nee’s sausage rolls

Anne Corcoran’s sausage rolls.

They are legendary.

They originate from the good old Australian Womens Weekly cookbook and are the epitome of country comfort cooking. There is nothing better than walking in to my mother in law’s kitchen in Boorowa on a cold winter’s afternoon to the smell of these sausage rolls coming out of the oven. But you better get in quick – they never last long.

They are nothing fancy but are an absolute must for any mum of little kids to master. They are great for kids birthday parties, freeze really well, soak up the booze at adults get togethers and are inexpensive to make. They are also great to get kids in the kitchen cooking. Just be careful of the onion. You don’t want any tears.

My friend, Seatbelt, always reminds me when he hasn’t had them in a while.

nee’s sausage rolls

500 grams of sausage mince
3 slices of white bread
1 brown onion chopped finely
4 sheets of frozen puff pastry
Good shake of mixed herbs
Salt, pepper
1 egg (for the egg wash)

  • Preheat oven to 220 degrees and line a large tray with baking paper.
  • Put the bread in a bowl and run warm water from the tap over it to let it soak. Once the bread is all mushy, use your hands to squeeze the water out of the bread and add it to a mixing bowl.
  • Throw the mince, onion, herbs, salt and pepper in to the bowl with the bread and mix together using your hands.
  • Then using your hands make two lines of the sausage mince mixture on a piece of puff pastry and cut it down the middle and roll them out to make two long sausage rolls. Then cut them in to 6 small sausage rolls across. (So on 1 piece of puff pastry, you have 12 little sausage rolls. 
  • Arrange them on the trays and brush egg over the top. (I also use a fork to prick each sausage roll).
  • Bake in the hot oven for 10 minutes, then back the oven off to 180 and bake for approximately 20 minutes more or until cooked through and browned on top.

Serve with tomato sauce.

Lo’s tips

  • The bread in them stops the meat shrivelling up when cooking. It expands, meaning that the meat sticks to the pastry nicely. (Other recipes that use bread crumbs don’t do this as well).
  • Depending on your oven and how evenly it cooks things, you can turn the tray around half way through the cooking process to ensure an even cook.

It’s much easier mixing it with your hands. 

This recipe makes enough for 4 sheets of puff pastry. Check out that giant crack in my table. Eek. 

My little helper hard at work. Straight out of the oven and waiting for the sausage rolls to cool down. 

You don’t need a fancy dipping sauce here. It has to be tomato sauce straight from the bottle. 


  1. Having had enjoyed these delicious sausage rolls many times over the years, I finally had a go at making them this weekend and they were a big hit! Super easy and super tasty! Thanks for all the great tips and photos Lo, so easy to follow. Belle xxx

    Liked by 1 person

  2. I also made them for the royal wedding.. however they almost didn’t get to my friends house as the boys got into them as soon as they came out of the oven! So easy to make and ohhh my they are bloody good!

    Liked by 1 person

  3. What a great recipe! I like sprinkling some sesame seeds on top. I made the mixture ahead so all I had to do come party day is throw them in the oven – and everyone’s so impressed! Thanks Lo x

    Liked by 1 person

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