For nearly two decades I’ve always winged my sausage rolls as I can generally eyeball what they need, however i’m constantly asked for the recipe so last week I wrote it all down as I made a batch and happy to share with you all.
You can omit the pork mince and use beef if you prefer, I just find the pork adds a lovely meatiness and sweetness.
This recipe makes 42 mini Sausage Rolls. You can also prepare the filling the night before and refrigerate as the flavours will marry and enhance overnight.
500g beef sausage mince
250g pork mince
3.5 sheets of store bought puff pastry
2 large brown onions finely diced
2 spring onions finely sliced
2 garlic cloves crushed
1 large carrot grated
1 tablespoon bread crumbs
1 tablespoon bbq sauce
1 tablespoon Vegeta gourmet stock
1 teaspoon white pepper
1 teaspoon white sugar
1 teaspoon mustard powder
1 teaspoon olive oil
optional – Sesame seeds and or Poppy seeds.
1. Remove puff from the freezer and set aside to thaw and pre-heat oven to 200c fan forced.
2. To a frypan, add the olive oil and gently over medium heat fry the onions, garlic and spring onions for around 3 minutes or until soft. Fold through the grated carrot and set aside to cool.
3. To a large bowl, add the sausage and pork mince, egg and breadcrumbs and all other seasonings. When the onion mix has cooled, add to the mince mixture and using gloves work it with your hands until everything is combined.
4. Cut each sheet of puff pastry in half, evenly distribute the filling in a log shape to the centre of each sheet of puff and roll leaving the seam side in the puff down.
5. Cut each log into 6 even pieces, place on a baking paper lined tray and you can brush the tops of each sausage roll with egg or use a little spray oil and then sprinkle over sesame or poppy seeds.
Bake for 25-30 minutes or until a deep golden colour and serve hot with sauce. You can also freeze them making them perfect for batch cooking and easy to reheat in the oven.