Last Updated on 15 August, 2026 by Elby | The Tasteful Pantry
Sausage rolls are such an Aussie treat. Even though these spiced sausage rolls have an underlying Middle Eastern flavour, they still embody that Australian feel. Wrap a juicy pork and bacon filling in crisp, golden puff pastry, with toasted cumin and fennel adding a warm, savoury flavour. They’re spiced rather than spicy – there’s no chilli – so they still work brilliantly for family lunches, parties or an after-school snack. Finely grated carrot keeps the filling moist and clears a spare carrot from the crisper at the same time. Add them to a party spread with mini quiche bites, curried sausage rolls and arancini.
Ingredients for Spiced Sausage Rolls
The difference: The spices are what make the real difference in these pork sausage rolls. They add an aroma and flavour that complement the pork.
The protein: I use pork mince and streaky bacon. As there’s no sausage mince in this recipe, make sure the meat you use is not lean. The fat content helps with the texture, holding the filling together and the flavour.
The vegetables: The onion and carrot both add a little sweetness and moisture to the spiced sausage roll filling. The onion also adds a texture that breaks up the large meat content.
The pastry: Use frozen ready rolled puff pastry. It’s convenient, readily available and tastes good. While they’re homemade sausage rolls, there’s no need to make everything from scratch!
The tasty garnish: The nigella and / or sesame seeds, while both look good, also add an extra depth of flavour. I like the nigella seeds for the complementary flavours with the seeds in the filling. However, sesame, although a more subtle flavour, works well too. Alternatively, you can omit the seeds altogether if that’s your preference, and it won’t compromise the flavour of the spiced sausage rolls.
The Easy Sausage Roll Recipe
Filling
- Preheat your oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper.
- Toast the cumin and fennel seeds in a dry frying pan over medium-high heat for 20-30 seconds, shaking the pan constantly, until fragrant. Watch closely – they can burn quickly. Tip into a large mixing bowl.
- Return the pan to medium heat and add the oil. Cook the onion and bacon for 1 minute, then add the garlic and continue cooking until everything is softened but not crispy. Set aside to cool completely.
- Add the pork mince, carrot, salt, pepper and ground coriander to the bowl with the toasted seeds. Once the bacon mixture is cool, add it in. Use your hands to mix until everything is evenly combined.
Assembly
- Lay the two pastry sheets on a clean surface and cut each one in half horizontally, giving you four long rectangles. Brush egg wash along one long edge of each piece.
- Divide the filling into four equal portions. Shape each portion into a long log and place it along the un-brushed edge of each pastry rectangle. Fold the pastry over the filling, rolling toward the egg-washed edge and pressing firmly to seal the join.
- Cut each roll into 6 even pieces and place them seam-side down on the prepared tray. Brush the tops with egg wash and scatter over the nigella or sesame seeds if using.
- Bake for 20-25 minutes until deep golden brown and cooked through. Rest for a few minutes before serving.
FAQ
Can I make the pork sausage rolls ahead of time?
Yes – you can assemble the rolls up to 24 hours ahead and refrigerate them unbaked, covered. Alternatively, freeze them unbaked on a tray, then transfer to a bag once solid. Bake from frozen at 200°C, adding 8-10 minutes to the cooking time.
Can I use a different cut of bacon?
It’s the fat streaked through the streaky bacon that provides both moisture and flavour to the filling, so you can use other cuts, but keeping some with fat is better.
Can I skip toasting the spices?
You can, but toasting is worth the 30 seconds. It gives the sausage rolls a noticeably deeper, more aromatic flavour. If you don’t toast them the spices can have a chalky or grassy flavour and feel to the mouth. Just keep a close eye on the pan so they don’t burn.
Are these spiced sausage rolls ‘spicy’?
They’re warmly spiced rather than hot. Cumin, fennel and coriander add plenty of flavour, but there’s no chilli, making them suitable for children and anyone who prefers milder food.
Can I use sausage mince instead of pork mince?
Yes. Sausage mince usually contains additional fat and may already be seasoned, so reduce or omit the added salt if needed. If using pork mince, avoid very lean mince – the fat helps keep the filling juicy and stops it becoming dry.
Feedback and More: Did you try the spiced sausage rolls recipe? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
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Spiced Sausage Rolls
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Filling
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tsp olive oil
- 1 small brown onion - finely diced
- 150 grams streaky bacon - do not remove the fat, finely diced
- 1 clove garlic - minced or finely chopped
- 300 grams pork mince - not lean, or use sausage mince
- 1 carrot - minced or grated superfine
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp coriander - ground
Assembly
- 2 sheets puff pastry - frozen, check for dairy-free if required
- 1 egg - lightly beaten
- 1 tbsp nigella or sesame seeds - optional
Instructions
Filling
- Heat oven to 200°C | 180°C fan forced and line a large baking sheet with baking paper.
- Heat a frying pan over medium-high heat and add the cumin and fennel seeds. Shake them in the pan over the heat for approximately 20-30 seconds (keep an eye on them). They should become aromatic and have a toasted smell. Don’t let them burn. Transfer the seeds to a mixing bowl.
- Heat the oil in the same pan over medium heat. Cook the onion and bacon for one minute. Add the garlic and cook until the onion and bacon are soft (not crispy). Cool.
- Add the mince, carrot, salt, pepper and coriander to the seeds. Once cooled, add the bacon mix. Mix with your hand until well combined.
Assembly
- Lie the puff pastry sheets on a bench and cut each in half horizontally. Brush one long side of each half with the egg.
- Place a ¼ of the filling lengthwise on each half, forming a long sausage shape. Fold the non-egg side over top of the filling.
- Roll tightly towards the egg side, making sure the pastry edges join. Cut each roll equally into 6.
- Place on the tray and brush with the remaining egg. Sprinkle with seeds and bake for 20-25 minutes, or until golden brown.
Nutrition
*Nutrition and calorie figures are estimates only.
