min ›Cook:40min ›Extra time:5min cooling › Ready in:1hr5min

  1. Preheat the oven to 180 C / Gas 4.
  2. Heat one tablespoon of butter in a medium saucepan, and add the shallot. Add mince and sprinkle with parsley. Remove from heat and let cool.
  3. Add the egg to the mince mixture, mix well. Form 4 sausages with the meat mixture.
  4. Cut the puff pastry sheet into four rectangles. Add a sausage to the lower part of a puff pastry rectangle and then fold the puff pastry over the meat and pinch the pastry edges together to seal. Repeat with remaining sausages and puff pastry.
  5. Brush the pastry with beaten egg yolk. Cook in the oven for 30 minutes. Remove from oven and cool for 5 minutes before serving.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Homemade Beef & Vegetable Sausage Rolls

Friday night dinners in our home typically mean something fun like pizza, Mexican, or pasta, however it’s usually no side servings of vegetables… but that doesn’t mean no veg! My Homemade Beef and Vegetable Sausage Rolls are packed full of veggies, and the kids absolutely love them!

You can grate and finely dice the vegetables in the recipe, however I put mine in the Thermomix (you could also use a food processor) and blitz for a few seconds.

I then place all ingredients into a bowl. I put eggs in and give them a little whisk before mixing all ingredients together with my hands.

Pastry sheets can then be cut in half to make 2 long rolls per sheet, with the mixture divided evenly into 12 portions. I then shape each portion into long logs, and place two portions on each pastry sheet.

Brush one whisked egg onto the edge of the pastry sheets to help them stick together after rolling.

Roll pastry over sausage mixture and slice into six even portions. Egg wash the top.

Sprinkle your sausage rolls with sesame seeds.

Then bake them in the oven until brown and cooked through.

When we have my homemade sausage rolls I always make a double batch then freeze some, this means I can easily pop them in the oven one night before school and give the kiddies something different for their school lunch.

Recipe Summary

  • 1 pound ground pork
  • 2 tablespoons finely minced onion
  • 1 clove crushed garlic
  • 1 tablespoon minced fresh sage
  • 1 tablespoon dry bread crumbs
  • 1 ¼ teaspoons kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground coriander
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon freshly grated nutmeg
  • 1 egg
  • 1 teaspoon water
  • 1 sheet frozen puff pastry, partially thawed
  • 2 teaspoons Sesame seeds for garnish

Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.

Whisk egg with water to make the egg wash.

Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.

Transfer 2 sheets of dough to a lightly floured piece of parchment paper dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.

Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.

Place in preheated oven bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

Nadiya Hussain's Wellington sausage rolls recipe

Sausages are my guilty pleasure. I hate admitting it, but I love sausages &ndash there, I said it!

Anyway, these are my beef Wellington sausage rolls, wrapped in flaky puff pastry. The mushrooms mixed with the sausage make for a darker, meatier flavour. The layer of English mustard gives the sausage rolls a subtle heat once cooked. They freeze really well, so they can be popped in the oven as and when you need them.


  • 30 g unsalted butter
  • 100 g mushrooms, finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Tabasco, or less if you prefer, depending on your tolerance for heat
  • 6 large beef sausages, taken out of the skins
  • 1 pinch fine sea salt
  • 1 freshly ground black pepper
  • 1 plain flour, for dusting
  • 450 g puff pastry (shop bought, or you can make your own)
  • 4 tbsp wholegrain mustard
  • 1 medium egg, beaten
  • 1 sea salt flakes, to sprinkle
  • 1.1 oz unsalted butter
  • 3.5 oz mushrooms, finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Tabasco, or less if you prefer, depending on your tolerance for heat
  • 6 large beef sausages, taken out of the skins
  • 1 pinch fine sea salt
  • 1 freshly ground black pepper
  • 1 plain flour, for dusting
  • 15.9 oz puff pastry (shop bought, or you can make your own)
  • 4 tbsp wholegrain mustard
  • 1 medium egg, beaten
  • 1 sea salt flakes, to sprinkle
  • 1.1 oz unsalted butter
  • 3.5 oz mushrooms, finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Tabasco, or less if you prefer, depending on your tolerance for heat
  • 6 large beef sausages, taken out of the skins
  • 1 pinch fine sea salt
  • 1 freshly ground black pepper
  • 1 plain flour, for dusting
  • 15.9 oz puff pastry (shop bought, or you can make your own)
  • 4 tbsp wholegrain mustard
  • 1 medium egg, beaten
  • 1 sea salt flakes, to sprinkle


  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 30


  1. Preheat the oven to 200°C/fan 180°C.
  2. Put the butter and the mushrooms in a small frying pan over a medium heat, and cook the mushrooms until they are soft and any moisture has evaporated. Put them in a bowl and leave to cool completely.
  3. Once the mushrooms have cooled, add the Worcestershire sauce, Tabasco, sausagemeat, salt and pepper. Give everything a good mix by hand, and set aside.
  4. Dust your surface with flour and roll the puff pastry out into a long wide rectangle approximately 25 x 35cm. Then cut down the middle lengthways to give you three long rectangles.
  5. Brush the pastry rectangles with a generous layer of wholegrain mustard, making sure to leave a gap of 1cm along the long edges.
  6. Brush the exposed edges with the beaten egg. Down the centre of the pastry rectangles, lay out a generous line of sausagemeat. Encase the filling with the pastry, making a seam joined with egg wash, underneath the roll.
  7. Brush the three rolls in egg wash, and give them a light sprinkling of sea salt flakes. Cut each long roll into 8&ndash10 pieces. Place the small rolls on a baking sheet and bake for 15&ndash20 minutes, until golden on the outside, making sure the meat on the inside is cooked through.

More sausage recipes you might enjoy:


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  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • ½ tsp salt
  • 300g/10½oz chestnut mushrooms, thinly sliced
  • 3 tbsp horseradish purée
  • 800g/1lb 12oz beef sausages, skins removed
  • 500g/1lb 2oz ready-made puff pastry
  • 1 free-range egg, beaten
  • little plain flour, for dusting

Heat the oil in a medium saucepan over a medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely.

Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands.

Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in, then cut it into three equal rectangles lengthways. Roll out each rectangle a little more, to create more width.

Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry.

Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg, then bake for 15–20 minutes.

Sausage Rolls Recipe

Make your own sausage rolls from scratch.


2 potatoes, medium, diced in cubes

tip of a knife ground cloves

1 teaspoon dried thyme (you can spice up your mince as you like it)

1 teaspoon dried coriander

extra flour to roll out the dough

250 g butter or margarine

Method – PASTRY

  • Sift flour and salt together.
  • Cut butter into small pieces and rub into the flour with fingertips until mixture resembles fine breadcrumbs.
  • Combine soda water and lemon juice. Add to dry ingredients and cut in with a knife. Knead lightly with one hand to a firm pastry.
  • Cover with plastic wrap and refrigerate for at least 30 minutes.
  • While the pastry is cooling make the mince.
  • Combine all the ingredients in a saucepan, except the flour, place on medium heat and cook until mince is cooked and soft.
  • Season to taste.
  • Add the flour, mix and let it cool.
  • Preheat the oven to 400 degrees F

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Lightly mix the ingredients for the filling with a knife, then roll into 1,5 cm diameter sausage shapes. Roll these sausage shapes in a little flour and leave in the refrigerator to firm.

Roll the pastry to a thickness of 3 mm, keeping it in the shape of a neat rectangle. Place a roll of sausage on the dough, then brush a wide strip of beaten egg directly under the meat.

Grip the top end of the pastry and fold it over the sausage. Press down firmly on the dampened portion to seal the edges and then seal well with the prongs of a fork and cut along the edge through the bottom layer.

Brush the top of this long roll with a little beaten egg (to provide a glaze) and then cut it up into 3.5 cm - 4 cm long rolls. Decorate them by making two diagonal slashes across each sausage roll. Bake for 25 - 30 minutes until puffy and nicely browned.

For the filling, you can use raw homemade or bought sausages such as beef, pork or boerewors. You must skin the sausage before use. However, Viennas and Russian sausages are also successful.

Slice Vienna sausages lengthways, spread with mild mustard and sandwich a thin strip of cheese into the sausage.Alternatively you can roll a slice of lean streaky bacon over the sausage meat of your choice.

You could also add some interesting flavours by rolling the pork sausages in chopped sage, or the beef sausages in chopped thyme.

Story Behind the Sausage

Here is a little history on how Australian Sausage Rolls came to be a favorite family recipe. My husband, Beau, lived in Australia for two years and these sausage rolls were one of his favorite things to eat. He begged me for years to make them for him. I was hesitant because I didn’t want him to be disappointed if they didn’t taste the same as he remembered.

Since I had never had them myself, it was a little hard to know if I was making them correctly. Many of the Australian ingredients are different than the ingredients we find here in the United States. There was no way to tell if they would end up tasting the same. I finally got up the courage to give them a shot and read several Australian recipes before adapting my own version that seemed the closest to the type that my husband loved. I am relieved to tell you that they got his high approval! He said that they tasted perfect and brought back all kinds of memories of his time there! Yay!


  • #Filling#
  • Brown onion – 1 no. (It should be finely chopped).
  • Olive oil – 1/2 tablespoon.
  • Whole fennel seeds – 2 teaspoons.
  • Minced garlic cloves – 2 nos.
  • Celery – 1 stalk. (It should be finely chopped).
  • Pork mince – 1 lb/500 grams. (You must choose ground pork not lean one).
  • Finely chopped bacon – 50oz/150 grams. (You have to choose streaky and fatty stuff not the lean one).
  • Egg – 1 no.
  • Panko breadcrumbs – 3/4 cup/40 grams.
  • Salt – 1/2 teaspoon.
  • Black pepper – to taste.
  • #Baking and serving#
  • Thawed puff pastry – 2-1/2 sheets (Each should be cut into half).
  • Ketchup or tomato sauce
  • Lightly whisked egg – 1 no.

Texas-Style Beef Sausage Rolls with Jalapeño and Cheddar

Place olive oil in a small pan over MEDIUM heat. Add onions and brown for 10-15 minutes, stirring frequently. Allow the onions to cool.

In a large bowl, combine beef, cooled onions, bread crumbs, jalapeños, cheese, salt, and pepper. Mix gently but thoroughly as to not overwork the meat.

Lay one square of pastry on a board or work surface. Use a third of the beef mixture to form a log down the center. Fold the pastry over the beef mixture on one side, then brush along the edge with egg mixture to create a “glue”. Continue to fold the roll over so it’s fully encased in pastry, and the edges line up on the egg glue line, then press the pastry lightly to ensure a good seal. Repeat steps with each pastry square.

Flip each beef roll so it’s seam side down, then cut into 6-8 pieces. Place the pieces onto a sheet pan and bake for 30-35 minutes or until the pastry is golden brown. You may need to rotate the tray during baking to ensure even browning.

Allow to cool slightly before serving.

Nutrition Information

Based on 90% lean ground beef

Nutrition information per serving : 250 Calories 129 Calories from fat 14.3 g Total Fat (6.4 g Saturated Fat 2.7 g Monounsaturated Fat) 35.4 mg Cholesterol 363.6 mg Sodium 15.4 g Total Carbohydrate 0.8 g Dietary Fiber 13.4 g Protein 2.04 mg Iron 117.2 mg Potassium 0.02 mg Thiamin 0.09 mg Riboflavin 3.1 mg Niacin (NE) 0.1 mg Vitamin B6 0.9 mcg Vitamin B12 2.4 mg Zinc 9.2 mcg Selenium 28.5 mg Choline.

This recipe is an excellent source of Protein, Niacin (NE), Vitamin B12 and Zinc. It is a good source of Iron.


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