This homemade curried beef sausage rolls recipe with Cambodian Saraman curry is made with the puff pastry of a normal sausage roll, but instead of the traditional sausage roll spices, I’ve used Cambodian Saraman curry paste to flavour the beef mince. If you love a good sausage roll you are going to love our spicy beef sausage rolls.

Our homemade curried beef sausage rolls recipe with Cambodian Saraman curry makes a spicy beef sausage roll flavoured with this traditional curry paste that makes a Cari Saraman. If there’s one positive to come from the pandemic cooking we’re all doing while we stay at home to self isolate, it’s that it’s forcing us to get creative in the kitchen. I reckon we’re all going to become better cooks from this experience.

The Cambodian Saraman curry is the richest of the Cambodian curries and the most complex. A cousin to the Thai Massaman curry and Malaysia’s Beef Rendang, the Saraman curry is a time-consuming curry to make, which is why it’s often considered to be a special occasion dish for Cambodians, particularly the Cham Muslim communities of Cambodia.

The unique element of this homemade curried beef sausage rolls recipe is that it takes the traditional Cambodian curry paste (kroeung) that’s used to make the Saraman curry and combines it with beef mince instead of chuck-style steak. Add some extra ingredients to the paste before mixing and we have some spicy curried sausage rolls that taste amazing!

Update: since posting this, we’ve added recipes for sausage rolls with eggplant and pork based on the Cambodian char-grilled eggplant and minced porkSaraman curry sausage rolls and a curry beef pie made based on the rich, complex Cambodian Saraman curry, a relation of Thailand’s Massaman curry); a spicy pork minced pie filled with prahok k’tis, a rich pork mince, prahok, coconut cream, and pea eggplant dip; and a curried chicken pie inspired by the gently-spiced Cambodian chicken curry. And of course there are our homemade Aussie sausage rolls adapted from a recipe by our friend Jane Lawson from her retro cookbook Milkbar Memories.

Homemade Curried Beef Sausage Rolls Recipe With Cambodian Saraman Curry

To get the authentic flavour of the Cambodian Saraman curry we add ingredients that are normally added to the curry while cooking the paste itself. Remember that unlike a meat pie where the filling is cooked out for a long time before being encased in pastry, a sausage roll filling is cooked in the oven after it has been wrapped in the puff pastry.

To the curry paste we add roasted unsalted peanuts and combine it in a mortar and pestle before adding it to the raw beef mince. Then we stir in coconut cream, palm sugar, and some fish sauce for seasoning. Normally tamarind water is part of the final curry, but I felt it might make my curried sausage rolls too sour.

When I had a craving for homemade sausage rolls yesterday (the coronavirus pandemic has been making Lara and I nostalgic for comfort food), I decided to try to make beef sausage rolls instead fo pork and with a local twist. While in Australia now you can get all kinds of meat pies with curry flavours, the sausage roll seems to have missed out on all the fun. I thought I’d have a go at fixing that!

To the rescue came a batch of Saraman paste that I had and the result are these homemade curried beef sausage rolls with Cambodian Saraman curry. If you like these, also try this traditional homemade sausage rolls recipe.

Homemade Curried Beef Sausage Rolls Recipe With Cambodian Saraman Curry

Homemade Curried Beef Sausage Rolls Recipe With Cambodian Saraman Curry. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.

Homemade Curried Beef Sausage Rolls Recipe with Cambodian Saraman Curry

Prep Time: 10 minutes
Cook Time: 12 minutes
Course: Snack
Cuisine: Australian/Cambodian
Servings: 2
Calories: 972kcal
Author: Terence Carter


  • 550 g beef mince
  • 80 g saramann curry paste
  • 50 ml coconut cream
  • 30 g peanuts roasted, unsalted
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1 1/2 pieces puff pastry sheets
  • 1 egg beaten, with a dash of milk


  • In a mortar and pestle, add the peanuts and crush to a paste.
  • Add the saramann curry paste and combine.
  • In a large bowl, add the mince, the curry paste, palm sugar, fish sauce and combine.
  • Stir in the coconut cream until it is absorbed by the mince mixture.
  • Divide into 3 equal portions and refrigerate while preparing the pastry.
  • You will need one and a half pastry sheets. Cut the pastry sheets in half. Roll the sheets to 12 x 30 cm.
  • You will be making 3 sets of fillings at 200 g each.
  • Roll out the filling to a sausage shape 2.5 cm in diameter and the length of the pastry (30 cm).
  • Lightly beat the egg and milk together. With a pastry brush, brush one end of the pastry.
  • Fold the pastry from both ends and create a light seam. Press the seam together.
  • Cut the roll in half, making two 15 cm long sausage rolls.
  • Place the rolls seam-side down on a baking tray lined with baking paper. Brush the top of the rolls with the egg wash.
  • Refrigerate while you make the remaining rolls.
  • Preheat the oven to 200˚C and bake the rolls until they are golden brown and cooked through (internal temperature should be 71˚C), around 10-12 minutes.


Calories: 972kcal | Carbohydrates: 14g | Protein: 56g | Fat: 76g | Saturated Fat: 32g | Cholesterol: 277mg | Sodium: 941mg | Potassium: 992mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6419IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 8mg

Do let us know if you make our homemade curried beef sausage rolls recipe with Cambodian Saraman curry. We’d love to know how they turn out for you.

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