Wednesday, March 25, 2009

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!


Ingredients
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
1 egg
2 tablespoons milk

Directions

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.


My Notes:

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.

2 comments:

Kate and Crew said...

I'm from the UK and grew up on sausage rolls. I LOVE LOVE LOVE them... I'll have to try this recipe and compare it to the "real thing" that I grew up with!

Mactutis UP! said...

well, uncertain if it will be the "real thing" for a UK-er. This recipe was from an Aussie. :o)

Please lemme know how they measure up, eh? :O)