Vegemite Sausage Rolls

  • Prep Time
    30 mins
  • Cook Time
    40 mins
  • Difficulty
  • Servings
    24 pieces
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 1 large brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 800g pork sausage mince
  • 10 rashers rindless smoked streaky bacon, finely diced
  • 2 cups bread crumbs
  • 4 tablespoons tomato paste
  • 4 tablespoons vegemite
  • 2 eggs
  • 4 sheets ready rolled puff pastry
  • 1 egg, lightly beaten to glaze
  • 4 tablespoons sesame seeds
  • Tomato sauce, to serve


Step 1
In a large bowl, combine the brown onion, garlic, sausage mince, bacon, bread crumbs, tomato paste, vegemite and two eggs.

Step 2
Prepare the barbecue for indirect cooking over medium heat (180°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Step 3
Cut a sheet of pastry in half. Shape the mixture into sausages and place in the middle of each half of pastry. Using a pastry brush, brush the edges with egg. Roll up the pastry, to enclose the mixture. Cut each roll into 6 equal portions.

Step 4
Place the sausage rolls onto lined baking trays. Using a pastry or basting brush, brush the lightly beaten egg on the sausage rolls and finish with a sprinkle of sesame seeds. Repeat with remaining pastry and mince mixture.

Step 5
Cook the sausage rolls over indirect medium heat for 30 to 40 minutes, with the lid closed, or until the pastry is deep golden.

Step 6
Serve the sausage rolls with tomato sauce.