Sausage rolls…for some reason they bring back memories of my childhood. Hot summer days at the beach followed with a sausage roll from the bakery on the way home, a very special treat. All the crumbs dropping on to my lap as we sat under a tree and ate them. But mostly, for me, they bring back memories of every single party or family event we had. My mum has made her own sausage rolls for as long as I can remember and this is her special recipe. There are many different options for these – including adding extra vegetables in the mix, but here you go…
1 kg lean mince
500g sausage mince
a combination of fresh and dried herbs. About 1 tbs of each including;
- parsley (fresh is best)
- italian herbs (dried ok)
- oregano (fresh or dried)
1 cup of breadcrumbs – you can use pre-made or make your own. (There are also Gluten Free breadcrumbs available on the shelves if you need them.)
2 cloves garlic – crushed
Puff pastry – can also get Gluten Free if necessary
salt and pepper
- You can grate some carrot and zucchini and include it in the mix.
- You could also cut some baby spinach or silverbeet finely, just place in boiling water for a good two minutes, rinse under cold water and then drain the extra water out.
- You can also place feta in the mixture too for some extra cheesy yumminess.
Get creative and see what you like.
Preheat the oven to 180 Degrees Celsius.
Using your hands, mix all ingredient together until it is well combined. Using your hands allows for a little food therapy but it is also better to “feel” the mixture to make sure the texture is just right.
Using the puff pastry, divide each sheet into 3 equal lengths.
Roll out the meat mixture into sausage shapes (approximately 1 tbs)
Place the sausage mixture on one edge then roll the puff pastry over. Rub some egg white on to the edge and pinch together.
Cut into equal parts (depending on the size you want but we tend to make bite size pieces which is awesome for the kids and as finger food at parties).
Repeat until all of the meat mix is used.
Gently slice across the top of the pastry on a diagonal to allow steam release as you cook.
Place on a lined baking tray, and spray with olive oil then place in the oven cook for approximately 20-30minutes until the pastry is golden.
You can also prepare extra and place in the freezer. Perfect to have on hand for when unexpected visitors pop past, a great afternoon tea option for the kids or even an extra accompaniment for soups.