• Sucuk sausage rolls (Billie Justice Thomson)Source: Billie Justice Thomson

Adapted from my Mum’s famous recipe, these sausage rolls feature spicy sucuk (pronounced ‘sujuk’) sausage and tangy za’atar spice blend, a Middle-Eastern twist on a delicious favourite. #BringBackTheClassics






Skill level

Average: 1.5 (5 votes)

My mum is famous for her sausage rolls. They are the #1 request for any get-together and the recipe has more shares than that Kim Kardashian butt pic that broke the internet.

Since moving to Melbourne 5 years ago my cooking has taken an ethnic slant, inspired by new friendships formed and fuelled by a never ending curiosity to cook with new ingredients.


  • 250 g Turkish bread, torn
  • 250 g peeled onion, coarsely chopped
  • 1 large green capsicum, seeded and coarsely chopped
  • 250 g haloumi, coarsely chopped
  • 250 g sausage mince
  • 400 g sucuk, casing removed (see Note)
  • 1 egg
  • 1½ tbsp za'atar, plus extra, for sprinkling
  • Salt and freshly ground black pepper
  • 10 sheets ready rolled puff pastry, defrosted
  • 1 egg yolk
  • 1 tbsp milk
  • Tomato sauce mixed with harissa, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Blitz the Turkish bread in a food processor until fine breadcrumbs form. Transfer to a large bowl.

2. Add the onion, capsicum and haloumi to the food processor and blend until very finely chopped. Add to the bowl with the breadcrumbs. Place the sausage mince, sucuk and egg in the food processor and blitz until smooth paste forms.

3. Transfer to the bowl with the breadcrumbs and onion mixture. Add the za'atar, season with salt and pepper and use clean hands to thoroughly mix the ingredients together.

4. Transfer the mixture to a large piping bag fitted with a 2 cm plain nozzle.

5. Preheat the oven to 220˚C. Line 4 baking trays with baking paper.

6. Cut each sheet of puff pastry in half. Pipe the sausage mixture along the long edge of each puff pastry piece, then roll to enclose and cut each roll into 4 mini sausage rolls. Place on the lined baking trays.

7. Lightly beat the egg yolk and milk. Brush the rolls with egg glaze, sprinkle with extra za'atar then bake for 20 minutes until golden. Serve immediately with tomato and harissa sauce.

• Sucuk is a spicy cured sausage usually made from beef. Available from Middle Eastern butchers or supermarkets.


Lead illustration by Billie Justice Thomson.