Sausage Roll - Make at Home - Dry Mix

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Create homemade sausage rolls with our dry mix, a budget-friendly alternative to our pre-made rolls. Enjoy the fun and satisfaction of making your own delicious treats at home.

This pack will make 12 large Sausage Rolls or 24 party Sausage Rolls

You’ll need –


420g Mozzarella Cheese

90g Cream Cheese

3 large eggs + 1 extra for egg wash 

Sausage Filling

1kg Sausage Mince (ask your butcher - ideally a 70/30 with nothing added)

1 large brown onion - finely diced

To prepare your meat filling-

  • Mix together the Sausage Meat, diced onion & contents of the Palena Fresh Meat Seasoning bag that came inside the pack and place it into a piping bag and put aside. If you're using a disposable piping bag, you'll want to cut the tip off to allow for a 2cm wide opening.

To prepare your dough

  • Preheat the oven to 190 degrees
  • Place the Mozzarella Cheese and cream cheese in a microwaveable bowl.
  • Microwave until both cheeses are melted together, stopping to stir every 30 seconds.
  • Pour the melted cheeses into a stand mixer with the paddle attachment.
  • Add the eggs and contents of the Palena Fresh Sausage Roll mix to the cheese.
  • Mix on a low speed for 15 seconds and increase to a high speed until all ingredients are fully combined.
  • To roll this dough out, it is easiest if you glad wrap your bench nice and tight and use either a non stick rolling pin or cover the dough with baking paper.
  • Spray a little olive oil onto your bench and tightly wrap it with glad wrap. Gently spray the top of the glad wrap with olive oil to make it easier to roll out.
  • Place the dough on top of the oiled glad wrap and evenly roll it out into a rectangle, approximately 5mm thick. Use either a non stick rolling pin, or cover the dough with baking paper to roll. Use a pastry cutter or knife to create straight lines for your rectangle.
  • Grab your piping bag and pipe a long sausage across the end of the dough.
  • using the glad wrap to hold, roll the edge of the dough over the sausage until the dough can reach around the sausage.
  • Dip a pastry brush into egg wash and run it along the area where the two dough's are about to touch. 
  • Continue rolling over the dough, using the glad wrap to handle it, until you have an overlap on the dough. 
  • Cut along the overlap using a pastry cutter or knife to free your long sausage roll. 
  • Cut the long sausage roll log into the desired size and place on a lined baking tray.
  • Repeat on remaining dough.
  • Lightly egg wash the tops and bake for 20 mins* if you want to reheat later or for 30-35 mins* if you wish to eat them straight away.

 *cook time depends on the size of sausage roll being made. Less time is needed for party sausage rolls.

**Nutritional information calculated on main product.

We have 40 in stock.