Day 1 – Real Sausage Rolls
We love them to bits, but truthfully, do you know what goes into your favourite sausage roll? Perhaps it’s time to remind yourself just how easy these are to make.
Makes 8 large or 16 small sausage rolls
INGREDIENTS
8 well-flavoured sausages such as Italian or Bratwurst or pork and fennel sausages; 1 brown onion, grated; 1/2 cup fresh breadcrumbs; pinch fennel seeds (optional); 1 small carrot, grated; 1 garlic clove, crushed; 2 eggs; 1 tbsp flat leaf parsley, finely chopped; 3 sheets puff pastry, thawed but still cool to the touch; 2 tbsp sesame seeds (optional)
METHOD
Preheat oven to 190C. Cover a baking sheet with baking paper.
Carefully slice through sausages lengthways and peel off the sausage casings. Place sausage meat in a large bowl together with onion, carrot, fennel seeds, garlic, 1 lightly beaten egg and parsley – mix well with your clean hands until combined.
Beat remaining egg and 1 tablespoon of water lightly and set aside. Divide sausage mixture into eight pieces, and using wet hands, roll mixture into sausage shapes, about the 3cm thick. Place sausage mixture along the edge of the pastry, and carefully roll up. Brush the edge of the pastry with egg wash to secure. Carefully trim the pastry with a sharp knife, leaving a good two-thirds of the pastry sheet left to encase your next roll. Continue until all eight sausage rolls have been made.
If you are making smaller sausage rolls, cut each roll in half. Place sausage rolls on the baking sheet and gently insert the tip of a sharp knife a couple of times into the tops of each roll to let out the steam. Brush the tops with remaining egg wash. Sprinkle with sesame seeds if you are using them.
Bake in oven for 20-25 minutes or until pastry is puffed up and golden and meat filling is no longer pink. Remove from oven and allow to cool for 5 minutes before you eat them. Hot sausage rolls can scald the roof of your mouth.
COST
$7.60 for eight large sausage rolls
A great idea for a cold weekend lunch. The egg white wash and sesame seeds makes for a nice touch.
I love sausage rolls so this is a great recipe. Just one question: how do you divide the three puff pastry sheets into 8 sausage rolls?
Ahhhh, that was a devious trick of mine to see who was paying attention Prue. The sad fact is that there will be a little pastry from the third sheet left over. Depending on the thickness of the sausage meat, you will be able to get up to three sausage rolls from each sheet.
I might be having a blonde moment, but I cannot understand how you only get 8 sausage rolls – presuming they are the normal size out of 3 sheets of pastry (even with some left over) given the sheets are approx 22cm square and you say to leave 2/3 of a sheet for the next roll. Should that be perhaps 1 sheet of pastry cut into 3? I am really enjoying all the recipes and so far all have been great successes. Thanks
I’m about to head off to do the shopping… just wondering if I get sausage mince from the butchers (coz I know I can!) I’d be able to flavour it myself and save some more money…. what do you suggest?
Sausage mince is useful provided you know exactly what meat has gone into it. Ask your butcher to find out if it’s pork or beef. I prefer pork sausages but it’s a personal choice
Thanks soo much, Im in Grade 8 and Im doing an assignment on how to make healthy sausage rolls for hospitality. this is definetly my choice of recipy. thank you
That’s awesome Millie, good luck with your course and assignment xx