Aussie Pies and Sausages: A Classic Comfort Food Feast
Few foods are as iconic in Australia as a good meat pie and a juicy sausage. Whether enjoyed at a weekend barbecue, a footy match, or straight from the oven on a cool evening, Aussie pies and sausages are comfort food at its best. Rich, savoury fillings, flaky pastry, and well-seasoned meat make this combination a true national favourite.
This recipe brings together two classics: traditional Aussie beef pies and flavour-packed pork sausages, served with simple sides that let the food shine. Perfect for family dinners, casual gatherings, or meal prep, this guide walks you through each step to help you create bakery-style results at home.
Classic Aussie Beef Pies
Ingredients (Makes 6 pies)
For the filling
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500 g beef mince
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1 medium onion, finely diced
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2 cloves garlic, minced
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1½ cups beef stock
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2 tablespoons plain flour
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1 tablespoon olive oil
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Salt and black pepper, to taste
For the pastry
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2 sheets shortcrust pastry (for bases)
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2 sheets puff pastry (for lids)
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1 egg, beaten (for egg wash)
Method
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Prepare the filling
Heat olive oil in a large frying pan over medium heat. Add the onion and cook forς 3–4 minutes until soft and translucent. Add garlic and cook for another 30 seconds until fragrant. -
Brown the beef
Add the beef mince to the pan, breaking it up with a spoon. Cook until browned evenly. Sprinkle over the flour and stir well to coat the meat—this helps thicken the filling. -
Build the flavour
Stir in the tomato paste and Worcestershire sauce. Slowly pour in the beef stock, stirring constantly to avoid lumps. Reduce heat to low and simmer for 15–20 minutes until thick and rich. Season with salt and pepper. Allow the mixture to cool slightly before assembling the pies. -
Assemble the pies
Preheat your oven to 200°C (180°C fan-forced). Grease a pie tin. Line each hole with shortcrust pastry and spoon in the cooled beef filling. Top with puff pastry lids, pressing edges to seal. Cut a small slit on top for steam. -
Bake
Brush the tops with beaten egg. Bake for 20–25 minutes, or until golden brown and crisp. Let stand for 5 minutes before serving.
Traditional Aussie Sausages
Aussie sausages are all about balance—meaty, juicy, and lightly seasoned. This simple recipe works beautifully on the barbecue or stovetop.
Ingredients (Serves 4–6)
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1 kg pork mince (or beef, if preferred)
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1 small onion, very finely grated
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2 cloves garlic, minced
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 teaspoon smoked paprika
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½ teaspoon dried sage
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¼ cup cold water
(Optional: natural sausage casings, or shape into patties if you prefer)
Method
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Mix the sausage meat
In a large bowl, combine pork mince, onion, garlic, salt, pepper, paprika, and sage. Add cold water and mix until the mixture becomes slightly sticky—this helps keep sausages juicy. -
Shape the sausages
If using casings, fill and twist into even lengths. Otherwise, shape into classic sausage shapes or patties. -
Cook
Heat a barbecue or frying pan over medium heat. Cook sausages, turning regularly, for 12–15 minutes or until cooked through and evenly browned. Avoid high heat, which can cause them to split.
Serving Suggestions
No Aussie pie or sausage meal is complete without classic sides:
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Tomato sauce or BBQ sauce
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Creamy mashed potatoes
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Mushy peas or steamed green peas
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Caramelised onions
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Fresh white bread for sausages
Serve pies hot with sauce on top, or enjoy sausages in bread with onions for a true Aussie experience.
Tips for Perfect Results
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Let pie filling cool before baking to prevent soggy pastry
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Use good-quality mince for better flavour and texture
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Don’t rush sausages—medium heat keeps them juicy
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Pies freeze well and reheat beautifully in the oven
Final Thoughts
Aussie pies and sausages are more than just food—they’re a part of everyday Australian culture. Simple, hearty, and deeply satisfying, this combination brings people together around the table. Whether you’re cooking for family or friends, these classic recipes deliver comfort, flavour, and unmistakable Aussie charm in every bite.