There’s nothing quite like piping hot sausage rolls to feed a crowd, and our recipe is a real winner.
- 750g beef, lamb or pork sausages
- 1 tablespoon olive oil
- 1 large (200g) onion, chopped finely
- 1 large (150g) carrot, grated
- 1 clove garlic, chopped finely
- 1 teaspoon ground cumin
- ¼ cup (70g) tomato sauce
- ½ cup (35g) stale breadcrumbs
- ¼ cup finely chopped fresh parsley
- 3 sheets butter puff pastry, partially defrosted
- 1 egg, beaten lightly
- 1 tablespoon sesame seeds
STEP BY STEP
- Preheat oven to 200ºC (180ºC fan-forced). Line 2 oven trays with baking paper.
- Remove casings from the sausages by making a long slit using a sharp knife along the length of the sausage; peel away the casing and discard. Place sausage meat in a large bowl.
- Heat the oil in a large frying pan. Add the onion and carrot; cook, stirring, for about 10 minutes over medium heat or until onion softens. Add the garlic and cumin and cook, stirring for another 2 minutes. Add the onion mixture, tomato sauce, breadcrumbs, parsley and salt and pepper to the sausage meat; mix well.
- Place a sheet of pastry on a board and cut in half. Place one sixth of the mince mixture along the centre of the pastry. Brush one side of pastry with a little egg, then roll other side of pastry over to enclose the sausage mixture; cut into 4 pieces. Repeat with remaining pastry and mince mixture. Place sausage rolls onto prepared trays. Score tops of sausage rolls lightly to create a crisscross pattern. Brush with egg and bake for about 30 minutes or until golden brown. Serve with tomato sauce, if desired.
Sausage rolls are so handy to have a stash in the freezer. Make a double batch and freeze half the sausage rolls before cutting into 4. Wrap each long sausage roll in plastic wrap and freeze individually. Don’t forget to label and date. Thaw in the refrigerator then cut each into 4 pieces and bake as per the recipe.