Grilled Kangaroo Sausage Rolls with Spiced Tomato Relish

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender kangaroo sausage rolls grilled to perfection and served with a spiced homemade tomato relish, capturing a classic Aussie flavor with a smoky twist. This australian-inspired grilling ready in about 60 minutes pairs kangaroo mince, medium, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g kangaroo mince
• 2 sheets (each about 250 g) puff pastry sheets
• 1 medium, finely chopped onion
• 2, minced garlic cloves
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1, beaten (for egg wash) egg
• 2 tbsp olive oil
• 400 g canned diced tomatoes
• 1 tbsp brown sugar
• 1/4 tsp red chili flakes
• 2 tbsp apple cider vinegar

Instructions

1. Step 1: Preheat a grill pan over medium-high heat. In a bowl, combine 400 g kangaroo mince, 1 finely chopped onion, 2 minced garlic cloves, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until evenly combined.
2. Step 2: Roll out each of the 2 puff pastry sheets on a floured surface to about 1/8-inch thickness. Divide the kangaroo mixture into 4 equal portions and form each into a long sausage shape along the pastry sheet's length.
3. Step 3: Brush the edges of the pastry with 1 beaten egg, then roll to encase the filling firmly. Seal the edges by pressing with a fork. Cut each roll into 3 equal pieces.
4. Step 4: Brush each piece generously with the remaining egg wash. Place the sausage rolls on a grill pan and cook for 12-15 minutes, turning occasionally, until the pastry is golden and the filling is cooked through.
5. Step 5: Meanwhile, heat 2 tbsp olive oil in a saucepan over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, sauté for 5 minutes until translucent.
6. Step 6: Add 400 g canned diced tomatoes, 1 tbsp brown sugar, 1/4 tsp red chili flakes, and 2 tbsp apple cider vinegar. Simmer gently for 20 minutes, stirring occasionally until the sauce thickens into a chunky relish.
7. Step 7: Serve the warm kangaroo sausage rolls with the spiced tomato relish on the side for dipping.