Home Recipes Crispy Basil and Parsley Weber Q Sausage Rolls

Crispy Basil and Parsley Weber Q Sausage Rolls

by Kylie

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Combined with beef and carrot, these basil and parsley weber q sausage rolls are easy to make.

The filling is juicy, while the outside is crispy and flaky, just the way a sausage roll should be. They make for a great lunch or snack, even great when entertaining guests.


I don’t know what it is about sausage rolls, but they never stay on the plate long in my household. I even like to mix it up and serve these with my Sausage Rolls with Spinach and Garlic.

But I have a few little tips to share with you during this recipe to help you along the way.

How to make basil and parsley weber q sausage rolls

Yes, you can even make sausage rolls in the weber q, and it is super easy. And you can make the filling well ahead of time and store it in the fridge.


  • Beef Mince
  • Brown Onion
  • Minced Garlic
  • Semi Dried Basil
  • Fresh Parsley
  • Carrots
  • Ketchup
  • Breadcrumbs
  • Eggs
  • Salt and Pepper
  • Puff Pastry


Thaw or semi thaw out your pastry and place it in the fridge to keep cold till you need it.

Tip: Chilled puff pastry is easier to work with when wrapping sausage rolls.

Finely dice a brown or red onion, and grate your carrots using the larger grating holes on the grater. Then finely chop your parsley and lightly whisk one of the eggs.


Add the minced beef, diced onion, minced garlic, basil, chopped parsley, grated carrot, ketchup, breadcrumbs and whisked egg into a large mixing bowl.

Mix well using a spoon or your hands, but try not to overhandle the mince too much.

Once the mixture is combined, cover with glad wrap and place in the fridge to chill for thirty minutes or until needed.

Tip: the mixture will stay together better when cold.


Before you start putting everything together, you will need to make an egg wash. The egg wash will help join the pastry and create a nice golden brown pastry.

Separate an egg yolk from the whites and place the yolk into a small bowl or dish. Add 1 teaspoon of water to the yolk and whisk well.

Pro Tip: To get a better golden brown colour on your pastry, you can use a free-range egg as the yolk is a brighter yellow colour.

When you are ready to make your sausage rolls up, remove one sheet of puff pastry from the fridge. You can either place it on the bench while it is still on its sheet of plastic or a lightly floured surface.

Place 1 1/2 cups of the mixture at 1 to 2 cm from the bottom edge of the pastry sheet. Using your hands, mould the mixture into a long rectangle shape and compact it as much as possible.


Once the mixture is in place, roll the pastry up and over, and continue to roll until you have the mixture flipped upside down. Slice the pastry 1 cm above the filling to create an overlap.

Apply a little of the egg wash over the excess, then fold over the edge of the pastry and seal.

Now you should have a very long sausage roll. Cut that into quarters. Cut it in half and then half again to get it even in length. The size of the sausage rolls should be approximately 3 1/2 cm thick and 6 cm long after they are cut to size.


Place on a tray with aluminium foil and place in the fridge to chill while you continue to make the rest.

Pro Tip: aluminium foil is best used as the pastry will not stick to it, and chilling your sausage rolls before cooking to keep your filling firm.

Set your weber q up with a convection tray and trivet. Preheat on high for about 10 minutes.


While your weber is preheating, remove your sausage rolls from the fridge. Place on a lined baking tray and base with egg wash.

Decorate the tops of your sausage rolls with patterns using the back of a knife or sprinkle with poppy seeds or sesame seeds.


You can even place a lattice decoration over the top if you like and have the lattice pastry cutter.

To add the lattice decoration on top, it is best to do this before you cut your sausage rolls to size.

Coat the pastry, including the sides, with egg wash, and then drape the lattice over the top. Adjust if needed.

Cut off the excess and tuck the sides under. Then cut to your sausage roll to size.


Place the baking tray on the trivet once all your sausage rolls are decorated and basted with egg wash.  

  • If you use the Family Q, turn the inside burner off and adjust the outer burner knob to 2 to 3 notches above medium.
  • If you use the Medium or Baby Q, just adjust your burner knob to 2 to 3 notches above medium.

Adjust accordingly to keep the weber q temperature between 180°C and 200°C. Cook for 30 to 35 minutes or until the pastry is golden brown.

Once cooked, remove the tray and place the sausage rolls onto a cooling rack to cool slightly.



You can store your cooked sausage rolls in and tight-tight container. They will keep for up four days in the refrigerator and 1 to 2 months in the freezer.


To reheat, preheat your oven to 150°C fan-forced and place the cold sausage rolls on a baking tray. Reheat for approximately 30 minutes or until the middle is warmed through.

Looking for other lunch ideas to make

Some of our other favourite lunch recipes are:


Basil and Parsley Weber Q Sausage Rolls

The filling is juicy, while the outside is crispy and flaky, just the way a sausage roll should be. And it is all cooked in the Weber Q.
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 30 minutes
Course Lunch
Cuisine British, French
Servings 16 Sausage Rolls
Calories 415 kcal


  • 1 kg Ground Beef
  • 4 Sheets Puff Pastry
  • 1 small Brown Onion
  • 3 tsp Minced Garlic
  • 1 tbsp Semi Dried Basil
  • 1 tbsp Fresh Parsley
  • 2 small Carrots
  • 2 tbsp Ketchup
  • ½ cup Breadcrumbs
  • 1 Large Egg
  • Pinch Sea Salt
  • Pinch Cracked Black Pepper
  • 1 Egg Yolk
  • 1 tsp Water


  • Finely dice the onion and grate the carrot. Chop parsley finely and whisk 1 egg.
  • Add ground beef, onion, garlic, basil and parsley, carrot, whisked egg, ketchup, breadcrumb into a large bowl and mix until combined. Cover and place in the fridge to chill for 30 minutes.
  • Spoon 1½ cups of the filling onto a sheet of puff pastry and roll the pastry around the mince until one end of the pastry meets the other.
  • Cut off any excess and seal with egg wash. Then cut into 4 equal portions. Place in the fridge to chill while preparing the rest.
  • Set up your weber q for convection cooking. With the convection tray and trivet, then preheat for 10 minutes.
  • Decorate and baste the puff pastry with egg wash, then place on a lined baking tray.
  • Place the baking tray on the trivet, close the lid of the weber q and reduce the heat to 3 notches above medium. You need the temperature to be between 180°C to 200°C.
  • Cook for 30 to 35 minutes or until pastry is golden brown. Once cooked, remove the sausage rolls from the weber and place them on a cooking rack to cool slightly.


Serving: 1Sausage RollCalories: 415kcal (21%)Carbohydrates: 23g (8%)Protein: 15g (30%)Fat: 29g (45%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 56mg (19%)Sodium: 204mg (9%)Potassium: 242mg (7%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 1112IU (22%)Vitamin C: 1mg (1%)Calcium: 28mg (3%)Iron: 3mg (17%)
Keyword Beef Sausage Rolls, Ground Beef, minced beef, Sausage rolls
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