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Smoky Bacon And Cheese Sausage Rolls

smoky bacon and cheese sausage rolls.jpg

Smoky bacon and cheese sausage rolls

hands down best sausage rolls I've ever made. This recipe makes 40 small sausage rolls


500g beef mince

500g sausage


2 cups panko breadcrumbs

1/2 cup milk

5 rashers hickory Smoked bacon that has been blitzed in a food processor and resembles mince ( I get hickory Smoked bacon rashers at Coles in the deli, if you can't get this you could use regular bacon and add a teaspoon of liquid smoke otherwise you won't have that Smoky flavour )

2 cups grated tasty cheese

2 eggs

1 tablespoon dried thyme

Salt and pepper to taste

5 sheets frozen puff pastry thawed

1 egg whisked for glueing the pastry together

2 egg yolks whisked for brushing the top of the pastry


First you need to add the panko breadcrumbs to a bowl with 1/2 cup milk and soak for 10 minutes.


In a large bowl combine the beef mince, sausage mince, milk soaked panko breadcrumbs, 2 eggs,1 tablespoon dried thyme, salt and pepper to taste, minced bacon, grated cheese. I use disposable food gloves and keep kneading the filling like a dough until it's all incorporated.

Preheat oven to 200 degrees Celsius. Line a few oven trays with baking paper. Cut each sheet of puff pastry in half then divide the filling amongst all the sheets of puff pastry, using a pastry brush, brush the edge of the puff pastry with the whisked egg then roll it up like a sausage and cut into 4 pieces. Repeat until all the sausage rolls are prepared then place onto the baking trays so they aren't touching and have a bit of room to expand while cooking. Bake for 25 - 30 minutes or until golden.

I just let them cool a bit on the tray and serve warm with tomato sauce

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