A FAMILY FAVOURITE WRAPPED IN FLAKY GOODNESS
The ultimate Kiwi classic with a side of nostalgia
If there’s one savoury treat that never lasts long in my kitchen, it’s sausage rolls. And not just any sausage rolls—Vicky’s sausage rolls. These little parcels of golden goodness have been a staple in our household for years, thanks to the warm-hearted woman who first made them in our home.
Vicky was the kind of woman who didn’t just help in the house—she brought calm to chaos and always had a wealth of knowledge in the kitchen. When my children were little and the days were full and messy, Vicky would quietly work away, cleaning and filling the house with the smell of baking and the comfort of her now-famous sausage rolls.
The Secret’s in the Simplicity (and the Pastry)
Vicky’s sausage rolls aren’t fancy, and that’s exactly why they’re so good. They’re humble, hearty, and perfect for smoko, lunchboxes, or feeding a crowd. Over the years, I’ve made them countless times—and every time I do, I’m taken right back to those busy, beautiful days when little feet pitter-pattered through the house and Vicky worked her magic in the kitchen.
While I’ve often made these with store-bought flaky pastry (because sometimes life just calls for shortcuts), I also have a fantastic homemade flaky pastry recipe that takes them to the next level. If you’re keen to give it a go, check out that recipe on my blog too. But truly—there’s no shame in using ready-made pastry. Vicky certainly didn’t mind either way!
FAQs About Vicky’s Sausage Rolls
1. Can I make these sausage rolls ahead of time?
Yes! You can prep them the day before, store them in the fridge, and then bake them fresh. They also freeze beautifully—either before or after baking.
2. Can I add vegetables to the filling?
Absolutely. Grated carrot, finely chopped onion, or even a bit of courgette can be mixed into the filling. Just make sure the mixture isn’t too wet.
3. What pastry is best—store-bought or homemade?
Both work wonderfully. My homemade flaky pastry is a lovely addition if you have the time, but store-bought puff pastry is a great option and still delivers that golden, flaky crunch.
4. Can I make mini versions for parties?
Yes! Slice the rolls smaller before baking for perfect party-sized bites. Just reduce the baking time slightly.
5. How do I store leftovers?
Pop any leftovers in an airtight container in the fridge. Reheat in the oven or air fryer to bring back the crispiness.
Whether you’re making a batch for smoko, a picnic, or just because, Vicky’s sausage rolls are the kind of comfort food that speaks of home, history, and the hands that lovingly passed them on.
Homemade flaky pastry
Remember to try it with my light and flaky homemade pastry. The recipe is here for you to enjoy.
Vicky’s Sausage Rolls
Equipment
- 1 medium sized bowl
- 1 baking sheet
- 1 Rolling Pin
- 1 Sharp knife
Ingredients
- 450 grams sausage meat
- 2 Tbsp of tomato sauce (or tomato paste)
- 2 tsp of curry powder
- 1 onion finely chopped (or grated)
- ground black pepper (to taste)
- 400 grams flaky puff pastry (homemade or store bought)
Instructions
- Begin by rolling out your pastry into a large rectangle (about 3mm in thickness). Allow it to rest while you make the sausage filling.
- Crack the egg into a cup and roughly mix with a fork.
- Preheat the oven to 200℃ fanbake.
- In a medium sized bowl combine all the other ingredients, and mix well.
- Spoon an even amount of sausage meat along the length of the pastry (about 3cm from the edge).
- Roll the sausage roll up, and use the egg wash to seal the pastry. Cut along the length of the roll, and check the seal is closed by rolling the roll over. Divide into four or eight (depending if on the size you wish) using a sharp knife. Do not use a serrated knife, as it will leave quite a mess.
- Egg wash and prick the pastry top with a fork.
- Repeat.
- Place on your oven sheet and cook for 45 minutes.
- Any left over pastry can he used for a wee sweet pudding. Simply cut into little squares or triangles and bake for 5 minutes.