Kangaroo sausage rolls

Kangaroo meat makes for a delicious sausage roll.
Kangaroo meat makes for a delicious sausage roll. Photo: Danielle Colley

I don't know if it's considered rude to eat the national emblem on Australia Day but it's such a fantastic lean and tasty protein source that if you only eat it one day a year, it should be on Aussie Day.

I couldn't find kangaroo mince so I just found some steak and wizzed it in the processor. This is a simple recipe, but really, who can go past a good old sausage roll?

Serve with your favourite tomato relish or sauce. Naturally.

Difficulty: easy

Makes: 18


  • 500g kangaroo steak
  • ½ red capsicum, seeded and roughly chopped
  • 1 small brown onion, peeled and roughly chopped
  • 2 cloves garlic, peeled
  • 1 stalk celery, roughly chopped
  • 1 carrot, roughly chopped
  • 3 teaspoons mixed herbs
  • 1 ½ teaspoons mustard seeds
  • 1 tablespoon Worcestershire sauce
  • salt and pepper
  • 3 sheets puff pastry
  • 1 egg, for brushing
  • sesame seeds and nigella seeds or poppy seeds


1. Preheat oven to 200C°


2. Place meat, and vegetables herbs and spices into food processor and wiz until blended into a fine mince.

3. Take your sheet of pastry and cut it into thirds one way, then in half the other way, making six pieces out of each sheet.

4. Roll a small handful of mince into a sausage and place on the edge of one piece of pastry and then roll it up ensuring you have enough cross over to create a seal. I like about 1cm to prevent bursting.

5. Repeat with remaining mince and pastry until you're done, placing them onto a sheet of baking paper on a baking tray as you go.

6. Lightly whip your egg and then brush over all of your sausage rolls before sprinkling the tops with seeds.

7. Pop into the oven for 25-30 minutes until golden brown and crunchy.

8. Serve with your favourite sauce.

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