homemade sausage rolls

One of my fondest memories as a kid was when my mother used to make sausage rolls. They are so delicious and are a guaranteed hit! And most off all it makes so many, its hard to run out. Since making these sausage rolls I have never bought one from the shops because they cannot compare.

**Pre-heat oven to 180*C fan forced

– 500g of a good sausage mince – I always get mine from the butcher and I try to aim for the leanest one available.
– 1 onion, diced very finely
– 2 eggs
– 1 teaspoon of garlic
– 2/3 tablespoons of freshly chopped parsley
– tomato sauce, bbq sauce, woustershire sauce
– salt and pepper
– 1 pack of puff pastry
– milk
– cooking spray
– breadcrumbs
– sesame seeds (black sesame seeds look awesome)
– parmesan cheese

1. In a large mixing bowl mix the sausage mince, one egg and salt and pepper. To this add a dash of all the sauces.
2. In a fry pan, cook the garlic and onion until soft, then once this has cooled add this to your meat mix. Then mix in your chopped parsley too. If you don’t like mixing it with your hands, use some disposable gloves.
3. Lay out a sheet of your puff pastry, and cut it in half from top to bottom. On one half of the pastry lay your meat mixture out in one long segment, it needs to be as thick as about two fingers wide.
4. Once the meat mixture is even in width and thickness, its time to roll. Place one end of the pastry over the meat and roll from there. Repeat until you have used all your pastry.
5. Lightly cut the sausage rolls in half with a sharp knife, and then in half again. Then with a fork prick the top of the pastry so that it can breathe in the oven.
6. Prepare an eggwash mixture by lightly beating one egg and a small amount of milk in a bowl, and baste this onto the sausage rolls until glistening. This will help them develop a lovely golden brown crunch.
7. Lightly sprinkle the breadcrumbs, sesame seeds and some parmasen cheese on top.
8. Place rolls onto a baking tray lined with greaseproof paper, I also just give it a quick light spray with cooking spray
9. Make sure that there is enough room for the pastry to puff 🙂 Bake in pre-heated oven for 45minutes or until meat is cooked thru and the pastry is golden and crunchy.
10. Viola!

Serves heaps of people. – If you have left over sausage roll mix, it can be frozen and used at a later date.

4 Comments Add yours

  1. Justine Giddy says:

    when i used to make mine i added chilli to taste. as so much more depth.


  2. shellyb74 says:

    These are really nice and so much better than supermarket bought ones..Thumbs up


  3. How could anyone say no to homemade sausage rolls? I love these little critters and occasionally make them by squeezing out the guts from my favourite sausages, straight onto the pastry. So easy!


    1. misslollylovesfood says:

      Haha.. Totally.. Sausage rolls for the win. I refuse to buy them from bakerys and supermarkets now.


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