Lamb and rosemary sausage rolls with beer ketchup

Name: Lamb and rosemary sausage rolls with beer ketchup
Yield: 8
Ingredients: 1 cup (70g) white breadcrumbs; 1/4 cup (60ml) pale ale beer; 500g lamb mince; 1/2 onion, coarsely grated; 1 tbs finely chopped rosemary leaves, plus extra chopped leaves to sprinkle; 1/3 cup (50g) pitted Sicilian olives, finely chopped; 1 tbs wholegrain mustard (we used Woolworths Macro wholegrain mustard); 2 sheets frozen puff pastry, defrosted; 1 egg, lightly beaten; Sesame seeds, to sprinkle; 1 tbs extra virgin olive oil; 2 tsp smoked paprika; 1/4 tsp allspice; 2 tbs tomato paste; 315ml pale ale beer; 400g can crushed tomatoes; 2/3 cup (160g) brown sugar; 1/2 cup (125ml) malt vinegar

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by Georgina Esdaile

Food Editor

Sep 01, 2021

We've given the classic sauso roll a lamb and rosemary update.

1 cup (70g) white breadcrumbs
1/4 cup (60ml) pale ale beer
500g lamb mince
1/2 onion, coarsely grated
1 tbs finely chopped rosemary leaves, plus extra chopped leaves to sprinkle
1/3 cup (50g) pitted Sicilian olives, finely chopped
1 tbs wholegrain mustard (we used Woolworths Macro wholegrain mustard)
2 sheets frozen puff pastry, defrosted
1 egg, lightly beaten
Sesame seeds, to sprinkle

Beer ketchup (makes three cups)

1 tbs extra virgin olive oil
1/2 onion, coarsely grated
2 tsp smoked paprika
1/4 tsp allspice
2 tbs tomato paste
315ml pale ale beer
400g can crushed tomatoes
2/3 cup (160g) brown sugar
1/2 cup (125ml) malt vinegar

Method

1.

For the beer ketchup, heat the oil in a medium saucepan over high heat. Add the onion and cook, stirring, for 4-5 minutes until softened. Add the spices and tomato paste, and cook for 1 minute or until fragrant. Add the beer and cook, stirring, for 2 minutes or until reduced slightly. Add tomato, sugar and vinegar, and bring to the boil, then reduce heat to medium-low. Simmer for 15 minutes or until reduced and thickened. Season to taste and allow to cool.
2.

Preheat oven to 220°C. Place breadcrumbs and beer in a large bowl and set aside for 5 minutes or until the breadcrumbs have absorbed the liquid.
3.

Add the mince, onion, rosemary, olive, mustard, 1 tsp salt flakes and 1/2 tsp freshly ground pepper, and mix well to combine.
4.

Cut the pastry sheets in half and divide one quarter of the mince mixture into a log down the length of each piece of pastry. Brush the edges of the pastry with egg and roll to enclose, then cut each roll in half, to create 8 sausage rolls. Brush the pastry with the egg and sprinkle half with the extra rosemary and half with sesame seeds. Place onto lined baking trays and bake for 30-35 minutes until puffed and golden and cooked through. Serve with beer ketchup alongside. (Leftover beer ketchup can be stored in an airtight container in the fridge for up to 2 weeks).