My kids really like sausage rolls. Well. One does in particular. He wolfs them down crazily fast. Sometimes his friends wolf them too. Because of this wolfing, I have been making them a lot.
I think it’s good to mix these things up and make your own secret family recipe, so use this as a guide and get fancy with your own flavourings!
I know that eating a lot of sausage rolls will make me plumper, but I really do like them and I like eating them and I do eat them. Yum. I love them with tomato sauce and Sriracha mixed together. And a cup of tea.
This is how I make them at the moment. This recipe makes heaps, so you could freeze some for another time. We just cook them all and warm them up if there are any left the next day. Usually there are not many left, though.
Sausage Rolls For The Weekend
6 sheets of puff pastry (thawed a bit so you can roll them)
400g sausage mince
250g beef mince
1 cup of breadcrumbs (or around 1/3 small unsliced loaf of stale bread)
1/2 cup of green tomato pickle
2 tbsp of tomato sauce
2 tbsp of Worcestershire sauce
1 clove garlic
1 tsp dried mixed or Italian herbs (or a handful of fresh herbs, chopped finely!)
1 tsp of sweet paprika
generous sprinkling of salt
a few grinds of black pepper
For later: one egg and some sesame seeds (just a tablespoon or two is fine!)
Makes 4 dozen-ish
So. Here’s how I do it. I put the onion and garlic in the food processor and whiz them until they form a wet paste. Next, I tip the pasty onion/garlic into a huge bowl. I add the minces. Then I put the stale bread (sliced up into cubes) into the unwashed, oniony food processor. I whizz that up (holding on tight) until it’s all crumby. Rustic crumbs are fine. Then I tumble that into the bowl and add all the other ingredients. I mix it up well with my hands.
Now preheat your oven to 400 degrees F.
Next, take a sheet of puff pastry and cut it in half. Each half with make a row of sausage rolls. Add your mixture about 1cm from the top edge of your puff pastry. Add it in a long skinny sausage shape running from one short side of the pastry to the other short side. Brush some water on the 1cm of pastry you left mixture free. Brush more water on the the ‘free’ pastry on the other side too. Now roll it up, squishing the pastry together to seal. Place the sausage roll ‘seam’ down and cut into 4 or 5 individual rolls. Repeat many times, putting the small sausage rolls onto a greased baking sheet.
(If you have mixture left over, just freeze it for another day)
Beat the egg with some water or a splash of milk. Brush the uncooked sausage rolls with the egg mixture. Sprinkle with a few sesame seeds and cook for between 20 and 30 minutes, making sure they are golden and puffy when done.
Share with with hungry peeps!
Let me know if you make some. I am going to do some vegetarian ones next up.