Sausage rolls

Name: Sausage roll recipe
Yield: 16
Ingredients: 500g beef mince; 500g sausage mince; 1 small onion, very finely chopped; 25g breadcrumbs; 40.00 ml tomato sauce; 40.00 ml barbecue sauce; 40.00 ml finely chopped fresh flat-leaf parsley; 1 egg, lightly beaten, plus 1 extra, lightly beaten, for brushing; 2 tsp mixed dried herbs; 4 sheets frozen puff pastry, partially thawed; 20.00 ml sesame seeds; Tomato chutney, to serve

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by Kim Coverdale

DELICIOUS. FOOD EDITOR

Jul 04, 2023

It’s a long way to the shop if you want a sausage roll. Stay home and make your own instead with this quick and easy sausage roll recipe.

500g beef mince
500g sausage mince
1 small onion, very finely chopped
1/2 cup (25g) panko breadcrumbs
2 tbs tomato sauce
2 tbs barbecue sauce
2 tbs finely chopped fresh flat-leaf parsley
1 egg, lightly beaten, plus 1 extra, lightly beaten, for brushing
2 tsp mixed dried herbs
4 sheets frozen puff pastry, partially thawed
1 tbs sesame seeds
Tomato chutney, to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced. Line two large baking trays with baking paper.
2.

Place both minces, onion, breadcrumbs, sauces, parsley, egg and dried herbs in a large bowl. Season well with salt flakes and freshly ground black pepper. Using clean hands, mix well to combine.
3.

Cut each pastry sheet in half to form two rectangles. Spoon one-eighth of the mince mixture along the long side of one piece of pastry to form a log. Brush long edge of pastry with extra egg. Roll up pastry to enclose filling. Trim ends and cut roll in half. Repeat with remaining mince mixture and pastry.
4.

Place sausage rolls, seam-side down, 5cm apart on prepared trays. Brush tops with extra egg. Score pastry 3 times on each roll with a small sharp knife and sprinkle with sesame seeds. Bake for 25 minutes or until pastry is golden and puffed. Stand for 5 minutes before serving with tomato chutney.

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Recipe Notes

If you wish to assemble the sausage rolls and freeze, leave them as long rolls and wrap in plastic wrap (they will keep for up to 3 months). Thaw in fridge overnight before brushing with egg and scoring.