BBQ Meat Lovers Sausage Rolls Are So Epic
Let’s be real—beef sausage rolls are already a classic Aussie snack. But throw in chicken mince, bacon, ham, salami, AND cheese? That’s a game-changer. These BBQ Meat Lovers Sausage Rolls bring all your favourite pizza toppings into a rich, hearty filling, then wrap it up in flaky puff pastry. It’s like pizza and a sausage roll had a delicious baby.
I love making these for parties because they absolutely fly off the tray. One bite in, and you get that cheesy, meaty hit with a hint of garlic and Italian herbs, plus the smoky sweetness of BBQ sauce. They also freeze like a dream—so you can bake a double batch and enjoy the leftovers any time.
Tips and Tricks for Next-Level BBQ Meat Lovers Sausage Rolls
Here’s how to take your home made sausage rolls from good to jaw-droppingly good:
1. Use quality ingredients
Chicken mince is a great base—it’s lighter than beef or pork but still super flavourful.
Opt for real, smoked bacon and salami—the better the quality, the bolder the flavour.
Use pizza cheese blend for that perfect stretch and melt. It’s usually a mix of mozzarella and cheddar, which is ideal for this recipe.
2. Don’t skip the BBQ sauce
You might be tempted to go light on the sauce, but trust me—it’s the glue that binds everything together flavour-wise. Go for a thick, smoky BBQ sauce. Bonus points if it has a little sweetness to it.
3. Puff pastry pro tips
Keep your puff pastry sheets in the fridge, not freezer, until about 15 mins before you use them. Too cold and they’ll crack, too warm and they’re hard to handle.
For extra puff and golden crunch, brush with milk (or an egg wash if you want a deeper shine).
4. Make ahead
These are perfect to prep ahead and freeze. Just assemble and freeze them raw—then bake straight from the freezer. Add 5–10 extra mins to the bake time, and you’re good to go.
Serving Suggestions That’ll Impress Your Mates
These BBQ Meat Lovers Sausage Rolls using puff pastry are the kind of snack that doesn’t need much dressing up—but if you want to go next level, try these pairing ideas:
Dipping sauces: A ramekin of smoky BBQ sauce, ranch, or even garlic aioli makes a killer combo.
Salad on the side: For a lunch-worthy serve, add a rocket salad with balsamic glaze to cut through the richness.
Party platter: Pop these sausage rolls on a grazing board with mini pies, cheeses, and veggie sticks for a show-stopping spread.
They’re also great in lunchboxes (just pack with an ice brick), perfect for school fetes, and make awesome picnic food.
Storage Options for Your BBQ Meat Lovers Sausage Rolls
These are a meal-prepper’s dream. Here’s how to store them right:
Fresh:
Store cooked sausage rolls in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 180°C for 10–12 minutes to keep the pastry crisp.
Frozen:
Uncooked: Place assembled rolls (unbaked) on a tray in the freezer until firm, then transfer to ziplock bags. They’ll keep for up to 3 months.
Cooked: Freeze in airtight containers or wrap in foil. Reheat straight from frozen at 180°C for 20–25 minutes.
Whether you’re eating these BBQ Meat Lovers Sausage Rolls fresh out of the oven or defrosted for a quick lunch, these snacks are guaranteed to satisfy.
Other Recipes To Try
If you loved these BBQ Meat Lovers Sausage Rolls, you’ll definitely want to try:
Final Thoughts on BBQ Meat Lovers Sausage Rolls
These BBQ Meat Lovers Sausage Rolls are the kind of snack that gets people talking. They’re smoky, cheesy, and full of all your favourite pizza flavours—but in the best handheld, party-ready form. Whether you’re making a double batch for the freezer or serving them fresh from the oven with a side of chips and salad, these sausage rolls never disappoint. And seriously—don’t be surprised if you end up guarding the tray from sneaky snackers at your next get-together 😆
Give them a go this weekend, and don’t forget—tag me in your sausage roll snaps @steph_cooks_stuff ! I’d love to see how yours turn out.
BBQ Meat Lovers Sausage Rolls
Ingredients
Equipment
Method
- In a big bowl, chuck in the chicken mince, ham, salami, bacon, garlic, Italian herbs, stock powder, cheese, breadcrumbs and BBQ sauce. Give it a really good mix—use your hands if you’re game!
- Cut your pastry sheets in half.
- Spoon a line of the meat mixture down the middle of each pastry half—aim for about a third of the width and stack it up high!
- Roll it up into a log and make sure the edge is sealed.
- Slice little slits into the top of the pastry for that pro sausage roll look.
- Cut into whatever size you like—snack size or big lunch style.
- Pop them onto a lined tray with a bit of space between.
- Brush with milk and sprinkle with sesame seeds if you’re feeling fancy.
- Bake at 200°C for 25–30 mins or until golden, crispy and smelling amazing!
Nutrition
Video
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Absolutely! While chicken gives a lighter texture, beef mince brings a richer flavour. You can even do a mix of both. Just make sure to drain any excess fat to keep the rolls from getting soggy.
For this recipe, I use chicken mince rather than sausages, but if you want to go the beef sausage rolls route, remove the casing from quality butcher sausages and mix with the same fillings. Look for sausages with garlic, herbs or smoky spices for extra flavour.
Yes, you can! Use gluten-free puff pastry, swap breadcrumbs for gluten-free crumbs, and double-check that your BBQ sauce and stock powder are gluten-free.