Sausage RollsPrint Recipe

I don’t eat sausage rolls too often but when I do, to say I enjoy them would be an understatement. Sadly they are not widely available in the USA so I have been making my own to compensate for any cravings.

Some of the best sausage rolls I have eaten have been late at night, from a 7/11, on my way home from dancing the night away (many, many moons ago) – so I wanted to keep them real and not too rustic.

The garlic powder, soy sauce and tomato paste give them that moorish flavour that make a sausage roll taste so good, whilst the combination of beef and pork mince really enhance the meat mixture. They also contain a little carrot and onion for those of you who are interested in the ‘healthy’ part. And that’s where the healthy part ends because they are rolled in puff pastry which essentially makes the sausage roll, a sausage roll – and so darn good.

If you are not from the UK or Australia it is likely you have not had the pleasure – all the more reason for you to add them to your ‘to cook’ list – they would make a great ‘big game’ snack.

1 tablespoon olive oil
1 carrot, finely grated
1 onion, finely chopped
1 teaspoon garlic powder
2 teaspoons dried Italian herbs
2 tablespoons tomato paste
500 grams/17 ounces beef mince
250 grams/9 ounces pork mince
2 eggs
1 cup breadcrumbs plus extra for coating (1/2 cup)
3 tablespoons soy sauce
Egg-wash (1 egg mixed with 2 tablespoons of milk)
Puff pastry (approx 4 sheets but will vary depending on the size of your sausage rolls)

Preheat oven to 200c/390f.

Lightly fry carrot and onion in oil until onion is translucent (around 5 minutes).  Remove from heat and stir through the dried herbs, garlic powder and tomato paste.

In a large bowl combine beef mince, pork mince, breadcrumbs, eggs, soy sauce and hot carrot/onion mixture. Roll the mixture into logs with a diameter of approximately 1 inch (not too thick because they will expand as they cook) and coat each roll in extra breadcrumbs.

Brush puff pastry with egg wash and roll log in puff pastry, allowing a 1 cm overlap, and trim off the excess. Arrange the sausage roll on the baking tray with the seam side underneath – along the centre.

Brush the sausage rolls lightly in egg wash and cut to size (I like mine in 3 inch lengths). Bake for 20-25 minutes and serve hot with tomato sauce (ketchup) and mustard.

Source: adapted from Fast Ed on Better Homes and Gardens.

© 2011, Michelle. All rights reserved.