Sausage rolls

So what DO we eat while we watch sport on TV?

In our household, I have to be honest, we don’t watch a lot of sport. My parents’ house is a different story. You’ll always find the tellie on with horse racing, football, tennis, cricket – anything really. But the problem is they don’t eat anything while they watch. Maybe the odd apple, and that’s it. My household is the opposite. Not much sport-watching but lots of food.

So in a fantasty world where we might sit down to watch ‘The Cricket’, I can picture this: huge bowls of air-popped popcorn and a few cans of diet coke. Bowls of carrot sticks and spicy tomato salsa. Don’t be fooled. This is called saving calories in anticipation of what’s to come. Step aside diet-conscious folk, it’s time for the ultimate home made Aussie sausage roll. But with short cuts.


Ready to roll. Or is it bowl?
Ready to roll. Or is it bowl?


I start with kosher cocktail franks. I am not too sure why I think they have to be kosher except that’s what I grew up eating. They are quite delicious (bearing in mind they are casings full of goodness knows what).

You will need some puff pastry, preferably a good quality one bought from the store. Of course you could make your own, but the game is about to start and we don’t want to miss (insert name of favourite Cricket player HERE), do we?

So here is the uber-complicated recipe. Ready for it?

Sausage rolls

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Sides and Starters
Cuisine Australian
Servings 16


  • 16 whole cocktail frankfurts
  • 375 g puff pastry (12 oz)
  • 1 whole egg lightly beaten
  • 500 g tomato ketchup for dipping


  • Take the franks out of the packet. Try not to eat one cold, as tempting as it is. (Not joking)
  • Lay the pastry flat on the bench and cut the pastry so that you have sections as wide as the franks. You can roll the pastry out a little flatter if you prefer a 'less-puffy' sausage roll.
  • Place the frank at the top of the pastry section, roll the pastry over it and paint a little egg wash on the lower side of the pastry.
  • Roll it up and seal. Cut just past the join.
  • Place seam side down on a lined baking sheet. Repeat with all the franks. Brush the tops with egg wash.
  • Bake at 200C/400F until golden brown and puffed, around 30 - 40 minutes. The franks are already cooked, so it is only the pastry you need to concern yourself with!
  • Tomato ketchup is absolutely compulsory.

So that’s it. Simple as anything, and now we can get back to the game.

They will only last a few minutes, as they are totally irresistible.
WARNING: They will only last a few minutes, and then all you’ll have is a plate of crumbs.



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  1. Mel @ The cook's notebook

    I love sausage rolls – in our family we always have them for breakfast on Christmas morning. And always homemade (unless we have been away, then it’s good quality bakery ones). This year we had scrummy pork and fennel, and this post has reminded me there are still a few in the freezer. Think I’ll have to have them for lunch. I love them with tomato sauce mixed with a teeny bit of hot English mustard, or a more generous dollop of Dijon mustard.

    1. Lisa Goldberg

      Mel if there’s something that’s always good to have in the freezer, it’s a sausage roll for a rainy day. Hope yours were great! I’m still licking my lips from mine…yum!

  2. A Tiger in the Kitchen

    Sausage rolls are just about my favorite thing — my mum used to promise them as treats for us if we did well in swim class! I’ve never made them before though…I’ll have to try your recipe! Thanks for sharing…

    1. Lisa Goldberg

      I bet your sausage roll had something really interesting in them Cheryl?

  3. Annabelle

    You know, weird though it seems, I’m not sure I’ve ever actually had a sausage roll. Yours look great, though — I might have to try that soon!

    1. Lisa Goldberg

      Please have a go, and let me know whatt you think?

  4. HapaMama

    In America, we (at least those of us with kids) call them Pigs in Blankets. Sausage roll sounds so much more elegant, especially with the puff pastry! Love the photo with the TV in the background 😉

    1. Lisa Goldberg

      I’m so happy someone saw my TV shot. It took quite a while as there was a break in the cricket…and we kept eating the sausage rolls while we were waiting! Thanks for noticing 🙂

  5. Emma

    Thanks for hosting us this month, Lisa! These look so easy to make and would be fun with an array of dipping sauces. 🙂

    1. Lisa Goldberg

      It was a fun month Emma! Really easy (embarrassingly so) to make, and so delicious.

  6. food

    Thanks for the great post idea Lisa. These sausage rolls are comfort food heaven and an easy delicious way to feed the hungry hoards and perfect for a day in front of the cricket!

    1. Lisa Goldberg

      Glad you enjoyed! I agree with you – these are definitely comfort food heaven. My mouth is still watering just thinking about that flaky puff pastry and salty frankfurt smothered in tomato ketchup….mmmm…

    1. Lisa Goldberg

      Thanks Linda – it was a fun month. Can’t wait for the next!

  7. Lucy

    A very elegant pig in a blanket ~ got to try these with the puff pastry! The cold sausage is the cook’s treat!

    1. Lisa Goldberg

      Is that what a pig in a blanket is? I never knew…although it does make sense.

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  9. Renee

    One of my favorite snack foods of all time, these are just perfect. 🙂

  10. Aussiegal

    Please do not label these as “Australian” cuisine- they’re close, but really not. I’ve never seen a sausage roll made out of cocktail frankfurts before, although it does seem a lot easier and quicker to make. Real Australian sausage rolls are more like this:

    1. Lisa Goldberg

      I’m Australian and I make the frankfurt version – inpsired by the original Aussie recipe – and so I am happy to call it ‘Australian’. I don’t feel the need to be so strict, it’s really just semantics. Thanks for chiming in and sharing the recipe, always nice to hear another view. Hope you’ll give them a go with franks, they are really so good (and ever so quick and easy). Cheers,

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