Beef Mince Sausage Rolls (Beef Sausage Rolls) are quick and easy to make and they will have the whole house smelling amazing. With crispy pastry and juicy beef filling, they go down a treat. Sausage rolls with beef mince are perfect for lunch, snacking, dinner and parties!
All of the things that you will come to know and enjoy about this recipe are summarized in the points below. Let me know if you find even more reasons to enjoy the recipe!
- Homemade: somethings taste better homemade and some are fine store bought. Sausage rolls fall into both categories, however, making your own is a fun and rewarding experience.
- Savory filling: using a combination of complimentary flavours, we add as much flavour to the filling we we can.
- Everyday ingredients: each of the ingredients you need to make the recipe are easy to find and readily available. You can keep the ground beef and puff pastry in the freezer until ready to make the recipe.
- Juicy beef filling and flaky puff pastry: there is not too many things that don't taste delicious when encased in crispy, flaky puff pastry. The beef mixture is no different. The filling is juicy and tender and the pastry, crispy and fresh!
- Freezer friendly: these sausage rolls freeze well and reheat to perfection. So you can always have some in the freezer when hunger pains hit but cooking isn't on your agenda! (Reheat and eat!)
The photo below is everything you need to make the recipe. For exact measurements and detailed how to guide, scroll to the printable recipe card below.
As you can see, the recipe calls for:
- Beef mince: this is the same thing as ground beef. It is budget friendly, freezer friendly and extremely versatile! It forms the basis for our sausage rolls and gets cooked in the oven, not before on the stove.
- Puff pastry: another extremely versatile ingredient that is always handy to have in the freezer. We need for this to thaw so that we can work with it so grab it out of the freezer as a starting point so that when you come to use it, it will be ready.
- Carrot: this is an optional ingredient, however, they compliment the beef flavour very well and are great if you are trying to get more veggies into your or the kid's diets. Peel them and pop them in the food processor to shred or grate with a hand held peeler.
- Dried thyme (sausage roll filling): we add some of this to the sausage roll beef mince mixture and some to the top of the sausage rolls. This ingredient adds flavour and is the perfect compliment to the flavour of the beef.
- Sriracha sauce: this is an optional ingredient, but it is there to add a little bit of heat and spiciness to the sausage rolls. Omit if you wish.
- Salt and pepper: just a little of each is used to season the sausage roll filling.
- Egg: we use 1 egg in the beef mince filling and 1 whisked to seal or brush the top of our pastry prior to baking.
- Dried thyme: this is the dried herb that you can see on top of the sausage rolls. When you brush the egg on, sprinkle these over the top and they will stick very easily! (Scroll to my substitutions and variations for other options to pop on top!).
Here are the step by step instructions to make the recipe. We start by combining the filling ingredients and you can whisk 1 of the eggs in a small bowl and set to the side.
- Add the filling ingredients to the food processor (Photo 1)
- Blitz to combine (Photo 2)
- Transfer beef mixture onto thawed pastry (Photo 3)
- Roll and use a pastry utensil to brush the overlap with whisked egg (Photo 4)
How to Make Beef Mince Sausage Rolls
Gather the ingredients to make the sausage rolls. Add them to the bowl of a food processor with the blitz blade. Blitz to combine for 10 to 15 seconds.
Next, working one sheet at a time, lay the thawed puff pastry onto a chopping board, spoon the beef mixture onto the pastry and roll the pastry around the filling. Create a slight overlap and use the whisked egg to close and seal this gap.
- Transfer the raw sausage rolls to the baking tray (Photo 5)
- Brush each with whisked egg (Photo 6)
- Sprinkle dried thyme over the top of each sausage roll (Photo7)
- Bake the sausage rolls for 25 to 30 mins (Photo 8)
Once cooked, the sausage rolls will be a lovely golden brown colour.
The pastry will flaky and the crunchy sound will be audible as you take one delicious bite after the other!
You will need sauce! Every good sausage roll needs a little dipping and dunking. So grab your favourite be it BBQ, tomato sauce or ketchup.
You can serve with a side salad or make the Gravy Fries if wanting a chips pairing.
How to Guide
How to Store
Store the cooked sausage rolls in an air tight container in the fridge for up to 3 days.
If storing for longer than this, it is recommended to freeze and then reheat the sausage rolls.
How to Freeze
Allow the sausage rolls to cool on a wire rack. Once cool, transfer to an air tight container and freeze for up to 3 months. There is no need to separate with cling film or other as the pastry is cooked, they won't stick together.
How to Reheat
You can reheat the sausage rolls in the oven or air fryer. For both methods, cook from frozen, there is no need to thaw. The air fryer will reheat the sausage rolls faster than the oven due to the smaller cooking space.
If reheating in the air fryer, opt for 15 to 20 minutes and spray the base of the basket or tray with cooking oil.
If reheating in the oven, opt for 20 to 25 mins and use a silicon baking mat on an oven tray.
Substitutions and Variations
As you know, you can do a couple things with all of my recipes to suit yourself a little more in the sense that you may not like the exact same tastes as me. Try any of the following:
- Sprinkle sesame seeds on top of the sausage rolls instead of the dried thyme.
- Use pork mince instead of beef mince, but keep everything else the same.
- Instead of using the dried onion, you can use an actual onion.
- Use poppy seeds on top of the sausage rolls to decorate.
- Serve with tomato chutney instead of tomato sauce.
- Use a combination of sesame seeds (black and white) on top.
Frequently Asked Questions
Is sausage mince the same as beef mince?
No, sausage mince is generally a combination made from pork or beef with seasonings and can include breadcrumbs. Beef mince is ground beef without all the extras.
How do you cook beef sausage rolls?
To cook beef sausage rolls you need to:
- Prepare the filling
- Roll the filling into the pastry sheets
- Cut into portions
- Brush with egg
- Top with sesame seeds or dried herbs
- Oven bake for 25 to 30 mins
Do you put egg in sausage rolls?
You do not have to put egg in sausage rolls as standard practice.
However it is very useful to bind the filling ingredients as well as being used to brush the pastry allowing it to turn a lovely golden yellow colour as it puffs and cooks.
Can I substitute ground beef for minced beef?
Yes, ground beef and minced beef or beef mince are all the same thing.
What do you serve with beef sausage rolls?
Beef sausage rolls need a sauce to be served with them!
Be it your favourite tomato ketchup or BBQ, dipping and dunking needs to occur.
For a savory plate or party serve alongside Air Fryer Party Pies.
Can you eat sausage roll cold?
Sausage rolls are best served hot. Whilst they are consumable cold, they don't taste as good as serve hot, dunked in your favourite sauce.
How good is pastry....crispy flaky and delicious, plus it works for so many recipes both sweet and savory! Try each of the following, I know you will love them:
- Easy Sausage Rolls
- Pesto Pinwheels
- Cheese and Bacon Pinwheels
- Roast Beef Roll Ups
- Jalapeno Pinwheels
- Pinwheel Sandwiches
PIN and save the recipe for later.
Beef Mince Sausage Rolls
- 1 Food processor
- 1 Baking tray
- 1 Silicon Baking Mat
- 1 Pastry Brush
- 1 Small fork
- 1 Small bowl
- 4 sheets puff pastry thawed
- 500 grams beef mince (ground beef)
- 2 cups carrots peeled and finely grated, Note 1
- 1 tablespoon dried onion Note 2
- 1 egg for the sausage roll filling
- ½ tablespoon dried thyme leaves
- ½ teaspoon cracked pepper
- ¼ teaspoon salt
- 1 egg to brush the pastry
- 1 tablespoon dried thyme
- Preheat the oven: Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
- Thaw the pastry: remove the pastry from the freezer and place on the bench to thaw.
- Whisk the egg: crack 1 egg into a small bowl and use a small fork to whisk, then set aside (for brushing the sausage rolls before cooking).
- Combine the filling: use the blitz blade of the food processor, place beef mince, shredded carrot, dried onion, dried thyme, sriracha sauce, salt and pepper into the bowl and blitz for 10 - 15 seconds to combine.
- Fill the pastry: working one sheet at a time, lay a sheet of puff pastry onto a chopping board. Spoon the beef mince filling onto the pastry and wrap the pastry around to cover. Have a slight overlap where you close the sausage rolls. Seal this overlap with the whisked egg.
- Cut into individual portions: use a knife to cut the long sausage roll log into 5 even pieces. Place these onto the silicon baking mat. Repeat this process to use up all of the beef mince filling.
- Brush with egg: use a pastry brush to coat each sausage roll with egg. Sprinkle dried thyme over each.
- Oven Bake: place the baking trays into the oven and cook the sausage rolls for 20 to 30 mins. The pastry will turn a lovely golden yellow during this time.
- To serve: serve the sausage rolls hot with either tomato or BBQ sauce (or both!)
- Note 1 - Carrots: This quantity is about 3 medium sized carrots. If you are a little over or under that will be fine. Once you have grated the carrots, use some paper towel and blot to remove excess moisture which can make the sausage rolls soggy.
- Note 2 - Dried onion: I love using this ingredient for recipes as it saves time and tears. You can keep it in the pantry with the other herbs and spices and simply grab to use when needed.