Sausage rolls

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ready to eat

 

 

 

 

 

 

 

 

 

The weather is cooler this weekend and I decided to make sausage rolls – they’re always good to give away to appreciative family members or to freeze for a rainy day. I used to make lots of sausage rolls when the kids were little, they were perfect food for parties, feeding hoards of hungry mouths and were a popular item at the school cake stall at the local footy game and sold like hotcakes. I like to add lots of vegetables, herbs and seasonings to the meat mixture, the sausage rolls don’t seem so heavy with the addition of the vegetables and must be better for you! Luckily the vegetables and herbs are fresh from the garden, so all I had to buy was the pastry and meat; I used black sesame seeds to dress them up a little! They go very well with my spicy tomato relish, so much so it can be a little hard to stop eating them – another reason why I give them away.

ready to cook

ready to cook

 

Sausage rolls
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Recipe type: snack, lunch or party time
Cuisine: australian
Author:
Prep time:
Cook time:
Total time:
Serves: 50 pieces
Yummy sausage rolls with hidden vegetables and herbs
Ingredients
  • 5 or 6 sheets of butter puff pastry
  • 500gm minced beef
  • 500gm sausage mince (could use mince pork)
  • 1 carrot
  • 1 onion (finely chopped)
  • 1 zucchini
  • 2 potatoes
  • 1 egg
  • ½ cup fresh or dried bread crumbs
  • seasonings (salt, pepper & I added saharan spice mix for a little zing)
  • herbs (I used a generous amount of basil & parsley with a little sage)
  • 1 tbs tomato paste
Instructions
  1. Thaw out the pastry
  2. Heat oven to 180*C
  3. Prepare oven trays with baking paper
  4. Grate carrot, zucchini and potato (squeeze out excess fluid)
  5. Mix all ingredients together thoroughly (should not be too wet- add more bread crumbs if so)
  6. Cut the pastry sheet in half and lay a line of meat mix along one edge
  7. Brush other edge with a little water or milk
  8. Roll up firmly overlapping the pastry so it won't split open
  9. Cut each roll into pieces or leave whole to cook and cut later
  10. Place on oven tray not too overcrowded
  11. Brush each roll with milk and sprinkle with sesame seed if desired
  12. Cook in hot oven for 25 - 30 min or until they are golden brown and the meat is cooked
  13. Cool on biscuit trays or eat immediately
  14. Will store in the fridge for a few days or freeze

This recipe is for my brother and children who one day may get the urge to make sausage rolls (and anyone else for that matter) and wonder how I used to make them!

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