Homemade beef and vegetable sausage roll recipe

Sausage rolls are a beloved classic in many households, but have you ever tried making them at home? This homemade beef and vegetable sausage roll recipe offers a tasty (and healthy) twist on the traditional favorite. Packed with beef mince and plenty of vegetables, these sausage rolls are sure to be a hit at any gathering, or enjoy them as a satisfying snack. This step by step guide shows you how to make your own filling from scratch and are are sure to be loved by the whole family!

Why homemade?

While store-bought sausage rolls are convenient, there’s something special about making them yourself, and you really can’t compare store-bought with these delicious homemade sausage rolls! For me, the biggest benefit is knowing exactly what is in them and avoiding things like sausage mince (which is often full of preservatives, fillers and flavours). Not only do you have full control over the ingredients, allowing you to make healthier choices and customise the flavor to your liking, but the process and end results are so rewarding. 

Why add vegetables to homemade sausage rolls?

Adding vegetables to sausage rolls not only enhances their flavour but also boosts their nutritional value. The addition of vegetables like carrots, zucchini and onions brings a natural sweetness and depth to the flavour. They provide dietary fiber for improved digestion and can make you fell fuller for longer. Grated vegetables add moisture and texture to the sausage rolls, and it’s a great way of increasing your vegetable intake, especially for children who may not have a great relationship with some vegetables.

Adding vegetables also makes these sausage rolls more cost effective by making the beef mince filling go a lot further. This recipes calls for roughly half mince and half vegetables, which is a fantastic way to save money while still enjoying a delicious and nutritious homemade snack.

Optional additions for your homemade sausage rolls

Pork mince – pork mince is a great way to enhance the flavour of sausage rolls, and adds a little more fat which can give a really nice texture. We generally don’t eat pork, but this is a popular addition for many people. Try substituting half of the beef mince with pork mince, and always try and buy the most ethically raised meat that you can afford.

Herbs/spices – you can play around with different herbs and spices in your sausage rolls for extra flavour. Some popular additions include sage, paprika, fennel, thyme and rosemary.

Beans or lentils – I love adding beans or lentils to recipes that call for beef mince. These additions offer a nutritional boost, whilst stretching the filling mixture even further. I suggest mashing the beans or lentils and incorporating them into the filling mixture to create delicious and healthy sausage rolls, see image below.

Ingredients

• Beef mince
• Zucchini
• Carrot
• Brown onion
• Fresh garlic
• Salt and black pepper
• Egg
• Bread crumbs
• Puff pastry (store-bought or home made)
• Sesame or poppy seeds (optional)
• Milk or egg (for brushing)

Equipment

• Large bowl
• Baking tray
• Parchment paper
• Serrated knife
• Grater

How to make beef and vegetable sausage rolls

Prepare your ingredients

Preheat oven to 180 degrees C or 350 degrees F. Remove puff pastry sheets from the freezer (if using ready-made). Allow to thaw at room temperature while completing the next steps.

Grate zucchini, carrot and onion. Finely chop garlic. Place vegetables in a large mixing bowl with beef mince, bread crumbs, egg, salt and pepper.

Combine ingredients

Using clean hands, thoroughly mix all your ingredients together until well incorporated. Allow to rest in the fridge, covered, for 5-10 minutes. This allows the moisture to be absorbed by the bread crumbs.

Cut pastry to size

Cut each sheet of puff pastry in half, so that you have two long rectangles. I find it easier to leave the backing on the pastry for rolling up.

Using your hands, place some of the meat mixture on the sheet of pastry, running along the centre of the rectangle. Make sure not to over-fill the sausage rolls as they will be tricky to roll.

Roll up and cut sausage rolls

Take one long edge of the pastry and roll it over the filling, joining the two edges of the pastry together to form one long roll. I don’t add any milk or egg to the edges as I find the pastry sticks better to itself without.

Gently press the edges of the pastry together.

Using a serrated knife, cut your sausage rolls into the desired length. I like to cut each of the long logs into six mini sausage rolls as these are perfect for snacks or great to pop into lunch boxes!

Place on tray and bake

Line a baking tray with parchment paper. Place your sausage rolls on the tray, seam side down. Brush each one with either egg wash or some milk using a pastry brush. Sprinkle sesame seeds on the top of each roll (this is optional).

Place sausage rolls into a preheated oven and bake for 30-35 minutes or until golden brown. You may need to rotate the tray as your sausage rolls are baking. Keep an eye on them towards the end of the cooking time to prevent burning. If you find your sausage rolls have soggy pastry on the bottom, you can flip them half way through cooking.

Remove from the oven and allow to cool slightly before eating.

Cool and store

Cool your sausage rolls on a wire rack and place in an airtight container. These can be stored in the fridge for up to 3 days. These freeze beautifully, and I always like to make a double batch to have a nice stash in the freezer ready for a quick lunch.

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