B85 Beef Sausage Rolls

 

Maple sweet potato salad with whipped tahini 

B85 Beef Sausage Rolls are famous for being a standout item at B85 Artisan Bakery in Camden, Australia. They are known for a specific "secret weapon" combination of flavors that makes them juicier and more savory than a standard bakery roll.

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Let's explore how to recreate these or understand what makes them special. I'll ask guiding questions along the way.

What makes them unique? 🥟

Unlike traditional sausage rolls that often use plain sausage meat, the B85 style is defined by a few key techniques and ingredients:

Jalapeño and Cheese: They feature a "kick" from pickled jalapeños and a mix of sharp cheddar and parmesan.

The "Onion Soak": Instead of sautéing onions, the onion is grated directly into a bowl. The breadcrumbs then soak up all the raw onion juice, which keeps the beef incredibly moist during baking.

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Beef Stock Cube: A crumbled beef stock cube is used instead of just salt to add a deep, "umami" savory flavor.

The Double-Bake Method: They are often baked first on a tray and then moved to a wire rack to finish, which prevents the bottom from getting soggy.

Which part of these sausage rolls would you like to dive into?

The Filling Prep: Learn the specific steps for mixing the beef, jalapeños, and the "onion soak" technique.

The Pastry & Baking: Discover how to handle the puff pastry and the "rack method" to ensure they stay crispy.

Party vs. Jumbo Sizing: Get the dimensions and timing for making bite-sized party versions versus the giant bakery style.

Would you like to start by looking at how to prep that juicy filling?

B85 Beef Sausage Rolls

Inspired by B85 Artisan Bakery, Camden

These are jumbo, meaty, and outrageously cheesy sausage rolls. The addition of pickled jalapeños provides a "barely-there" warmth that cuts through the richness of the beef and cheese.

Prep time: 25 mins | Cook time: 50 mins | Makes: 4 Jumbo Rolls

Ingredients

The Meat Filling

Beef Mince (Ground Beef): 500g (1 lb) — Use regular/full-fat mince for the juiciest results.

Brown Onion: 1 small, grated using a box grater (keep all the juices!).

Panko Breadcrumbs: 1/2 cup (or regular breadcrumbs).

Garlic: 2 cloves, minced.

Beef Stock Cube: 1 cube, crumbled (this is the "secret" for deep savory flavor).

Egg: 1 large (for the filling).

Pickled Jalapeños: 1/3 cup, roughly chopped (approx. 3mm pieces).

Cheddar Cheese: 1 1/2 cups (150g), shredded.

Parmesan Cheese: 1/2 cup (50g), finely shredded.

Seasoning: 1/2 tsp salt and 1/4 tsp black pepper.

The Pastry & Topping

Puff Pastry: 2 sheets, partially thawed (butter puff pastry is recommended).

Egg Yolk: 1 (for brushing).

Sesame Seeds: 1 tsp white and 1/2 tsp black (or just white).

Instructions

1. Prepare the Filling

Onion Soak: Grate the onion into a large bowl. Add the panko breadcrumbs and toss them together. Let it sit for a minute so the panko absorbs the onion juices—this ensures a soft, moist filling.

Mix: Add the beef, 1 egg, garlic, crumbled stock cube, salt, pepper, and chopped jalapeños. Mix well with your hands until combined.

The Cheese: Add the shredded cheddar and parmesan. Use your fingers to "crumble" the cheese through the meat first (to prevent clumping) then mix it thoroughly.

2. Assemble the Rolls

Position: Lay out the puff pastry sheets. Divide the meat mixture into two equal portions.

Form Logs: Shape each portion into a long log along the edge of the pastry.

Roll: Roll the pastry over the meat to enclose it. Aim for a slight overlap (about 1-2cm) on the bottom. Brush the edge with a little water or egg white to seal it.

Trim: Trim off any excess pastry. Place the logs seam-side down.

Size: Cut each long log in half to create 4 jumbo sausage rolls.

3. The Finish

Score: Use a sharp knife to make 3 diagonal slashes on the top of each roll.

Glaze: Brush the tops generously with the egg yolk. Sprinkle with the mixed sesame seeds.

4. Bake

Initial Bake: Preheat oven to 200°C (400°F) or 180°C Fan. Place rolls on a tray lined with baking paper and bake for 35 minutes.

The "Crispy Base" Trick: After 35 minutes, carefully transfer the sausage rolls onto a wire rack placed over the baking tray.

Final Bake: Bake for another 15 minutes on the rack. This allows the air to circulate, ensuring the bottom isn't soggy and the pastry is deep golden brown.

Tips for Success

Don't over-thaw: Work with the puff pastry while it is still slightly firm and cold; it’s much easier to handle.

Internal Temp: The beef should reach an internal temperature of 71°C (160°F).

Serving: Serve warm with "Aussie" tomato sauce (ketchup).