Easy sausage rolls, delicious for parties or any time! This recipe will give you a big batch of perfect sausage rolls to enjoy with friends and family, or to freeze for school and work lunches or snacks. A fantastic recipe to freeze in advance and cook as needed, and a fantastic people pleaser to have on hand for last minute weekend get together's and holiday movie snacks.
The good 'ol sausage roll is an Australian classic. The humble sausage roll has has long been found at parties for all ages. Aussies know that it's a long way to the shop if you want a sausage roll - and that it's 100% worth the effort! A favourite bakery lunch treat for families on a cold weekend (and tradies absolutely any time or day). You can use fancier cuts of minced meat for sausage rolls, but I find that doesn't give what one is after when craving this ultimate comfort food. Flaky puff pastry filled with seasoned beef (and veg) - it doesn't get any better. With my recipe, you can ensure that you have a bountiful batch of sausage rolls available at all times, better than you'll ever find at the bakery. Just keep in mind that once you share these with friends, you'll be expected to bring a batch to every party for evermore.
Recipe (serves a crowd):
2kg beef sausage mince
12 sheets puff pastry
3 eggs (one of them reserved for brushing pastry seams and top of sausage rolls before baking)
1-2 cups of crushed Weetbix, or breadcrumbs
very finely diced vegetables (abut 1-1 and a half cups each), including:
carrots
celery
onion
capsicum (pepper) - this is quite a watery vegetable, so it's best to place the diced capsicum between paper towel to soak up he excess moisture.
garlic (about four cloves)
fresh parsley (2-4 tablespoons)
salt and pepper - a tablespoon of both
chilli paste (about 2 tablespoons)
tomato paste (about 4 tablespoons)
curry powder (about 2 tablespoons)
paprika (about 1 tablespoon)
cumin (about 1 tablespoon)
oregano (about 1 tablespoon)
Add all ingredients (except the puff pastry) to a large bowl and mix really well.
Cut each sheet of puff pastry into two even pieces (to make 24 long sausage rolls that can be further cut to make up to 144 finger-food size sausage rolls for parties), and place sausage roll mixture down one side of each pastry sheet (long ways), continue until all sausage roll filling has been evenly distributed.
Whisk remaining egg and brush down the far side of pastry (long ways, so that when the sausage roll is rolled up, the egg mixture helps to hold the pastry in place.
Roll up all sausage rolls and place on lined oven sheets. You may want to pop these in the fridge for half an hour (or longer if you want to prepare these up to a day in advance), though you don't have to.
Before placing in the oven, cut sausage rolls into whatever size you desire, and pierce your sausage rolls a couple of times with a fork. brush over remaining egg, and sprinkle over sesame seeds, ground pepper, or poppy seeds (optional)
Place sausage rolls in a preheated moderate oven, and cook for around 40 minutes, until pastry is golden and flaky. Oven temperatures and times will vary, so keep an eye on them.
Serve on their own on a platter with tomato sauce (ketchup) for dipping, or serve them with a salad as a meal.
Enjoy!
Please note: Measurements/portions are estimates. I used precisely 2kg of sausage mince, and precisely 12 sheets of push pastry, but you really can't go wrong eyeballing the remaining ingredients. Play around with flavour buy adding your favourite herbs and spices.
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