Beef Sausage Rolls That Actually Taste Bakery-Fresh

This beef sausage rolls recipe is the one that finally cracked the code. The one that made me stop chasing bakery magic and start making it in my own kitchen.

Have you ever bought a sausage roll that was so perfect, so flaky, so ridiculously flavorful, you immediately wondered, “Why can’t I make this at home?” That was me, standing outside B85 Artisan Bakery in Camden, halfway through the best beef sausage roll I’d ever had. I’m talking golden pastry that shattered when you bit it. Beefy filling loaded with flavor. Just the right amount of cheese and spice to keep you guessing.

So I went home and did what any obsessed food blogger would do. I made it my mission to recreate them. And let me tell you, it took a few flops, a few too-dry middles, and one very dramatic cheese explosion in the oven. But after some testing (okay, a lot of testing), I finally nailed it.

These rolls are loaded with juicy beef, two kinds of cheese, and a cheeky hit of jalapeño, all wrapped up in buttery puff pastry. They’re bold, a little messy, and totally bakery-worthy. And I promise, if you follow along, you’ll be biting into something pretty amazing.

Ready? Let’s make some magic.

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WHY THIS RECIPE WORKS

• It’s bakery-inspired but made at home – I built this recipe to taste like the real deal from B85 Artisan Bakery. We’re not winging it here. Every bite gives you that buttery crunch and beefy richness you’d expect from something behind a glass counter.
• Juicy, cheesy filling that actually holds together – No dry or crumbly middle here. The combo of ground beef, breadcrumbs, egg, and cheese gives you a juicy, flavorful mix that stays put when you slice into it.
• A little spice for extra kick – The pickled jalapeños don’t make it fiery, but they add just enough zing to make people pause and say, “Whoa, what’s in there?” It’s subtle and so worth it.
• Puff pastry does the heavy lifting – We’re not making dough from scratch. Store-bought puff pastry makes life easier and still delivers that golden, flaky magic. Just make sure it’s butter-based if you can swing it.
• Flexible enough to dress up or down – Make these full-size for lunch or dinner, or slice them smaller for snacks or party food. They disappear either way.
• You can prep them ahead of time – These hold up great in the fridge or freezer, so you can totally make them ahead and bake when needed. Perfect for busy weeks or surprise guests.

INGREDIENTS FOR BEEF SAUSAGE ROLLS

Let’s get everything you need lined up first. I like to organize my ingredients into groups so nothing gets missed. These are all easy to find, and most of them might already be in your kitchen.

Filling ingredients

• 500g (1 lb) ground beef (look for something with a little fat, not super lean)
• 1 small onion, peeled
• 1/2 cup panko breadcrumbs (or regular breadcrumbs if that’s what you’ve got)
• 1 egg
• 2 garlic cloves, minced or grated
• 1 halal-certified beef stock cube, crumbled (or use 1/2 tsp cooking salt if you don’t have one)
• 1/2 tsp kosher or cooking salt (if using table salt, use half)
• 1/4 tsp black pepper
• 1/3 cup pickled jalapeños, roughly chopped (about 3mm pieces)
• 1 1/2 cups shredded halal-certified cheddar cheese
• 1/2 cup shredded halal parmesan-style cheese

Pastry and topping

• 2 sheets frozen puff pastry (use halal-certified pastry, butter-based if possible)
• 1 egg, separated (white for sealing, yolk for brushing)
• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds (or just use more white if that’s all you’ve got)

For serving

• Tomato sauce or ketchup (any classic brand works)

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STEP-BY-STEP INSTRUCTIONS

• STEP 1). Grate the onion into a large mixing bowl and stir in the breadcrumbs so they soak up the moisture.
• STEP 2). Add the beef, egg, garlic, crumbled stock cube (or salt), pepper, and jalapeños, then mix everything together with your hands until it’s fully combined.
• STEP 3). Toss in the cheddar and parmesan and lightly crumble them through the meat mixture before giving it one final mix.
• STEP 4). Divide the filling into two logs and place each one along the edge of a puff pastry sheet.
• STEP 5). Roll the pastry tightly around the meat, trim about 2cm off the excess edge, and seal with egg white.
• STEP 6). Cut each roll in half, place them seam-side down on a baking tray, brush with egg yolk, and sprinkle with sesame seeds.
• STEP 7). Bake at 200°C/425°F (or 180°C fan) for 35 minutes, then transfer to a wire rack and bake another 15 minutes until golden and crispy.

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EXPERT COOKING TIPS

• Grating the onion makes a big difference. I don’t just chop it — I grate it right into the bowl. It blends into the meat better and gives you a juicier filling without any big chunks.
• Don’t overmix the cheese. When you add the cheddar and parmesan, just toss them through gently. If you mash them in too much, the filling can get greasy.
• Use puff pastry while it’s still cold. If it gets too warm, it turns soft and sticky and won’t puff up as well in the oven. I take mine out just a few minutes before rolling.
• Bake on a rack for extra crispiness. After the first bake, move the rolls onto a wire rack and return them to the oven. It lifts them out of the fat so the bottoms crisp up beautifully.
• Egg yolk makes that golden shine. Don’t skip brushing the tops with egg yolk. It’s the secret to getting that bakery-style glossy finish that screams “eat me.”

RECIPE FAQ

WHAT TO SERVE WITH SAUSAGE ROLLS

Let’s be honest, these beef sausage rolls can totally hold their own. But if you’re turning them into a full meal or feeding a crowd, a couple of simple sides can really round things out.

• Tomato sauce or ketchup. Classic, no explanation needed. I always put out a big bowl because someone will ask for it.
• Simple green salad. Something light and crisp balances the richness of the pastry. I usually throw together mixed greens with a lemony vinaigrette.
• Roasted veggies. If you’re serving these for dinner, roasted carrots, sweet potatoes, or even some spiced cauliflower go really well.
• Potato wedges or fries. Not gonna lie, when I’m feeling indulgent, I’ll throw some thick-cut wedges in the oven too. It’s a vibe.
• Pickles or chutney. A tangy pickle or onion chutney on the side adds a nice punch and cuts through all that cheesy goodness.

HOW TO STORE AND REHEAT LEFTOVERS

If you’re lucky enough to have any of these left (doubtful), here’s how to keep them tasting great the next day.

• Storing in the fridge. Let them cool completely, then pop them in an airtight container. They’ll stay good in the fridge for up to 3 days.
• Freezing for later. You can freeze them either baked or unbaked. I usually wrap them individually in foil or parchment, then toss them in a zip-top bag. They’ll keep well for about 2 months.
• Reheating in the oven. Skip the microwave unless you like soggy pastry. Reheat them at 180°C/350°F for about 10–15 minutes. If they’re frozen, go straight into the oven and just give them a little extra time.

Now that you’ve got the full lowdown on these golden little beauties, you’re ready to take on your own batch.

That’s it from me on these bakery-fresh beef sausage rolls.

If you’ve made it this far, you’re probably either halfway through your shopping list or already preheating your oven — and honestly, I love that for you. These rolls are the kind of recipe that sneaks into your regular rotation without you even realizing it. One day you’re making them for a weekend lunch, and the next, you’re showing up at a potluck with a tray like it’s your signature dish.

They’re flaky, cheesy, beefy, and just a little bit spicy in all the right ways. And now that you know all my tips and tricks, you’ve got everything you need to pull it off like a pro.

Alright, go get your pastry sheets and let’s make something ridiculously tasty. I’ll be here, cheering you on from the kitchen.