Freezer Pork Sausage Rolls

Freezer Pork Sausage Rolls

Sausage rolls with a giant dollop of tomato sauce… what more could you want?

As a kid when i was growing up sausage rolls were my all time number 1 favourite thing. I wasn’t a pie fan, but a good sausage roll was great.

So as you can imagine learning how to make the perfect sausage roll has always been high on my priority list.

The hardest thing to achieve, i think, is to get a perfect, moist and tasty centre, without compromising the crispy and chewy outside pastry.

sausage rolls with mustard and tomato sauce

Freezer Instructions

Freezing homemade sausage rolls is the easiest thing ever! You can make up a big batch and chuck them in the freezer for whenever the craving hits.

Bascially all you want to do is follow my sausage roll recipe right up until you put them in the oven. Instead of putting them in the oven chuck them into the freezer! 

If you’re looking for some tips and tricks to help you freezer cook then chuck out my freezer cooking tutorial


How to freeze your sausage rolls

  • Follow my recipe below up until the end of step 6.
  • At this point you can either cut your sausages rolls to size or you can keep them as long rolls.
  • Place your sausages rolls on a tray covered with baking paper and put in the freezer for 1 hour. This allows them to freeze slightly so that they won’t all stick together when you try to use them later! 
  • Take you sausage rolls out of the freezer and store them either in ziplock bags, or reusable containers. Label and date them and put them back into the freezer. 


Reheating Instructions

  • Preheat your oven to 180C (350F).
  • Take your sausage rolls out of the oven and place on a tray lined with baking paper.
  • Put straight into the oven and cook for 45 minutes or until cooked through. This will depend on how big you’ve cut your sausage rolls. 


Tips & Tricks

So over my years of making sausage rolls i’ve learnt a few tips and tricks along the way…

Tip # 1

Don’t add grated vegetables to your sausage rolls, especially CARROTS.

You’ll end up with a super soggy bottom which lets be honest, no one likes.

Tip #2

Get yourself a top quality, delicious tomato sauce. Whether you make it, or buy it, make sure its good.

The sauce is as important an element as the sausage rolls themselves.

Tip # 3

Buy GOOD QUALITY meat. The highest quality that you can afford you want to buy! Make sure its got a good level of fat in it. You don’t want any of that non-fat/lean stuff.

Tip # 4

Honestly life is way too short to be trying to make your own puff pastry. We won’t judge you, we promise! Just buy the stuff. It’s seriously so time consuming the get the perfect puff pastry, it’s one of those things that you attempt to make once (just to say you can) and then leave it to the experts.

Tip # 5

The fridge is your best friend when your making sausage rolls. Especially if you live in Australia like i do and you decide a 40 degree celsius (104 F) day is the perfect weather to crack out some home made sausage rolls. You want to keep your pastry and sausage mixture as COLD as possible throughout the sausage roll making process.

Tip # 6

Finally, have some fun with it. Sausage rolls can be super versatile with the different flavour combinations that you can use. Mix it up, try something new and you might be pleasantly surprised with the results.

uncooked sausage rolls on tray


Check out my recipe for freezer Aussie meat pies as well!

Homemade Sausage Rolls

Delicious pork sausage rolls. 

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 20 sausage rolls


  • olive oil
  • 2 cloves garlic, finely diced
  • 1 brown onion, finely diced
  • 1 stalk celery, finely diced
  • 150g streaky bacon, finely diced
  • 500g pork mince, full fat
  • 50g panko bread crumbs
  • 1 egg, high welfare
  • salt and pepper for seasoning
  • 2 1/2 sheets puff pastry (Refer to notes)
  • 1 egg, lightly whisked for brushing rolls
  • sesame seeds


  1. Heat oil in a medium fry pan over medium-low heat. 

  2. Saute garlic, onion and celery for 10-15 minutes until translucent. You don't want to colour the veggies, only soften them. Add bacon and continue to cook for a further 3-5 minutes. Don't let the bacon brown. Transfer to a bowl and allow to cool. 

  3. Add the pork mince, bread crumbs, 1 egg and salt and pepper to the bowl with the onion mixture. Use your hands to mix it all together. 

  4. Lay out a rectangle of pastry with the longer edge closest to you (Refer to Notes). Brush along both long edges of pastry with whisked egg. 

  5. Get 1/5 of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact and doesn't have any gaps. Roll it up and use the egg wash to seal it closed. 

  6. Place the long sausage rolls on a tray lined with baking paper, cover with plastic wrap and refrigerate for 1 hour. This will make them a lot easier to cut. If you're not worried about the appearance of your sausage rolls then you can skip this step. 

  7. Preheat your oven to 180C/350F. 

  8. Get your sausage rolls out of the fridge and cut each log into four equal sections (or to the desired size you want). Run your knife over the top of the sausage rolls to score each with about 3 shallow cuts. Brush with egg and sprinkle with sesame seeds. Place on a tray lined with baking paper. 

  9. Bake for 30-40 minutes or until the pastry is golden and brown on top. 

  10. Allow to cool slightly on trays and then serve with tomato sauce (ketchup). 

Recipe Notes

Puff pastry in Australia comes pre-rolled in sheets that are 25cm x 25cm. You will want to cut these squares in half so you have 5 squares of 25cm x 12.5cm. 

If you don't live in Australia and cannot get pre-rolled puff pastry, simply roll out your pastry to roughly these dimensions. 

If you can't get hold of Panko breadcrumbs then simply use regular breadcrumbs.