Sausage Rolls

 

 
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Sausage Rolls BigOven - Save recipe or add to grocery list
Cook Time 15-20 Minutes
Servings
Ingredients
  • 2 sheets Frozen puff pastry I use Borgs an Aussie brand
  • 4 link Pork sausages
  • 1/2 small Onion
  • 1 small Carrot
  • Herbs of your choice
  • 2 tablespoons Milk
Cook Time 15-20 Minutes
Servings
Ingredients
  • 2 sheets Frozen puff pastry I use Borgs an Aussie brand
  • 4 link Pork sausages
  • 1/2 small Onion
  • 1 small Carrot
  • Herbs of your choice
  • 2 tablespoons Milk
Instructions
  1. Preheat oven to 220*C. Take your 2 frozen pastry sheets out to defrost.
  2. Squeeze the sausages out of their skins into a bowl. Add the grated carrot, onion and herbs.
  3. The best way to mix these ingredients together is to use your hands and squish it.
  4. When your pastry is defrosted cut in half left to right to make 2 rectangles per sheet, 4 in total.
  5. Divide the sausage meat into 4, spread and mound long ways down the middle of the strips on the pastry.
  6. Brush along 1 edge of the pastry with milk. Roll the pastry along the length to encase the sausage meat. Make sure the overlap is underneath.
  7. Cut each length into 6 pieces then place pieces on a lined tray. Brush the tops and sides with milk. Bake for approx 20mins or until cooked and golden brown. Eat straight away with dipping sauce.
Recipe Notes

Optional, sprinkle sesame or poppy seeds on top of pastry after brushing with milk.

Use any sausage you wish, our favourites are chicken or pork but you can use beef or lamb or ...

You can use sausage meat but I have found it's very fatty so I use sausages.

Add chopped bacon to the meat mix.

Add in a bit of grated cheese.

Put a tablespoon or 2 of sweet chili sauce into the mix.

Cut the pastry rolls to size and amount you wish, 8 gives you smaller ones, cut 4 for bigger ones.

Of course the more you add to the sausage meat the more filling it will give you so you can either defrost more pastry to make more rolls, cook and freeze or you can cook any leftover meat mix for a sausage and egg muffin for breakfast or snack.

 

 
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2 comments

2 pings

    • kathleen caterson on April 24, 2014 at 5:06 pm

    Never thought to use sausages. I’ve only made them once with the sausage meat which turned me off making them again. I’ll have to try it this way

      • Kathy on April 25, 2014 at 8:35 am
        Author

      I hated the sausage meat as well which is why I turned to actual sausages. You can get all those fancy flavoured sausages these days so there are a great many choices. I really like the pork and chicken because I know that they are not a fatty meat/sausage.

      You can use plain loose cooked minced (ground) meat but you then have to find a binder to mix in, generally an egg.
      If I do it this way I herb my mince up while cooking. When mince is cooled add a beaten egg (or only white depends on how much meat you have cooked) some grated cheese and some bbq sauce. Wrap and bake as per above recipe. Add chopped bacon or ham.

      I have used leftover spaghetti and burrito/taco mince less some of the sauce. Carefully put on pastry, roll, cut full lengths in half or thirds and crimp the ends so sauce does not escape. Bake.

      I hope all that made sense. I generally cook for 4 adults.

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