I *heart* Sausage Rolls
I found this recipe on the Recipezaar website: a virtual, user driven, ever expanding recipe box.
An Aussie woman submitted this recipe, and i figure, they knew their sausage rolls in AUS!
6 pre-rolled puff pastry sheets, halved
1 kg ground sausage
1 cup fresh breadcrumb or dried breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1/2 cup milk
salt and pepper
2 tablespoons milk
1 Pre-heat your oven to 220c.
2 Lay all the sheets of pastry out on your counter top.
3 In Australia, this pastry comes interleaved with plastic, which I still leave on at this stage.
4 Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
5 The mixture will be quite sloppy-this keeps the sausage rolls moist.
6 Whisk the egg and 2 tablespoons of milk together in a small bowl.
7 Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
8 Roll up, peeling the plastic away as you roll.
9 Seal the inner edge with a little of the egg mix.
10 Cut each of these rolls in half.
11 I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
12 Prick each roll a couple of times with a fork.
13 Repeat this until all the pastry and mix is used.
14 Brush the tops of the rolls with the egg mix.
15 Place in the oven and cook for 5 minutes.
16 Reduce the heat to 200c and cook for a further 20 minutes.
17 Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.
We use a mix of ground pork and ground veal for our "sausage". I've also tried ground white turkey and ground pork which was very taste (and heart healthy.) ;O)
So, i figure we will not need 6 sausage rolls tempting our bellies, so i make 6 and save the rest of the meat mix for tomorrow night's dinner. The meat mix, with a little parmesan and an egg and a splash of milk, is ideal for Italian meat balls.