I absolutely love this recipe. It makes a delicious dinner or lunch, is super easy and can be served hot or cold. The crisp, buttery, flaky pastry, soft filling and tomato sauce - you'll never even want another bakery-bought sausage roll again! You can change the flavour and spices depending on what you feel like, or what vegetables you have on hand. These sausage rolls are so simple, you can even get the kids involved!

Delicious Homemade Sausage Roll Recipe


  • 1 x packet of filo pastry
  • Butter, melted, to brush (approx. 200g)

  • 500g beef or pork mince
  • 400g mushrooms
  • 1 x large brown onion, peeled and cut into quarters
  • 2 x celery stalks, broken into pieces
  • 2 x medium carrots
  • 1 x medium zucchini
  • 2 x medium red apples, cut into quarters, cores removed
  • 270g colby cheese

  • 2 x cloves of garlic, crushed
  • 2 x tsp salt
  • 2 eggs, lightly beaten
  • 2 cups of breadcrumbs
  • Heaped tsp of whole grain French mustard


You can make the filling up ahead of time, even the night before. Just cover with gladwrap and place in the refrigerator until ready to use. The sausage rolls are delicious either hot, or cold the next day, and they reheat well in the oven. To reheat, simply place on a baking tray lined with paper, and place into a cold oven on 175°C. Heat for 20mins or until a skewer when placed in the middle comes out hot.


Using a food processor with blade attachment, finely chop onion.
Remove onion, finely chop celery. Remove.
Chop the mushrooms into small pieces.

Change the food processor attachment to a small grating blade.
Grate the remaining vegetables, apples and cheese.

Place all the vegetables, apples and cheese into a large baking dish (or anything big enough to mix well in) Add the mince and remaining ingredients (garlic, salt, eggs, breadcrumbs & mustard)
Using your hands, mix everything together. Don’t be afraid to ‘squish’ the mixture a little. This will help it hold together better.

Preheat the oven to 200°C.
Melt the butter.

Brush half the sheet of pastry with melted butter, and fold in half - taking short side to short side.
Place filling in a log shape down one side (the long side), a few centimeters in from the top, bottom and left edges of the pastry. (if you can’t quite picture this, see here)

Fold the top, bottom and left edges of the pastry over the filling, then roll towards the right side. Brush the right edge of the pastry with butter to seal and place on prepared baking tray.

Brush each sausage roll with a little extra butter just before baking.
Cook for 20-25mins or until golden.

You can cut into thirds, or serve in one long sausage roll.

Homemade Tomato Sauce Recipe


  • 1 x large onion, diced
  • 2 cloves of garlic, crushed
  • Pinch of mixed herbs
  • 3 tbsp of red wine vinegar
  • 2 heaped tablespoons of tomato paste
  • 1 x 400g can of tomatoes
  • 4 tsp of rapadura sugar
  • 2 tsp of salt


Place onion, garlic and herbs plus some olive oil into a small, high-sided saucepan over a medium heat. Gently caramelise the onion until it turns translucent. As the onion begins to colour, add the red wine vinegar. Allow to cook for another minute or so before adding the tomato paste. Reduce heat and add the tin of tomatoes, sugar and salt.

Allow to cook for 5 minutes or so, before pureeing with a hand-held blender until smooth. If you don’t have a hand-held blender, you can push the sauce through a fine sieve instead. Place back on the heat and continue to cook over a medium - low heat until the sauce has reduced into a thick, smooth consistency. Once the desired consistency is reached, you can then add a little more salt and sugar to taste, if required. This can just depend upon the season and flavour of the tomatoes.

Serve and enjoy!

You can download a printable version of both these recipes here.
Kelsey xx
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