Try these homemade Sausage Rolls, they are full of flavour and with guaranteed juiciness. Sprinkled with either poppy seeds or sesame seeds and cooked until golden brown and crisp, these sausage rolls are great to have on hand or freeze for later.
Homemade Sausage Rolls Recipe
Makes 70 x 5cm sausage rolls
Ingredients
1 packet of frozen puff pastry
2 eggs whisked
3 Tbs sesame seeds
3 Tbs poppy seeds
Sausage filling
1kg minced meat (beef or pork, nothing too lean)
2 carrots
2 onions medium
1/2 cup chopped parsley
1 large garlic clove
1 tbs onion powder
1 tbs dried oregano
Method:
In the bowl of a food processor, chop the carrot, onion, parsley and garlic together until about 3-5mm pieces. In a fry pan, sweat the veggies lightly in olive oil until soft but not coloured. Now add the minced meat to a stand mixer and stir with the onion powder, dried oregano, sea salt and black pepper. Add the cooked veggies to the mix and blend well. Place the mix in the refrigerator for about 30 mins. Ideally, use a disposable piping bag to apply the filling into the pastry.
Assembly:
These tips and tricks will ensure good adhesion from the filling to the pastry and perfect shape to each sausage roll.
De-frost the pastry until just pliable. About 30 mins at room should do it. Cut each square of pastry into three strips. Brush one side entirely with the egg wash. Pipe the filling down the middle. Roll up and seal, resting the pastry on the seam. Sprinkle alternatively with either poppy seeds or sesame seeds. Place the rolled logs in the freezer for about 30 mins.
Heat the oven to 180C fan forced.
Cut each log in half and half again and even half again to suit the size you need.
Place the pieces on a lined oven tray and cook until golden brown. About 20 mins. If you are going to freeze some for later. Cook them to light golden brown in readiness for re heating.
Emma Rosen’s love affair with food began in her childhood kitchen in Balwyn, Melbourne. Inspired by her mum’s fearless 1970s dinner parties (think brains, pressed tongues, and lemon meringue pie), she started experimenting with ingredients before she was ten—spending weekends reading cookbooks like novels and shopping for kitchen gadgets “just to see what they could do.”
Reach out to Emma at Food Creative.
