Recipe: BTSSR (Better Than Sausage, Sausage Rolls)
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Recipe: BTSSR (Better Than Sausage, Sausage Rolls)
What’s better than a sausage roll? These are! Crisp, buttery pastry gives way to a hearty filling of potato, pepperberry and cheese. Familiar ingredients come together to create something far greater than the sum of their parts. They’re ideal to make ahead and freeze, ready to reheat for a last-minute appetiser, lunch box addition, or an impromptu gathering.
Ben Shewry
Published 22.10.25
Better than Sausage, Sausage Rolls
A creatively prepared piece of meat is potentially weird, while a potato...? A potato almost beckons to lean into your wild side. Just look at it! It's begging to be messed with.
With that thought in mind, during lockdown and confined to the room of my mind, I wondered if I could improve on a sausage roll (controversial idea here in Australia, I know) by replacing sausage meat with potato. Turns out it's not only possible, but could even be better than the original. But don’t take my word for it - try it out for yourself. I originally developed this recipe for 2020’s Attica x Avalanches - A Party For Melbourne, a free event to bring joy to our city in a tough time.
Ingredients
600g grated waxy potato
220g finely chopped onion
20g finely chopped garlic
100g butter
100g Parmesan cheese
135g Tasty cheese (or Mozzarella)
4g Pepperberries, ground
2 eggs, whisked
50g dried breadcrumbs
Pinch of dried native thyme
A really good pinch of salt
Good quality puff pastry
1 egg, whisked
Method
Peel, coarsely grate and blanch potato in boiling salted water for 1 minute.
Drain well and spread on a paper towel-covered tray to cool and to allow water to evaporate.
Sweat onion and garlic in butter for 5 minutes until fragrant and sweet, trying not to colour the mix. Cool and add to potatoes in a large bowl.
Add the first two eggs, pepperberry, salt, breadcrumbs and native thyme to the potato mix. Combine well. Grate and add the two cheeses, and mix again.
Measure 15cm wide strips of puff pastry, place potato filling in the middle (I like to use a large piping bag) and brush with a small amount of egg wash to seal.
Chill in fridge for 1 hour before glazing with egg wash made from whisking the final egg thoroughly.
Portion and bake at 180c for 15 minutes or until golden.
Uncooked BTSSR can be frozen and cooked at a later time, straight from the freezer.
BTSSR: Always serve with tomato sauce!
