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Homemade Sausage Rolls with Smoky Eggplant and Pork, A Cambodian Inspired Recipe. Copyright 2020 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Homemade Sausage Rolls with Smoky Eggplant and Pork Mince Recipe

These homemade sausage rolls with smoky eggplant and pork mince are based on the classic Cambodian dish called chha trob for short in Khmer. The eggplant is char-grilled so it has a wonderful smoky flavour, while the minced pork, stir-fried with fermented soybeans, is a little funky, a little salty, and a little sweet. Combining the eggplant with the pork mince makes a great filling for a sausage roll.
Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Snack
Cuisine: Australian/Cambodian
Servings: 6 rolls
Calories: 280kcal
Author: Terence Carter


  • 2 eggplants large ones often called graffiti or Sicilian
  • 400 g pork mince
  • 3 tbsp fermented soybeans drained
  • 1 ½ tbsp oyster sauce
  • 1 clove garlic minced
  • 2 tbsp vegetable oil
  • 5 pieces spring onion white part only
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 1 ½ pieces puff pastry sheets
  • 1 egg beaten with a little milk


  • Prick the eggplants all over with a fork. Brush the eggplants with vegetable oil and place on a wire rack in the oven on 180˚C.
  • Cook the eggplants and turn them every 10 minutes, until the skin has noticeably softened.
  • Grill the eggplants still whole on a barbecue until the exterior of the eggplants are charred.
  • Allow the eggplants to cool a little and while they’re cooling make the mince mixture.
  • Add the oil to a wok over medium-high heat. Add the minced pork and when coloured add all the other ingredients and cook until fragrant. Check the seasoning and adjust if necessary.
  • Once the eggplants have cooled, peel the eggplants and chop into 1 cm cubes. Mix in with the mince.
  • More moisture will come out of the eggplant, so you can add some cornstarch to ‘tighten’ up the mixture so that there’s no noticeable sauce. Taste the mixture and adjust the seasoning to taste. Cool and refrigerate the 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: 280kcal | Carbohydrates: 11g | Protein: 15g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 199mg | Potassium: 589mg | Fiber: 5g | Sugar: 6g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg