Australian Sausage Rolls (or Ground Beef Rolls) Recipe
Back in junior high school in my Home Economics class, we were taught how to make these delicious recipe for sausage rolls. It is the only recipe (other than a jelly omelet which I've never made as an adult) that I remembered and often made them for my mom, dad, and brothers as I was growing up. I thought it was great our Home-Ec teacher was teaching us to cook some international type recipes and that I would continue to make them well past finishing the class.
Over the years, I have modified the recipe slightly and while it's similar in taste to the original, it more closely suits my tastes and desired spices. The savory flavor from the meat and spices is very nicely complemented by the slight sweetness that comes from the crescent rolls. In the photos below, that also demonstrate how to make sausage roll, I used 93% lean ground beef, but no matter what you use, they taste great!
My 8 year old son absolutely loves these and after his first one, he usually wants one or two more! And my husband, well, he'd eat all of them if there weren't more of us wanting to eat, too. I hope you will enjoy this Australian Sausage Rolls recipe! Drop me a line and let me know! They are just Aussie-um!
- 1 1/2 lbs Sausage or Beef, ground
- 2 rolls Crescent Rolls, in the refridgerated section
- 1 clove Garlic, minced
- 1 medium Onion, chopped
- 1/2 tsp Salt, more as desired
- 1/4 tsp Black Pepper
- 2 tsp Parsley flakes, dried
- 1 tsp Fennel Seeds
- 1 tsp Thyme, ground
- 2 Tbsp Flour, all-purpose
- Preheat oven to 375 degrees. Prepare two baking sheets with parchment paper.
- In a large, hot sauté pan, add the sausage or beef, onion, and garlic. Heat until meat is browned over medium heat.
- Once meat is browned, drain any excess fat. I like to make this recipe with 93% lean ground beef and there is very little fat to drain.
- Add the salt, pepper, parsley, fennel seeds, and thyme and stir into the meat mixture. Add in the flour and stir again making sure all flour is mixed in well. This will help the meat mixture hold together a little better.
- On a clean flat surface, place a piece of wax paper. Unroll the first roll of Crescent Rolls onto the wax paper. Separate the triangle pieces so that they're easy to separate - I like to use a pizza cutter to quickly go over the perforated lines.
- Separate one triangle of crescent roll dough and place it down on the parchment paper. If it's a small triangle, try to gently press it outward to make it slightly larger. Using a tablespoon, place a spoonful of meat mixture into the center of the dough. Add more if it looks like it will fit and the dough can still be rolled.
- To form the roll, fold over the center triangle over the top of the meat mixture. Then gently take one of the remaining corners and pull it up toward the center and press the seam between the two folded areas together. Gently pull the long edge up toward the center and crimp where possible. The remaining corner will then be gently pulled over the top of the other folds, crimping any open areas, and then wrap the end around the roll and gently press. Any exposed meat areas should be crimped closed.
- Place about 2-inches apart on the parchment lined baking sheet. Place in the oven and bake for 10-12 minutes or until the crescent roll dough is golden brown.
- Remove from the oven and serve.
More Delicious Ground Beef Recipes
- Mozzarella Stuffed Hamburgers - Looking for a delicious twist on the same ol' burger recipe? Try these Mozzarella Stuffed Burgers with unique flavors including capers, dijon, sun-dried tomatoes, caraway seeds, red onions, and Roma tomatoes. It will become your absolute favorite burger recipe!
- Polish Galumpki (Stuffed Cabbage) - Delicious meat and rice combination stuffed inside cabbage leaves - a delicious recipe that tastes delicious even as leftovers!