Sausage Rolls

This recipe is one of our favourites. We make a BIG batch so we have leftovers for lunches during the week.

Prep time: 20 minutes
Cooking time: 14 minutes

Ingredients // Yield 40-50 (Depending on how big you make your sausage rolls)

  • 1kg beef mince
  • 2 small brown onions
  • 2 carrot
  • 1 egg
  • 2 Tsp minced garlic
  • ½ teaspoon of mixed herbs
  • ½ teaspoon ground black pepper
  • ¾ cup of breadcrumbs
  • 2 tsp beef stock powder
  • 2 tsp Worcestershire sauce
  • 2 Tbsp tomato paste
  • 5 sheets puff pastry, partially thawed
  • 1 Tbsp milk (to brush pastry with)

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Procedure:(with images)

  1. Preheat oven to 200 degrees Celsius.
  2. Line 2 baking trays with baking paper.
  3. After peeling and washing, grate carrot and onion.

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  1. Take grated onion and carrot and press between paper towel to absorb moisture.
  2. Lightly beat egg.
  3. In a large mixing bowl combine all ingredients except milk. Mix until well combined. It’s best to use your hands for this.

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  1. Cut pastry sheets in half.
  2. Take one fifth of the mixture and form a tube shape. Position it towards the edge of the pastry.

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  1. Roll up pastry to enclose meat mixture.
  2. Repeat with remaining meat mixture and pastry.
  3. Cut tubes into four and ensure that pastry is seam side down on the baking tray.

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  1. Brush sausage roll tops with milk.
  2. Bake on the middle shelf for 14 minutes or until golden brown and pastry is puffed.
  3. Allow to cool slightly before eating.

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Recipe quick view
Procedure:

  1. Preheat oven to 200 degrees Celsius.
  2. Line 2 baking trays with baking paper.
  3. After peeling and washing, grate carrot and onion
  4. Take grated onion and carrot and press between paper towel to absorb moisture.
  5. Lightly beat egg.
  6. In a large mixing bowl combine all ingredients except milk. Mix until well combined. It’s best to use your hands for this.
  7. Cut pastry sheets in half.
  8. Take one fifth of the mixture and form a tube shape. Position it towards the edge of the pastry.
  9. Roll up pastry to enclose meat mixture.
  10. Repeat with remaining meat mixture and pastry.
  11. Cut tubes into four and ensure that pastry is seam side down on the baking tray.
  12. Brush sausage roll tops with milk.
  13. Bake on the middle shelf for 14 minutes or until golden brown and pastry is puffed.
  14. Allow to cool slightly before eating.

Leftovers
Yay! Reheat in microwave for a warm tasty treat.
Chill!: Wrap portions in cling wrap or store in a Tupperware container. Consume within four days.
Heat!: We find that both microwaving and oven reheating kept the pastry soft and flaky. Reheat in the microwave for 30-60 seconds to warm the sausage roll right through. Use the oven if you’re cooking them straight from the freezer. Remove foil and heat for 10 minutes at 180 degrees Celsius. Remember they are already cooked and you just want to heat them.
Freeze!: These Sausage Rolls are perfectly fine to be frozen after cooking. After cooling, wrap in aluminium foil and then a sealable bag or container and store in the freezer.

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2 thoughts on “Sausage Rolls

  1. You put beef in your sausage rolls. That’s interesting. We usually have pork, you sometimes get cheese and onion as a veggie alternative but I’ve never seen beef sausage rolls. Good effort again Ruby!!!

    • Yeah we use Veal mince if we can get it cheap. It’s always so nice and Tender. Sometimes we will do a mix of pork & veal … You can even buy like sausage mince in a roll (kinda like processed meat all squished into a log) and use that. It’s whatever you like/is cheapest hehe. Always go well with tomato sauce of course 🙂

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