A Wild Twist on an Aussie Classic
Looking for a uniquely Tasmanian recipe that’s easy to make, big on flavour, and guaranteed to impress your guests? Enter: Pepperberry Kangaroo Sausage Rolls. Combining lean kangaroo mince with our bold and beautifully native Pepperberry Finishing Salt, this recipe offers a punchy twist on a beloved Aussie favourite. Perfect for picnics, grazing boards, or relaxed entertaining, these rolls are a conversation starter — and a crowd-pleaser.
Whether you’re new to cooking with native ingredients or already a pepperberry fan, this is a dish that celebrates the flavours of the land, in a flaky, golden pastry package.
Why Use Native Pepperberry?
Native to Tasmania, pepperberry delivers more than just heat. It has a bold, peppery kick with a subtle sweetness and berry-like aroma — a complex flavour profile that pairs beautifully with game meats like kangaroo. Our Native Pepperberry Finishing Salt combines the intensity of pepperberry with delicate flakes of all-natural sea salt for maximum impact.
Pepperberry Kangaroo Sausage Rolls
Skill Level: 3/5
Prep & Cook Time: 45 minutes
Serves: 2 (approx. 4 large or 8 mini rolls)
You will need:
- kangaroo mince (or substitute with beef or pork mince)
- brown onion, finely chopped
- garlic clove, minced
- ground native pepperberry (or crush whole dried berries)
- Native Pepperberry Finishing Salt (plus extra for topping)
- fresh parsley, finely chopped
- Dijon mustard
- Worcestershire sauce (we recommend this one)
- egg (divided – half for mixture, half for egg wash)
- puff pastry, thawed
- Olive oil spray or melted butter (optional, for crispness)
Serving Suggestions
These sausage rolls pair beautifully with:
- Bush tomato chutney or beetroot relish
- A simple garden salad with lemon myrtle vinaigrette
- As part of a native-inspired grazing board
Add a small bowl of finishing salt on the side for guests to add an extra pinch.
Storage Tips
Cooked rolls can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in an oven or air fryer for best results — avoid the microwave if you want to keep the pastry crisp.
Allergen Note
Contains: Gluten, Egg
Calories per serve
310 (based on 2 mini rolls per serve)
Pepperberry Kangaroo Sausage Rolls
Ingredients
- 250 g kangaroo mince or substitute beef or pork mince
- 1 small brown onion finely chopped
- garlic clove minced
- ½ tsp ground native pepperberry or crush whole dried berries
- 1 tsp Native Pepperberry Finishing Salt plus extra for topping
- 1 Tbsp fresh parsley finely chopped
- ½ tsp Dijon mustard
- ½ tsp Worcestershire sauce
- 1 egg divided – half for mixture, half for egg wash
- 1 sheet puff pastry thawed
- Olive oil or melted butter optional, for crispness
Instructions
- Preheat your oven to 200°C (fan 180°C). Line a baking tray with baking paper.
- In a bowl, combine kangaroo mince, onion, garlic, ground pepperberry, Native Pepperberry Finishing Salt, parsley, mustard, Worcestershire sauce, and half the beaten egg. Mix well.
- Cut the puff pastry sheet in half (for large rolls) or quarters (for mini rolls).
- Spoon the meat mixture along the centre of each strip, then roll tightly to enclose. Place seam-side down on the tray.
- Brush with the remaining egg. Sprinkle with a pinch of Native Pepperberry Finishing Salt.
- Bake for 20–25 minutes or until golden and cooked through. Let cool slightly before serving.
Notes
Related Products
Learn More
Want to explore more ways to cook with native ingredients? Check out our full guide to Native Pepperberry
For more tips on how and when to use finishing salt, visit our blog post: How to Use Finishing Salt
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