Spiced Sausage Rissoles with Tomato Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-fried Australian-style beef and pork rissoles seasoned with spices and herbs, served with vibrant homemade tomato chutney. This australian-inspired beef ready in about 55 minutes blends (225g) ground beef, (225g) ground pork, (60g) breadcrumbs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 25 min Cook: 30 min Serves 4 Australian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, combine 1/2 lb ground beef, 1/2 lb ground pork, 1/2 cup breadcrumbs, 1 large beaten egg, 1 small finely diced onion, 2 minced garlic cloves, 1 tbsp Worcestershire sauce, 1/2 tsp ground allspice, 2 tbsp chopped fresh parsley, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Mix gently until just combined.
  2. Step 2: Shape the mixture into 8 even oval rissoles about 3 inches long. Chill in the fridge for 15 minutes to help them hold their shape.
  3. Step 3: While rissoles chill, make the tomato chutney by heating 3 tbsp olive oil in a saucepan over medium heat. Add 1 cup canned diced tomatoes, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1/4 tsp red chili flakes, and 1 tsp freshly grated ginger. Simmer gently for 20 minutes until thickened and syrupy, stirring occasionally.
  4. Step 4: Heat a large skillet over medium heat and add 2 tbsp olive oil. Fry the rissoles for 4-5 minutes per side until golden brown and cooked through.
  5. Step 5: Serve the warm rissoles topped or sided with the tangy tomato chutney.

Equipment for this recipe

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Frequently asked questions

How long does Spiced Sausage Rissoles with Tomato Chutney take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spiced Sausage Rissoles with Tomato Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spiced Sausage Rissoles with Tomato Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Sausage Rissoles with Tomato Chutney for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Sausage Rissoles with Tomato Chutney?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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