Recipe: Easy Sausage Rolls

Posted on 26 January, 2021

Need picnic food? We’ve got you.

Impress your mates with a plate of these super easy sausage rolls to share.

What you need

• 1-2 baking trays, lined with baking paper
• Small jug or bowl
• Food processor

Ingredients

Makes 32

• 4 sheets puff pastry, slightly thawed
• 1 egg + 1 tablespoon milk, lightly beaten
• To serve: Poppy or sesame seeds

For the filling

• 1 small brown onion, roughly chopped
• 1 small red onion roughly chopped
• 1 medium carrot, roughly chopped
• Good handful parsley
• Good grating of fresh nutmeg
• 4 cloves garlic, halved
• 1 egg
• 500g sausage mince (get from your butcher)
• 500g veal mince
• 1/4 cup (60ml) Worcestershire
• 2 tablespoons tomato sauce
• 1/4 cup fresh breadcrumbs

Method

1. Preheat oven to 200°C. Line your baking trays with baking paper. Set aside.

2. Mix the egg and milk in a small jug or bowl. Set aside.

3. In the food processor, pulse the onions, carrot, parsley, nutmeg, garlic and egg until finely chopped. Add the meat and continue to pulse until the mixture is starting to blend, but be careful not to over do it. You want a fine mixture but not mush. Add the Worcestershire, tomato sauce and breadcrumbs, pulse one or two more times then use your hands to mix everything through.

4. Cut each puff pastry sheet in half, then spoon out sausage mixture along one side in a long sausage (ha!) shape. Brush opposite long edge with a little egg mixture and then roll it up pressing down gently on the “seam”. Cut into your desired size (approx four pieces). Repeat until all of the mixture is finished (you should make approx 32). Brush each sausage roll with egg wash and sprinkle with poppy or sesame seeds (or both!).

5. Pop into the oven and bake for 30-40 minutes until golden brown.

Storage

Cooked sausage rolls will keep in an airtight container in the fridge for up to a week.