The beginning of each school holidays is marked with a batch of sausage rolls. Boy comfort food. And a mother’s best friend when those appetites just never seem to end, and the stream of people through the house can be similar. Mr L also quite likes these in his lunch box in winter – I heat one up in the morning, double foil it, and he reports it is still warm for morning tea.
So simple to make, and easy to freeze, these are a great snack, lunch or afternoon tea option, and great for a party (yes, at this time of the year, aren’t we always thinking about something to serve or take to a function?)
Start by gathering all your ingredients. Please try to use fresh breadcrumbs as the sausage rolls will be more moist, but if you use prepackaged (no judgement) lessen the amount to increase moisture. I use homemade Sweet Mustard Pickles as the “secret ingredient” which gives a lovely flavour, but you can use bought pickles, tomato relish or even sweet chilli sauce. Or perhaps you will discover a secret ingredient of your own?
Mix the sausage mince, onion, egg , breadcrumbs, pickles and dried herbs together in a bowl:
Lay out a sheet of puff pastry and cut in half. If you would like your sausage rolls to be consistent in size and not end up with too much filling or too much pastry at the end, I suggest you now divide the mixture into six equal portions. This portion will then be divided to make two long sausage rolls:
Brush egg wash down sides of pastry and roll up over mixture, finishing with seam under the sausage roll. Press down firmly, especially on the edges, so the pastry won’t unravel during baking time (the boys always come looking for one of these “mistakes” when they are just out of the oven – best not let the visitors see any imperfection!)
Brush top of sausage roll with egg wash and sprinkle with sesame seeds, or mixed herbs or poppy seeds or just leave plain. Your choice.Using a sharp knife, cut into whatever size you would like. I usually cut into 4 as snacks, or 2 if for lunch boxes.
Place on a tray lined with baking paper and pop into a preheated 200°C oven for 30 minutes, or until pastry is crisp and golden brown.
This recipe makes 48 if you cut each roll into 4. Serve nice and hot with sauce of your choice – we love a homemade Tomato Relish or just good old tomato sauce. Once cooled completely, place in airtight container, using sheets of baking paper in between layers to freeze for up to three months (believe me they won’t last that long!) To serve from frozen, defrost in fridge and then reheat in oven for 10 minutes. If you can’t wait that long (like my boys!) defrost in microwave and then place in oven to heat all the way through and crisp up the pastry.
Hope you enjoy!
- 2 packets of good quality beef sausages, 1.5 kg
- 6 sheets of frozen puff pastry
- 1 egg
- 1 cup fresh breadcrumbs
- 2 tbs Sweet Mustard Pickles, or Relish of your choice
- 2 tsp dried mixed herbs
- 1 brown onion, finely diced
- 1 egg, extra, lightly beaten with 1 tsp water for egg wash
- sesame seeds to garnish
- Preheat oven to 200°C.
- Take sausages out of casings and place in a bowl with the onion, pickles, herbs, egg and breadcrumbs. Mix together until well combined.
- Lay out a sheet of the puff pastry and cut in half.
- Place sausage filling evenly across the centre of the pastry. Brush side of pastry with egg wash, then wrap to enclose filling, turning so that seam is under the sausage roll. Press firmly, especially the ends, to prevent from unrolling whilst baking.
- Brush top of the sausage roll with egg wash and sprinkle with sesame seeds. Place on baking paper lined tray and pop into oven for 30 minutes until puffed and golden brown
- Serve hot with tomato sauce or relish or cool completely and freeze
You can substitute sweet chilli sauce for the Sweet Mustard Pickles if you prefer.
Sesame seeds on top can be swapped with poppy seeds or dried herbs