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Home Iconic Dishes

B85 Beef Sausage Rolls

By:Nagi
Published:9 May '25Updated:12 May '25
120 Comments
Recipe v Video v Dozer v

Inspired by the gigantic beef sausage rolls at B85 Artisan Bakery in Camden, Sydney, these are meaty and juicy and cheesy. Everything you dream a mighty sausage roll to be! RTM‘s Chef Stephen put it best: I’m gonna maul these. 😂

B85 Beef Sausage Rolls

Finally, epic beef sausage rolls – in Camden of all places!

I’ve always liked the idea of beef sausage rolls, but the reality never quite lived up to it. They’d just taste like meatloaf in puff pastry or were disappointingly dry – probably why classic sausage rolls are made with pork which is naturally softer and juicier than beef.

But that all changed the day I spotted the beef sausage rolls at B85 Artisan Bakery, a charming little artisan bakery tucked away in Camden, a semi-rural suburb on the outskirts of Sydney. A hidden gem loved by locals, they offer baked goods that rival trendy bakeries popping up all over inner Sydney – from sourdough to focaccia, pastries to croissants.

B85 Artisan bakery

But those beef sausage rolls. Oh my. First – they’re BIG. Generous amount of filling with layers upon layers of puff pastry. And then there’s the flavour: cheese and jalapeño. Genius. The cheesy hit makes the filling outrageously moreish, while the little bits of jalapeño add a wee bit of barely-there-spiciness that cuts right through the richness and adds enough interest so you know you are not eating meatloaf.

But my favourite part? The cheesy, crusted ends where the beefy filling oozes out. I want to bite the ends off all of them!

And, well, you know where this conversation is headed. Yup, you guessed it – I went home and recreated my own version. 🙂

B85 Beef Sausage Rolls

And this is RTM‘s Chef Stephen mauling one (I know, he’s got a way with words, don’t he? 😂).

Stephen amusing B85 sausage rolls

Ingredients

Here’s what you need to make these statement jumbo sausage rolls. A beef stock cube (better than salt!), parmesan, cheese and juicy box-grater shredded onion are my flavour secret weapons here that pushes the savouriness of the filling into OMG territory!

Cheese jalapeño beef filling

B85 Beef Sausage Rolls ingredients

Filling

  • Onion – A whole peeled brown onion, grated to keep the pieces fine enough to cook through without sautéing separately. Plus, the onion juices add extra flavour and make the filling extra juicy. Tried and loved technique I regularly use for family favourites like meatloaf and Italian meatballs!

  • Panko breadcrumbs – larger crumbs than regular breadcrumbs = softer filling. 🙂 Find them at regular grocery stores these days (Asian section) though they’re cheaper in Asian stores!

  • Beef mince (ground beef) – the fattier the better! Juicier and better beef flavour – because fat is where all the flavour is.

  • Beef stock cube – Better flavour than salt! This is one of the flavour secrets here. I like OXO brand because it crumbles effortlessly into powder. You could also use 1 teaspoon of powder (the jar type).

  • Cheddar cheese – Like the B85 OG, I use cheddar cheese though honestly, any shreddable cheese that melts will be great here, except I don’t recommend mozzarella (not enough flavour or salt) or parmesan/pecorino and similar (next ingredient). PS Pre shredded cheese is ok here! 🙌🏻

  • Parmesan cheese – I sneak in a bit for a flavour boost which does make it a little OTT on the savouriness scale!! So, you will totally survive without it, I promise. 🙂

  • Pickled jalapeno – See rave above for this is so good! Find it in the pickle aisle ($3/500g). Note though, I am not sure B85 uses pickled jalapeño, it could be fresh. I like using pickled for convenience, because it’s softer (so melds better), milder and also for the tang which is welcome in this otherwise rather rich filling.

  • Salt and pepper – We need a little extra salt on top of the stock cube.

  • Egg – For binding the mixture. Without, it will crumble apart.

  • Garlic – Because I couldn’t stop adding flavour.

For the puff PASTRY

B85 Beef Sausage Rolls
  • Frozen puff pastry – butter is better! It tastes better (butter!) and puffs better and flakes better. The packet will say “BUTTER Puff Pastry”. If it’s silent, it means it is made with oil which doesn’t have as much flavour. (Or, check ingredients).

    You will need 2 sheets. The standard Australian size is 24cm squares (9.5″). Use it semi-frozen still when it’s just pliable enough to wrap around the filling, it is much easier to handle and also easier to cut in half.

    Note: The puff pastry in the photo above and video is not butter puff pastry which is more yellowy. I accidentally bought a stack of non-butter puff pastry and I have to use it up.

  • Egg, separated – We use the white part for sealing the pastry and the yolk for brushing to make it bake a beautiful deep golden brown, and also to make the sesame seeds stick.

  • Sesame seeds – Like B85, I like to use white and black sesame seeds. But you won’t be arrested if you just use one or the other, or go naked! (ie no sesame seeds).


How to make B85 Beef Sausage Rolls

This base recipe makes 4 jumbo sausage rolls like the ones sold at B85. Or, you can make 8 regular size ones or 16 party sausage rolls.

How to make B85 beef sausage rolls-1
  1. Onion juice soaked panko – Grate onion into a bowl using a box grater. Keep all the juices – it’s the best bit! Makes the filling extra juicy and tasty. Then mix in panko so it soaks up the juices (softens, puffs when cooked = softer filling).

  2. Everything but cheese – Then add all the other filling ingredients except the shredded cheese and mix it well with your hands. Get right in there and squeeze/squish until it’s combined well.

How to make B85 beef sausage rolls
  1. Crumble in cheese – Add the cheese then use your fingers to kind of “crumble” it through the mixture before mixing firmly with hands. Reason: If you don’t disperse first, then the shredded cheese gets squeezed into wads rather than mixed evenly throughout.

  2. Logs – Take the 2 puff pastry sheets out of the freezer. Then divide the filling into two equal portions and shape into a log on the pastry.

    Party sausage rolls – make 4 equal logs by cutting each sheet in half, then cut each log into 4 to make 16 pieces in total.

How to make B85 beef sausage rolls
  1. Roll to enclose the pastry with the filling, finishing with a double layer on the base sealed with egg white. Trim off the excess – about 2cm / 0.8″.

    Tip: paint off cuts with egg white, sprinkle with salt and lots of parmesan, bake 20 minutes = parmesan sticks!

  2. Finish – Cut each log in half to make 4 big sausage rolls in total. Paint with egg yolk, sprinkle with the sesame seeds.

How to make B85 beef sausage rolls
  1. Bake part 1 – Bake for 35 minutes in a hot 200°C/425°F (180C fan-forced). This slightly higher oven temperature makes the puff pastry golden and crispy, while the inside cooks through without drying out.

  2. Elevate on rack – Then, working quickly, transfer the sausage rolls to a rack and bake for a further 15 minutes until they are very golden.

    The rack transference step is to elevate the base out of the juices that comes out of the beef so it can become crispy. It will never be ultra crispy because the filling is ultra juicy, but it’s not floppy, soggy and undercooked like too many sausage rolls are.

    Party sausage rolls – Bake 30 minutes on the tray, then 10 minutes on a rack at the same temperature.

Give them 5 minutes to cool a bit so you don’t give yourself 3rd degree burns. Then it’s game on – grab the biggest one for yourself!

B85 Beef Sausage Rolls

The above are B85 jumbo size (makes 4). Here are party sausage roll size (makes 16), directions are in the recipe cards for these (slightly shorter bake time).

B85 Beef Sausage Rolls party size

And proof of juicy insides:

B85 Beef Sausage Rolls
B85 Beef Sausage Rolls

Sausage roll etiquette 101

If you ever bring a knife and fork near my sausage rolls, they’ll be confiscated! These Aussie legends must be eaten with hands, with Aussie tomato sauce (ketchup also acceptable).

And if you’ve got golden flaky pastry shards all down your top, in your lap, in your hair and a ring of them surrounding your chair, that’s how you know you’ve eaten it right.

I hope you get a chance to try these! While perhaps not an exact replica of the B85 Jalapeño Cheese Beef Sausage Rolls (their flaky pastry alone is far superior to store bought), I think it captures the moreishness that makes them so unique and so memorable.

And it’s just downright tasty. So, so good! – Nagi x

B85 Beef sausage rolls FAQ

4 days in the fridge, though the puff pastry loses crispiness. Reheating in the oven is best, to get back some of the crispiness.

If you can find gluten free puff pastry and breadcrumbs, yes you can! Make sure the beef stock cube is gluten free too. Note: I haven’t tried gluten free puff pastry so I can’t comment on quality.

Yes, you sure can! Makes 16 party sausage rolls (cut each puff pastry sheet in half and make 4 equal logs, then cut each log into 4 pieces). The bake time is 30 minutes on the tray then 10 minutes on the rack. These directions are in the recipe card notes.

I haven’t tried but I think it would work well with both chicken and pork (though I’d use a chicken stock cube rather than beef). I am not convinced about lamb with cheese and jalapeño flavour, but I could be wrong.

B85 Artisan Bakery is quite far from where I live – 50km / 1 hour 15 minute drive to be exact! It is in a suburb where I take Dozer to see Neil Barnsley of Animal Holistic Therapies who I affectionately refer to as the Magic Dog Doctor. I have been taking Dozer there for joint, muscle and spinal problems since he was 3.

I’ve been going there more regularly as Dozer has headed into his golden years, particularly because of his spinal problems (related to his laryngeal paralysis condition).

Long story short – JB saw this rave review on the Good Food website and sent me there to check out their focaccia. Suffice to say I left with many more things and it was the beef sausage rolls that made a lasting impression!

Everything I’ve tried from there is excellent: focaccia (potato, pepperoni and…umm, I think I got a tomato one as well? All were great!), sourdough bread, croissants and some of the small tarts (they were eaten before I got photos!). Plus, of course, the beef sausage rolls!

This one was just trying to come up with a flavour and filling texture that was as juicy and soft as the B85 beef sausage rolls. To be honest, between my meatloaf and numerous meatball recipes plus the classic pork sausage rolls, coming up with the filling recipe wasn’t hard. The pitfall with this recipe was solving the soggy base problem. So much juice comes out of the beef, it was making the base super soggy!

I tried elevating it onto a rack from the beginning (disaster – the raw pastry melted into then cooked into the wire grid!), preheating the tray, pouring fat off the tray partway through cooking (the sausage roll sliding situation was not practical to deal with), using more panko to absorb more juices (dried it out too much).

In the end, as much as I wanted to avoid the two-step baking process, I accepted that the most practical way was to bake until the base was set (30 minutes) then finish baking on the tray to elevate the base out of the juices and fat on the tray. Works!

Hmm, I’d say I made this one around 8 times in total and JB has made it three or four times, including the iteration for the party sausage roll version. This includes the batch we made to photograph and the batch I made for the video tutorial.

Let’s just say people in our sphere were hopeful we’d continue doing tests so they could continue getting leftovers!!


Watch how to make it

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B85 Beef Sausage Rolls

B85 Beef Sausage Rolls – with jalapeño and cheese

Author: Nagi
Prep: 20 minutes mins
Cook: 50 minutes mins
Snack
Australian
4.97 from 32 votes
Servings4 jumbo sausage rolls or 16 party size (Note 6)
Tap or hover to scale
Print
Recipe video above. Copycat of the legendary beef sausage rolls at B85 Artisan Bakery in the quaint Sydney suburb of Camden, these are next-level good! These are big, bold, juicy, cheesy, and loaded flavour, and I especially love how the tangy pickled jalapeño cut through the richness.
These are JUMBO, like the B85 ones. See Note 6 for party sausage rolls.

Ingredients

  • 1 small onion , peeled, whole
  • 1/2 cup panko breadcrumbs (Note 1)
  • 500g/1 lb beef mince (ground beef), fattier the better
  • 1 egg
  • 2 garlic cloves , minced with garlic press or finely grated
  • 1 beef stock cube , crumbled (OXO is my favourite) or 1/2 tsp cooking salt / kosher salt
  • 1/2 tsp cooking salt / kosher salt (halve for table salt, +25% for flakes)
  • 1/4 tsp black pepper
  • 1/3 cup pickled jalapeno , roughly chopped (~3mm) (Note 2)
  • 1 1/2 cups (150g) cheddar , shredded, or other cheese of choice (Note 3), pre-shredded ok
  • 1/2 cup (50g) parmesan , shredded using box grater (pre-shredded ok)
  • 2 sheets frozen puff pastry , butter is better (24cm / 9.5" squares) (Note 4)
  • 1 egg , separated

Sprinkling:

  • 1 tsp white sesame seeds
  • 1/2 tsp black sesame seeds (or more white)

Serving:

  • Aussie tomato sauce or ketchup
Prevent screen from sleeping

Instructions

Abbreviated recipe:

  • Toss grated onion and panko, then mix everything else except cheeses. Then mix in cheese. Divide in 2, wrap in pastry, seal with egg white. 3 slits, brush with yolk, sprinkle with sesame. 35 minutes at 200°C/425°F (180C fan) then 15 minutes on a rack.

Full recipe:

  • Preheat oven 200°C/425°F (180C fan-forced).
  • Onion soak – Grate the onion in a bowl using a box grater, reserving all the onion juices. Add panko breadcrumbs and toss to wet.
  • Everything else but cheese – Then add beef, egg, garlic, stock cube, salt, pepper and jalapeño. Mix well with hands to combine.
  • "Crumble" in cheese – Add cheeses, then use fingers to firstly “crumble” the cheese through the beef before mixing well with hands (this method prevents cheese from clumping together).
  • Roll – Barely thaw puff pastry (stiffer = easier to handle). Divide meat into 2 equal logs. Roll up in the puff pastry, then overlap the base with double layer, sealing with egg white. Finish with the seam side down and trim off surplus puff pastry (about 2 cm/0.8").
  • Finish sausage rolls – Cut each log in half. Cut 3 diagonal slashes on the top of each sausage roll. Brush with egg yolk, sprinkle with sesame seeds.
  • Bake – Place the sausage rolls on a paper lined tray. Bake for 35 minutes, then transfer onto rack (to elevate out of fat, Note 5). Bake a further 15 minutes until pastry is deep golden and underside is crispy.
  • Cool on rack 5 minutes before attacking! Serve with Aussie tomato sauce or ketchup.

Recipe Notes:

1. Panko breadcrumbs – Japanese breadcrumb makes the filling softer because the crumbs are larger. Staple at supermarkets in Australia these days, usually the Asian section (cheaper at Asian stores). Regular breadcrumbs work too but the filling will not be as soft.
2. Pickled jalapeno – Find them in the pickle section, they are relatively good value ($3 for a decent size jar). Use leftovers to make your tacos more interesting, use in sandwiches!
3. Cheese options – Anything shreddable that melts will be great here, except mozzarella (too mild, not salty enough) or hard cheeses like parmesan/pecorino (too salty). Cheddar is used at the bakery.
4. Puff pastry – Butter puff pastry is better (tastier, puffs better) than non-butter puff (ie puff made from oil)
5. Rack elevating – The juicy filling releases a lot of liquid, making the base soggy. The best fix I found is to elevate the rolls on a rack towards the end of baking. Note: The base will never be shatteringly crispy because the filling is so juicy, but it won’t be soggy.
6. Regular and party size sausage rolls – Make 4 logs by cutting 2 sheets of puff pastry in half. Cut each into 4 (party sausage rolls) or 2 (regular size), place on 2 trays. Bake 30 minutes on the tray then 10 minutes on a rack (same oven temp).
Leftovers will keep in the fridge for up to 4 days though the pastry will lose crispiness. Best way to reheat is in the oven at 180C/350F (160C fan) for around 12 – 15 minutes.
Freezing – Once wrapped in pastry they can be frozen. Thaw then bake per recipe. Best not to brush with yolk until just before cooking (it gets sweaty when it thaws).
Nutrition – I never said these sausage rolls are diet food! But the calories shown below are higher than reality because it doesn’t factor the meat fat and juices that comes out while baking.

Nutrition Information:

Calories: 942cal (47%)Carbohydrates: 53g (18%)Protein: 50g (100%)Fat: 68g (105%)Saturated Fat: 25g (156%)Polyunsaturated Fat: 6gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 216mg (72%)Sodium: 1610mg (70%)Potassium: 634mg (18%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 847IU (17%)Vitamin C: 4mg (5%)Calcium: 480mg (48%)Iron: 6mg (33%)
Keywords: beef sausage rolls, sausage rolls
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

The Australian Book Industry Awards took place the night before last. Because it was in Melbourne, Dozer wasn’t able to attend so he sent me to accept the award on his behalf. Cookbook of the year!

An official photo! By Carmen-Zammit.

Of course I wanted to show you a sweet photo of me showing the trophy to Mr D. But truthfully, all he cared about was the cabanossi hiding in my hand. 😂

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120 Comments

  1. Maria says

    June 2, 2025 at 8:17 pm

    5 stars
    Best sausage rolls EVER 🏆
    I made party size.
    Only crumbs left on the plate!

    Reply
  2. Janette says

    May 25, 2025 at 6:12 pm

    4 stars
    I don’t usually eat sausage rolls because I don’t like sausage mince, but this is just beef so I gave it a go. I was ok with it, my husband and daughter are currently raving about it. My only issue is I should have made smaller rolls. As this was my first go at this recipe I did it as per directions, but the 2 rolls were as big as my forearm. Would make again, but a lot smaller.

    Reply
  3. Michele Lumadue says

    May 22, 2025 at 2:45 am

    5 stars
    I made this at lunchtime for us to have for dinner. My husband works from home. He came out for lunch and finished half of one of the rolls. He called them Aussie Cheese Steaks. He said they taste like an American cheese steak. He loves them and would pair them with french fries to make the meal complete. Thank you Nagi and big hugs to Dozer.

    Reply
  4. Amanda says

    May 19, 2025 at 12:49 pm

    Mine are in the oven. I cut organic cheddar slices into squares which made them so easy to mix in. Can’t wait to eat them 🙂

    Reply
  5. Jenny says

    May 18, 2025 at 11:41 pm

    5 stars
    Made these for dinner tonight. They were delicious and the jalapeño in the mix was absolute genius. I made the little rolls and followed the recipe to the letter. The entire roll was crispy.
    Best sausage rolls I have ever made.
    If I’m in Sydney I’m going to hunt down this bakery – they must be amazing sausage rolls.

    Reply
  6. Tash says

    May 18, 2025 at 7:12 pm

    5 stars
    Absolutely delicious

    Reply
  7. Natalie says

    May 18, 2025 at 9:26 am

    5 stars
    These rolls were delicious! I had not heard of them before so thank you for the recipe. Video and written directions were so helpful. My rolls didn’t take as long to cook and got brown pretty early so topped with foil near the end of baking.

    Reply
  8. Jessica says

    May 17, 2025 at 7:35 pm

    5 stars
    So good! I left out the jalapeno but it was still incredibly good texture and flavour.

    Reply
  9. nathan says

    May 17, 2025 at 12:36 pm

    5 stars
    these were absolutely amazing

    Reply
  10. Pip M says

    May 16, 2025 at 9:33 pm

    5 stars
    Made a double batch & they were a hit. The jalapeños are so good in a sausage roll! Definitely a recipe I’d make again. The last 15min on a rack makes a huge difference to the crispiness. Thanks for another winner recipe.

    Reply
  11. Kris says

    May 16, 2025 at 7:24 pm

    5 stars
    I made this as small ones using lean mince and replaced jalapenos with chopped gherkins. Really good, We liked these even more than the other sausage roll recipe.

    Reply
  12. Lindi says

    May 16, 2025 at 12:50 am

    5 stars
    I love a great sausage rolls and yours looks so moist and delicious. But I’m Allergic to 🌶 chilli. What do you think of replacing the chilli with Dill pickle and capers.

    Reply
  13. I Love Nagi says

    May 15, 2025 at 2:26 am

    5 stars
    Terrific! I made these delicious beef parcels just tonight, and I know I promised my Dad two of them, but temptation got the better of me 🙁

    Reply
  14. Gina T says

    May 14, 2025 at 6:45 pm

    5 stars
    Made this is my Ninja airfryer (sitting on the basket) and it was yummy and crispy all over.
    Unfortunately could not find any butter puff pastry so just bought standard Borgs puff pastry and it still tasted great..

    Am thinking of trying to make a beef shawarma with grated haloumi and grated cheddar cheese sprinkled with sesame and nigella seeds.

    Reply
  15. Cynde says

    May 14, 2025 at 2:01 pm

    5 stars
    This was SO good! I hadn’t heard of sausage rolls before but we liked these a LOT. Easy to make too. Thank you!

    Reply
  16. Cynde says

    May 14, 2025 at 1:59 pm

    This was SO good! I hadn’t heard of sausage rolls before but we loved this a lot. Thank you!

    Reply
  17. Kelly says

    May 14, 2025 at 1:05 pm

    5 stars
    Absolutely the BEST sausage roll I’ve ever had… a big call but it’s true. My family loved this and it’s about to become a regular item on our menu

    Reply
  18. Arla says

    May 14, 2025 at 10:59 am

    Wowza! These are great. I don’t live down under so we don’t have a B85 but who cares because you gave me the recipe! My hubby loves you!! I have both your books and our cookbook club is amazed at how incredible every recipe is in your books! We are huge fans! XO

    Reply
  19. Irene says

    May 13, 2025 at 1:49 pm

    5 stars
    Ridiculously delicious!

    Reply
  20. Aaron Hudson says

    May 12, 2025 at 7:43 pm

    These are the absolute bomb

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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