Mmmm, I do so love flaky golden pastry, it’s pretty much guaranteed to make anything taste good! And while this is a food blog and I love to experiment and cook new recipes, I have a bit of a confession to make…
I didn’t actually make the pastry… Yep, I went with the shortcut of ready rolled puff pastry in a packet. I could pretend to feel guilty about this, but I don’t. Not even a little bit. I know, I know, what kind of food blogger am I? Well, clearly one who is quite happy to take a shortcut here and there. You see, pastry is my nemesis. I can never get it right, and that’s just when I’ve tried to make shortcrust pastry let alone puff pastry. Sometimes, it’s worth your sanity to take a shortcut.
I’ve been making these sausage rolls since I was a kid and despite my usual compulsion to tinker and “improve” recipes, I still make these exactly the way my mum did. Sometimes, things are just fine the way they are and don’t need to be “improved”.
With 4 hungry kids to feed, making these was always a pretty mammoth effort and a kitchen production line was required to make a big enough batch to feed everyone. Every time we made them, Mum would swear it was the last time she was ever making them because it took about 4 times longer to make them than it did to eat them! If you are lucky enough to have any left after the hungry hordes have attacked them, and you’re a bit weird like me, these are also pretty yummy cold the next day.
- 1kg sausage mince
- 2 onions, diced
- 2 tbs mixed herbs
- 2 tbs BBQ sauce
- 3 slices of fresh bread, processed into breadcrumbs
- 2 eggs, place 1 egg in a separate bowl and lightly beat to use as an egg wash
- 1 pack frozen ready rolled puff pastry (you will need about 4 sheets)
- Preheat oven to 180 degrees celsius
- Place the sausage mince, diced onion, mixed herbs, BBQ sauce, breadcrumbs and 1 egg into a bowl and mix until well combined
- Take a sheet of pastry and place it on a cutting board
- Once the pastry sheet has thawed enough to be pliable, cut it in half and place spoonfuls of the meat mixture along one edge of the pastry to form a long sausage
- Brush some of the egg wash onto the other edge of the pastry then meat mixture and pastry over to form a sausage shape, press lightly to join together
- Cut each sausage shape into 3 and make a couple of slashes into the top of each sausage roll with a sharp knife then place them on a baking tray
- Repeat until you have used up all of the meat mixture
- Brush the tops of the sausage rolls with egg wash and place them in the oven for approximately 45 mins, or until they are golden brown
- Serve with your favourite sauce for dipping
It's important to use fresh breadcrumbs as they help to absorb the fat from the meat mixture and give your sausage rolls a nice texture. I've tried it with dried breadcrumbs but they don't work the same way and once cooked the meat mixture goes a bit rubbery.
I often makes these as a bigger chunkier sausage roll using about ⅔ of a pastry sheet, simply place a bigger amount of the meat mixture on the edge of the pastry before rolling it up. I then cut the remaining third of the sheet in half and make 2 sausage rolls from it by placing the meat mixture on the short edge and then rolling it up. Making them this way will yield about 24 big chunky sausage rolls.